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Penn State students mourn Taco Bell that abruptly closed near campus, hold candlelight vigil

Penn State students mourn Taco Bell that abruptly closed near campus, hold candlelight vigil



Prajesh Patel, a senior at Penn State, organized the vigil and gave a speech while wearing a tortilla costume.

Sinigang na Baboy

I love Pork Sinigang! I mean, who doesn't indulge in the goodness of the sour broth with tender pork chunks with those jiggly fatty portion!

It is always a rice magnet for me but to counter all these cholesterollliffic and carbs intake when enjoying this Pinoy favorite, I love having it with much vegetables as I can.

When I order sinigang in foodcourts, I often have a side order of adobong kangkong which I make to "vegetize" this pork dish.

And when I cook one at home, it is always overwhelming with vegetables like kangkong, radish, eggplant and okra among others. So let's start the pot boiling for our Pork Sinigang.

Here's the recipe for Sinigang na Baboy

Ingredients

• 1 kilo Pork, cut into bite-size chunks
• 4 tomatoes, quartered
• 3 medium sized onions, halved
• Souring ingredient (boiled tamarind extract, tamarind mix, batwan, calamansi,etc)
• Patis (fish sauce) or salt

• 2 "bundles" kangkong (you can use more bundle if you want)
• 1 bundle String beans
• 3 pieces  radish, sliced
• 2-3 pieces sili pansigang (green finger pepper)
• 10 pcs small sized Okra
• Egg plant, sliced  

 Procedure

1. In a pot with water boil pork, tomatoes and onions until the pork becomes tender
2. Add souring ingredient then season with patis or salt. Adjust to suit your taste.
3. Add  the veggies - radish, okra, string beans and eggplant.
4. When these veggies are cooked, add the kangkong tops and sili pansigang then simmer for 2 to 3 minutes
5. Make final taste adjustments for the broth
6. Serve hot with rice.

The measurements and quantities are just guides for this Pork Sinigang recipe. You may add more veggies and use your favorite seasonings.

You may give it some variation by using left-over lechon baboy or using grilles pork. Another favorite way is adding gabi or taro tuber to make the broth thicker and somewhat milky.

And as I always say - extra rice please!

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Pritong Lumpiang Togue

Be it filled with meat, vegetable or mix of both, FRIED LUMPIA is always an enjoyable treat . The gastronomic sensation of having crispy fried lumpia dipped in vinegar garlic sauce (or sweet chili sauce) always makes me salivate just with the thought.

Usually its a mixture of ground meat and vegetables when we make lumpia, but at times if we made a big batch of pancit molo filling then it also makes a good fried lumpia. Fishes like bangus and tilapia also makes delicious lumpia filling.

Here's a basic Fried Lumpia recipe

Ingredients

• 1/2 kilo ground pork or beef
• 1 cup togue (monggo sprouts)
• 1 cup julienned (thin strips) carrots
• 1 cup julienned (thin strips) baguio beans
• 5 big cloves of garlic, minced



• 1 big onion, minced
• Salt
• Pepper
• Soy Sauce
• Spring Roll wrapper
• Cooking oil (enough for deep frying 3-4 cups )
• Vinegar and crushed garlic as dip

How to make Fried Lumpia

1. In a heated wok or pan, place ground meat and cook for 2-3 minutes.
2. Sauté-in garlic and onions.
3. Put-in the monggo sprouts and cook for 2 minutes.
4. Add the carrots and Baguio beans and cook for 1 to 2 minutes.
5. Season with salt, pepper and soy sauce to your desired flavor
   
   
6. Remove from the pan and let cool.
7. Wrap the cooked vegetable in spring roll (lumpia) wrapper.
8. In a deep fryer or pan, heat oil until hot enough.
9. Deep fry the wrapped lumpia until the the wrapper turns golden brown. Cook in batches like 4-5 pieces at a time depending on size of your pan to maintain the hot oil temperature.
   
   
10. Remove from the fryer and place in a collander to let the oil dip. You can also use a plate or any container lined with paper towel to absorb excess oils.
11. Serve with vinegar and crushed garlic dip. Sweet and chili sauce or tomato catsup also makes good dips.

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