Participants: Jill Morikone (Host), Resa & Ozzie Oswald
Series Code: LCT
Program Code: LCT000108
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00:01 Today, we are gonna go to the Philippines
00:03 and we are gonna have a party. 00:04 We are gonna show you how to make traditional 00:06 Filipino food that they use for parties, 00:08 get-togethers, family gatherings. 00:10 So, why don't you stay with us 00:12 and you learn from expert how to do it. 00:45 Hello friends and welcome to another program 00:47 of Let's Cook Together. 00:48 I am your host Jill Morikone, 00:50 and we have an exciting program of Filipino food 00:53 plan for you today, I know, 00:54 I am excited to learn how to make it. 00:56 But first I want to introduce you 00:57 to our special guests here with me in the kitchen. 01:00 My special friends till they actually 01:02 go to our church here. 01:03 Their names are Resa and Ozzie Oswald. 01:06 Welcome you guys, 01:07 so glad to have you both here. 01:09 Thank you, happy to be here. 01:10 Now, tell us you moved here down from Chicago 01:13 a few years ago. About three years ago. 01:15 Okay and you live. Near here. 01:18 Not too far from here right. 01:19 Yeah, very close. 01:21 Yeah, and you are originally from the Philippines. 01:22 Yes. ummh!, ummh! 01:23 How long have you been in the States, 01:24 when did you come? 01:25 I was 18 when I came here, so just like 1982. 01:28 Okay, so you have been here quite a few years. 01:31 Yes, Yeah. 01:32 And Ozzie saw this beautiful lady 01:34 and said I need to marry her. 01:39 That's right, that's right. 01:40 Now you both have a real ministry, 01:42 I mean they have a tremendous ministry 01:44 of hospitality opened in your home, 01:46 since you bend down here. Tell us how many people 01:48 come to your home and what you do? 01:50 Well, we kind a quick counting 01:51 after we had 600. 01:53 Oho.... He gets counting, 01:56 so Yes, that's amazing. 01:58 That we meet people in the church, 02:00 we meet people outside the church 02:02 and from our work and that, 02:04 and we just love the people over 02:07 and it's our way of sharing with the lord. 02:10 Amen. That's right, it's a gift, 02:11 yes, it's mentioned in the Bible 02:13 as one of the gifts, right. 02:14 That God can gift to us and they 02:15 definitely have a gift for hospitality. 02:17 Yeah, that's right and you cook 02:19 when we went to your house, my husband and I, we had 02:21 Filipino food, it was so good. 02:24 It was really really good. Yes. 02:28 so today we are gonna make Filipino party food. 02:30 Yes. Yeah. 02:32 And it's finally because when you are in Filipino parties 02:36 and gathering, we always have Pancit. 02:38 Okay, so this is a staple or tradition. 02:41 Yes. Good. 02:42 Now, let's read the recipe here 02:44 for our Filipino Pancit. 02:48 For the Veggie Pancit Noodles. 02:49 You need 3 garlic cloves that are been chopped 02:52 1 onion, sliced 1 Tbsp, olive oil 02:57 8 oz. of rice stick noodles that's pancit bihon 03:01 1 lb. extra firm tofu, drained that's optional 03:07 1/2 lb. green beans, sliced diagonally 03:11 1 cup mushrooms 2 carrots, sliced diagonally 03:16 1 cup cauliflower, sliced 1 cup broccoli, sliced 03:21 1/4 cup unfermented soy sauce 3 green onions, chopped 03:28 2 Tbsp. unfermented soy sauce 1/2 tsp. garlic powder 03:33 and 1/2 tsp. onion powder 03:36 Now, when as we get going here, 03:38 tell me first of all what this pancit bihon is. 03:41 Oh, it's like rice stick, white rice stick. 03:46 Okay, Yes, and you will find this mostly in oriental store. 03:51 Okay. Because there is lot of type of pancit, 03:54 that is like yellow and this is bihon 03:57 is really the white rice. 03:58 Okay. Is the yellow is that rice 04:01 or is that made with a different. 04:03 Yes and its, you call it milky. 04:05 Oh, okay. So, when you say bihon, 04:08 this is the white noodles. A white noodles 04:11 and that's what we want for a pancit. 