Sunday, December 6, 2020

Fresh Chinese Lumpia 2020

 Fresh Chinese Lumpia 2020


1 head garlic, chopped then divided into 4

1 onion, sliced then divided into 4

2 C. carrots, grated

2 C. singkamas grated

2 C. cabbage, shredded

1 C. Baguio beans, julienned

1 square tokwa, chopped

fine salt

1 small sachet Magic Sarap

Cooking oil

Saute the carrots, singkamas, cabbage, Baguio beans in oil with garlic and onions one at a time. Season with a pinch of salt and Magic Sarap.

Set aside after sauteing each vegetable in a bowl.

Cook the tokwa in a little oil until light brown.

Add all the vegetables and cover.  Let it cook over slow fire for 10 minutes.

Adjust seasoning if needed.

Sauce:

2 C. water

6 T. brown sugar

4 T. soy sauce

2 T. cornstarch dissolved in

2 T. water

Put all the ingredients for the sauce in a pan except the cornstarch slurry.

Let it boil then add the slurry.  Stir until slightly thick.

Lumpia Wrapper 6-8 pcs.

1/2 C cornstarch dissolved in

1 C. water

2 eggs

1 t. salt

1 t. cooking oil

Mix all the ingredients in a bowl.

Use a non-stick skillet.  Add a little cooking oil to the pan then wipe with paper towel.

Pour 1/4 C. (depends on the size of your pan)  batter and swirl the pan. Cook until the edges separate from the pan. Flip the pan over a plate.

Other ingredients:

1 head garlic, minced finely or use a garlic press

20 g. sotanghon noodles, deep fried, crushed and combined with

2 T. hoti (dried crushed seaweeds)

1/4 C. peanuts crushed mixed with

1/3 C. sugar

green ice lettuce leaves

few sprigs of wansuy

Put one wrapper on a plate then add a few pieces of  lettuce leaves.  Add a small handful of the crispy noodles and hoti mixture.  Add 3/4 C. cooked vegetables.  Sprinkle 1 T. peanut/sugar and add one sprig of wansuy.  


Roll the lumpia.

Pour sauce and add some minced garlic.