Lumpiang ubod (heart of palm spring rolls) lumpiang ubod （心脏棕榈春卷）
The last time I made lumpiang ubod, my firstborn (now 15) was still a baby and we were living at my in-laws’.是我最后一次取得lumpiang ubod ，我的头生（现为15个）仍然是一个宝宝，我们住在我的，在法律' 。 I had too many excuses for not making lumpiang ubod all these years — I had no non-stick pan to make those crepe-like wrappers, it was such a hassle going to the market so early in the morning for the ubod choice cuts, the weather’s too hot…我有太多的理由不去决策lumpiang ubod这些年来-我没有非坚持潘，使那些绉类保鲜膜，它是如此的麻烦，纷纷到市场，所以一大早就为u bod选择，为1 8.2亿美元，天气太热…
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Lumpiang labong (bamboo shoots spring rolls) lumpiang labong （竹笋春卷）
I would have made lumpiang ubod (heart of palm spring rolls) but that entails going to the market very early in the morning when the ubod is fresh and I can still specify which portion I want.我会作出lumpiang ubod （心脏棕榈春卷） ，但需要持续向市场非常一大早，当ubod是新鲜的，我仍然可以指定哪些部分，我想。 But after cooking the kids’ packed school lunch, by the time they have left for school, all I want is to crawl back into bed…但经过烹调孩子们挤满学校午餐，是由当时他们已离开学校，我只想要的是爬回到床上…
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Ginataang puso ng saging (banana bud/blossom in coconut cream) ginataang心脏伍saging （香蕉芽/花椰奶油）
I was in high school when I first learned to cook guinataang puso ng saging.我在高中的时候，我第一次学会了煮guinataang心脏伍saging 。 I remember my father advising that I choose the puso ng saging that was long, cream-colored and no more than three inches in diameter at the thickest part.我记得我的父亲劝谕说，我选择心脏伍saging这是长期的，奶油色，不超过3英寸，直径最粗的部分。 Why that was preferable over the more common fat reddish and fat puso ng saging, I never asked, although I suspected it had something to do with the numerous varieties of banana available in the Philippines.为什么会出现这种可取以上，较常见脂肪红色和脂肪心脏伍saging ，我从来不问，虽然我怀疑它有一些东西需要跟众多品种的香蕉可在菲律宾。 One time years later, when I was obliged to use the non-preferred variety, I realized that the long cream-colored puso ng saging was more tender and required a shorter cooking time.一时间，若干年后，当我不得不使用非首选品种，我已意识到，从长远奶油色心脏伍saging更招标，并要求更短的烹调时间。
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Adobong sitaw 2 adobong sitaw二日
I have an older recipe for adobong sitaw where I used small cubes of pork belly.我有一个老年人食谱adobong sitaw那里我用小立方块的猪肉肚子。 This time, I used ground lean pork.这个时候，我用地面瘦肉猪。
Is there much difference?是有很大的差别吗？ Well, adobo is basically a fatty dish.那么， adobo基本上是一个不饱和脂肪酸拿走。 It just doesn’t taste right unless there is some fat in the meat and the sauce.它只是没有品味的权利，除非有一些脂肪，肉和酱。 So, using ground lean pork does make a difference.因此，使用地面瘦肉猪是否做出不同反应。 I suppose it’sa matter of what is right for you…我想这件事什么是正确的youâ € |
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Pinakbet without bagoong pinakbet无bagoong
The title of the entry sounds sacrilegious, I know.标题进入听起来亵渎，我很了解。 Pinakbet without bagoong . pinakbet 无 bagoong 。 Well, tough.那么强硬。 I am allergic to bagoong (shrimp paste) and even its fish version.我过敏bagoong （虾酱） ，甚至鱼的版本。 In fact, there are certains brands of patis (fish sauce) that do not agree with me as well.事实上，有某些品牌的patis （鱼露）表示，不同意跟我一样。 Ironically, I love the Ilocano classic dish called pinakbet–not for the bagoong -flavored sauce but for the wonderful mixture of vegetables.讽刺的是，我爱ilocano经典菜所谓pinakbet -不是为bagoong味酱，但为美好的混合蔬菜。 And I always felt a little deprived when, growing up, everyone in the family could enjoy a hearty meal of pinakbet except me.我总觉得有点被剥夺的时候，成长过程中，家庭每个成员都能诚恳一顿pinakbet除了我。
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Adobong kabute sa gata (mushrooms adobo in coconut cream) adobong kabute SA服务中GATA （香菇adobo在椰子奶油）
It’s not the same as cooking pork or chicken adobo.它的不一样烹饪猪肉或鸡肉adobo 。 Mushrooms are fatless and you can’t make them render fat no matter how long you cook them.香菇fatless ，你不能让他们会使脂肪不管年龄多大，你厨师。 You’ll only make them shrink if you cook them for too long.你只有使它们缩小，如果你库克他们太久。 You don’t add soy sauce either–the mushrooms brown in oil fast and adding soy sauce will make the cooked dish far too dark to look attractive.你不添加酱油非彼蘑菇棕油价快速加入酱油，使煮熟的菜太黑暗中寻找吸引力。 Does that mean that this is something more complicated that meat adobo?这是不是等于说，这是更为复杂的，肉食adobo ？ Actually, no.其实，没有。 This is easier and simpler.这是比较容易和简单。
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Lasang Pinoy 12 (fusion cooking ): sauteed mongo sprouts and asparagus with oyster sauce拉桑pinoy 12 （融合菜） ： sauteed蒙古豆芽，芦笋与蚝油
So, we take the humble所以，我们采取谦虚 togue guisado togue吉萨多 and transform it.并转变。 But this dish is really more than just about fusion cooking.不过，这菜是真的不仅仅是关于融合煮食。 This is about pacifying two bickering adolescents.这大约是宽两地争吵青少年。 My 13-year-old daughter Sam wanted an asparagus dish for dinner last Sunday while 12-year-old Alex wanted我的13岁女儿萨姆想要一个芦笋菜，为晚宴上周日，而12岁的徐家通缉 togue togue (mongo or （蒙古或 mung bean sprouts绿豆豆芽 ). ） 。 In fact, they had been arguing since the night before when we were in the supermarket and choosing what vegetables we would cook for the next couple of days.事实上，他们一直争论，因为前一天晚上，当我们在超市，并选择什么蔬菜，我们会库克为未来数天。 So I combined the vegetables they wanted to eat.因此，我结合了蔬菜，他们要吃饭。 Sam even had an extra plate of asparagus all to herself.萨姆甚至有一个额外板的芦笋都以自己。
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Mongo con pata蒙古情况的PATA
It is basically这基本上 guinisang mongo guinisang芒戈语 . 。 You know, boiled mongo beans, pork, diced eggplants, okra and talbos ng kamote .大家都知道，煮蒙古豆类，猪肉，分块茄子，黄秋葵，并talbos伍kamote 。 Except that the broth is richer because, instead of the usual liquid in which the diced pork had been simmered, I used the stock from beef pata .惟有关肉汤，是因为富裕，而不是通常的液体在其中分块猪肉已经爆发，我用股票从牛肉的PATA 。 I also used strips of beef pata and tripe instead of diced pork.我也用条状的牛肉PATA和tripe不是块猪肉。 I never imagined guinisang mongo could be so good.我从来没有想象guinisang蒙古可以这么好。
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