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Top 28 Bengali Sweets That You Must Try At Least Once


Top 28 Bengali Sweets That You Must Try At Least Once

West Bengal offers a rich variety of delicacies for every palate. The sweet tooth of Bengalis, as well as the variety of sweets and desserts available in the region, is astounding. While some of those quintessentially Bengali recipes and items have now found their way to the rest of the country, there are several Bengali sweets which have not reached their deserved potential and popularity yet.

Here is the list of Bengali sweets that you should try at least once in your life:

1. Mishti Doi

Doi, Bengali Sweets
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One of the most popular and well-known desserts in Bengal is the creamy and delicious Mishti Doi. Made with a blend of thick milk and jaggery this is something you simply have to try. Another variant of curd is Bhapa Doi which is usually garnished with nuts and make for a delicious finish to any meal. For the best experience make sure to have this Bengali sweet chilled and straight from a refrigerator.

2. Roshogulla And Rajbhog

Roshogulla and Rajbhog, Bengali Sweets
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One of the most famous Bengali sweets, Roshogolla is a soft round mithai made out of Chhena and dipped into a sugary syrup. Rajbhog is a close cousin of this famed sweet, with a delicious stuffing in its centre that can be made of dry fruits, saffron, cardamom and so on. With this dessert, it is usually difficult to stop after devouring only one.

3. Shondesh

Shondesh, Bengali Sweets
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A relatively dry Bengali Mithai, Shondesh can come in many variants. Made with Condensed milk Sugar and/or Jaggery this dessert can be moulded into different shapes and designs. We recommend having a Nolen Gurer Shondesh, which is made with a special and extra delicious kind of jaggery. Another variant which you might like is the Jol Bhara Sandesh. In the modern trend of fusion desserts, today you can also try out recipes such as chocolate Sandesh.

4. Malpua

Malpua, Bengali Sweets
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A pancake that is also a dessert: need we say more? Malpua is a syrup-drenched concoction made from flour and sugar and additional ingredients include coconut amongst others. These miniature pancakes are fried before being soaked in sugar syrup. The Bengali sweet is also popular in several parts of north India and in Odisha.

5. Rasmalai

Rasmalai, Bengali Sweets
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Like many other Bengali sweets with an Odisha connection, Rasmalai is quite a hit in India. It is made with small sugary balls of chhena soaked in malai and with a dash of cardamom. It is cooked in a concoction of sugar syrup, milk, saffron, pistachios and kheer. The small balls are immersed and cooked in simmering milk cream. The end product is akin to having tiny rasgullas soaked in a creamy, milky base. Needless to say, it is utterly delicious.

6. Payesh

Payesh, Bengali Sweets
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No list of Bengali sweets would be complete without the inclusion of Payesh. A tasty Bengali dessert with a thick creamy consistency, Payesh is made with milk, rice, sugar, ghee along with spices such as cardamom and bay leaf and also dry fruits and nuts. Variants include gurer payesh which is made with jaggery and chhenar payesh which is made with chhena.

7. Pantua

Pantua, Bengali Sweets
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Another Bengali Mithai served on a bed of sugar syrup, Pantua is made from a yummy combination of milk, semolina, ghee, khoya and sugar. Similar to gulab jamuns, these pack a delicious punch and you should definitely not miss out on this one.

8. Amriti

Amriti, Bengali Sweets
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The name amriti is derived from Amrita, meaning 'manna' or the food of the gods, and this dessert does not disappoint. Similar to a jalebi, it is designed into spirals with decorative curlicues around the edges. This dish is made from ground dal, sugar and cardamom which is then fried in ghee.

9. Langcha

Langcha, Bengali Sweets
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A dish popular in many parts of eastern India, Langcha is made from flour and khoya. It is fried before being dipped into the sugar syrup. This famous Bengali sweet is prepared during festivals and special occasions. Just like other Bengali sweets names, this one will have you familiar after one bite!

10. Chhenar Jilipi

Chhenar Jilipi, Bengali Sweets
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If you're a fan of the typical jalebi but want a new experience for your taste buds, try this. Made from chhenna, khoya and flour, it resembles the spiral of a jalebi but boasts a new and delicious taste. It is best eaten warm and fresh.

11. Patishapta

Patishapa, Bengali Sweets
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Among the best Bengali sweets is the Patishapta, a festival favourite consisting of a delicious crepe that envelopes a mixture of coconut, cardamom, jaggery, khoya and dry fruits. This is a festival favourite and is especially enjoyed during seasonal and harvest-related festivals.

12. Chomchom

Chomchom, Bengali Sweets
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Made of flour, coconut, cream, sugar and saffron, this is a popular sweet in Bengal. The sweet is oval in shape and often has a brownish hue to it. It can also come in a variety of other vibrant colours. At times, as a garnish, the sweetmeat is coated in mawa or coconut flakes.

13. Joynogor-er Moa

Joynogor-er Moa, Bengali Sweets
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Moa is a delicious dry concoction made out of jaggery, puffed rice and ghee that is packed together into a round delicious ball. We recommend the seasonally available Joynagar-er Moa which is perhaps one of the tastiest Bengali sweets you will ever try. This specific type is also dotted with dry fruits and nuts. Moa can be made with 'muri' or 'Khoi'.

14. Mihidana

Mihidana, Bengali Sweets
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Mihidana can be best described as the microscopic cousin of the boondi. The dish is made with powdered rice, flour and saffron which is blended with water. This mixture is then poured through a sieve-like ladle and deep-fried. These fine particles of fried goodness are then dipped and soaked in sugar syrup and drained.

15. Kheer Kadam

Kheer Kadam, Bengali Sweets
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Imagine eating a small Rasagolla wrapped in a Sandesh and you might be able to come slightly close to the taste of a kheer Kadam. An exotic and completely Bengali sweet, this is made of small chhena spheres cocooned in khoya and powdered sugar. This Bengali mithai which is also known as Ras Kadam packs a double punch of taste that you should definitely try.

16. Sar Bhaja

Sar Bhaja, Bengali Sweets
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Otherwise pronounced as Shor Bhaja, this delicious dessert is made of deep-fried milk cream. The recipe takes a while to create, but the end results are totally worth it. While outside the Bengali community, Sar Baja might not well known, it is one of the best Bengali sweets to be made. In another variation, layers of cream milk are baked to form a dessert called sarpuria. The fried or baked pieces are finally soaked in a sugar syrup before you can enjoy them.

