Philippine Fried Egg Rolls, Shanghai Style

250 g (1/2 lb) minced pork
250 g (1/2 lb) prawns, chopped finely
1/2 cup chopped water chestnuts
1/2 cup finely chopped spring onions
1 egg, beaten
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon ground black pepper
1 package egg roll wrappers (sold in Asian food stores)
Oil for deep-frying

Mix pork, prawns, water chestnuts, spring onions, egg and soy sauce together. Season with salt and pepper.

Place a level tablespoon of filling on each egg roll wrapper, roll tightly and seal with a few drops of water. Continue until filling is all used. Deep-fry in hot oil and drain on paper towels. Serve with Sweet and Sour Sauce (recipe below). Serves 4.

Sweet and Sour Sauce

750 ml (3 cups) water
125 ml (1/2 cup) ketchup
80 g (1/3 cup) sugar
1 teaspoon salt
1 teaspoon red-hot (Tabasco) sauce (optional)
2 tablespoons cornflour dissolved in 4 tablespoons of water

Mix all ingredients together. Bring to the boil and simmer for 5 minutes or until sauce thickens. Makes about 3 cups.

Recipe by Reynaldo G. Alejandro and photo by Luca Invernizzi Tettoni from The Food of The Philippines by Periplus World Cookbooks. Frame by Nancy Comelab.

Pork Crackling

1 kilo (2 lb) pork rind, cut into 2.5 cm (1-in) squares
750 ml (3 cups) water
1 tablespoon salt
250 ml (1 cup) vegetable or corn oil

Boil cut pork rind in water and salt for 30 minutes. On a baking tray, spread out the cooked pork rind and bake at 150°C (300°F) for 3 hours. Set aside and let cool.

Deep-fry the rinds in a frying pan in hot oil over high heat until they puff up. Serve with Vinegar Dipping Sauce (recipe below). Serves 6 to 8.

Vinegar Dipping Sauce

60 ml (1/4 cup) soy sauce
80 ml (1/3 cup) white vinegar
3 garlic cloves, peeled and crushed
Salt and freshly ground pepper to taste
1/8 teaspoon cayenne powder

Combine all ingredients in a bowl. Mix well.

Recipe by Reynaldo G. Alejandro and photo by Luca Invernizzi Tettoni from The Food of The Philippines by Periplus World Cookbooks. Frame by Nancy Comelab.

1 dash grenadine
Ginger Ale

Build in a highball glass packed with ice cubes.
Decorate with an orange slice and serve with a straw.

From Drinkalizer.com

Hi! Welcome to my blog! I’ll be posting here travel tips, photography tips and tutorials, recipes, cocktail recipes and anything else that I may find useful. Hope you’ll find them useful too. Thanks!