Transferring Recipes to Cook With Honey

Hello, Folks!

I wanted to let everyone know that I will not be posting on this blog any more.  I'll be transferring the files to my other food blog at Cook With Honey. I want to thank everyone for being so patient with my posting on this blog, but my work, as well as posting on my regular blog at Walking Between the Grapevines  has just taken over so much of my time that I can't give Our Roots in Food enough of my time. 

Like I mentioned, all of the recipes will be transferred and re-posted at Cook With Honey over the next few weeks. I would love it if you would follow me over there and enjoy the many recipes that will be posted on that blog. I will be including many more recipes to celebrate all of my families heritage: German, Irish, English, Native American, Dutch, Indonesian and even Guamanian dishes - in honour of my oldest son's birthplace.

Oudoe,
Ingrid

Lumpiang Shanghai (Filipino Spring Rolls filled with Pork)

This delicious Lumpia (Filipino Spring Rolls) recipe was found over at Rasa Malaysia

Ingredients:

1 package Lumpia wrappers (25 sheets); Chinese or Vietnamese spring roll wrappers meant for frying can be substituted.
2 pounds ground pork
5 cloves garlic, peeled and minced
1-inch piece of ginger, peeled and minced
2 tablespoons soy sauce
2 eggs, lightly beaten
Freshly ground black pepper, to taste

Method:

Using a serrated knife, cut the square lumpia wrappers in half so that you have two stacks of rectangular wrappers. Place a damp paper towel over the wrappers to keep them from drying out as you work.

Combine the pork, garlic, ginger, soy sauce, eggs, and black pepper in a large bowl. Using your hands, or a rubber spatula, mix the filling well so that the seasonings are evenly distributed.

Place one of the rectangular wrappers vertically on your work surface with the short edge facing you. Place a heaping teaspoon of the filling on the wrapper about half an inch from the edge closest to you. Grasp the bottom edge of the wrapper and roll it up and over the filling, continuing to roll until 2 inches of wrapper remain.

Dip two fingers into a bowl of water, then moisten the last 2 inches of wrapper with your fingers. Finish rolling the lumpia, then rest it on its seam. Continue rolling with the rest of the filling and lumpia wrappers.

At this point, you can freeze your rolled lumpia if you wish by placing them in freezer bags and then into your freezer.

To cook the lumpia, fill a large frying pan with about 1/2-inch of vegetable oil. Heat the oil over medium-high heat. Gently place the lumpia into the hot oil and fry until golden brown on all sides, 3 to 5 minutes total (if frying frozen lumpia, it will take 1 to 2 minutes longer).

Place the fried lumpia on paper towels and serve immediately with sweet and sour sauce (bottled from the store is fine).

Note: You can also add finely minced raw shrimp to the pork mixture if you’d like. Also, instead of ground pork, you can use ground beef, or even ground turkey if you’re watching your girlish figure.

Makes about 50 lumpia/spring rolls

Nasi Goreng

I'm a big fan of Asian rice recipes and I found this recipe for Nasi Goreng over in Dutch-Indo Kitchen

Since there was no photo to go with the recipe, I added this one from google.

Ingredients:


A little of bacon cut in strips (if you do not like bacon, you can let go)
Sausage either beef or pork whichever you prefer, cut in small pieces

1 small onion, cut up...

1 small fresh garlic

a teaspoon of sambal oelek (= Indonesian hot Chili sauce)

2 eggs

a handful of green onions, cut in small pieces

2 medium size tomatoes

a little kecap manis (= Indonesian Sweet Soya sauce)

a little of salt

a little of Mrs. Dash

a little of Pepper

2 cups of rice (any kind you like) cooked and let stand for a little to cool off.

1. Cook rice first (or you can use left over steamed rice from the night before)
2. In a wok/wajan brown the bacon
3. Add the onions and garlic until it is somewhat brown
4. Add the sausages until it's a little brown
5. Add 2 eggs, scramble until somewhat hard
6. Add 1 teaspoon Sambal Oelek (Use to your taste, if you like it hot, add more, if you do not want it hot, omit it, or just use a little)
7. Add the rice 
8. Stir around to mix everything 
9. Add the Kecap Manis, about 1 tablespoon or to taste
10. Stir well until all the rice is covered
11. Add the spices, salt, pepper, Mrs. Dash and taste your Nasi Goreng 
12. Add whatever you think you need more of
13. The last 2 things you add are the green onions and cut up tomatoes 
14. Stir everything well.

You can eat it with over-easy eggs on top of the Nasi Goreng 

You can serve anything with it.

You can make it with Chicken, shrimp or beef too.

Selamat makan!!

Schweineschnitzel / Weinerschnitzel

Since this blog is for BOTH of our heritages, I thought I should add something from my own Mom's native Germany - schweineschnitzel (breaded pork cutlet) and wienerschnitzel (breaded veal cutlet). This recipe is super easy!

Ingredients:

4 thin boneless pork chops or veal chops

1/2 c. oil (I use olive oil)

3/4 c. fine bread crumbs

2 eggs

salt & pepper

2 lemons

Directions:

1. Heat the oil in a large skillet at medium high heat.  
2. Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (1/4" - 3/8").  
3. Beat the two eggs in a bowl that is wide enough to dip the meat into.  
4. Spread the bread crumbs onto a plate or flat surface.  
5. Take each cutlet, season with salt and pepper and dip both sides of meat into eggs to coat.  
6. Then coat the entire cutlet with the bread crumbs.  
7. Place in hot oil and cook on both sides until golden brown.  It only takes about 1-2 minutes per side.  
8. Serve each cutlet with half a lemon on the side.  Some people go ahead and squeeze the lemon onto the schnitzel before serving.  

Serves 4