"Recipes from the Chef's Kitchen"

Show 908

513 23rd St.
Arlington, Virginia 22202

Website: www.bistro7107.us

Pete Snaith - Executive Chef Bistro 7107
and also Chef/Owner Culinaria Cooking School (in Vienna, Virginia)

 Lumpia Shanghai

(Makes about 40)
1)   1 lb. Ground Pork
2)   2-3 Shallots (Onion) - finely chopped
       (In the Philippines their Onions are more like a Shallot, a little milder than a Onion.)

3)   1 head of Garlic - finely chopped
4)   1 large Carrot - finely diced
5)   1 tsp. Paprika
6)   2 tsp. Sugar
7)   Salt and Pepper to taste
8)   3 to 4 large Eggs - beaten until smooth
9)   Lumpia Roll

1)   Place the ground pork in a large bowl, add the shallots, garlic, carrots, paprika,
       sugar and salt and pepper. Mix to combine.
2)   Add 3 of the eggs at first and mix to combine. The mixture should be soft and thick.
       Add the last egg if the mixture is dry
3)   To make the lumpia rolls, place the lumpia wrappers on a flat work surface in a
        diamond shape with one corner pointing towards you. Depending on the size of
        the wrapper you are using, add several tablespoons of the filling on the wrapper.
        (DO NOT OVER FILL). Pick up the corner closest to you and bring over the filling.
        Fold the outside corners towards the inside. Roll toward the outside corner and
        seal with either water or egg wash.
4)   To cook, add one inch of oil to the pan, heat till 350 degrees and fry until crisp.
5)   Drain on paper towels.

Spicy Squid in Coconut Sauce
(Serves 3 to 4)
1)   2 lbs. fresh Squid
2)   3 tbs. Cooking Oil
3)   1 small Onion - finely chopped
4)   4 cloves garlic - finely chopped
5)   1 One inch piece of Ginger - finely chopped
6)   1 Lime - juiced and zested (or Calamansi Juice if available)
7)   2 cups Coconut Milk
8)   2 tbs. Sugar or Palm Sugar
9)   4 to 6 Birds Eye or Thai Chilies (more if you like it spicier)
10) 2 Bay Leaves
11) 1 Lemon - juiced
12) Salt and Pepper to taste

1)   Clean the squid by pulling the head and tentacles apart and removing the cartilage.
2)   Push out the hard “beak” in the center of the tentacles and discard.
3)   Peel off the outer skin and wash the squid well under cold running water.
4)   Cut into rings then set aside.
Place a large sauté pan over medium-high heat.
6)   Add the 2 tablespoons of the oil and swirl to coat the pan.
7)   Add the onions and cook for 2 to 3 minutes, or until softened.
8)   Add the garlic and ginger and cook 1 to 2 minutes.
9)   Add the limejuice and zest, coconut milk, sugar, chilies and bay leaf.
10) Bring to a boil, and then reduce the heat and let simmer while you prepare the
Fire up your grill. While waiting for the grill to heat up, pat dry the squid and place it
       on a sheet tray.
12) Drizzle with the remaining oil and squeeze the lemon juice all over the squid.
13) Season the squid with salt and pepper to taste.
14) When the grill is ready place the squid on the grill and cook about 1˝ minutes per
       side; do not over cook.
15) Remove from the grill. Remove the sauce from the heat and add the grilled calamari;
       toss to coat.

Good Eating!!!