17. Darbesh

Darbesh, Bengali Sweets
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The Bengali version of laddoos is very similar and yet utterly unique when compared to the rest of the country. In Bengal, boondi laddoos are called Darbesh. It differs in taste and texture from the traditional laddoo and is often eaten during festivals.

18. Kacha Golla

Kacha Golla, Bengali Sweets
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A soft, melt in your mouth kind of dessert, it is made of pure milk and can be cooked with numerous variations. Kacha Golla is one of the healthiest desserts and is often preferred during religious ceremonies and festivals.

19. Chandrapuli

Chandrapuli, Bengali Sweets
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Shaped like a pale crescent moon, this dessert is made from cottage cheese, mawa, coconut and jaggery. Because of the combination of ingredients, this can be the perfect dessert to indulge your sweet tooth. Be warned, however, that for some it may be a little too sweet. A popular Bengali sweet, it is enjoyed during festive occasions such as Durga Puja.

20. Kalo Jam

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A distant cousin of the well-known Gulab Jamun, Kalo Jam is made from flour, milk, cardamom etc. and then deep-fried. Shaped into little spheres, these fried dumplings are soaked in a sugar syrup before being served up. The dessert has a dark, almost black colour and is considered delicious by most.

21. Nikuti

Nikuti, Bengali Sweets
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A delicious combination of chhena, flour and cardamom, which is deep fried in an oblong shape, nikuti is an elaborate dessert. The fried balls are soaked in sugar syrup and then after that put in a concoction of condensed milk and chilled.

22. Naru

Naru, Bengali Sweets
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A dry sweet made into small spheres, Naru can be made from a variety of ingredients including coconut, til and so on. Made of ingredients such as cardamom, jaggery, grated coconut, these are slightly sticky, sweet orbs of deliciousness that you will want to devour in a single bite and come back for more.

23. Rabri

Rabri, Bengali Sweets
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A sweet and delicious dessert made using condensed milk, Rabri is made by slow cooking and thickening milk. The dessert is garnished with dry fruits and nuts. Sugar and spices are added to season the dish. Keep in mind that this is a very heavy and filling recipe and do make sure to leave ample space for this dessert.

24. Labong Latika

Lobong Latika
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Labong Latika is one of the traditional sweets prepared by grandmothers on special occasions. Labong translates to clove in English and is used in abundance in this dish. Labong Latikais pocket made of all-purpose flour which is filled with sweetened khoya and a crusty pastry covering that is sealed with a piece of clove. The sweet is then fried and left to cool in a bowl of sugar syrup. It is super delicious and quite addictive!

25. Ledikeni

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Ledikeni or lady Kenny has been a popular Bengali dish since the British rule. The dish is named after Lady Canning, the wife of Charles Canning who was the Governor-General of India during the 19th century. The dish a light brown sweet ball made of Chenna which is fried and then soaked in sugar syrup. It tastes divine and is prepared on most auspicious days. 

26. Sitabhog

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Sitabhog is a popular dish from Bardhaman area of Bengal. Sitabhog is a very tasty and also a very interesting dessert to look at. It looks like pulao (a savoury dish) but tastes sweet. Many variants of this are available now but traditionally it was made of white rice and gulab jamun. Nowadays, people prefer using vermicelli instead of rice. It is then mixed white rice flour, cottage cheese and sugar.

27. Kolar Bora

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Kolar bora is a famous Sankranti dish. Kolar in Bengali means banana and Bora means fried pakora.  It is made of fried ripe banana fritters filled rice. It is hot and oft in the inside and crunchy on the outside. It is often enjoyed with a cup of tea and snacks or you could eat it cold. It is relatively easy to make yet super yummy to eat.

28. Goja

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Goja is nothing small pieces of maida, deep-fried and dipped in sugar syrup. This looks exactly like namkeen but sweet ones.


In sweet shops these days, you may find modern varients of these sweets like Sandesh in different flavours, sugar-free steamed Sandesh, Mishti Doi without Gur and so on. Next time you enter a Bengali sweet shop, it's going to be a difficult choice to make from such a diverse collection of sweets. 

How many of these Bengali sweets have you tried?

If you have a favourite, think we missed out on particular sweet on our list of Bengali sweets or have a query, leave a comment below.

Kadhai Chicken Recipe

You must try this easy Kadai Chicken recipe if you love chicken dishes. Flavourful and spicy, this kadhai chicken recipe is made with ginger, garlic, tomatoes, onion, chicken and a bunch of aromatic spices. This is a special chicken recipe as it is prepared in Kadhai or Kadai, which is an Indian wok that everyone has in their kitchen. This chicken karahi recipe is cooked in the kadai until well-fried, succulent and spicy. Kadhai Chicken is a recipe that will instantly make you feel like royalty because of its rich taste. It is a good way to treat your friends who crave recipes for chicken every day of the week. 
 

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You can even make this Kadhai Chicken for the dinner you are planning to host for your friends and family. This main dish recipe can also be served for potluck, anniversary or any other special occasion. Kadhai Chicken is usually served with tandoori roti or butter naan with a drizzle of butter on top. It can make any of your meals feel special and royal. It can be easily made at the comfort of your home so that you no longer need to order it online. This delicious dish can make anyone want to skip their trip to the restaurant and stay at home. So, channel your inner chef and put your knowledge of flavours to the test. We are here to help you by providing you with these simple steps that will guide you along the way. Don’t forget to share this recipe with your friends and family once you have tried it yourself.

