Lumpiang Shanghai, Fried Meat Roll

By: Leonida L. Bolastig

Lumpiang Shanghai. On most of birthday celebrations or any occasions that I have attended lumpiang shanghai would most likely be on the table. It is one of the best sellers also on fast food restaurants with Chinese theme. These dish is best serve immediately, otherwise the wrapper becomes soggy. The only hard part obviously is the wrapping process. Wrapper is not a problem though, you could always use spring roll wrappers which is available of most supermarkets. There are various varieties of lumpia like fish, crab, vegetables, ect. but on this recipe is pork lumpiang shanghai.

Ingredients:

1 k. ground pork
1/4 k shrimps, finely chopped
2 medium size onion, finely chopped
1 small size singkamas, finely chopped
1 medium size carrot, finely chopped
2 stalk celery, finely chopped
5 eggs, beaten
3 tbsp soy sauce
1 tbsp sugar
salt and pepper
lumpia or spring roll wrappers
cooking oil

Cooking procedure:

Mix all filling ingredients thoroughly. Season with salt and pepper. Place 1 tbsp of filling on one side of wrapper and wrap tightly, secure wrapper by lightly dabbing water on wrapper edge. In a wok deep fry lumpia at medium to low heat for 2-3 minutes or until wrapper turns to golden brown and filling is cooked. Serve with sweet and sour sauce or Thai sweet chili sauce.

Lumpiang Sariwa, Lumpiang Ubod, Fresh Vegetable Roll

 By LeonidaL. Bolastig

 

Lumpiang Ubod, Fresh Lumpia, This one is a truly authentic Filipino dish. It is one of my personal favourite. When ever I eat at Goldilocks or any Filipino restaurant if it is in the menu for sure I will always include it on my order. I am sure a lot of you have been trying to cook this. It is not that hard, the only part that needs a bit of skill is cooking the egg wrapper. Well you could always use the lumpia wrappers that are sold at supermarkets. But of course fresh lumpia tastes best on thick egg wrapper.

Ingredients:

Filling
1/4 k. ground lean pork
1/4 k. shrimps, chopped
1/2 k. ubod, cut julienne
1 small size carrot, cut julienne
1 small bundle green beans, sliced thinly
1/2 head garlic, chopped
1 medium size onion, chopped
1 bundle spring onion, chopped
1/2 c. patis
salt and pepper

Homemade Egg Wrapper
4 eggs
2 c. cornstarch
1 small can evap. milk
1 1/2 c. water
1/2 tsp. salt

Sauce
1 c. brown sugar
2 tbsp. soy sauce
3 1/2 c. broth
1 tsp. salt
1/2 c. cornstarch

2 tbsp peanut butter (optional)
Garnish
1 head lettuce
1/2 head garlic, minced
2 stalks spring onion, chopped
3 tbsp. peanuts, crushed

Cooking procedure:

Wrapper; In a bowl combine all ingredients, whip until smooth. Preheat a non-stick pan. Pour 1/2 c. of batter into the pan then tilt the pan from side to side to spread it evenly. When sides loosen pick up edges and flip over to cook other side. Do the same for the rest of the batter.

 

Filling; In a sauce pan sauté garlic and onions. Add pork and shrimps, stir cook for 3-5 minutes. Add patis and stir cook for 2-3 minutes. Add 2 c. water, simmer for 10-15 minutes or until pork is tender. Add ubod, carrot and beans cook for 3-5 minutes or until vegetables are cook but firm. Season with salt and pepper. Cool in a colander to drain out excess liquid. Set aside liquid for the sauce.

Sauce; In a sauce pan caramelize sugar dissolve in 1/4 c. of water. Add in the rest of ingredients and bring to a boil. Thicken with cornstarch diluted in 1/2 c. water.

To Assemble; Place wrapper in a plate. At one side put lettuce leaf and spring onions. Put about 3 tablespoons of the filling over the lettuce leaf then wrap with the lettuce leaf showing at one end. Top with generous amount of sauce and drizzle with prepared garnish.

Lumpiang Isda, Lumpiang Galungong, Fried Fish Roll

By: Leonida L. Bolastig

Lumpiang Isda or Fish Lumpia is a healthier and cheaper alternative to lumpiang Shanghai which uses ground pork as the main ingredients. I have been cooking this lumpia fish version for sometime now. Fried spring rolls whatever the filling is one of the popular and favorite Pinoy food that is usually served at parties. They are troublesome to prepare because of the added rolling procedure but they are ideal as party food. Fried lumpias are also loved by most kids. For my fish lumpia I used galungong but any firm flesh fish will do. The fish has to be poached first for easier flaking. It has to be sautéed also with garlic and onion to remove the fishiness. Here is how I cooked my lumpiang isda.

