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  • Rellenong Hipon (Appetizer) : Ingredients

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    Rellenong Hipon

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    88 views3 pages

    Rellenong Hipon (Appetizer) : Ingredients

    Uploaded by

    ariana

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 3

    Rellenong Hipon

    (Appetizer)

    Ingredients
    1 pound large shrimps (31-35 count)
    1/4 teaspoon pepper
    1/4 lbs ground pork
    1/4 cup carrots, shredded
    1/4 cup green onions, chopped
    1/4 cup water chestnuts, chopped
    2 cloves garlic, peeled and minced
    1/2 teaspoon salt
    1 teaspoon soy sauce
    15 pieces spring roll wrappers, cut diagonally into two triangles
    canola oil

    Instructions
    1. Peel shrimps and remove heads, leaving tail intact. With a small knife, make an incision near the head
    and all the way down the center of the shrimp’s back to the tail. With the tip of knife, remove and
    discard vein. Using hands, open flesh of shrimp until it lies flat. Make a small incision on the inside of
    the shrimp close to the tail.
    2. In a bowl, combine ground pork, green onions, water chestnuts, carrots, garlic, soy sauce, salt and
    pepper. Gently stir until well distributed.
    3. Place about 1/2 teaspoon meat filling in the center of the butterflied shrimp and press to close around
    filling.
    4. On a flat working surface, arrange spring roll wrapper with pointed side facing up. Place stuffed shrimp
    on wrapper. Fold one side of wrapper over shrimp and the then fold the pointed side down. Roll
    wrapper tightly around shrimp moistening sides with water and pressing lightly to seal.
    5. Place in a single layer, seam side down, on a dish and loosely cover with moist paper towel until ready
    to fry.
    6. In a pan over medium heat, heat about 2-inches deep oil until very hot but not smoking.
    7. Add prepared shrimps into oil with seam side down. Cook, turning on sides as needed, until golden,
    crisp and cooked through.
    8. Remove from heat and drain on a wire rack set over a baking sheet. Serve hot with sweet and sour sauce.

    Lumpiang Togue
    (Appetizer)
    Ingredients
     Vegetable oil
     1small onion, peeled and chopped
     2cloves garlic, peeled and minced
     1/2pound pork, diced
     1Tbsp fish sauce
     1/2cup water
     1/2pound shrimps, peeled, deveined, and chopped
     1large carrot, peeled and julienned
     1cup green beans, stemmed and cut thinly on a bias
     4cups bean sprouts
     salt and pepper to taste
     12 spring roll wrappers

    Instructions
    1. In a skillet over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until limp.
    2. Add diced pork and cook until lightly browned. Add fish sauce and cook for about 2 to 3 minutes.
    3. Add water and bring to boil. Lower heat, covers, and simmers for about 8 to 10 minutes or until pork is
    tender and liquid is absorbed.
    4. Add shrimps and cook, stirring occasionally, just until color changes to pink.
    5. Add carrots and green beans. Cook, stirring regularly, for about 2 to 3 minutes or until vegetables are
    halfway done.
    6. Add beans sprouts and cook, gently tossing to combine, for about 30 to 40 seconds. Season with salt
    and pepper to taste.
    7. Immediately remove vegetable mixture from heat and drain in a colander. Refrigerate for a few minutes
    to completely cool.
    8. Separate wrappers into individual sheets. On a flat working surface, lay wrapper like a diamond. Spoon
    about 2 tablespoons of vegetable mixture on the middle of the wrapper. Fold the bottom pointed end of
    wrapper over filling. Fold side ends of the sheet inward and roll tightly into a log. Wet the pointed edge
    of the wrapper with a dab of water to completely seal. Repeat with the remaining vegetable mixture.
    9. In a skillet over medium heat, heat about 2 inches deep of oil. Add spring rolls seam side down and fry,
    turning once or twice, for about 2 to 3 minutes on each side or until golden brown.
    10. Remove from pan and drain on a wire rack set over a baking sheet. Serve immediately with spiced
    vinegar dip.

    Chicken Potato Salad


    (Appetizer)

    Chicken Potato Salad

    Ingredients
     4 to 6 large potatoes
     ½ pound chicken breast or thigh meat, boneless and skinless
     1 medium carrot, peeled and diced
     3 hard boiled eggs, peeled and coarsely chopped
     1 small onion, peeled and diced
     1 cup crushed pineapple, drained
     ¼ cup sweet pickle relish
     ½ cup ham, cubed
     1 cup mayonnaise
     ¼ cup sweetened condensed milk
     salt and pepper to taste

    Instructions
    1. Under cold running water, rinse potatoes well. In a pot, place potatoes and enough cold water (you can
    slightly salt the water if you wish) to cover. Over medium heat, bring to a boil. Cover and cook potatoes
    for about 12 to 15 minutes or until tender yet firm to bite. Drain potatoes and allow to cool. Peel and
    discard skins. With a knife, cut into 1-inch cubes.
    2. In a pot, add chicken meat and enough water to cover. Bring the water to a boil and then lower to a
    simmer. Simmer chicken for about 15 to 20 minutes or until cooked through. Drain from liquid, allow to
    completely cool and shred. Set aside.
    3. In a pot, bring water to a boil. Add diced carrots and cook for about 30 seconds. With a slotted spoon,
    remove from water and plunge into an ice bath until completely cool. Drain and set aside.
    4. In a large bowl, combine potatoes, chicken, carrots, eggs, onions, pineapple, pickle relish, ham,
    mayonnaise and sweetened condensed milk. Gently stir together until evenly distributed. Season with
    salt and pepper to taste. Refrigerate for about 30 minutes to allow flavors to meld.

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