Ingredients of Kadhai Chicken

250 gm chicken boneless
1/2 tablespoon coriander seeds
1/4 teaspoon fenugreek seed
2 sliced onion
1/2 tablespoon ginger paste
1/2 teaspoon red chilli powder
1 teaspoon salt
1/4 teaspoon garam masala powder
1/2 inch ginger
1/8 cup milk
4 tablespoon refined oil
1/2 tablespoon kasoori methi powder
2 sliced red chilli
10 chopped garlic
4 chopped tomato
1 teaspoon coriander powder
1/8 teaspoon dry mango powder
1/4 cup chopped coriander leaves
1 sliced green chilli
1/2 cup WaterFor The Main Dish
1/4 cup tomato puree
1/2 cubed capsicum ( green pepper)

How to make Kadhai Chicken

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Step 1 Make coriander powder & fry the onion

Kadhai Chicken recipe is a perfect amalgamation of spiced chicken and creamy gravy. Here’s a simple recipe that will help you prepare this dish at home. Take a non-stick pan and roast the coriander seeds, once the seeds start crackling, remove and crush them thoroughly and keep it aside. Heat oil in a pan over a low flame, add red chillies and fenugreek seeds. Stir for a few seconds. Add the onions and increase the flame to medium. Cook till onions turn light brown. Add garlic and stir.

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Step 2 Add ginger paste and chicken pieces

Now add ginger paste, coriander seeds, red chilli powder and coriander powder. Add chicken pieces and cook for 3-4 minutes on high flame. Stir to blend all the masala with the chicken. Now add the chopped tomatoes and cook for 3 minutes. Add salt, dry mango powder and garam masala powder.

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Step 3 Cook until the chicken is tender

Cover the pan with a lid and cook for 10 minutes till chicken is tender. Stir from time to time and add the tomato puree. Then add the coriander leaves and cook for a minute. Now add the capsicum, tomato, ginger slices and green chillies. Mix well and reduce the flame. Add milk and mix. Add water to make it semi-dry and cook for a minute. Remove from heat and serve hot with rice or rotis.

Tips
If you have extra time, you can marinate the chicken in ginger garlic paste, yoghurt and spices for a richer taste.
If you are short on time, you can also choose to make the tomato puree with ginger, garlic and green chillies.
Do not forget to add coriander seeds, red chillies and fennel seeds in this recipe.



Tell me what you think


In the comments below let me know what you think about on the list. Do you like them, do you hate them? Or even better, are there any other you believe would do a much better job?


Show your support 


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Ginger Chicken Kebab Recipe

Serve this to your near and dear ones at the next get-together you host and bask in the compliments that you would be showered with! So, put on your apron and try your hand at this lip smacking recipe today.


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Ginger Chicken Kebab is here to win your hearts with its all new and exciting flavours. Added with green chili paste, ginger paste and white pepper powder, this North Indian recipe will surely be a treat for your taste buds. This delicious snack recipe can be highly preferred on several occasions such as kitty parties, buffet parties or anniversaries. It is specially garnished with chopped ginger pieces and tastes best when had along with green chutney or tomato ketchup. 

Ingredients of Ginger Chicken Kebab

500 gm chicken boneless
1/2 tablespoon crushed to paste green chillies
1 teaspoon white pepper powder
2 tablespoon ginger paste
0 salt as requiredFor Marination
1/2 cup hung curdFor Garnishing
1 teaspoon chopped ginger

How to make Ginger Chicken Kebab

Step 1

To begin with this delicious recipe, wash the chicken pieces and let it dry for some time. Then, carefully, slice the chicken into cubes.

Step 2

Then, take a bowl and mix chicken breasts, green chili paste, white pepper powder, salt, ginger paste and malt vinegar into it. Using your fingers, rub the chicken pieces in the mixture from both the sides.

Step 3

Take another bowl and whisk the hung yogurt in it. Add the chicken pieces from the first bowl to the the second bowl i.e. bowl with yogurt.

Step 4

Let the chicken pieces marinade for about 30 minutes or so. Keep it aside for a while.

Step 5

Once marinated, take out the chicken pieces, place them carefully on the skewers and roast them over the grill for about 10 minutes or so.

Step 6

Once the excess liquid is drained, garnish it with finely chopped ginger and serve the Ginger Chicken Kebab hot!



Tell me what you think


In the comments below let me know what you think about on the list. Do you like them, do you hate them? Or even better, are there any other you believe would do a much better job?


Show your support 


If you have enjoyed the article or if it was interesting and helpful in any way please subscribe, drop a like, comment and a share! It really means a lot and helps the blog grow and show your support


Chicken Pakora Recipe

Craving for a delicious Chicken Pakora? Then this easy-to-make delicious snack recipe is perfect for you! To make this easy dish, you just need a few ingredients in place and you are good to go! Made with some easily available ingredients, this delicious pakora recipe can be made in just a few minutes that too without putting in much efforts. 


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You just need ingredients like gram flour (besan) and rice flour gives this pakora an amazing crispiness, while onions, ginger-garlic and chilies give this pakora a spicy yet mouth-watering taste. You can prepare this delectable appetizer recipe for your family and friends on occasions like kitty party, picnic, pot luck, and even game night. Try this easy recipe and enjoy with your loved ones.
 
Ingredients of Chicken Pakora

500 gm chicken boneless
2 cup refined oil
0 water as required
1/2 teaspoon turmeric
1 handful chopped coriander leavesFor Marination
2 medium onion
2 tablespoon lemon juice
1 teaspoon garlic paste
6 green chilli
1 teaspoon ginger paste
0 salt as requiredFor The Main Dish
1 1/2 cup gram flour (besan)
4 teaspoon rice flour

How to make Chicken Pakora

Step 1 Wash the chicken and marinate

To make this easy recipe, just wash the chicken and drain the excess water. The first step is to prepare the marinade for the chicken. Make a paste of the onions, green chilies, ginger and garlic, lemon juice and salt. Marinate the chicken chunks with this paste. Let it sit for about 40 minutes.

Step 2 Prepare the batter

Next, prepare the batter for the chicken. Mix together the besan, rice flour, salt, turmeric powder and water. Make sure the consistency is not too runny.

Step 3 Heat oil and deep fry

Now, take a pan and heat oil in it. Dip the marinated chicken pieces in the thick batter and put it in the oil. Deep fry the pieces until they are golden brown. Make sure to put the chicken pieces in batches.

Step 4 Serve hot

Garnish with coriander leaves and serve with a dip or chutney, You can also pair these pakoras with some salad or beverage.

Tips
To make this easy recipe, you can also add some semolina.
Make sure the consistency of the batter is not too thick or too flowy.



