Filipino Lumpia

Lately, our household has made some changes.  We eat a lot healthier than we used to.  We consume a lot less meat.  And we almost never eat food that is fried - either deeply drenched in oil or lightly cooked in a pan.  Such foods are now taboo with the exception only being found in extremely rare situations.  Of course, this "experiment" of ours is the perfect platform by which to sneak such foods past our otherwise common rules.

When I mentioned that I was going to make Filipino "egg rolls" for dinner, my husband's eyes lit up in a jubilant way.  It was as though I had unleashed an endless world of possibilities at his feet - given chocolate to a diabetic; caffeine to a child; meat to a starved lion.  Throwing all caution to the wind, I even chose to make this celebrated dish on a night that was to otherwise be vegetarian.  Oh, the joy!  The great euphoria!  The splendid breaking of rules and basking in new traditions, new worlds, new bliss.  Lumpia, if described only in words instead of exuberant yearnings by our taste buds, could be classified as a complete food.  There is something about it that serves every function, every craving, every hope for a meal's beginning.  It is a great appetizer, even if it serves to break otherwise healthful eating. 

Ingredients:

• 1 Tbsp. vegetable oil
• 1 lb. ground pork (or beef)
• 2 cloves garlic, crushed
• 1/2 cup chopped onion
• 1/2 cup minced carrots
• 1/2 cup chopped green onions
• 1/2 cup thinly sliced green cabbage
• 1 tsp. ground black pepper
• 1 tsp. salt
• 1 tsp. garlic powder
• 1 tsp. soy sauce
• 30 lumpia wrappers
• 2 cups vegetable oil for frying

Instructions:

1. Place a wok or large skillet over high heat and pour 1 Tbsp. vegetable oil.  Cook pork, stirring frequently, until no pink is showing.  Remove pork from pan and set aside.  Drain grease from pan, leaving a thin coating.  Cook garlic and onion in the same pan for 2 minutes.  Stir in the cooked pork, carrots, green onions and cabbage.  Season with pepper, salt, garlic powder and soy sauce.  Remove from heat and set aside until cool enough to handle.
2. Place three heaping tablespoons of filling diagonally near one corner of each wrapper, leaving 1 1/2 inch space at both ends.  Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly.  Keep the roll tight as you assemble.  Moisten the other side of the wrapper with water to seal the edge.  Cover the rolls with plastic wrap to retain moisture.
3. 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 rolls for 1 to 2 minutes, until all sides are golden brown.  Drain on paper towels.  Serve immediately.

(The original recipe came from this site: http://allrecipes.com/Recipe/filipino-lumpia-2/Detail.aspx)

Pork (or chicken) Adobo with a Slow Cooker

I am not a great lover of pork.  Like my Jewish and Muslim friends, I usually revolt at the sight of the meat.  There is no heavy indoctrination or religious thinking that has conditioned me to this.  I simply don't have a taste for it.  With that said, unlike my Jewish and Muslim friends, I do occasionally bask in the ecstasy of a good sausage or a crispy piece of bacon.  But, those moments are rare.  Perhaps only once every blue moon.  As for the rest of the time, I prefer fish or beef.  Chicken is also a fair alternative. 

I sometimes feel sorry for pork - my poor, porcine friend - he hardly ever gets invited to dinner.  He is always last on my list of groceries, last on my queue of recipes, last in my thoughts of the perfect meal.  He is far from being the champion of my stomach.  I guess that's a good thing; but, not when the country of the month is one which glows at the sight of a pig.  The Philippines is renowned for their succulent use of "the other white meat."  So, when in Rome...or Manila, I suppose...it's best to do as the natives do.  And, in this recipe, I assume the "natives" all had access to one of my favorite kitchen gadgets: the slow cooker.  Assuming this one cultural anachronism, I carried on with the dish quite optimistic about the result.  And, once again, the slow cooker did not let me down. 

