Mama's Filipino lumpia recipe

Mama's Filipino lumpia recipe
Pcs:25-30

Ingredients

1 kilo ground pork
1 garlic
1 red onion
pepper
2 medium size carrots
magic sarap
30 wrappers

Instructions

Mix all ingredients together and divide over 25-30 wrappers.

Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the spring rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

Mascarpone Cake with red berries

Mascarpone Cake with red berries recipe

Ingredients

125 grams butter
200 grams whole grain biscuit
Oil
300 grams of red berries
125 ml whipping cream
500 grams mascarpone
500 grams low-fat cottage cheese
125 grams of sugar
2 bags of cream Strengthener
Eventuueel 25 gram foam cookies or merinque
1 plastic freezer bag

Instructions

Melt the butter on a low heat.

Fill freezer bag with whole wheat biscuits, close it and crumble it with a rolling pin.

Mix the cake crumbs with the liquid butter.

Spread a pie-plate lightly with oli. Put a cake ring or a spring edge form (26 cm) on. Place the cake crumb cake on the mass scale within the ring and press it firmly.

Put the pie crust cold 30 minutes away.

Wash the red berries and let them drain.

Ironing of the twigs, and keep them there a few for garnish.

Whip the cream until stiff.

Stir the cottage cheese and mascarpone briefly by each other and gradually add the sugar and the cream Strengthener.

Spatula instantly whipped cream and the red berries gently through mascarponecreme. spread the
mascarponecreme on the cake bottom.

Put the cake 2 hours cold away.
crumble the foam cookies or meringue. garnish the cake with meringue and the foam chunks or sprigs of red berries.

Chocolate Banaancrumble Dessert

Chocolate Banaancrumble Dessert
Voor 4 personen


Ingredients

4 ripe bananas
100 grams chocolate, milk or bittersweet (ca. 1.5 bar)
12 whole wheat biscuits
25 grams butter
25 grams (Reed) sugar
200 ml whipping cream (Melkan)


Instructions

1. remove the zest of the bananas and cut the bananas into slices

2. break the chocolate into pieces

3. put the pieces in a sturdy plastic bag and seal that well off

4. Chop the pieces of chocolate, for example with a rolling pin, until coarse crumbs

5. put the dissected chocolate in a bowl

6. Crumble the biscuits

7. divide the banana slices about 4 generous cups

8. Melt the butter in a small pan and stir the cake crumbs and sugar (cane) through it

9. put the Pan get away on a trivet

10. Heat the cream in a saucepan

11. Remove the pan from the heat and stir the chocolate through it

12. pour this mixture on the slices of banana

13. Scoop the butter-crumb cake-sugar mixture on top 

Spicy Korean Chicken recipe

Spicy Korean Chicken
Serves 2-3

Ingredients

10 chicken wings and drumettes
1 cup cornstarch
Oil, for frying
Sesame seeds, for serving

Batter
½ cup cornstarch
½ cup flour
2 teaspoons salt
1 cup water

Sauce
2 tablespoons soy sauce
¼ cup honey
2 tablespoons rice vinegar
2 tablespoons Korean chili paste (gochujang)
2 cloves garlic, minced
1 tablespoon ginger, grated

Instructions

1. Mix the ingredients for the batter in a bowl until smooth with no lumps.

2. Heat oil in a pot to 340°F.

3. Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.

4. Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320°F.

5. Drain the wings and increase the heat.

6. Heat oil to about 375°F.

7. Fry the wings a second time until golden brown and crispy. Drain and set aside.
In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings.

8. Enjoy!