04:13 Yes. Yes exactly. Good. Good, 04:14 okay now what are we do here. 04:16 Okay, first we soak the pancit, 04:19 the rice noodles for 30 minutes to soak it 04:23 and when it's soft then we just drain it 04:26 and then So, you don't have to cook it and boil in water? 04:29 No, you can just put it in warm water soak in there. 04:33 Just in warm water. Yes. 04:34 Good, we are learning from a professional, 04:37 I love this, okay. 04:39 And we have Tofu and I'll just gonna show you 04:43 how to make that thin slice of tofu 04:47 and we will just fry it, because lot of people 04:51 will ask me how can you make it so thin. 04:53 Yes. Well, so we just show you 04:55 how to do this like this. Yeah, that's good. 04:58 Now this is just the regular water pack Tofu, 04:59 you could buy in the grocery stores, right. 05:02 Yes. And this is well drained. 05:06 Very nice. 05:07 And I will just put this ready on this skillet. 05:11 Nice thing about this is I like this skillet 05:15 because you don't have to use a lot of oil, 05:17 I would just spray it is and some people really fry it 05:22 with this you don't use lot of oil. 05:25 Yes, you don't have to. Right. 05:26 Working out. Because I have never seen one of these, 05:28 this is pretty fancy, what do you call it 05:30 this whole skillet. Is this just call the skillet or? 05:32 Yeah. It's a cast iron skillet, 05:35 we got it from our camping supplier. 05:38 Oh, that's fine, okay. 05:40 One side so, one side is real flat for pancakes and stuff, 05:44 the other side is like graded, 05:45 so if you want to make like sandwiches 05:47 or meat or something like that. Okay, 05:50 yah, okay, so it's versatile, 05:51 you can use it for lot of stuff. 05:52 Yeah. And thus we just cook this like 05:56 for like three minutes or when it's golden. 05:59 Okay. Turn it up and do the other sides 06:03 and that's how we do. Yeah. 06:05 Not do we put any seasonings with it or we took it plain. 06:08 Yes, after we fry this like this and then 06:10 we soak this in soy sauce, with garlic powder 06:16 and onion powder, soak it for like 06:17 may be five minutes thus to seasoning. 06:20 Okay, so you fry it first, then you take it out 06:24 and you set it like in a flat dish with the seasonings 06:27 Just a bowl, just in a bowl. 06:28 Oh, bowl, okay. 06:30 So, the soy sauce will, you know, will soak it well. 06:33 That's right. That's right. This is what 06:36 look like after, this is what it look like. 06:38 Oh, let's set it down, then they can get a shot here, 06:39 oh! Isn't that, look at that. 06:41 Only just to cut it length wise 06:42 or it will be just like a strip. 06:45 I like that, isn't that cute, it looks professional. 06:48 The tofu is really soft in nature by the cooking 06:52 it gets a little more texture. 06:53 Okay, so you need that right. Try this. 06:56 Okay, good. 06:57 Now, we will pretend this is television time. 06:59 Pretend, we flipped it and we soaked it 07:01 a little of that and now we take that off and 07:03 lets fry it, Do the fry. Okay, that's sounds good. 07:09 Ozzie is doing the honors today. 07:13 That's right. Now you like to cook it with a wok? 07:16 Yes, I love this wok because it's big and. 07:26 Yes. Yeah, that is nice. 07:27 Yes, so first we make this hot 07:31 okay, and then we'll put the oil. 07:34 Okay, now what type of oil we're using? 07:36 We usually use olive oil. Okay. Yes. 07:40 Now was that what they use in the Philippines 07:44 or that's what you are using as a healthier version. 07:45 Of course, healthier version, yes, 07:47 we don't have much really olive oil in the Philippines, 07:51 they use only like vegetable oil, okay, yes. 07:53 But for healthy reason, yeah, the best is olive oil. 07:57 Absolutely, that's right. Okay. 07:58 So, we will put the garlic. Alright. 08:02 It's hot now. Now this is garlic, 08:04 you can buy in a jar or something. 