Perhaps part of the great flavor of the meal had to do with the ease of cooking.  Perhaps the hours of low and slow heat cooked the pork in a way that rendered it so tender, so different than my dried-out pork chops of the past, that I could stomach the meat for its better texture.  Whatever the case, the meal was wonderful.  Still not a champion.  Still not something I would seek out as a favorite...but, safely, I can say that this type of pork no longer resides at the bottom of my list, either.

Ingredients:

• 3-4 lbs. pork or chicken cut into 2 inch cubes
• 1/2 cup vinegar
• 1/2 cup soy sauce
• 1 cup water
• 2-3 bay leaves
• 2 tsp. peppercorns (whole)
• 4 cloves of garlic, crushed
• 1 medium onion, chopped
• 3/4 tsp. ground pepper
• 2 tsp. salt

Instructions:

1. Combine all ingredients in a slow cooker.  For best results, put bay leaves and peppercorns in a cheesecloth bag and tie tightly with a string before adding to the mixture.  This will add the flavor of both without the problem of biting into them while eating.
2. Cook on high for 3 hours or on low for 6 hours until the meat is thoroughly cooked.  Serve over rice. 

(The original recipe came from this site: http://www.food.com/recipe/filipino-adobo-pork-or-chicken-with-slow-cooker-variation-281472)

Philippines

 

Capital City - Manila
Currency - Philippine Peso
Population - 94,013,200 (2010 estimate)
National Language - Tagalog and English
Type of Government - Multiparty Republic
Leaders - Benigno Aquino III (President); Jejomar Binay (Vice President)
Country's Motto - "Maka-Diyos, Maka-Tao, Makakalikasan, at Makabansa" - Translates to mean "For God, People, Nature and Country"

Location - The Republic of the Philippines is an island country in southeastern Asia located on the western end of the Pacific Ocean.  It is made up of about 7,100 islands of which only 2,770 are named and 1,000 are inhabited.  The islands of Luzon and Mindanao make up more than two-thirds of the country.

Climate - The Philippines has a tropical climate with high temperatures throughout the year.  Typhoons strike the east coast bringing rainfall from April to December.

Religion - About 80% of the country considers themselves Roman Catholic, while 10% remain Christian of other denominations.  It is said that anywhere from 5 to 10% of the country is Muslim, with very small pockets of Buddhist and Baha'i scattered among the population.

Cuisine - Philippine cuisine is a mixture of Malay-Polynesian, Spanish, Chinese and American influences that includes bold, though not necessarily spicy, flavors.  Unlike their other Asian neighbors, Filipinos do not eat with chopsticks but instead use a spoon and fork.

Most Famous Landmark - The Chocolate Hills in Bohol are a famous, if not somewhat mysterious, natural wonder.  With almost 2,000 hills springing up from the landscape, their most breathtaking trait is the fact that they change in color from dark brown to green depending on the season.  Geologists believe that they were formed from marine limestone that emerged atop layers of clay.  How, exactly, they came about is still a mystery.

If You Learn Only One Thing About The Philippines, It Should Be This - People of the Philippines are often a mixture of Spanish and Asian heritage.  As the groups blended, names emerged to describe their origins.  Native born Spaniards were called "Peninsulares," while the Spanish who were born in the Philippines were called "Creoles."  Those who were indigenous to the islands were called "Indios."  And, those of mixed Spanish-Chinese heritage were called "Mestizos."  Luckily for the world, today everyone is just called a "Filipino."

Baklava

One of my favorite desserts of all time is baklava.  I once heard it described as an edible version of heaven and aptly so!  I'm always amazed at how one, single dish can encompass all of the greatest aspect of cuisine - light, buttery puff of pastry dough, a rich array of savory nuts, a handful of zesty spices and an ungodly amount of nature's most densely sweet product: honey.  The perfect combination of flavor profiles live together in harmony by means of whatever shape the baker has chosen - typically a diamond.  Yes, baklava is a jewel in the crown of any cook.

