Philippino | Ruth’s Food

Eggplant Adobo

Ingredients:

4 cups eggplant, cut into 1 inch pieces

1/4 cup vegetable or corn oil

1/2 cup white vinegar

1/4 cup soy sauce (low sodium works really well)

1 tbsp. finely minced garlic

Directions:

~Serves:4

Fry eggplant cubes in oil until brown. Set aside on paper towel to absorb the oil. In a sauce pan (I used a frying pan) bring vinegar, soy sauce and garlic to a boil and simmer for 6 minutes. Add fried eggplant to mixture and cook for 5 minutes more, turning eggplant several times. Serve hot.

~We loved this dish! It is so fast and yummy. The one thing that we would change is to use low sodium soy sauce to cut down on some of the salt. A wonderful appetizer...

Calphalon One Infused Anodized Fry Pan (purchase at Chefs Catalog) I use this pan for a lot of frying. I love the Calphalon pans. The special thing about the Infused pans are they can also be put in the oven and used with the broiler. Wonderful!

Tags:

Vegetarian

Philippino

Read more about Eggplant Adobo

Fresh Lumpia (Fresh Egg Roll)

Ingredients:

Filling:

1/2 lb. shrimp

1/4 lb. ground pork

1 can of bamboo shoots or hearts of palm

10 lettuce leaves (green leaf lettuce)

2 cloves garlic, crushed

1 med. onion diced

1 tsp. salt

1 tsp. pepper

fresh Lumpia wrapper

Wrapper:

1 cup flour

1 egg

1 cup water

Sauce:

4 tbsp. cornstarch

1/3 cup brown sugar

1/4 cup soy sauce

1 1/2 cup water

Directions:

Filling:

Devein shrimp and cut into small pieces. Cut bamboo shoots or hearts of palm into thin long strips.

Saute garlic, diced onion, shrimp and ground pork for about 10 minutes. Then add bamboo shoots or hearts of palm, salt and pepper to taste, then cook for another 5 minutes. Drain well.

Tags:

Philippino

Read more about Fresh Lumpia (Fresh Egg Roll)