08:06 Well, actually this was a whole garlic 08:08 and we just chop them up ourselves, 08:11 put them in a jar and put some olive oil 08:13 in it to keep it fresh and yes, 08:14 it lasts longer, oh! We just mix it with olive oil and 08:17 put it in the fridge. 08:19 That saves lot of time. Instead of saying 08:21 I need garlic and then I have peel and 08:22 I have to chop it, it takes lot of time. 08:24 Exactly. Yes. It saves a lot of money too. 08:26 Oh, that's exciting, very nice, okay. 08:29 And then we will put the onions in. 08:33 You can hold this sweetheart. 08:37 I am sorry. Now I'm just getting these out 08:39 of your way and then you don't have so much left there. 08:47 Okay, we will just rotate this for like one minute. 08:48 Okay. Just to brown it. 08:49 Yes, right, very nice. 08:51 Now you get to eat this kind of food all the time Ozzie. 08:55 Yes, I do. 08:58 Pretty blessed, that's right. That's very nice. 09:03 Okay, and then we will put the beans, 09:06 okay, we put the beans first because 09:08 beans takes a little longer. 09:09 It does, right, it will take longer than that don't they. 09:13 Okay, oh yeah, I can smell the garlic. 09:20 Yes, and then I will put the carrots, okay. 09:27 Now, how did you chop those carrots 09:29 little like that? 09:30 Oh, I just slice it diagonally 09:32 and then also make, cut into strips. 09:34 Okay, okay, did you cut them like if you have 09:37 the carrot this way, did you cut them 09:38 that way diagonally like that. Yes. Okay. 09:42 Okay. Good, It's kind of like slanting. 09:44 Yeah, it's a little slanting. 09:46 That takes a lot of work cutting carrots like that. 09:48 Yes, and that's the thing with pancit 09:49 cooking pancit it takes a lot of, lot of time, 09:52 you know, the chopping, but the cooking itself, 09:55 so when I make pancit I take ahead of time, 09:58 I chop all the vegetables in the evening 10:00 and then I cook in the following morning. 10:04 Oh, that's makes sense. 10:05 So it takes a lot of time. 10:07 Yes, yes, it's good. That's why it's a party food. 10:10 Yes. Because you can't afford to do this everyday, 10:13 you don't have the time. Yeah. 10:16 That was the broccoli, okay. And then we will add the 10:20 cauliflower, cauliflower. There you go, there we go. 10:25 Oh, very nice. 10:27 And at home I always use two. 10:28 Yeah, well, show us how to use. 10:30 Oh, yeah. Because you can mix it real good, 10:34 so if it is just one side, you don't get the real thing, 10:37 so with this it's mixed, really, really nice. 10:41 Yes, and I would think it keeps it 10:42 from burning too if you're constantly stirring, 10:44 instead of just letting it sit there 10:46 and burn on the bottom. 10:47 Yes. Very nice. Ozzie, you always help cook at home? 10:54 That's my job. Oh, that's nice, 10:57 yeah, because it's your ministry together to do that. 10:59 Yes, and it was a gift, 11:01 I think God gave us a gift of cooking 11:04 and at the same time, you know, we share 11:06 the food that we always cook and that's our ministry, 11:09 you know, the hospitality. 11:11 Absolutely, that's right, 11:13 it's a wonderful ministry. 11:14 Yes, I believe God's called 11:15 everybody to a different ministry. 11:17 God has given us each one different ministry, 11:18 but that's wonderful because he can witness the 11:20 people about the Gospel. Yes that's right. 11:22 Like every Sabbath we have always company at home. 11:26 Really, almost every Sabbath. 11:28 Yeah, that's nice. Okay. 11:31 So, we cooked it for five minutes, 11:33 all the vegetables. 11:34 We'll pretend five minutes is done. 11:36 And then. Like normally, you would do fine. Okay. 11:38 And then, we put the mushroom, 11:42 because mushroom will be the last one to add 11:45 because it's, you don't want to grill this too much. 11:48 Okay. You don't want to over cook it. 11:49 Yes. Yes, doesn't that look good. 11:53 I can't wait to eat. 11:56 It's making me hungry. Very nice. 12:00 And now we add the onion powder, 12:05 okay, and garlic powder, good. 12:10 We will mix up altogether. 