Tell me what you think


In the comments below let me know what you think about on the list. Do you like them, do you hate them? Or even better, are there any other you believe would do a much better job?


Show your support 


If you have enjoyed the article or if it was interesting and helpful in any way please subscribe, drop a like, comment and a share! It really means a lot and helps the blog grow and show your support

Tawa Chicken Fry Recipe

TAWA CHICKEN FRY

Tawa Chicken Fry is a popular chicken recipe which is a must have in most parties and weddings in North India. 


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Shallow fried on an iron girdle, this chicken recipe is not just easy-to-make but hugely tempting and goes well with naan and paratha. Try this delicious chicken recipe at home today.

Ingredients of Tawa Chicken Fry

600 gm chicken boneless
1 tablespoon lemon juice
1 teaspoon garlic paste
1/3 teaspoon coriander powder
1/2 teaspoon fennel seeds
salt as required
3 tablespoon gram flour (besan)
1 teaspoon ginger paste
1/3 teaspoon powdered turmeric
8 leaves curry leaves
1/2 teaspoon cumin seeds
2 tablespoon refined oil

How to make Tawa Chicken Fry

Step 1 Wash and dice the chicken

Clean and wash the chicken under cold running water. Dice the chicken into bite-sized pieces.

Step 2 Prepare the masala

Mix gram flour, lemon juice, ginger-garlic paste, turmeric powder, coriander powder, curry leaves, red chilli paste, fennel seeds (saunf), cumin seeds and salt in a bowl. Add little water to the masala mixture and stir well.

Step 3 Coat chicken pieces in the prepared masala

Now add the chicken pieces in the masala mixture and mix until evenly coated. Make sure all the chicken pieces are well marinated with the masala mixture. Keep aside for 45 to 75 minutes.

Step 4 Fry the chicken pieces

Heat oil in a pan over medium flame and fry the chicken pieces until golden brown and cooked. Remove and drain excess oil.

Step 5 Serve hot!

Tawa chicken fry is ready. Serve with mint chutney and roti.

Tips

Don't forget to garnish your chicken with freshly chopped coriander or mint leaves.
You can increase or decrease the amount of spices as per your preferences.


Tell me what you think


In the comments below let me know what you think about on the list. Do you like them, do you hate them? Or even better, are there any other you believe would do a much better job?


Show your support 


If you have enjoyed the article or if it was interesting and helpful in any way please subscribe, drop a like, comment and a share! It really means a lot and helps the blog grow and show your support

Lumpia

LUMPIA (FILIPINO SPRING ROLLS)

Lumpia are Filipino fried spring rolls filled with ground pork and mixed vegetables. This lumpia recipe is authentic and yields the crispiest lumpia ever. Serve them as an appetizer or finger food, with a sweet and sour dipping sauce.




Almost every country in Asia has its own interpretation of spring rolls, or egg rolls in the United States. In the Philippines, spring rolls are called lumpia.



In this lumpia recipe, Marvin, a native Filipino who blogs at Burnt Lumpia will explain different types of lumpia and share lumpiang Shanghai recipe with us.




WHAT IS A LUMPIA?

Many people wonder what does lumpia mean? Lumpia is a Filipino word and it comes from the Chinese spring roll, with veggies (like cabbage and carrots), meats (usually pork), and/or seafood (sometimes shrimp) as the filling.




DIFFERENT TYPES OF LUMPIA

There are many types of lumpia, here are some of the most popular ones:

Lumpiang Sariwa refers to “fresh” lumpia with veggies and meat as the filling. You use a thin homemade crepe, instead of spring roll wrappers to wrap them.
Lumpiang Hubad (naked lumpia) is made without a wrapper.
Lumpiang Prito is Filipino fried spring roll with meat and a variety of vegetables as the filling.




HOW TO MAKE LUMPIA?

Below is the recipe for Lumpiang Shanghai with vegetables and ground pork as the filling. For serving, you dip them into Chinese sweet and sour sauce.

Lumpiang Shanghai are also thinner and smaller than its other fried counterparts. Lumpiang Shanghai are very easy to make as you just roll them up. They are perfect finger foods for parties!




DIFFERENCE BETWEEN LUMPIA AND EGG ROLLS

Lumpia is the Filipino version of fried spring rolls. Egg rolls are American version of Chinese spring rolls. Both share the same origin but they taste and look different, with egg rolls being bigger and “fatter” in shape.




CAN YOU FREEZE LUMPIA?

Yes, you can make lumpia ahead of time and freeze them in the refrigerator. In case you are wondering how long does frozen lumpia last? The answer is a long time. You can freeze them for months in the freezer without going bad.

Just make sure that you thaw them to room temperature before deep-frying.




HOW MANY CALORIES PER SERVING?

Each roll is only 65 calories.

YIELD: 50 SPRING ROLLS

LUMPIA (FILIPINO SPRING ROLLS)



Lumpia are Filipino fried spring rolls filled with ground pork and mixed vegetables. This lumpia recipe is authentic and yields the crispiest lumpia ever. Serve them as an appetizer or finger food, with a sweet and sour dipping sauce.

PREP TIME30 minutes
COOK TIME10 minutes
TOTAL TIME40 minutes

INGREDIENTS
1 package Lumpia wrappers (Chinese or Vietnamese spring roll wrappers meant for frying can be used) (25 sheets)
2 lbs. (1kg) ground pork
5 cloves garlic, peeled and minced
1 inch (2cm) ginger, peeled and minced
2 tablespoons soy sauce
2 eggs, lightly beaten
3 dashes ground black pepper
6 oz (170g) cabbage, thinly sliced

INSTRUCTIONS
Using a serrated knife, cut the square lumpia wrappers in half so that you have two stacks of rectangular wrappers. Place a damp paper towel over the wrappers to keep them from drying out as you work.
Combine the pork, cabbage, garlic, ginger, soy sauce, eggs, and black pepper in a large bowl. Using your hands, or a rubber spatula, mix the filling well so that the seasonings are evenly distributed.

Place one of the rectangular wrappers vertically on your work surface with the short edge facing you. Place a heaping teaspoon of the filling on the wrapper about half an inch from the edge closest to you. Grasp the bottom edge of the wrapper and roll it up and over the filling, continuing to roll until 2 inches of wrapper remain.



