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Saturday, September 22, 2012

Lumpiang Ubod and Pancit Palabok

Pancit Palabok
Pancit Palabok (Photo credit: Wikipedia)
By Juvy S. Iliwiliw

Kids will be kids, but this does not mean that parents should always give in to their children's  staple fast food appetites. Parents can be proactive in helping their kids develop a liking for healthier food options by starting at home. And weaning their children and loved ones from not-so-healthy foods does not necessarily have to mean providing food less enjoyable in taste. It only takes a few minutes to look at the available choices in the supermarkets-start with fruits and vegetables, you will never go wrong!

These major fast food outlets and casual dining restaurants understand you, especially your child's need for a healthier dining experience when they are outside their homes. Expect them to continuously expand their menus to include healthier, more fun and good tasting food choices. While there's no question that fried chicken, French fries, burgers pizza and pasta will always be tops with kids and families, there is always room to introduce more fruits and vegetables to the mix. It just takes the right quality ingredients, and a dash of creativity, to offer healthy dishes and beverages that can become kids' favorites too.

Start planning your meal now and make sure to include these two recipes, they will surely appreciate how you have made them appealing to their sight and taste.


You will need:

For Lumpia Wrapper:                                                  
1 cup water                                                                  

½ cup flour                                                                    
½ cup cornstarch                                                           
1 piece egg                                                                    
For Peanut Sauce:                                                          
150 mL water
25 grams onion
½ cup soy sauce
20 grams sugar
20 grams cornstarch

For Filling:
ground chicken and shrimp
bean sprout
palm hearts
sweet potatoes
spring onion romaine
annatto oil
salt and pepper

Here's how:

Using a wire whisk and metal bowl, combine the water, flour and cornstarch. Add egg into mixture and continue whisking until smooth. Place the mixture in a pan over low fire. When the mixture starts to dissolve from the pan, lift the wrapper out carefully. Chill the wrapper for two minutes.

Saute the onions, garlic ground chicken and shrimp. Add the carrots, celery, bean sprout, palm hearts, sweet potatoes, cilantro, spring onions, and romaine lettuce. Also add the annatto oil and salt and pepper to taste.

To make peanut sauce, put water, garlic, onions, soy sauce and sugar in a pan. Boil for three minutes. Add cornstarch to make sauce thick.


You will need:

For Palabok Sauce:
3 cups chopped onions
2 tablespoons chopped garlic
2 tablespoons annatto oil
200 grams minced raw shrimp
200 grams minced pork
200 mL cup shrimp stock
1½ tablespoons cornstarch (dissolved in water)
salt and pepper to taste

For Noodles:
500 grams rice noodles

For Garnishes:
1 cup chopped onions
½ teaspoon fried chopped garlic
1 tablespoon annatto oil
16 pieces extra large shrimp, peeled and deveined
     (leave shell on tail sections)
400 grams squid
2 pieces hard-cooked eggs, sliced
4 pieces calamansi (halved or 8 lemon wedges)
20 grams fried tinapa flakes
150 grams chicharon
2 tablespoons chopped fresh parsley

Here's how:

Saute the onions and garlic in the annatto oil until golden. Add the shrimp and pork and cook until the pork browns lightly. Add the shrimp stock, bring to a boil, and simmer until the liquid is reduced to a quarter of its original volume. Stir in the cornstarch and season to taste with salt and pepper. Set aside.

In a large skillet set over high heat, saute the onions, garlic, and annatto oil until golden. Add the shrimp and squid to the pan and cook. Set aside.

Reheat the rice noodles in boiling water if necessary, drain and divide between shallow bowls.Cover with the hot palabok sauce, the shrimp and the squid. Top with eggs, calamansi, tinapa flakes, chicharon, and parsley.

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