12:11 Yes, so we are not really adding any salt. 12:14 Oh, we have the. 12:16 The unfermented soy sauce. 12:18 Yes. The soy sauce. 12:19 That gives you your salt. Exactly. Okay, 12:20 And then some people they kind of like eat salty, 12:24 so they can just add salt if they want to. 12:26 Okay. Just like their own taste. 12:28 Yeah, and then we can add the noodles. 12:31 Add the noodles. Yes. Good, there you go. 12:37 Thank you, Yeah. Just mix them up again, 12:40 make sure everything is all mixed. 12:43 Doesn't that look good, Resa. 12:45 Oh! Smells great doesn't it. 12:49 Oh, yes it smells good, 12:51 I wish they invented that in TV 12:52 that you could smell, you know, 12:53 while you are cooking. 12:55 Smell-a-vision. That's a good name 12:58 That's right, all that looks good. 13:01 Now can you make this ahead of time 13:03 Resa or you have to serve it right away. 13:05 No, it can be really refrigerated, 13:09 okay, and then you can just warm it up, 13:11 you know whenever you need it. 13:13 Yeah. Yes, Yes, now, we can also add, now the tofu. 13:18 Now since you cooked this ahead of time, 13:20 they won't fall apart, is that right. 13:21 That's right. Okay, 13:27 doesn't that look good? Very nice. 13:31 So, whenever we have party, 13:34 when we have pancit, we are happy. Oh! yeah 13:36 I'd be happy too. That's right. 13:40 I use only pancits, we always had egg rolls too. 13:43 Yes, so we are gonna egg rolls next, 13:45 that's our next recipe, so I am really excited 13:48 to learn how to make that too. 13:50 Yeah, very nice. So what we are to do 13:52 with green onions here. Okay, 13:53 the green onions we just kind of use that for garnish. 13:57 Okay, so at the end of the program, 13:59 we will have this in a pretty dish 14:01 with the green onions on top. 14:02 We'll get to show our friends what's real exciting, 14:04 very nice, good, oh! Does that look good. 14:06 Perfect. Let's read our recipe 14:08 for those egg rolls now. 14:10 For the vegetable egg rolls you need, 14:14 1 package of frozen spring roll wrappers 14:17 2 carrots, diced 1 small sweet 14:21 potato, diced 1 large potato, diced 14:24 1 onion, diced ½ lb. green beans, 14:30 roundly sliced ½ cup frozen green peas 14:34 ½ cup frozen lima or soy beans 14:38 1 tbsp. garlic, minced 2 tbsp, unfermented soy sauce 14:44 1 tbsp. olive oil ½ tsp. salt 14:48 ½ tsp. pepper like seasoning. 14:53 Okay, I am really excited about this learning 14:56 how to make egg rolls. That's this. 14:59 Now people make egg rolls creams 15:01 and what's the difference between all the differences. 15:03 Different way, in Filipino, 15:05 it's the wrapper, it's softer, 15:06 because the Chinese they have the hard one 15:09 and what's in their inside, you know. Okay, 15:12 And, here we just be making all 15:14 our vegetable and no cabbage. 15:17 Okay. Because most of the egg rolls has cabbage. 15:20 A Filipino egg rolls have cabbage or 15:22 No. No, okay that's the main difference. 15:25 Right. Okay, good, show us what we do here. 15:28 So, first we are going to saute all the vegetable. 15:31 Okay. And patter is already warm. 15:37 Its good and warm. Yes. 15:42 Okay, we will just put the garlic. 15:45 Good. That's that special garlic that you 15:48 guys make, good. Put the onions. 15:52 Good. Now the green beans and then the carrots. 16:03 Now was that green beans. Green beans, okay. 16:06 Green beans and the carrots. 16:07 And we always put the carrots and green beans 16:10 first because they cook longer. Yes, 16:13 now you cut them different then the pancit 16:15 because that was long and skinny. 16:16 Yes. yes, and so it's round, 16:18 so it will, when you roll it, it's all in. 16:24 You don't want them falling out. 16:25 Exactly, exactly, and that's the main difference. 16:28 So I think in Chinese 16:29 because some are cut diagonally or lengthwise. 