May 06, 2021
Filipino Cuisine: Presented by Grace Sotes
Video Recording of this Filipino Cuisine Presentation Can be Viewed on the EIC YouTube Channel
(This week’s ingredients have been shared with us directly by our volunteer chef, Grace Sotes Please note however that some of our chefs might make slight adjustments to the ingredients and instructions based on their own cooking traditions)
Lumpia (Filipino Style Spring Rolls)
Ingredients/Recipe
- 2 Tbsp. – Vegetable or Canola Oil
- 4 – Garlic Cloves (finely chopped)
- 1 Cup – Onion (Medium – finely chopped)
- 1 Cup – Carrots (julienned)
- 1 Cup Green String Beans (julienned)
- 1 Cup Jicama (julienned)
- 2 Cups – Green Cabbage (shredded)
- 2 Cups – Bean Sprouts
- 2 – 3 Tbsp. – Soy Sauce
- 1 Tbsp. – Oyster Sauce
- Salt & Pepper (to taste)
- 1-2 Pkg. – Lumpia / Spring Roll Wrappers
- 2-3 Cups Oil (for deep frying)
- Sweet Chili Sauce
- Spicy Vinegar (optional)
Vegetarian Pancit Bihon (Filipino Rice Noodles)
Ingredients/Recipe
- 1-2 Tbsp. – Vegetable or Canola Oil
- 4 Cups – Vegetable Stock
- 8oz. Pkg. (227 g.) Bihon Noodles (Philippine Rice Noodle)
- 3 – Garlic Cloves (minced)
- 1 – Onion (Medium – finely diced)
- 1 Pound – Trumpet Mushrooms
- 6 oz. – Firm Tofu (optional) (Cut into 1/2″ pieces, cubes or strips)
- 1 – Chinese / Napa Cabbage (sliced)
- 2 – Carrots (julienned)
- 2 Stalks – Celery (sliced on bias)
- 1 Cup – Snow Peas
- 3 Tbsp. – Soy Sauce
- 1 Tbsp. – Fish Sauce (can substitute vegetarian fish sauce)
- Ground Pepper
- Cilantro (for garnish)
- Lemon Wedges (for garnish)