Dip two fingers into a bowl of water, then moisten the last 2 inches of wrapper with your fingers. Finish rolling the lumpia, then rest it on its seam. Continue rolling with the rest of the filling and lumpia wrappers.
At this point, you can freeze your rolled lumpia if you wish by placing them in freezer bags and then into your freezer.
To cook the lumpia, fill a large frying pan with about 1/2-inch of vegetable oil. Heat the oil over medium-high heat. Gently place the lumpia into the hot oil and fry until golden brown on all sides, 3 to 5 minutes total (if frying frozen lumpia, it will take 1 to 2 minutes longer).
Place the fried lumpia on paper towels and serve immediately with sweet and sour sauce (bottled from the store is fine).

You can also add finely minced raw shrimp to the pork mixture if you'd like. Also, instead of ground pork, you can use ground beef or ground turkey.

You can use Chinese or Vietnamese spring roll wrappers (for deep-frying) if you can't find lumpia wrappers.
 
Nutrition Information
Serving Size1 roll
Amount Per Serving
Calories 65
Total Fat 4g
Saturated Fat 2g
Cholestero l20mg
Sodium 83mg
Carbohydrates 6g
Fiber 1g
Sugar1g
Protein4g
 

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Filipino Sinigang

Traditional Filipino Sinigang
Traditional Filipino Sinigang
I was making a Traditional Filipino Sinigang dinner for the family and decided to share the recipe on the blog too. Traditional Filipino Sinigang is typically made with pork belly, but I substituted for pork ribs to cut a lot of the fat out. I added a lot of veggies too and overall I think that it’s a pretty healthy dish. You can even do seafood with shrimp and mussels instead of pork. If you never tried a traditional Filipino Sinigang soup it’s made with tamarind paste or the powder. It’s really sour, which is what I love about it. If it’s too sour for you I suggest adding more water and a little bit of sugar to balance out the tartness.

Traditional Filipino Sinigang
Traditional Filipino Sinigang

You can find this packet of Knorr Tamarind Soup Mix at your local Asian market or your international section at your grocery store.

Traditional Filipino Sinigang
Traditional Filipino Sinigang
For my vegetables I added frozen okra, mustard greens, onions, green beans, tomatoes and daikon.

TRADITIONAL FILIPINO SINIGANG
PREP TIME
COOK TIME
TOTAL TIME
Recipe type: Main Dish
Serves: 14 servings

INGREDIENTS
  • 3-4 pounds pork ribs (ask your butcher to cut into smaller pieces)
  • 2 packets Knorr Tamarind Soup
  • 1 bag frozen okra
  • 2-3 handfuls of mustard greens
  • 1 medium daikon
  • 3 roma tomatoes
  • 3 cups green beans
  • 2 tbsp. fish sauce
  • 1 tbsp. sugar (optional if soup is too sour for your taste)
INSTRUCTIONS
  1. In large pot boil pork ribs for 30 minutes. Drain and rinse pork.
  2. Add 16-18 cups water in large pot and bring to boil. Add pork ribs back in with fish sauce and tamarind powder. I suggest using 1½ packets first and adding the remaining if need be. Some like it more sour than others. Add onions and tomatoes and let boil with pork for 10 minutes. Then add daikon and boil for additional 5 minutes. Add green beans, mustard greens and okra. Simmer for another 10 minutes. Serve with rice.

Fun Food Facts You Wont Believe Are True

Food facts are not something you really think about when eating your favorite meal, but we do!

Food can either be a nutritious meal or a guilty pleasure! We all have our weaknesses when it comes to what we like to eat.

Some of those foods, whether they’re healthy or not, have interesting facts about them that you never would have guessed or thought of.

For example, did you know that ranch dressing is dyed? You’d be surprised to find out what it’s dyed with!

Find out the reason why crackers have holes in them, and the actual origin of American cheese – hint: it’s not from America.

If you’ve only got a minute spare, you can check out the video below with our 5 favorite fun food facts from this list!

Favorite Fun Food Facts

Whatever your taste, these interesting food facts will amaze and enlighten you, so without further ado here are the random facts about food!

Pound cake got its name from its recipe.



The early recipes of pound cake called for one pound of butter, one pound of eggs, and one pound of sugar.

That’s a huge cake!

Most supermarket wasabi is actually horseradish.



Real wasabi is challenging to make and expensive.

As an alternative, most wasabi for sale is colored horseradish with flavorings.
The most expensive pizza in the world costs $12,000 dollars.



That’s because it takes 72 hours to make, and it can only be made in your home by 3 Italian chefs.

The pizza is topped with 3 types of caviar, bufala mozzarella, lobster from Norway and Cilento, and pink Australian sea salt.
Ranch dressing is dyed.



One ingredient in ranch is titanium dioxide which is used to make it look whiter.

It’s the same ingredient that is used in sunscreen and paint for coloring.

One fast food burger can have meat from 100 different cows.



It sounds like a crazy amount, but the ground beef used to make burgers, both in fast food places and grocery stores, is made of a collection of muscle tissues.

Fruit flavored snacks shine because of car wax.




Yep, the same wax that is used on cars, carnauba wax, is the same type of wax that is used to give gummy candy a glossy sheen.

Not sure how I feel about that!

Nutmeg is a hallucinogen.



If you ingest nutmeg in large doses, it works like a hallucinogen due to a natural compound in it called myristicin.

It has mind-altering effects if taken in large doses.
Crackers have holes in them for a reason.



During the baking process, if the crackers have holes in them, if prevents air bubbles from ruining the product.
Ketchup used to be used as a medicine.



Back in the early 1800’s, people thought tomatoes had medicinal qualities.

One doctor claimed they could treat diarrhea and indigestion, so he made a recipe for a type of tomato ketchup which then became a pill.

White chocolate isn’t chocolate.



Its name is deceiving, because white chocolate doesn’t have any components of regular chocolate.

It’s really just a mixture of sugar, milk, vanilla, lecithin, and cocoa butter.
Farmed salmon is dyed pink.



Wild salmon is naturally pink because of all the shrimp they eat.

Meanwhile, farm-raised salmon have a different diet, and end up being white.

However, they are fed specific plant pigments to get the same hue of wild salmon.
The red food dye for Skittles is made from boiled beetles.



