One of the highlights of every event is the food catering services. Who doesn’t love food, right? In each event, we usually sit back and enjoy the food being served. Have you ever wondered how these delicious and mouthwatering food are being made or prepared?
So for us to have a little knowledge about these matters, here is an article for you about the top catering food choices and how to cook them:
Lumpiang Sariwa or Fresh Spring Roll
We usually eat fried spring rolls at home or buy them in fast food chain. Though there are restaurants and stores that also offer fresh spring roll, more commonly known as lumpiang sariwa, we often enjoy them at catering events. The recipe below is for five serving.
Ingredients:
For the filling:
- 2 cups of cubed sweet potato
- 2 tablespoon of fish sauce
- 1 pound of shredded cabbage
- 1 ½ cup of julienned carrots
- ½ cup of water
- ½ cup of crushed peanuts
- 6 pieces of lettuce leaves
- ½ pound of thinly sliced pork
- 1 pack of extra firm tofu, sliced into strips
- 1 cup of shelled and deveined shrimp
- 2 cups of chopped Baguio beans
- 1 medium sized onion, chopped
- ½ cup of chopped cilantro
- 3 tablespoon of minced garlic
- 1 pork cube
For the wrapper:
- 1 cup of all purpose flour
- 2 pieces of fresh raw eggs
- 2 tablespoon of cooking oil
- ½ teaspoon of salt
- 1 ½ cup of milk
For the sauce:
- 1 tablespoon of soy sauce
- ½ cup of brown sugar
- 2 cups of water
- ½ pork cube
- 1 tablespoon of minced garlic
- 2 tablespoon of corn starch, diluted in 4 tablespoons of water
How to cook Lumpiang Sariwa:
Filling
- Heat the pan and pour in the cooking oil. Sauté the garlic and onions.
- Add in the pork and let it turn to light brown. For an additional taste of pork, put in the pork cub and ½ cup of water. Let it simmer for a few minutes until the pork is tender.
- Afterward, put the shrimp and sweet potatoes. Make sure the sweet potatoes are soft before adding the tofu.
- Next is to add the cilantro, carrots, Baguio beans and other ingredients. Let it simmer for a few minutes and put in the cabbage. After five minutes, mix the filling with the fish sauce.
Wrapper
- In a mixing bowl, crack the eggs and add the milk while beating it.
- Add the salt and all-purpose flour. Mix it well with vegetable oil.
- The wrapper is best cooked in a non-stick pan. Turn the stove on to medium heat only. Evenly put oil or butter to make sure that the wrapper mixture won’t stick to the pan. Put about half a cup of the mixture and tilt the pan to make sure that the mixture is generously spread. Cook it for about two minutes or when the top part is dry.
- Repeat step three until all the mixture is made into wraps. Put it on a flat plate and set aside.
Sauce
- In a hot pan, pour the water and let it boil. Put the brown sugar and pork cubes for the flavor.
- Mix it well with salt and soy sauce.
- Add the diluted cornstarch in the pan. Cook until the sauce is thick.
Overall
- Place the wrapper on a plate and add a lettuce leaf in the top middle section of the wrapper. Make sure that a part of the lettuce is visible. Put ample enough of filling on top of the lettuce leaf.
- Secure the wrapper by folding the bottom first. Fold or roll the other sides.
- You may pour the sauce over the lumpiang sariwa with crushed peanuts and minced garlic on top. You can also let the people put the sauce and crushed peanuts and minced garlic.
- Serve and enjoy!
Lumpiang Sariwa or fresh spring rolls are often treated as appetizers. Enjoy the freshness of vegetables and thickness of its sauce. Others eat fresh spring rolls together with rice as a main dish. In short, you can consume Lumpiang Sariwa in any way that you want.
Sipo Egg
Some are still confused if this is an appetizer or main dish, but whatever it is, it fills our tummy real good. Sipo Egg is said to be a Kapampangan dish. Others add shrimp and pork to this dish. The recipe presented can accommodate four servings.