Ingredients:

1 kilo galungong or any firm flesh fish
1/2 head garlic, crushed
1/2 head garlic, finely chopped
2 medium size onion, finely chopped
1 small size singkamas, finely diced
1 medium size potato, finely diced
1 medium size carrot, finely diced
1 bundle kinchay chopped
1 large size egg, beaten
3 tbsp soy sauce
salt and pepper
spring roll wrappers
cooking oil

Cooking procedure:

 

To poach the fish.
Remove and discard head, innards, fins and scales of fish, In a wok pour 2 cups of water, add in crushed garlic and a tablespoon of salt bring to a boil. Add in fish a let simmer for about 1 minute. Removed from wok, drain and let cool down. Discard the poaching water.

To make the filling.Coarsely flake the fish meat and remove and discard fish bones, keep aside. Using same wok sauté garlic and onion until fragrant. Add in the flaked fish and stir cook for 1-2 minutes. Stir carefully to avoid the fish from disintegration. Remove from wok and place in a big mixing bowl, let cool down. Mix in all remaining filling ingredients thoroughly. Season with salt and pepper to taste.

Assembly and frying.
Place 1 tbsp. of filling on one side of wrapper and wrap tightly, secure wrapper by lightly dabbing water on wrapper edge. In a wok deep fry lumpia at medium to low heat for 2-3 minutes or until wrapper turns to crunchy golden brown and the filling is cooked. Serve with sweet and sour sauce or Thai sweet chili sauce.

Lumpiang Gulay, Lumpiang Togue, Fried Vegetables Roll

By: Leonida L. Bolastig

Lumpia, Lumpiang Gulay, Lumpiang Togue is another accompaniment for lugaw or goto. It is a Pinoy vegetable roll that is serve with a vinegar and garlic dip. There are no ingredient mixture ratios on the filling which is a sautéed vegetable being mung bean sprout as the main ingredient. If there is to much filling in the roll it turn soggy quickly because of all the vegetable juices so it is best to keep the vegetable filling minimal in the roll for a really crispy lumpia.

Ingredients:
3 cup togue, mung bean sprout, roots trimmed
1 cup green beans, thinly sliced diagonally
1 medium size carrot, cut into strips
2 cup cabbage, shredded
1 cup sayote cut into strips
1 cup small size shrimp, shelled, chopped
1 cup boiled pork liver, cut into strips
2 cup pork, cut into strips
2 cake tokwa, tofu, diced
1/2 head garlic, choped
1 medium size onion, chopped
1/4 c. patis
salt and pepper
vegetable oil
lumpia /spring roll wrappers

Cooking procedure:

In a wok, sauté garlic and onion, add in pork meat, pork liver and shrimp, stir for 3-5 minutes or until shrimps are cooked. Add in patis and cook for another 2-3 minutes. Add all vegetables and quikly stir cook for a minute. Let cool and keep aside vegetable filling. Place 1 tablespoon of filling on one side of each wrapper and wrap tightly, secure wrapper by lightly dabbing with water on wrapper edge. In a wok deep fry lumpia at medium to low heat for 2-3 minutes or until wrapper turns to golden brown and fillings are cooked. Serve with vinegar garlic mixture dip.

Lumpia with Sweet Potatoes

By: Leonida L. Bolastig

 

Ingredients

• 1 c Pork, finely cubed
• 6 tb Lard
• 3 Cloves garlic, minced
• 1 md Onion sliced
• 1/2 c Diced bean curd
• 1 c Raw shelled deveined shrimp
• 1 c String beans, cut into 1" -pieces
• 1 c Cabbage, cut into 1" squares
• 1 c Cubed sweet potatoes
• Salt to taste
• 1 Stalk celery, finely chopped
• 20 Lumpia wrappers (recipe -below)
• Lumpia sauce (recipe below)
  

----------------------LUMPIA WRAPPERS---------------------------

• 3 c Flour
• 1 tb Salt
• 5 c Water
• Pork fat
  

------------------------LUMPIA SAUCE-----------------------------

• 6 tb Cornstarch
• 1 c Water
• 1/2 c Soy sauce
• 1/2 c Brown sugar
  

Directions

Boil the pork in a pot until tender and the fat comes out. Remove the pork from the pot and drain. Put the lard in a large skillet and saute the pork, garlic, onion and bean curd. Add the shrimp, string beans, cabbage, sweet potatoes and a little water. Season with the salt and cook over medium heat until tender. Set aside on a platter to cool, add the celery on top.