A common red food dye, carminic acid, is made from the crushed bodies of a beetle called the dactylopius coccus.

This acid is used in maraschino cherries, strawberry and raspberry flavored candy, and lipstick.
Crackers are worse for your teeth than sugar.



Acid is the biggest cause of tooth decay, not sugar!

Crackers tend to stick to your teeth which ends up being a breeding ground for bacteria.
Peppers don’t actually burn your mouth.



There’s a chemical in chili peppers called capsaicin that tricks your mouth to feeling like it’s being burned – that’s why spicy foodhurts.

The pain is all in your head!

American cheese is not American.



Processed cheese is thought of as an American product, but it was actually invented in Switzerland.

It was created by Waltz Gerber and Fritz Stettler in 1911 to lengthen the shelf-life before it was shipped overseas.

Russia took a long time to classify beer as being alcoholic.



Until 2013, beer and other alcohol under 10% ABV was classified as a soft drink!

Until then, and even still today, it was common for people to drink beer in the streets and parks as commonly as you would see soda.

Cheese is the most stolen food in the world.



In fact, it’s stolen so much it has its own percentage! About 4% of all cheese made around the globe ends up stolen.

There’s even a black market for cheese!
One in four hazelnuts end up in Nutella.




Nutella is so popular, 25% of all hazelnuts end up in a jar!

Since they’re in such high demand, some universities are trying to grow them in labs in order to negate global shortages.

A corned beef sandwich was smuggled into space.



An astronaut snuck a sandwich on his spacecraft for a 6-hour mission.

When he took the sandwich out in zero-gravity, it started falling apart and he had to put it away before crumbs compromised the spaceship.

Certain music can make you drink faster.


Researchers had an experiment to see how people’s drinking habits changed based on the music that was playing.

Loud music seemed to make people drink more, and faster.

Chocolate has been used as a currency in Ancient civilizations of Mexico and South America.


As the Aztecs started dominating Mesoamerica, they also loved cocoa beans which couldn’t be grown in their civilization.

They had to rely on the Mayans, and traded cocoa beans with them as a system of money.

Chocolate isn’t the weirdest thing that’s been used as currency in the past either… potato mashers?

McDonald’s sells 2.5 billion hamburgers every year.


That equates to 75 McDonald’s hamburgers sold every second, every day, or 6.5 million hamburgers each day!

You can find peanuts in dynamite.


Peanuts have an oil which is used as an ingredient while making glycerol, which is a main component of nitroglycerin.

Expiration dates on bottled water have nothing to do with the water.


Water can’t expire – but the bottle it’s in can. Plastic bottles will eventually start leaking chemicals into the water.

It won’t make the water harmful to drink, but it will make it taste less fresh.

You may also like these 10 health benefits of drinking water.

Some people are scared of peanut butter.


Getting peanut butter stuck to the roof of your mouth is annoying sure, but to have an irrational fear of it happening is next level.

But there’s a phobia for everything and this common occurrence is no exception.

Arachibutyrophobia is the fear of peanut butter getting stuck to the roof of your mouth!
Spam wasn’t invented in Hawaii.


Although Hawaii consumed the most Spam per capita than any other state, it was invented in Minnesota.

There’s even a spam museum in Minnesota!
Honey is bee vomit.


When bees collect nectar, they drink it and keep it in their “stomach.”

Once they’re back at the hive, they regurgitate the nectar into the hive.

The Three Musketeers doesn’t live up to its name.


The famous Three Musketeers candy bar originally had vanilla, strawberry, and chocolate flavors in one!

However, during World War II, they changed to only chocolate due to rations.

Froot Loops are all the same flavor.


As colorful as they are, you’d think they were flavored accordingly! But no, all Froot Loops are all the same flavor.

There’s no answer to how many licks it takes to get to the center of a tootsie pop.


It’s a heavily debated topic – exactly how many licks does it take to get to the center of a tootsie pop?

It can take anywhere from 144 to 411 licks. However, one study conducted determined the average was 364 licks!

In ancient Egyptian days, radishes, onions, and garlic were given to workers as wages.


Radishes specifically were because they helped with infectious diseases!

In Japan, chefs have to train for over two years in order to qualify to serve pufferfish.


Pufferfish is a delicacy in Japan, but if it’s prepared wrong, it can kill the person eating it.

French fries originated in Belgium, not France!


They are only called French fries because they are French cut.

Twinkie cream isn’t cream at all.


Although the inside is the best part and we’re always excited to get a solid bite of that fluffy goodness, it’s actually vegetable shortening!

Strawberries are not berries.


Technically, berries only have seeds on the inside, a rule which is obviously broken by strawberries!

Pineapples have no relation to pine.


The name comes from early explorers.

When they saw pineapples for the first time, they thought they looked like pine cones which is how the fruit got its name!

No one knows the origin of chocolate chip cookies.


There are a few ideas of where this popular recipe came from.

One suggests Ruth Wakefield, the creator of chocolate chip cookies, ran out of nuts for ice cream cookies and used chocolate instead.

Others suggest chocolate chunks accidentally fell into the mixer, but the true story has never been confirmed.

Margherita pizza is named after a queen.


When King Umberto I and Queen Margherita visited Naples, they wanted a change from their fancy food and asked for pizza, which was food for the poor back then.

The queen loved the mozzarella pizza so much that it ended up being named after her.

Thomas Jefferson made pasta popular in the U.S.


Thomas Jefferson is responsible for bringing the first macaroni machine over to the U.S. after spending time in France.

He was also the one who introduced mac and cheese to Americans!

Cauliflower comes in multiple colors.


Although we typically only see white cauliflower, it actually has purple, orange, and green varieties.

Orange and purple cauliflowers have higher antioxidants!

Lima beans are deadly.


Raw lima beans have lethal amounts of cyanide in them.

But, if you cook them thoroughly, you’ll be just fine!

Chickpeas have more names than you think.


Chickpeas and garbanzo beans are the same thing – along with sanagali, ceci beans, chana, and bengal gram.

Additionally, they come in red, black, brown, and pale yellow.

South African popcorn isn’t popcorn.


If you visit South Africa and get a craving for popcorn – be careful!