16:33 They are, 'cause I've had them 16:34 and they kind of stick out, you kind of eat 16:35 and they're coming out. 16:36 And this way it's easier to eat. 16:38 Okay, good. 16:39 And this is sweet potatoes and the regular potatoes. 16:45 Okay. So I was gonna ask you, 16:48 I thought it was two sets of carrots, 16:50 but it's not, it is the sweet potato in the white okay. 16:52 Now have you already cooked those or it that raw. 16:54 No, those are raw, but since we had made it ahead 16:57 of time we just soak it and it will not turn brown. 16:59 Okay, yeah. 17:01 Now we put the, for this, we put, we use the soy beans 17:05 but you can either use lima beans or soy beans 17:08 because whatever is available. 17:11 Yes, I like those soy beans. 17:13 So, you kind of just put everything in together 17:15 type of thing or would you put the onions 17:17 and garlic and wait a while or? 17:19 Wait a while, for about two minutes 17:20 and then after that, we put all the, you don't want 17:24 burn the onions. Yes. 17:29 This is really hard. So we cook this for like 17:31 five minutes and then the green peas, we put it 17:35 last, since it's, this is frozen. 17:37 So it's easier to cook. 17:39 It doesn't take much time. 17:41 Exactly, like five minutes long 17:42 and in some places they have the fresh peas, 17:46 green peas, okay, so you can use that too. 17:49 Oh yeah, if you have a garden you could just like pick them 17:52 from your garden, exactly, is that what you want. 17:54 Exactly, and then we just add all these seasonings here, 17:58 we got the soy sauce, unfermented soy sauce. 18:01 Now where can our friends get unfermented soy sauce? 18:03 In all health food store. Actually this is powder, 18:08 soy sauce, oh! And we just add water to it, 18:12 so it last longer. 18:13 It's cheaper, more economical. 18:15 Yes, exactly. That's a good thing. Yeah, okay. 18:18 And then we add the, that one is veggie, black pepper. 18:24 Yes, I think it's got. Okay. 18:26 So that one is the veggie what. 18:27 Veggie pepper. Okay, pepper, 18:31 they have the veggie like. Yeah, okay, veggie. 18:36 So it's not harmful for you, it's the other type. 18:38 Exactly, it's not irritant. 18:39 Every time we use it, we don't have this, 18:40 we use the papaya seeds, dry those papaya seeds, 18:45 grind them up and then use like pepper, 18:48 it's got the flavor, but it's not an irritant. 18:49 That's a good idea, now do you buy the papayas and. 18:53 Yeah, we just, we love papaya too. Okay, 18:55 so then you would just get to the seeds. 18:58 Take the seeds, yes, well I got a family 18:59 in Florida and they have papayas in their backyard. 19:03 That's perfect. Every time they visit us, 19:05 they bring a lot of papayas and we just take 19:08 the seeds out and dry out and yes. 19:11 Yeah, and then you can substitute that 19:13 for the black pepper. 19:14 Exactly. That's a good idea, 19:16 I have really learned something, 19:17 I did not know you can do that. 19:18 And so we have the one that's a ready made here. 19:20 Okay. So, we will just show you how to roll this on the. 19:22 So, how long would you fry it 19:26 there before it gets to this? What it looks like this. 19:29 When everything is ready, 19:30 yeah it's about like 30 minutes yeah, 19:32 okay, when everything is cooking down here. 19:34 Good, okay. So we just roll this here. 19:37 Now what is this wrapper here you are using? 