Ingredients:
- 12 pieces of quail eggs
- 1 tablespoon of butter
- 1 peeled and chopped small onion
- 2 cloves of garlic, peeled and minced
- 1 tablespoon of fish sauce
- 2 large carrots, peeled and cut into cubes (about ½ inch)
- 1 large singkamas or jicama, peeled and cut into cubes (about ½ inch)
- ½ cup of water or chicken stock
- 1 cup of sweet peas, thawed
- 1 cup of table cream or all-purpose cream
- Salt
- Pepper
How to cook Sipo Egg:
- Begin with boiling the quail eggs. In a saucepan, add water and let it reach its boiling point. Reduce the heat after putting the quail eggs. Let it simmer for a couple of minutes, around three minutes. Remove the eggs off the pan and peel off the shell. Set aside.
- In a cooking pan, heat the butter over medium heat. Let the butter melt and add in the onions and garlic. If adding chicken or shrimp, you may put it in now. Pour in the fish sauce and let it cook for two minutes.
- Stir it gently with carrots and singkamas. Pour the water or chicken stock. Let the vegetables be tender. You may leave it for ten minutes.
- Add the green peas and quail eggs. After a few moments or peas are well heated, put in the all-purpose cream.
- For better taste, add a pinch or right amount of salt and pepper. Let it be for three to five minutes until sauce is quite thick.
- Serve and enjoy!
If you are health conscious yet has a big appetite, you will love Sipo Egg. At first, I was not aware that it was a Kapampangan dish. But it doesn’t come as a surprise since we know that Pampanga homes to a number of scrumptious food.
Spaghetti alla Carbonara
Don’t get me wrong – Filipinos also love to eat the usual red sauce spaghetti. But if you are observant in every catering, they usually serve spaghetti alla carbonara or carbonara in short. Delicious as the other pasta, the recipe below serves around four to six.
Ingredients:
- 1 pound of dry spaghetti
- 2 tablespoons of extra virgin olive oil
- 4 ounces of pancetta or slab bacon, can be cubed or sliced into small strips
- 4 cloves of garlic, finely chopped
- 2 pieces of large fresh eggs
- 1 cup of freshly grated Parmigiano-Reggiano or Parmesan cheese
- Ground black pepper
- Fresh flat-leaf parsley, chopped
How to cook Spaghetti alla Carbonara:
- Start with the pasta. Heat the pan with ample amount of water with a little mix of salt. Let it boil and add the pasta. It will take a few minutes before it is finely cooked so you can start with the sauce.
- On the other hand, mix the eggs and Parmesan cheese together
- For the sauce, heat the olive oil over medium flame. Sauté the pancetta or the bacon. Cook it until it is crispy and the fat has surfaced. Add the finely chopped garlic afterward.
- Add the hot and drained spaghetti to the pan. Toss it well for two minutes to make sure that the bacon fat has coated the noodles.
- Remove the pan from the stove and add in the egg and cheese mix. Whisk it quickly until the eggs thicken. You can thin out the sauce by adding some of the drained water of the pasta.
- Add freshly ground pepper and salt for flavor. Garnish it with chopped parsley. You can put more cheese if desired.
- Serve and enjoy!
Spaghetti alla Carbonara, or most commonly known as Carbonara, is one of the tons of variants of pasta dishes. As mentioned above, Filipinos also love red-sauced pasta but this white-sauced pasta, Carbonara, has a special spot in catering services. To make it clear, the fresh raw eggs are just being added and not cooked. It brings different taste and thickness to the pasta. I bet we can agree to that.
Hungry? Don’t wait for the next food catering near you! Check your stock or head out to the nearest grocery store and start cooking these foods like a pro. You don’t need a lot of things to buy as you can substitute some ingredients or look into your refrigerator for some stock.
If you are bored or looking for something new, why not create your own delicious dish? Try to experiment as well. Be innovative in the kitchen and put your taste buds and cooking skills into a test.
Don’t forget to share your blessings with other people, as food is yummier when made with love and shared with your loved ones. Enjoy!