In South Africa, it’s more common for what they call popcorn, to be roasted termites and ants.

Not all wine is vegan.


With the main ingredient being grapes, you’d think this would be a no brainer.

However, some common ingredients in wine are milk protein, egg white, gelatin, and fish bladder protein.

Sweet drinks can cause dementia.


It’s not quite as drastic as it originally sounds…

However, studies have shown that people who drink one or more artificially sweetened drinks per day were almost three times more likely to develop dementia.

Nutrition labels are in order.


If you’re reading up on the nutritional label to see if it fits into your diet, it’s organized by the ingredients that are used the most.

So if you need a good power bar for the gym and you see sugar at the top of the list, it’s time to find another source of protein!

Bad eggs will float.


If you need to test the freshness of your eggs, put them in a glass of cold water. The fresher the egg, the faster it will fall to the bottom!

Any eggs that float should be thrown out.

Coffee is the main source of antioxidants for Americans.


It’s no secret Americans drink a lot of coffee, but it’s the number one source where they get their antioxidants.

Antioxidants help fight aging and heart disease, but coffee doesn’t really have thatmany of them – we just drink so much of it!

Ripe cranberries will bounce.



If you want to test how ripe your cranberries are, drop them on the ground!

Cranberries are nature’s bouncy ball – even farmers use this technique to see if their cranberries are ready for shipment!

Popsicles were invented by accident.


The details are debated, but the general story is that in 1905, an 11-year-old kid left a mixture of soda and water outside in a cup overnight.

It froze, and he ate it in the morning.

He originally called it an “Epsicle” (his last name was Epperson).

When he later had kids, they started calling it “Pop’s ‘Sicle” and the new name was born.

Bird saliva is a delicacy in China.


One expensive delicacy of China is Bird’s nest soup which is made from rare bird’s nests created from the saliva of small swiftlets.

They have been used in China for cooker for over four centuries.

Food is allowed to contain some amount of insects.


By FDA standards, there’s an allowance for the level of traces of bugs could be in your food.

For example, chocolate can have no more than 60 insect fragments per 100 grams.

Peanut butter can’t have more than 30 insects per 100 grams.

Coffee beans can help eliminate bad breath.


If you chew on roasted coffee beans, it can help prevent the bacteria that cause bad breath.

Drinking coffee helps too, it’s just less effective.

Mountain Dew contains orange juice.



Although it tastes like a lemon-lime soda, orange juice is third on the list of ingredients, just behind carbonated water and high fructose corn syrup.

Chimichanga means “thingamajig”.


Considered to be Mexican food, chimichangas actually originated from Tucson, Arizona.

The name was coined in the 50’s by a cook who was trying not to curse in front of kids.

Food tastes different when you’re flying.


Altitude changes your body chemistry, making certain flavors taste different than how they taste when you’re on the ground.

There’s wood pulp in shredded cheese.


An ingredient called “cellulose” is digestible wood pulp.

It’s a filler used to keep the cheese from clumping together and is approved as safe by the FDA.

Humans DNA is 60% the same as bananas.


Our genes are comprised of 3 billion building blocks which are surprisingly un-unique.

From this, 60% of our genes are identical to that of a banana; however the other 40% is different enough to make us who we are!

Pizza Hut used to be the nation’s biggest purchaser of kale.


Pizza Hut’s salad bar was popular way before kale became a trend back in the early 2010’s.

They used it as a garnish for its salad bars – it wasn’t even for eating!

Figs can contain dead wasps.


Figs are actually inverted flowers with a unique pollination process requiring wasps instead of bees.

Female wasps lay their eggs in male figs that we don’t eat, but sometimes the wasp will accidentally enter a female fig, which is a deadly mistake.

The wasp dies inside and ends up decomposing inside the fig.

Potatoes are 80% water.


Sure we all know celery is high in water, but who knew potatoes were only 15% behind them!

Technically, you could juice a potato, but I don’t think anyone wants that.

India produces, consumes, and exports the most chili peppers in the world.


Chili peppers weren’t introduced to India until the 15th century, but they were a hit.

These days, they not only eat and grow more than anyone else, but this is where you’ll find some of the spiciest peppers such as the bhut jolokia.

49% of Americans over 20 eat a sandwich every day.



During the Revolutionary War, the Americans would avoid sandwiches due to their association and origin in Britain.

Clearly that has changed today, after a 2014 study found that 49% of Americans over 20 eat one sandwich every day.

Serbia hosts the most costly cheese.


Pule cheese is made from donkey milk at one location in Serbia.

One pound of discounted Pule was sold for $576 per pound, but the normal cost is over $1,000 per pound!
Turkey consumes the most tea per person.


Although Turkish coffee is popular, tea is the bigger of the staples. Per capita, Turks drink almost 7 pounds of tea every year.

Even England doesn’t drink that much!

The Netherlands drinks the most coffee per person.


Another surprising statistic here – each person drinks about 2.5 cups of coffee every day.


Finland and Sweden trail behind them at 1.8 and 1.3 cups.

Popcorn at the movies isn’t universal.


Popcorn is the go to movie snack for Americans, and it’s easy to assume everyone else does this too.

However, in Colombia, dried ants are the popular option.

Meanwhile in Korea, the snack of choice is dried cuttlefish, and in China they eat dried salted plums.

Brown sugar is no different than white sugar.


Brown sugar is no less refined than white sugar.

The only difference is the fact that some of the molasses that gets removed in the refining process, is added back in.

German chocolate cake has nothing to do with Germany.


German chocolate cake was invented by a Texan who used “German’s Chocolate” which is simply baking chocolate named after the creator, Sam German.

It’s all in the name!

Tonic water glows in the dark.


It’s weird to think that my insides are glowing whenever I have a gin and tonic, but it’s true!

Quinine is the component of tonic water which is what causes the glow.

Flamin’ Hot Cheetos were invented by a janitor.


In 1976, Richard Montanez made a pitch for the idea of Flamin’ Hot Cheetos to the Frito-LAy’s CEO.

Richard was working as a janitor at the Frito-Lay plant in California and got the idea while eating elote, grilled corn on a stick.

Coriander and cilantro are not the same thing.


Although people tend to think it’s the same thing with a different name, that’s not the case.