19:39 This is the egg roll wrapper 19:41 and most of this has egg ingredients, 19:45 but this one doesn't have egg in it, 19:49 so you just kind of like with the ingredients, 19:52 you know. We have to wait and see. 19:54 Exactly, and they do have different types 19:56 of wrappers, some are like hard, 19:59 but this is the one that's really soft. 20:01 Okay, good. 20:02 And to close this, we have the cornstarch and water, 20:04 and just kind of like mix this. Okay, 20:08 she washed her hands. Yeah, I know she did. 20:11 Okay, I am just kind of, 20:13 how nice to keep it that way, 20:15 hold together, so it will not, yes, 20:17 it will not open up when you fry. 20:18 You want to put it down. 20:20 And do, this is hot, then you can put that 20:23 there already and you can fry it. 20:26 Very nice. You just have the oil, 20:28 that's hot, exactly. Oh! It is hot, 20:30 yeah, it is hot. I can hear that. 20:34 How long does it sit in the oil for. 20:35 It's just keep it turning, just like running, 20:39 always move fast. Yes, it's real fast. Okay good. 20:43 Oh! It isn't that cute. Very nice. 20:47 And you can also make this ahead of time. 20:50 I make this ahead of time and put it in the freezer 20:53 and when you're ready to cook it, you can just fry it. 21:00 Yes. Okay. 21:02 So, whenever I have party, 21:04 I will make ahead of time and put it in the freezer. 21:07 Yes, yes, and so you don't fry it at all, 21:10 just like it is sitting right here, exactly, 21:12 and then you put it in the freezer, yes, 21:14 and it doesn't change consistency. 21:15 No, no. 21:16 Isn't that amazing, yeah. Wow! 21:19 Because it takes time to make this 21:21 or when you have like I said when you have party 21:23 and it takes a lot of time. I make it ahead of time. 21:28 Very nice. Oh yeah, I can see it takes time. 21:30 Its takes a lot of time all stuff. 21:32 Yes. Yeah. Its very time consuming. 21:35 But it's worth it. Yes, yes. 21:37 And like I said this is always goes. 21:40 What's that here. I need a paper towel. 21:41 Paper towel, I will get you a paper towel, sorry Resa. 21:44 Oh! That's alright. Okay. 21:45 Okay, there you go. Okay, 21:49 Oh! That doesn't that looking nice, 21:53 I like it. It's very, very nice. 21:57 Stick those into it. That's wonderful. 22:00 Now, for our friends if they didn't want to fry it 22:02 in the oil say they were being really 22:03 careful about their diet or they have issues 22:05 there could you put in the oven or not. 22:08 Well, I was just experimenting 22:09 about that the other days, 22:11 what can we do this in alternative of frying, 22:14 so when you do that you can just put 22:18 in a pot a little bit of oil 22:20 and just kind of like steam it 22:23 or just keep turning, 22:25 you know, in a very little water and cover it 22:29 and just when you put the hot water it will steam out, 22:32 yeah. So it will, 22:33 Oh! Interesting. Yes. 22:36 Okay, and like that the 22:37 skillet that I used is that what I used too. 22:40 Okay, the skillet that we used for the tofu for the pancit? 22:45 Yes, that's what I used too, 22:46 so it's very just grease the skillet and so you won't 22:49 be using a lot of oil. 22:51 Yeah, yes, that's that's nice yeah. 22:53 Because if you don't want to get all that oil 22:55 and you are trying to be really careful or something 22:56 with your diet, yes, you know, 22:57 it nice to have an alternative. Yes. 22:59 Yeah, very nice, all right like that. 23:02 So they don't take long in the oil 23:04 just a little bit and then they come out. 23:05 We have already the one that's made up too. 23:07 Yeah. We get to see that too, 23:09 I can't wait. Now, we'll get to eat it, 23:11 I am ready for that too. Yes, yes. 23:12 Oh! That looks nice. So, it's all done. 23:14 Yeah, very nice, yeah, now we didn't 23:16 have the egg rolls when we went to your house, 23:17 but we had the pancit and that was delicious. 23:20 You're gonna love these. Oh! Yeah. 23:21 I can't wait to try it. That's right, good, 23:24 very, very nice. I like it. 23:26 So this is your traditional Filipino food. 23:30 Unlike I said whenever there is a pancit, 23:31 there is always egg roll. 23:32 Okay, anything else traditional goes with it. 23:34 Oh! Dessert like the Cassava, custard okay 23:38 Now what's Cassava? 