Uh huh… I went to town on these after they came out of the oven. My mouth is watering right now just thinking about how good these were!!!
Keeping this recipe in the fambam : )
I’ve never tried or heard of Jufran shrimp before until my Auntie cooked it. It smelled good but there was no way I was going to eat anything with eyeballs. hehe. I went ahead and made my version of her dish and just veganized it. I basically sauteed a whole lot of chopped garlic with the vegan shrimp. I then added the bell peppers, Jufran ketchup, 7-up, and bell peppers. Simmered the dish for about 10 minutes and that’s it!
Bibingka is a Filipino rice cake, that is usually eaten as a dessert. There are many different variations of Bibingka but I personally grew up on Casava Binbingka.
Today, I attempted to veganize my mother-in-law’s Bibikgka recipe for the first time. Her recipe calls for eggs, milk, and butter. I basically replaced the eggs with a vegan egg replacer, used soy milk, and vegan butter. I’d have to say, the end product turned out pretty close to the original recipe and my M.I.L thought it was really good!
Finally!!! A break from the twins, which means a snack break for me!!!
Here’s my version of Thai mango sticky rice : ) I had mangos and Suman together!!!! YUMMMM!!!
Suman is a Filipino desert that is made of rice and cooked in coconut milk then steamed in a banana leaf. There are different versions of Suman depending on the region it’s from in the Philippines.
The twins and I were craving for good ol’ Filipino comfort food. We got our fix for dinner this evening with some Calderata over rice and Vegetable Lumpias : )
Caldereta is a beef stew that is widely popular in the Philippines. My version of this dish is cooked with bean curd instead of beef. YUMMMM. I’m going back for seconds.
Attempted to cook Filipino Beef Steak or “Bistek” for dinner last night for the very first time and it turned out pretty good! I used vegan “beef” and I also added potatoes to the dish. My granny used to make this dish for me growing up but instead of using lime juice for the marinade, as I did, she would use calamansi that she would pick right from our tree in our backyard. The store I went to didn’t have any calamansis so I had to settle for lime juice. I’ll definitely need to ask my mom to bring some calamansis up next time she visits so I can attempt to make this dish again.
I remember going to family parties and hoping that there would be shrimp lumpias there! They are usually made with a pork mixture with the tail left on to just hang at the end of the lumpia roll.
Here is my version of shrimp lumpia. I even left the “tail” part of the vegan shrimp out just to give it that look that I always remembered. This was my first attempt at making this. I had a strong craving and experimented in the kitchen. For my filling, I added tofu, shredded carrots, green onions, garlic, soy sauce, and ground pepper. When they were done, I dipped them in sweet chili sauce and they were HELLA good!
Amapalaya, also known as bitter melon, is a vegetable that is grown throughout the Philippines. I’ve been seriously craving bitter melon and in particular, a home cooked meal. Believe it or not, this was my first time cooking Ampalaya. I’ve never craved this vegetable before even when my Grandma cooked it. haha. I guess it’s these weird pregnancy cravings.
For this particular dish, egg is usually scrambled into it. Instead of using egg, I scrambled in Tofu : )