I, myself, have made baklava a time or two.  Far from being an expert, I have made an adequate version.  After all, honey can cover up a variety of baking sins.  In that way, honey is a lot like chocolate.  So, as I endeavored to make this classic dessert, I only made a few notes in the process: 1) Though some recipes call for rose water, I chose to abstain.  Rose water is very pungent and not necessary - unless you like that sort of thing.  2) Nuts used in Jordan and that part of the Middle East are commonly pistachios and hazelnuts, not walnuts as one would typically see in the Mediterranean.  3) Phyllo dough is your friend.  It may seem intimidating, but it will be nice to you as long as you keep it moist.  Aside from this, the only thing left to impart is the bit of heavenly bliss you will experience when you have tasted the final product.  Perhaps peace in the Middle East would be more likely if baklava became a bargaining chip!

Ingredients:

• 1 pound chopped mixed nuts
• 1 package (16 oz.) phyllo dough
• 1 cup butter, melted
• 1 cup white sugar
• 1 cup water
• 1/2 cup honey
• 1 tsp. vanilla extract
• 1 tsp. grated lemon zest

Instructions:

1. Preheat the oven to 350 degrees.  Butter a 9 x 13 inch baking dish.
2. Toss together cinnamon and nuts.  Unroll phyllo dough and cut whole stack in half to fit the dish.  Cover phyllo dough with a damp cloth while assembling the baklava, to keep it from drying out.
3. Place two sheets of phyllo dough in the bottom of the prepared dish.  Brush generously with butter.  Sprinkle 2 to 3 tablespoons of the nut mixture on top.  Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo dough.  Using a sharp knife, cut baklava all the way through to the bottom of the dish into four long rows, then nine times diagonally to make 36 diamond shapes.
4. Bake in a preheated oven 50 minutes, until golden and crisp.
5. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil.  Stir in honey, vanilla and lemon zest, reduce heat and simmer for 20 minutes.
6. Remove the baklava from the oven and immediately spoon the syrup over it.  Let cool completely before serving.  Store uncovered.

(The original recipe came from this site: http://allrecipes.com/Recipe/easy-baklava/Detail.aspx)

Baba Ghanouj

Similar to hummus, baba ghanouj is a dip that is best eaten with pita bread - or, let me make it more emphatically clear, pita is a necessary component to the baba ghanouj experience.  Without it, one might otherwise feel as though they were eating Middle Eastern baby food.

Perhaps because my mood was not in just the right place for such a thing, I didn't exactly take to it as I have some other new edibles.  Despite its fair flavor and list of ingredients I would typically enjoy, the dip just did not strike a notable chord.  I suppose I am just the chickpea, hummus-eating type...and, that's okay.

Ingredients:

• 3 large eggplants
• 3/4 cup tahini
• 1/2 cup lemon juice
• 2 tsp. minced garlic
• 1 tsp. cumin
• pinch of cayenne
• 1 tsp. salt
• Garnish with black olive, parsley and olive oil

Instructions:

1. Broil or barbecue the eggplants, turning often, until the skin is blackened and blistered, about 20 minutes.  Let them cool for about 10 minutes and then peel the skin from the eggplant.  Optionally, bake the eggplants in an oven set for 350 degrees for about 45 minutes.
2. Cool eggplants for about 10 minutes, the cut the eggplants lengthwise and scoop out the meat.
3. Puree the eggplant and all other ingredients in a blender or food processor. 
4. Transfer to a serving dish and garnish, if desired.

(The original recipe came from this site: http://recipes.wikia.com/wiki/Baba_Ghanouj_from_Jordan)

Chicken Mansaf

Chicken and rice - how can one not enjoy those simple pleasures?  Simply, cook them in yogurt and let the olfactory repugnance turn your otherwise hungry stomach into a displeased organ.  Yes, I did so want to like Jordan's national dish, but it was one that might ultimately rank as a least favorite...in our home's history.  Ever.