LUMPIA WRAPPERS

Sift the flour into a bowl. In another bowl, mix the salt with the water. Add 1 cup of salted water to the flour to make a stiff dough. Beat the dough hard against the sides of the mixing bowl to soften and make it elastic. Add more of the water to soften the dough. Continue beating and adding water until the mixture becomes very elastic and has a consistency of heavy cream. Use only enough water to achieve this consistency. Heat a frying pan greased with pork fat and pour in about 2 tablespoons of the thin batter, tilting the pan to spread the batter as thin as possible. Turn the wrapper when it can be freed from the frying pan And fry quickly on the other side. Remove from pan. Do the same with the rest of the batter.
To serve, put 2 tablespoons of lumpia mixture in each wrapper and fold into a tight roll. Serve with lumpia sauce.
LUMPIA SAUCE Cook over low heat until thick, stirring constantly. Remove from heat and let cool.

Chilli Cheese and Ham stick

By: Leonida L. Bolastig

Chili Cheese and Ham Stick is one unique pulutan or finger food that can be serve these coming holiday celebrations. This may not be ideal for small kids not unless you can find a less potent variety of green chili, but I am sure it will be a great conversation topic on the occasion. Chili cheese stick is a popular starter dish at shinotsuka restaurant, although they had made it popular at a restaurant atmosphere chili cheese sticks are constantly one of the best seller on some of the more upscale drinking at my restaurant. On my version of chili cheese stick I have in addition to the cheese added ham strips. To avoid burning the wrappers before the inside is fully cooked, I diped each roll in a mixture of cornstarch and water. The process also makes the wrapper crispier. Here’s how I made my chili cheese and ham stinks, enjoy. 

 

Ingredients:

16 large size long green chili, siling haba, pangsigang
4 pcs. sweet ham slices, cut into strips
1/2 block 180g Eden cheese, cut into strips
lumpia wrapper
cooking oil

Dipping sauce:

1/2 cup mayonnaise
2-3 cloves garlic, finely minced

Wrapping batter:

1/2 cup cornstarch
1/2 cup water

Cooking procedure:

Filling: Slit along the length of each chili and scrape off and discard seeds. Rinse thoroughly with running water and drain. Keep aside.

To Assemble: On a plate place one piece of lumpia wrapper, place 1 chili at one end of the wrapper making sure when rolled the stem of the chili is exposed. Fill the chili cavity with cheese and ham strips, fold ends and roll wrapper. Wet the other end with water to seal. Repeat process with the rest.

Wrapping batter: Mix and blend well cornstarch and water together.

Dipping sauce: Mix and blend well mayonnaise and garlic together, keep aside.

Frying: Heat generous amount of oil in a wok. Now dip each roll in the wrapping batter and deep fry at medium to low heat in batches for 2-3 minutes or until the skins are crisp and turned to golden brown. Remove from wok and drain excess oil. Serve while the skins are still crisp with the prepared dipping sauce.

how to freez banana

 By:Leonida L. Bolastig

It never fails. You buy a bunch of bananas while they still have some green, eat a couple, and the rest turn black and mushy before you get to them. Before you throw away that banana, try freezing it. Black-skinned bananas, although soft and very sweet, are still good for a variety of uses in the kitchen. Bananas with sugar spots can become chocolate covered treats on a stick, and green bananas can be fried to add a Caribbean flair to any meal.

 

Instructions

 

1.Peel overripe bananas and place them in a zipper style freezer bag. Place in freezer. Unless your banana is so squishy that it has turned to goo, an overripe banana can still be frozen and used to make cakes, cookies, puddings, pie fillings and smoothies.

• 2
  

Peel whole ripe bananas and dip into lemon juice. The lemon juice keeps your frozen bananas from turning brown. Store whole in zipper style plastic freezer bags. Use when making smoothies.

3.

Peel and cut still-green bananas in half and insert a craft or lollipop stick in the cut end. Add a squirt of lemon juice, about a teaspoon. Gently rock the bag from side to side and turn it over, ensuring that the lemon juice covers the whole banana. Dump out excess juice and seal bag. Place bananas in freezer. Melt chocolate chips in a microwaveable bowl until smooth and liquid. Dip frozen bananas in chocolate and turn upside down to drip. Lay on a cookie sheet and place back into freezer to harden chocolate. Wrap in plastic wrap and tie a ribbon around the craft stick.

 

Tips & Warnings

Cut bananas into sections, or split them lengthwise for variety. Take a few split frozen bananas, add a mound of whipped topping, a generous squirt of chocolate sauce, some chopped nuts, and a maraschino cherry and you have an instant banana split. Blanch other fruits such as peaches, berries, cherries, pears and grapes before freezing. It is not necessary to blanch bananas if their skin is intact before peeling. Blanch fruit by dropping it into a pan of boiling water for one minute before freezing, to remove microbes.