Foodies BS Thread.

Sunday, clean out the fridge, hash.

 

You should look in to cassava cake. Im going to make one, its a Phillipino dessert. Only thing is getting cassava, I have to find it around here but I guess you can substitute Yucca as they are similar.

 

Ill have to do some research cuz this is the first time I've heard of either of those

 

Lumpia, and pancit are also good Phillipino foods. If you've never had it...you dont know what you are missing. Plus its really simple ingredients...

 

From another forum...
Basic pancit Bihon ( Bihon rice noodles= thin vermicelli type rice noodles)
( for Guisado or sauted use the yellow noodles) ala scarcqb

Ingredients:
1 pack pancit noodles.. called Bijon ( pronounced as bee- hon). These are the thin rice noodles that can be found in Asian markets. Follow- the instructions on the package and cook to " al dente". Rinse in cold water, strain and set-aside.

1/2 lb. Medium - large shrimp- , peeled /deveined
1/2 lb. Beef, cut into thin strips and marinated in a pinch of baking powder ( to tenderize)
1/2 lb Pork tenderloin, cut into thin strips
1/2 lbs Shredded chicken breast ( boil and shred)
1/2 cup Chinese sausages, chopped ( or chorizo= spanish sausages)
1/2 cup scallops

NOTE: You can combine all of the above or just pick the combination that you like.

1 cup chicken or beef stock
1/2 cup carrots, julianned
1 onion , chopped
1tsp.. chopped garlic
2 cups shredded cabbage
1/2 cup Snow peas
1/2 cup cauliflower , small pieces
1/2 cup brocolli , small pieces
1/4 cup celery, chopped
1/2 cup julianned green beans

Vegetable oil
soy sauce
salt
ground black pepper
annato powder or saffron ( optional- to give it that amber- orange tint)

In a WOK or large non- stick frying pan
Get the temperature really hot and saute the beef, garlic, onions
Add all other vegetables and stir fry
Add the seafood ( chicken / scallops) last... these will cook really fast
add cooked noodles , followed by the chicken or beef stock
add soy sauce, ground pepper to taste
for aethetics-- you can use annato powder or saffron for coloring


Serve with lemon wedges and fishsauce ( if you have it) Enjoy!

This dish goes well with " Lumpia" and " Menudo" ( Pork stew)



For Lumpia: Here is my version

Here is my Lumpia recipe:

Ingredients:
1 Pack Eggroll wrappers ( 25 sheets in a pack)
1.5 lbs Ground pork ( or turkey)
1 lb Peeled shrimp ( chopped)( small salad shrimp also works)
1 onion , large, chopped
1 can, water chestnuts, chopped
1 large Taro- root, grated
I large carrot, grated
1 egg
Garlic, crushed, chopped ( teaspoon)
salt
pepper
Fish sauce ( optional, but this makes it authentic)

Optional:
Rice noodles ( 1 cup)
Asian mushrooms ( 1/2 cup, julienned)
Chopped green onions ( for contrast)

Defrost and separate out the lumpia/ eggroll wrappers
beat an egg + 1/4 cup water. ( to be used as an eggwash or glue)

Mix all ingredients in a large bowl. Dont be a sissy.. mix it all up.
lay out a lumpia wrapper on a clean flat surface ( It is square, sides will not matter)
Grab a handful ( golfball size) of lumpia filling
with your fingers, form a bead of filling on the edge of the wrapper. It just like wrapping a " joint" only bigger. Most of you are experts on this.
Roll it up. Fill in the ends. Seal the edges with eggwash.

This should be enough for 25 Lumpia ( 8")

Deep fry until golden brown, chop in two of three pieces, serve with sweet and sour sauce. or spicy vinegar " Sinamak" dipping sauce.

Vinegar dipping sauce: Mix all ingredients
1 cup cider vinegar
1 clove garlic crushed
1 tsp. crushed ginger
1 tsp salt
2 tsp. sugar
3 tsp tabasco( adjust to suit taste)

Sweet and sour sauce

I cup, pineapple juice
3 tsp. sugar
1/4 cup ketchup
1 tsp. cornstarch, dissolved in a little water
2 tsp, soysauce

Mix all ingredients in a saucepan, simmer, stir.

Serve on a bed of romaine lettuce. Lumpia is actually better if wrapped in lettuce then dipped into the sweet/ sour or thai chili sauce.

This is the Best" lumpia" on the Planet.

 

Proved to my wife last night that steaks can be cooked on the stove/in the oven with a stopwatch, just like on the grill. Came out perfect. Destroyed the evidence without taking pics because I'm no man-bun wearing foodstagrammer.

And we have a strict "no phones at the table" policy.




I really need to clean all the excess carbon and grease out of my grill, though. I need fire.

 

My hair is down for part of today's vid just sayin.

 

These pics probably fit in better here than in the smoker thread. A little surf and turf yesterday.

 

Hairnet!!

 

Next weeks video

 

you mix your own breading or box?

 

Mixed my own and hush puppies too!

 

Cool. Walmart has a good mix thats cheap like a $1 called fish fry. Also the Mcormick beer batter which is a couple bucks both are good IMO. If you dont drink beer use seltzer water or carbonated water.

I dont like a lot of hush puppies BUT I do like a couple with the meal.

 

Are the round things the hush puppies? I need to watch the vid when it comes out. I've never made them.

 

Yeah its basically deep fried cornbread balls. Some people put flour in them but I used the same batter I used for the fish and just put some onion egg and milk in it.

 

Every time I've had them I like them. Not many opportunities in NV to get them out and about.

 

Seasoned batter you say? http://war-eagle-mill.mybigcommerce.com/ensley-seasoned-coating-mix/
Says for fish (yuk!) Excellent on everything else I've tried. Morels, chikken chunks, onion rings, etc.

Some of you old fogeys may remember the Harold Ensley show on TV?

edit: prolly good on fish, I don't eat the stinky things

 

Quick afternoon eats for the tribe....

 

Trip down memory lane. "Gone fishin', instead of just a wishin'". I couldn't find a copy on the internet, but I can hear that song in my head now. And the obit, read the right side of the page, what an accomplishment. https://www.legacy.com/obituaries/name/harold-ensley-obituary?pid=14938927&view=guestbook&page=3