Mashed Potatoes

INGREDIENTS:

4 medium potatoes, boiled and mashed 1/4 cup butter 1 tsp. salt

1/8 tsp. white pepper Dash of garlic powder 1/4 cup milk

DIRECTION:

1. Peel potatoes, quarter, and steam with garlic cloves, about 15 minutes. When potatoes are tender, transfer potatoes and garlic to a bowl and mash.
2. Combine the rest of the ingredients in a saucepan; heat until butter is melted. Add mashed potatoes and garlic to butter and milk mixture and heat through, about 1 minute. Transfer mixture to a baking dish. Top brown under a pre-heated broiler for 2 minutes or serve as is.

Old potatoes are better than new potatoes for this recipe. They are fluffier.

Mashed potatoes may be flavored with herbs like 1 tbsp. fresh parsley, or fresh rosemary or fresh thyme, chopped fine. If using dried herbs, use only 1/3 the amount because the flavor of dried herbs is more intense compared to fresh herbs. Crush dried herbs fine, add to hot milk, let soak for a few minutes to soften herbs and release their flavor, before stirring milk into potatoes.

Preparation and cooking time: 40 minutes
Serves: 4

Lumpiang Sariwa (Fresh Lumpia)

INGREDIENTS: Egg Wrappers for Lumpiang Sariwa

2 large eggs 1 cup cornstarch

1-1/4 cups water

DIRECTION:

1. Beat eggs and combine with cornstarch and water to make a thin batter.
2. Heat a 10” nonstick skillet on medium low heat for about 15 minutes. Wipe bottom of pan with paper towel dipped in oil. Remove pan from heat and place on adjoining burner. Keep other burner on low medium heat.
3. Give egg-cornstarch mixture a quick stir to recombine, pour 3 tbsp. (less than 1/4 cup) of batter in the middle of the pan, quickly swirl  batter around to spread into an 8” very thin pancake. Return pan to heat. Cook for 1 minute or until edges start to separate from the pan. Carefully lift off wrapper from pan and flip over to cook the other side for another minute. Transfer to a plate.
4. Monitor the heat. If bubbles appear on the wrapper while cooking, the stove is too hot, lower the temperature. Cook the rest of the batter the same way.
5. Stack up wrappers on a plate, separated by wax paper, until all done. Always stir to recombine the batter before using.

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INGREDIENTS: Lumpiang Sariwa Filling

2 tbsp. cooking oil 2 garlic cloves, minced 1 medium onion diced 1/4 pound pork, diced 1/3 cup water 1 tsp. salt 1 tbsp. patis 1/4 tsp. pepper 1/2 cup green beans

1 medium potato, pared, diced 1/2 cup diced singkamas (jicama) 1/2 cup shredded cabbage 1/2 cup carrots, cut into strips 1/4 cup canned chick peas, skinned 1/4 pound shrimps, diced 12 – 15 lettuce leaves 1/4 cup skinless, toasted peanuts, chopped coarse

DIRECTION:

1. Prepare Egg Wrappers for Lumpia.
2. Heat oil over medium heat. Sauté garlic and onion in hot oil. Add pork, sauté until almost dry, add water, cover and simmer for 10 to 15 minutes or until pork is tender. Season with salt, patis and pepper.
3. Add sweet potato; sauté for 5 minutes. Add green beans, cabbage, carrots jicama, and shrimps, stirring 5 – 10 minutes or until vegetables are done. Taste and correct seasoning. Let cool to room temperature.
4. Place a lettuce leaf at the center of lumpia wrapper, put 2 heaping's tbsp. of pork vegetable mixture along the lettuce. Sprinkle a teaspoonful of peanut over filling. Fold about an inch of the wrapper, on the left end, over the filling, fold the wide side of wrapper over the filling and roll to the other side to make a neat cylinder with the left end closed and the right end open s and the top of the lettuce leaf slightly sticking out of it.
5. Cut waxed paper into squares slightly bigger than rolls and wrap each roll individually in waxed paper to keep from drying; serve them wrapped. Serve brown sauce and minced garlic in separate bowls.

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INGREDIENTS: Brown Sauce for Lumpiang Sariwa

1/4 cup brown sugar, packed 1 tsp. salt 1/4 cup soy sauce

1 cup chicken stock or water 2 tbsp. cornstarch in 2 tbsp. water

DIRECTION:

1. Combine sugar, salt, soy sauce and chicken stock in a saucepan. Bring to a boil. Add cornstarch solution and stir until thick, or cook for 1 minute. Makes about 1-1/2 cups.

Preparation and cooking time: 60 minutes
Makes: 20

Broccoli with Ginger

INGREDIENTS:

1 pound fresh broccoli 1 tsp. ginger root strips 2 tbsp. canola oil 1 garlic clove, minced

1/2 cup sliced onions 1/4 tsp. sugar 1/2 tsp. salt 1 tbsp. oyster sauce

DIRECTION:

1. Wash and prepare broccoli. Discard tough ends of stems, cut stems into serving pieces, florets into 4.
2. Cook broccoli in water and bring it to boil. Lower heat, and simmer until broccoli is tender. Remove from heat and drain water. Set aside.
3. Heat oil in a skillet over medium heat, add garlic, onions and ginger strips, sauté for 2 minutes. Add broccoli and salt, stir to coat broccoli with oil, cover for about 5 minutes. Add the rest of the ingredients, stir to combine and serve hot.

Preparation and cooking time: 10 minutes
Serves: 4