On The Menu

So other people blog about their hobbies, interests, activities etc. I've been blogging mostly about what our little family is up to. I've decided to add in a segment devoted to one of my favorite pasttimes- FOOD.. particularly what I'm cooking, baking etc.

My first installment- Last night's dinner. Homemade Lumpia & Fried Rice

Why does my fried rice look like ground beef in the top picture? (top: fried rice -- bottom: lumpia with sweet & sour sauce)


UPDATE: Recipes

Lumpia

1 tablespoon vegetable oil
1 pound ground pork
1 pound ground beef
2 cloves garlic, crushed
1 cup chopped onion
1 cup grated carrots
1 cup minced bean sprouts
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 tablespoon soy sauce
40 lumpia wrappers
2 cups vegetable oil for frying

DIRECTIONS
Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork and ground beef, stirring frequently, until no pink is showing. Remove meat 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 and bean sprouts. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
Place 2 to 3 heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 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.
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.

Makes 40 lumpia rolls


Pork Fried Rice

2 cups jasmine rice
1 cup cubed ham pieces (you can find these in the lunchmeat section usually)
1 16oz bag frozen peas & carrots
1/4 c. chopped yellow onion
1/2 c. chopped green onions
2 eggs beaten
4 tablespoons soy sauce (you can adjust this to taste)
2 teaspoons salt
2 teaspoons pepper
1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons vegetable oil

Cook Jasmine rice according to package directions. Let cool slightly. Heat oil in wok or large skillet and stir fry rice until slightly golden brown. Add ham, peas, carrots & yellow onion stirring until just heated through. Make a well in the center of your rice and add eggs cooking until set. Stir eggs into rice mixture. (if you're unsure of this you can scramble your eggs in a seperate pan then add to rice mixture) Add soy sauce, salt & pepper, onion powder and garlic powder and continue cooking until again heated. Remove from heat and sprinkle green onions on top.

Serves 4-6