23:39 It's yuca, wood. Okay, very nice. 23:43 So, it always comes with that too, 23:46 and fruit salad. Your fruit salad's good too. 23:49 Yes, Oh! Yeah., that's nice. Okay, good. 23:52 Well, in just a moment friends we will be back 23:55 we want to show you all the products that we made here 23:57 today and you can see our Filipino party. 23:58 But first we want to recap those recipes 24:01 in case you didn't get them down fast enough 24:03 and we want to give you the way you can 24:06 contact us you can get hold of Resa and Ozzie for yourself. 24:10 We hope you have enjoyed cooking 24:12 with Resa and Ozzie. Now let's take a moment 24:15 to review their Filipino recipes. 24:18 For the veggie pancit noodles. You will need. 24:20 3 garlic cloves, chopped 1 onion, sliced 24:24 1 tbsp, olive oil 8 oz. of rice stick noodles 24:28 1 lb. extra firm tofu, rinsed and drained 24:31 ½ lb, green beans 1 cup of mushrooms 24:35 2 carrots, sliced diagonally 1 cup cauliflower, sliced 24:40 1 cup broccoli, sliced 1/4 cup unfermented soy sauce 24:45 3 green onions, chopped 2 tbsp. unfermented soy sauce 24:50 ½ tsp. garlic powder ½ tsp. onion powder 24:55 For the veggie egg rolls you will need 24:58 1 package frozen spring roll wrappers 25:00 2 carrots, diced 1 small sweet potato, diced 25:04 1 large potato, diced 1 onion, diced 25:08 ½ lb. green beans ½ cup frozen green peas 25:12 ½ cup frozen lima or soy beans 25:15 1 tbsp. garlic, minced 2 tbsp unfermented soy sauce 25:21 1 tbsp. olive oil ½ tsp. salt 25:25 ½ tsp. pepper-like seasoning 25:28 If you would like information on how to contact 25:31 the Oswalds was or if you would like to receive 25:33 today's recipes, please write to 25:35 3ABN PO Box 220, West Frankfort, IL - 62896 25:43 or call 1(800)-752-3226 number again 25:49 1(800)-752-3226 Now let's take a look 25:56 at our finished recipes with Resa and Ozzie. 26:01 Welcome back friends, we are here with the delicious 26:03 spread of Filipino party food. 26:05 Aren't we. Yes, we are. Oh! 26:06 I can't wait to eat. Let's look at what we made. 26:10 We have pancit. Yes. Doesn't that look good 26:13 with the green onions on top. 26:14 Yes, they are colorful. I like that, good 26:17 and then we went to our egg rolls. 26:19 Yes, egg rolls, veg egg rolls. 26:22 Oh yeah, I can't wait to try them. 26:24 You sure you can. Oh yeah. Those are very popular. 26:26 That's right and then we went to our fruit salad, 26:29 now we didn't demonstrate the fruit salad, 26:32 but tell us what you put in it, 26:33 if our friends all wanted to make. 26:35 Well, we get that fresh banana, okay and apples, 26:39 Okay and also when fruits are not available, 26:43 you can have fruit cocktail. Okay, fruit cocktail. 26:47 All different kind of fruits. And then the 26:49 young coconut, which is macapuno. 26:52 A young coconut, macapuno. 26:55 Yes. Macapuno. Macapuno, okay, 26:57 now where could our friends find that? 26:59 In mostly Asian stores. Okay, 27:01 And then you just kind of shred that coconut. 27:03 No, that's in a jar, it's already shreds like that. 27:06 Oh! So, all you have to do is just dump it in, 27:09 yes, and we add quenches, the veggie quenches. 27:13 Okay. And that's it. 27:14 That's it. Then you need to serve together 27:16 and it's very good. 27:17 And you can just cool it in the fridge 27:20 before serving, so it's cool and then it's ready. 27:23 Very nice, I got to try an egg roll real fast. 27:25 Yes. You want an egg roll too. Sure, 27:27 here you guys go. You want one too, Ozzie. 27:29 Sure, thank you very much. Umm! Umm! Umm, umm, umm. 27:36 It's very good, it's tasty, it's light, it's delicious. 27:41 I can try this a 100 times, I can try this too. 27:44 Yes. It was fun, well thank you guys for coming. 27:47 Thank you. We enjoyed it. 27:48 It was such fun. Yeah, 27:50 it was fun learning how to do all these foods. 27:52 We hope you had as much fun as we did 27:54 making all this Filipino food and until we see 27:56 you next time, may God bless 27:58 and keep you and happy cooking. |
Revised 2014-12-17