"Chinois" or what is usually called Fine China - a very fine meshed china cap used when great clarify or smoothness is needed in a liquid
Ball cutter or what is commonly known as "melon baller" - it is a sharp-edged scoop or cup-shaped, half sphere implement used for cutting out balls of fruits and vegetables
"Food Mill" - it is a device with a hand-turned blade that forces food through perforated disks that are interchangeable, with different coarseness or fineness to reduce a solid to small , fine pieces or powdery particles like vegetables, coffee, pepper, spices, etc.
"Sieve" - it is a screen type mesh supported by a round metal frame used for sifting dry ingredients like starch and flour
"Colander" - a perforated bowl of varying sizes made of stainless steel, aluminum or plastic used to drain washed or cooked ingredients from liquid
"Skimmer" - it is a perforated disk, slightly cupped with a long handle used to skim or remove surface layers of fat, froth and scum from simmering stock, sauce or soup, stew or jam, or used to remove solid pieces from soups, stocks and other liquids.
"Pastry Wheel or Wheel Knife" - a round, rotating blade, plain or fluted with a handle used to cut rolled - out dough, pastries, and baked pizza.
"Wire Whip or Whisk" - a device with loops of stainless steel wire fastened to a handle, used to beat eggs or other liquid
"Funnel" - a cone-shaped kitchen tool with a tube at the point used to transfer liquids or powders into a narrow- necked containers to avoid spills.
"Garlic press" - a kitchen tool used to extract the pulp and juice from garlic cloves.
"Larding Needle" - a large needle with a wide eye, used for pulling strips of larding pork through meats.
"Kitchen Mallet" - a wooden or metal hammer-like device used to flatten meat and poultry to make it tender.
"Potato Masher" - it is a gadget designed to press potato and similar cooked vegetables through perforated container, resulting in strings about the diameter of a rice grain.
"Vegetable Brush" - a small brush with stiff bristles used for scrubbing vegetables like potatoes and carrots, also used to clean corn before cooking.
"Wire Basket" - a small wire utensil for shaping and frying foods in deep fat or a small wire basket used to suspend foods for deep fat frying.
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"FRESH LUMPIANG UBOD"
This is a variation of the Filipino spring rolls which is made from coconut julienne or heart of palm.
Ingredients for filling:
cooking oil
1 head garlic, crushed
1 onion, chopped
1/4 kilo pork, ground
1 small chicken breast, cooked and flaked
(keep the chicken broth)
2 carrots, strips
1/2 kilo ubod, sliced into strips
salt and pepper to taste
Wrapper:
1 cup all purpose flour
2 eggs
2 tbsp. oil
1/2 cup evaporated milk
1/2 cup water
Sauce:
1/4 cup soy sauce
1/3 cup brown sugar
2 cups water
3-4 tbsp cornstarch
Toppings:
crushed garlic
chopped nuts
Procedure:
Heat oil in pan and saute garlic, onion. Add pork and chicken ans saute for a few minutes. Add chicken broth and allow to simmer. Add ubod and cook partially for about 8 minutes. Add carrots and season with salt and pepper. Cook for another 10 minutes then set aside.
To make the wrapper, sift flour in a bowl and make a well in the center. Break in the eggs. Add oil with constant stirring. Combine milk and water and gradually add it to the flour mixture. if needed, strain. Cook in Teflon non stick pan . Wrap cooked fillings in crepe and service with sauce with crushed garlic and chopped nuts on top.
For the sauce, combine all ingredients together and cook with constant stirring until thick.
happy eating! :)
