Drizzle of Sunshine: 1 Wok, 2 Filipino Classics

Happy Windy Wednesday!! If you are anywhere near Riverside, you definitely know what I'm talkin' bout. I can hear those 50mph winds!! ::Home Alone Face!::

What's the point in even fixing your hair on days like these? That's what I'd like to know.

Last night I decided to whip up two of my Mommy's classics for dinner. It was quick, healthy, and Sarap! (That's Tagalog for YUM!)

Let's get this show on the road, shall we?

1 Wok...2 meals...in a jif!

You'll be needing pretty much the same ingredients for both.

Mommy's Vegetable Lumpia (Eggrolls)

Ingredients:
1-2 tbs of oil ( I used Olive)
2 cloves of garlic; squashed but not chopped
1/2 yellow onion, finely chopped
1/4 ground beef
1 cup shredded carrots
1 cup shredded cabbage
1/2 cup chopped green beans
1 cup bean sprouts
drizzle of Soy Sauce
salt and pepper to taste
eggroll wrappers (The thinner the better)
egg to seal the lumpia

1. Start by heating the oil and flavoring it with the garlic cloves. I did this by simply sauteing the garlic until brown.

Discard the garlic after it has browned.

2. The oil gets VERY hot in a Wok so quickly throw in the onions and saute for 1 minute. Add the meat and cook halfway.

3. Add the carrots, cabbage, and green beans. We only want to cook the mixture halfway. It'll finish cooking when we fry the lumpia.

When cutting the green beans, cut it at a slant. Better bite in the lumpia!

This is a good place to drizzle some soy sauce and add salt and pepper to taste.

4. Let cool in a strainer.

When cool, add the beansprouts. Now we are ready to ROLL!!

5. Remember: fill, side side, bottom, roll, seal. Then, FRY!

I usually make a bunch and freeze some for those lazy days.

More on eggrolls in a bit....

Mommy's Pancit Canton (Our Chow Mein)

Ingredients

1-2 tbs of oil ( I used Olive)
2 cloves of garlic, chopped
1/2 yellow onion, thinly sliced
1 cup shredded carrots
1 cup shredded cabbage
1/2 cup chopped green beans
1 cup bean sprouts
drizzle of Soy Sauce
salt and pepper to taste <-- Same ingredients as the Lumpia!

2-3 chicken thigh or breast filets (cut bite sized)
handful of snap peas
Oyster Sauce
Pancit Canton noodles (Can be found at almost any grocery store, Vons has them!)
1 cup of chicken broth
lemon to garnish

1. Season the Chicken in whatever you like. I used the Goya Adobo seasoning!

Brown and set aside

2. Add more oil and saute garlic, onions, and all of the veggies except for the the snap peas.

Drizzle some Soy Sauce (About 1 tbs)

3. Add the noodles and pour the chicken broth over it to moisten. Stir and let the ingredients play.

4. Pour about 2-3 tbs of oyster sauce and mix mix.

Sideways shot!

5. Add the chicken to finish cooking and cook until noodles are tender.

Squirt some lemon and you're good to go!

SARAP!

I'll leave you with ONE more filipino tip-bit.

This is our sauce of choice...our "holy water" if you will. We put it on SOO MANY things!

Saying that, make a slit in your eggroll and spoon in some vinegar. You can also use sweet and sour sauce, but then you'd be going against the filipinos....don't be racist.