The Josephine Desepeda working years in Greece as a chef in Asian restaurants . We met at the Philippine Festival where it was named winner of Master Chef of the community after receiving the trophy confided to us the secrets of its success. The competition is Josephine made a full meal with appetizer ( Filipino fresh spring rolls), fish main dish and a candy treat for dessert . For the main course , chose the fillet of tilapia , a fish that lives in freshwater in Africa, the Middle East, Asia and Latin America .
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Lumpiang SARIWA ( fresh spring rolls)
For the filling
1 cup sweet potato , cut into cubes
2 tablespoons fish sauce (patis)
100 grams chinese cabbage cut into thin slices
1 cup carrots , cut into thin sticks
½ cup water
½ cup peanuts , crushed
6 lettuce leaves
150 grams pork , cut into thin strips
100 grams tofu ( product of soya milk ) , cut into strips
1 cup shrimp , shelled , cut into small pieces
1 medium onion , chopped
1/4 cup cilantro , chopped ( if there is fresh put 1 teaspoon coriander powder)
3 tbsp garlic
1 cube of meat
Foil for wrapping
1 cup all-purpose flour
2 tablespoons vegetable oil
1 1/ 2 cup milk
Ingredients for the sauce
1 tablespoon soy sauce
½ cup brown sugar
2 cups water
½ cube of meat
3 tablespoons garlic mashed
2 tablespoons cornstarch ( cornflour ) diluted in 4 tablespoons water
First cook the filling:
In a skillet , pour cooking oil and then saute the garlic and onions . Add the pork and saute until the color turns light brown. Put mixture in the cube meat and add ½ cup water , then simmer until tender pork. Add the shrimp and sweet potatoes and cook for 5 minutes or until potatoes are tender . Add the tofu and cook for a few minutes . Place the cilantro , carrots and mix with remaining ingredients . Add the cabbage and let cook 5 minutes . Add the fish sauce and stir. Lowers the filling from the heat and prepare the dough for the wrapper leaf .
In a bowl, break the eggs and beat. Add the milk and mix beats . Add flour and salt and mix well . Add the vegetable oil and mix well . Place a nonstick skillet over medium heat and brush with Grease . Pour in hot skillet about half a cup of the batter for the foil wrap and shake the pan so the batter to go over the entire surface of the pan evenly. Bake the batter about 2 minutes or until cooked and the surface of the sheet. Using a spatula , remove the cooked sheet and place on a tray . The slurry are enough for 6 sheets .
For the sauce pour into a saucepan of water and bring to a boil . Add the brown sugar and cube meat . Put some salt and soy sauce and then mix well . Dissolve cornstarch in water and add to pot . Cook until the sauce thickens .
Then, put it on the sheet 1 piece of lettuce , approximately in the middle of the sheet. Place 1 tablespoon filling on lettuce leaf . Closing the package by folding the upper and lower side of the sheet and a kyloume the open side of the sheet to be wrapped around the package and seal the filling. Pour the sauce over and garnish Sariwa Lumpiang crushed peanuts and chopped garlic .
Ginatang Tilapia at Hipon ( fish fillet Tilapia)
4 pieces of fillet each fish species
4 large shrimp , peeled and diced
1/2 tomato , diced
1/2 onion , diced
1 clove garlic , chopped
100-150 grams petsay or bok choy ( Chinese cabbage type )
1 green pepper , cut into small sticks
2 small red chillies or a teaspoon of chilli flakes
1 teaspoon chopped ginger
1 tablespoon vegetable oil
1 cup coconut milk
half cup water
1/2 teaspoon turmeric ( turmeric or turmeric )
1 tablespoon fish sauce
Salt and pepper
Clean and wash the fish fillets (if skin is removed ) . Place each fillet on the pieces of a shrimp around . We roll the fillet and stabilize with a toothpick to not open . Do the same with the remaining fillets . Place in hot skillet seed . Add the garlic, onion, ginger and stir for 2 minutes, then add the lemongrass , tomato and mix well . If you do not find lemongrass put a peeled lemon . Add half of the coconut milk , fish sauce , turmeric , salt and pepper . Then add the fish rolls cook for 5 minutes covered with lid. When you boil remove from the pan and place on a platter .
Add to the mix the pan green peppers , chili pepper and cabbage . Add the rest of the coconut milk and bring to a boil thoroughly until the cabbage is tender and add water if needed . In the next platter of fish rolls place the vegetables and sauce over the fish rolls pour the sauce . The dish is served with rice pilaf steam .
Palitaw ( dessert )
200 grams of rice flour
a little salt
150 ml coconut milk
100 grams of brown sugar cubes
100 grams of grated coconut
Fill 3/4 of a pot with water and bring to a boil . In a bowl , add the rice flour , salt , coconut milk and stir to make a dough . Divide the dough into 6-8 pieces . Take a piece of dough , mold can become a small pies , put a cube in the center and brown sugar slamming pies shaping to be a small ball in the center include the cube of sugar . Do the same with all the dough pieces .
Put the dough balls into the boiling water and boil for 5 minutes. The dough balls are ready when they have risen to the surface of the boiling water .
In a bowl put the grated coconut and mix with the white sugar. Put the boiled dough balls in the coconut mixture and twirls to bent coconut mixture . Cut banana leaves into small pieces and create shape cones closed with toothpick . In each banana leaf cone put a ball and serve.