Maybe I was just turned off by the fact that the entire plate of food was white.  Maybe I have never really been able to stomach plain yogurt for the fact that its consistency is just a wiggly disgrace to my proud teeth.  Or quite possibly I just wasn't hungry and I made mansaf on the worst of all days.  I don't know.  All I do know is that this was an endeavor that made our family say...."well, you don't know unless you try."  That's the spirit - those are just the words every cook wants to hear.  Hopefully our next attempt at world cuisine will make up for this one's shortcomings.  As with countries in the Olympics, not everyone can be a winner.

Ingredients:

• 1 whole chicken, cut into serving pieces
• 1 1/2 quarts plain yogurt
• 1 egg
• 1 cup almonds, freshly toasted
• 1/2 cup pine nuts, freshly toasted
• parsley, finely chopped
• salt and pepper, to taste
• 2-3 cups long grain rice, like basmati
• pita bread

Instructions:

1. Place chicken in a large pot with enough salted water to barely cover it.  Cook over medium heat until almost done, about 45 minutes.
2. In a separate pan, cook enough rice for six servings.
3. In a large saucepan, stir yogurt until it is quite smooth.  Add beaten egg and heat over medium heat, stirring constantly.  Add enough of the liquid from the cooked chicken to make a thin sauce, about the consistency of very heavy cream.  Heat until almost comes to a boil and thickens slightly.
4. Add cooked chicken pieces to the yogurt sauce and finish cooking the chicken in the sauce, at a low temperature.
5. Cover a large platter with pita bread.  Mound the rice in the center to form a pyramid.  Arrange chicken pieces on the rice and pour most of the yogurt sauce over it, reserving the remaining sauce to be added, as desired, by the diners.
6. Garnish with almonds, pine nuts and parsley around the edges of the mound of rice and chicken.  Serve warm and eat with your hands. 

(The original recipe came from this website: http://www.food.com/recipe/chicken-mansaf-158813)

Jordan

Capital City - Amman
Currency - Jordanian Dinar
Population - 6,407,085 (July 2010 estimate)
National Language - Arabic
Type of Government - Constitutional Monarchy
Leaders - Abdullah II (King); Marouf al-Bakhit (Prime Minister)
Country's Motto - "الله، الوطن، المليك" (Allah Al-Watan Al-Malek) - Translates to mean "God, Homeland, The King."

Location - The Hashemite Kingdom of Jordan, or the Jordanian Kingdom, is located in southwestern Asia.  It borders Saudi Arabia to the east and southeast, Iraq to the northeast, Syria to the north and the West Bank and Israel to the West, with whom it shares control of the Dead Sea.  The northwestern portion of the country is part of the "Fertile Crescent," though much of Jordan is covered by the Arabian Desert.

Climate - Jordan's climate is considered to be semi-dry in the summer and relatively cold in the winter.

Religion - Roughly 92% of Jordanians are said to be Muslim.  6% of the population are members of the Christian faith (of various denominations).  The remaining 2% of the populous are Bahai and Druze.

Cuisine - The cuisine of Jordan shares many commonalities with its other middle eastern neighbors.  In particular, lamb kebabs, hummus, and baklava are typical of the region.

Most Famous Landmark - Petra, an ancient city completely carved out of a mountain, has been considered one of the most precious cultural properties of man's heritage.  So true, once a person walks through the pink gorge of al-Siq and first lays eyes on the al-Kazneh, it will be clear why this has become known as one of the "New Seven Wonders of the World."

If You Learn Only One Thing About Jordan, It Should Be This - The country's title "Hashemite Kingdom of Jordan" refers to the direct lineage of its rulers to the line of Muhammad.  Prophet Muhammad's great-grandfather was Hashim ibn Abd al-Manaf - from whom the Hashemite family takes their name.  In Arabic, Hashim means pulveriser and, with specific regard to Hashim ibn Abd al-Manaf, it referred to his habit of serving crumbled or pulverised bread broth to pilgrims.