Cilantro is the plant’s leaves and stems, while the coriander is the name of the dried seeds.

There’s a small difference between jelly and jam.


Jam is made with fruit, which is why it’s so chunky. Meanwhile, jelly is made with fruit juice.

An easy way to tell the difference between jelly and jam is that jelly will spread evenly, while jam will tend to be a little lumpy.

Alabama’s state nut is famous.


The state nut of Alabama is the pecan.

It’s such a big deal, there’s a state pecan festival every year with carnival rides, country music, and a western show. All revolving around pecans!

India has the lowest meat consumption in the world.


Per capita, Indians only consume 7 pounds of meat per person per year. That’s less than I eat in a week!
Nutritious food is more expensive than junk food.


This is a great excuse to use to eat junk food and save money, but our bodies don’t like it so much!

Per ounce, nutritious food costs up to 10 times more than junk food.
In an emergency, coconut water can be used for blood plasma.


Just like blood plasma, coconut water has levels of high sodium and low potassium.


It should only be used in absolute emergencies, because adverse effects may be fever, headaches, itchiness, or aching sensations.

Fortune cookies are not Chinese.


Although we think of these as a Chinese food staple, fortune cookies are from an entirely different continent!

They were invented in the early 1900’s in San Francisco.
You could survive only by drinking breast milk.



Breast milk is the only single food that provides all the nutrients that our bodies need.

Adults could survive off of this as well, provided they receive enough of it.
Eskimos use refrigerators to stop their food from freezing.


You wouldn’t think you’d need anything to keep your food cold in the arctic, but it’s exactly the opposite!

In order to prevent food from freezing, eskimo’s need refrigerators to keep it from getting too cold.
Eating fast food regularly has the same impact on the liver as hepatitis.


One month of eating fast food can cause significant changes to your liver due to the amount of fat and saturated fats.

These changes in liver enzymes are similar with the effects of hepatitis.

A ridiculous amount of Nutella is sold every year.

So much so, that it could cover The Great Wall of China 8 times, you could circle the world 1.8 times, and the amount weighs the same as the Empire State Building.

Goat meat is the most popular meat.


Although we may be accustomed to burgers, goat meat accounts for 70% of the red meat eaten globally!

This is great news because goats are better for you and the environment.

Throwing food away is illegal in Seattle.


Since 2015, if you don’t compost your food waste and compostable paper, businesses will be fined $50 per dumpster, and just $1 for single family homes.

One of the most influential men in history was an agricultural scientist.


Norman Borlaug developed new strains of crops which yielded 4 times as much food.

He is said to have saved the lives of over a billion people!

California is the world’s 5thlargest supplier of food.


In spite of its struggles with droughts, California is also one of the leading irrigation water users in the U.S. – probably to supply all of the food it grows!

Astronauts ate food grown in space for the first time in 2015.


Specifically, on August 10th, 2015, NASA astronauts sampled red romaine lettuce that was growing in a specially designed chamber.

The fact that food can now be grown in space means we can explore space for longer without running out of food supplies.

Some produce in the U.S. is too ugly to sell.


Specifically, a whopping 40% of produce grown is never sold just because it’s too ugly.

Because consumers won’t buy imperfect fruits or veggies, grocery stores in turn refuse to stock them.

Sound can influence the taste of your food.


High-frequency sounds enhance the sweetness in food, while low frequencies bring out the bitterness.

Death row inmates in Texas don’t get to pick their last meal.


An inmate on death row requested a ridiculous meal costing hundreds of dollars. He then ate none of it because “he wasn’t hungry”.

After this, the state legislators asked to end the tradition of allowing inmates to request their final meal.

Australians eat the most meat.


Coming in at a whopping 200 pounds per person every year, Australians take first place, but are still closely followed by Americans.

Americans eat millions of pounds of peanut butter.


Each year, Americans consume enough peanut butter to coat the floor of the Grand Canyon – 500 million pounds to be exact!

There are more Indian restaurants in London than in Mumbai or Delhi.


There are around 15,000 restaurants in the U.K., with most of them being in major cities, specifically London.

And while they serve Indian food, most of the owners are of Bangladesh descent.

The Columbian Exchange changed the course of food.


Until Christopher Columbus started the worldwide spread of plants and seeds, there were no oranges in Florida and no bananas in Ecuador.

Not only this, but there were no potatoes in Ireland, no coffee in Colombia, no pineapples in Hawaii – the list goes on!

Hot chocolate tastes better out of an orange cup.

Depending on how you serve something, it can scientifically change your perception of taste.

Scientists had 57 volunteers try hot chocolate out of white, cream, red, and orange cups.

It was the same hot chocolate, but the volunteers preferred the orange cup.

The original margherita pizza was color coded.


The margherita pizza was made to represent the Italian flag – basil for green, tomatoes for red, and mozzarella for white.

Not eating before bed burns fat.


If you eat an early dinner, or skip dinner altogether, it increases the amount of fat a person burns while they’re sleeping.

It’s impossible to cook an egg on a sidewalk.


The highest temperature ever recorded was 131 Fahrenheit. In order to cook an egg on a sidewalk, it would need to be 158 degrees.

Even with the reflection of heat, concrete is not a good heat conductor so you wouldn’t be able to cook an egg!

Breakfast is NOT the most important meal of the day.


The only reason this became a popular idea, is because a company called General Foods used this as a marketing campaign in 1944.

They coined the phrase to sell more of their cereal Grape Nuts.

The campaign stated that “Nutrition experts say breakfast is the most important meal of the day.”

The Domino’s co-founder traded his shares for a Volkswagen.



One year after opening, James Monaghan, a co-founder, traded his half of the shares for a used VW Beetle.

38 years later, the other co-founder, Tom Monaghan, sold his shares for $1 billion.

Well you’ve reached the end of these 100 random facts about food, which one of these food facts surprised you the most?

Or maybe there’s a few that you already knew about?

It just goes to show that no matter how hard we try to eat well; sometimes it’s hard to avoid the bad stuff.

All we can do is try our best and read the facts about foods that we love – or hate – the most!


Breakfast is NOT the most important meal of the day. In 1944, General Foods coined the phrase to sell more cereal Grape Nuts.