I pc dried drame or hijiki seasweed
12 oz firm tifu, cut into ½ inch cubes
¾ cup chopped scallion
1 tbsp minced fresh ginger
4 dried shiitake mushrooms
2 tbsp mirin rice wine
Pinch of red chili flakes to taste
Salt and white pepper to taste
- Soak dried shiitake mushrooms in ½ cup water until soft ( about 15 minutes). Slice, removing the stem. Retain mushroom soaking water
- Place tofu on paper towels to drain some of the moisture while you prepare the other ingredients.
- Rinse and soak seaweed in warm water while preparing rest of ingredients. Squeeze out excess water before adding.
- Add the mushroom water to a wok or 10 – inch skillet and bring to a boil. Add ginger, seaweed, mushrooms, scallion, mirin, and tofu, and simmer, for 10 minutes.
- Add soy sauce, red pepper flakes, salt and pepper. Simmer for about 5 minutes.
1k. goto (ox tripe), cleaned, washed and sliced into strips
2 tbsps. Cooking oil
1cup cooked chickpeas (garbanzos)
4 pcs. chorizo de bilbao, sliced
1 thumb-size ginger, crushed
1 head garlic, minced
1 small onion, chopped
1 large potato, peeled then cubed
1 cup tomato sauce
4 cups water
1 carrot, sliced
4 tbsps. Sugar
1 ½ tbsps. Paprika
1 bell pepper, diced
4 tbsps. Cornstarch slurry (mix 2 ½ tbsps. cornstarch with 2 tbsps. Water).
- Palce the tripe, ginger and some water in a pot and allow to boil for an hour, ou until tripe is tender. Remove tripe from water and set aside.
- Heat oil in adeep pan and sauté garlic and onions.
- Add the tomato sauce and allow to boil.
- Add the tripe and some more water. allow to boil.
- Add the carrots and the potatoes until cooked.
- Add the sugar, paprika,chorizo de bilbao, chickpeas, salt and pepper. Allow to boil for 15 minutes.
- Add the cornstarch slurry to thicken the sauce. Mix.
- Serve topped with diced bell pepper.
4 tbsps. Cooking oil
1 head garlic, minced
1 medium-size onion, minced
½ k. shrimps, peeled then chopped
1 small upo (bottle gourd),sliced
Cooking oil for deep-frying
Water or starch paste for sealing wrappers
- Heat oil and sauté the garlic and onion.
- Add the shrimp and sauté some more.
- Add the upo and allow to simmer for 10 to 15 minutes until cooked.
- Drain the liquid and allow to cool.
- Place the filling on a lumpia wrapper and form into triangles. Seal edges with water or starch paste.
- Deep-fry until golden brown.
- Drain to remove excess oil before serving.
1 small pineapple (half-ripe), slice into cubes
1 k. tripe (goto or callos), sliced into 2-inch strips, boiled in vinegar, salt and water stock from the boiled goto
6 pcs. starfruit (balimbing),thinly-sliced
5 small tomatoes, chopped
3 onion, sliced
1 thumb-size ginger, sliced
1 head garlic, minced bay leaves
Achuete water (1/2 cup achuete mixed in 1 cup water)
1 small bamboo shoot (labong), sliced, boiled then drained cooking oil
- In a pan, sauté garlic tomatoes onions and tripe. Keep stirring until the mixture dries up a little.
- Add the bamboo shoots and pineapple. Mix thoroughly.
- Add the stock followed by the achuete water.
- Cover until the bamboo shoots and pineapple are cooked.
- Add the star fruit, bay leaves and whole peppercorns. Allow to simmer until cooked.
1 k. fresh mushrooms
¼ k. pork, sliced into strips
¼ k. shrimps, shelled and deveined
1 tbsp. garlic, chopped
1 tbsp. onion, sliced
2 tbsp. cooking oil
2 tbsp. guinamos (visayan shrimp paste)
1 t bsp. Oyster sauce
1 big patola (loofah gourd), sliced
salt to taste
Fish sauce to taste
- Heat oil in a pan and sauté the garlic and the onion.
- Add the shrimp, pork, bagoong and oyster sauce.
- Add the mushrooms and continue to sauté until tender.
- Add some water and follow with the patola.
- Season with salt before serving.
Download the printable version of the recipe here.