Category Archives: Meryenda Recipes

Deep-fried Butterfly Plapla

Deep-fried Butterfly Plapla Recipe

INGREDIENTS:
1 piece large plapla
Cornstarch
Salt and pepper
Barbecue sticks
Cooking oil for deep frying

PROCEDURE:

  1. Season fish with salt and pepper.
  2. Dredge fish in cornstarch and deep fry.
  3. Use stick to retain the fish shape before frying
  4. Fry until brown and crispy.
  5. Serve with dipping sauce.

Dipping sauce

INGREDIENTS:

Calamansi
1/2 cup vinegar
1 teaspoon fish sauce
1 tablespoon red onion, minced
Cilantro leaves
1 piece red chili, sliced
Salt, pepper, and sugar to taste

PROCEDURE:

  1. For the dipping sauce, mix all the ingredients.

 

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Kangkong Chips

Kangkong Chips Recipe

INGREDIENTS
4 bunches of kangkong leaves, cleaned
3 cups cornstarch
1 cup flour
1 pc egg,
1-1/2 cup water
Salt
5 cups cooking oil for deep frying
PROCEDURE
  1. Clean kangkong thoroughly.
  2. Remove leaves from stem. Set aside. 
  3. For the batter, combine cornstarch, flour, egg, salt and water
  4. in a clean mixing bowl.
  5. Mix until the consistency is smooth.
  6. Heat oil and reduce fire to medium.
  7. Dip kangkong leaves in batter and deep fry until crispy. 
  8. Drain oil from kangkong leaves then serve.

 

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Lumpiang Ubod

Lumpiang Ubod Recipe

INGREDIENTS
 For the filling
2 tbsps oil
1 garlic clove, crushed
1 small onion, thinly sliced
100 g chicken breast, boiled and shredded
100 g prawns, peeled and chopped
500 g ubod, julienned
1 carrot, julienned
100 g Baguio beans, julienned
1 head cabbage, shredded
2 cups chicken broth
Salt and pepper
For wrapping
12 pcs medium – large size lumpia wrapper
12 pcs lettuce leaves
PROCEDURE
  1. Heat oil in a pan.
  2. Sauté onions and garlic.
  3. Add chopped prawns and stir until it changes color.
  4. Add chicken and sauté for a few minutes.
  5. Stir in the ubod and carrots.
  6. Add shredded cabbage.
  7. Add enough chicken broth for the vegetables to become tender.
  8. Season with salt and pepper.
  9. Cover and simmer until the vegetables are just tender.
  10. Drain and cool.
  11. Wrap a portion of the filling and a lettuce leaf on a wrapper.
For the lumpia sauce
 INGREDIENTS
3 tablespoons soy sauce
1/2 cup sugar
3 tablespoons cornstarch
2 1/2 cups water
1-2 cups peanuts, toasted and ground
4 cloves garlic, minced finely
PROCEDURE
  1. Mix all the ingredients together, excluding the peanuts and garlic.
  2. Cook over medium heat until thick.
  3. Remove from heat, then add the minced garlic.
  4. Serve with sprinkled ground peanuts.

 

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Peanut Polvoron

Peanut Polvoron Recipe

INGREDIENTS
2 cups all-purpose flour
1 cup powdered full cream milk
1 cup ground peanut
1 bar melted butter
2 cups sugar
PROCEDURE
  1. On a pan, toast flour in moderate heat for about 15 minutes, or until light brown, stirring constantly to avoid burning.
  2. Remove from the pan and transfer the mixture into a big bowl.
  3. Add the powdered milk, ground peanut and toss for another three-four minutes, then add sugar and melted butter.  
  4. Mix well using the wooden spoon.
  5. Fill the polvoron mold with the mixture, press it hard by using a spoon.
  6. Place the polvoron in an airtight container, then chill in the fridge until firm.
  7. Carefully wrap the polvoron individually in japanese paper or cellophane.

 

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Pancit Batil Patung

Pancit Batil Patung Recipe

INGREDIENTS
500 g fresh miki
200 g pork belly fat, sliced into small pieces
200 g beef, minced
2 cups chicharon, crushed
1/4 head cabbage, sliced
100 g bean sprouts
3-4 cups chicken stock
1/2 cup soy sauce
Fish sauce, to taste
1 red onion, sliced
1 head garlic, minced
Freshly ground black pepper
3 pcs eggs, sunny side-up
Oil
Calamansi
PROCEDURE:
  1. Place wok in high heat then pour oil and add beef.
  2. Stir fry until brown, season with salt and set aside.
  3. Add oil to the wok then sauté half of the garlic and onions, add the cabbages
  4. and stir fry for two minutes, season with fish sauce and pepper.  
  5. Remove from wok and set aside.
  6. On high heat, add the pork pieces into the wok then cook until brown on all sides.
  7. On the same pan, sauté half of the garlic and onions for one minute.
  8. Adjust heat to high and add the fresh noodles, one cup of chicken stock
  9. and soy sauce, stir while cooking. 
  10. Slowly add the remaining chicken stock, stirring continuously
  11. for at least five minutes.
  12. Season with fish sauce then stir in the bean sprouts.  
  13. Remove noodles from wok, set aside on a serving dish.
  14. Spread cooked minced beef on top of vegetable.
  15. Spread crushed chicharon on top of minced beef.
  16. Top with cooked sunny side-up egg then serve with calamansi.

 

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