Tuesday, July 19, 2016

Lumpia Shanghai

1 pound ground pork
1/4 pound shrimps, shelled, deveined, finely chopped
3 dried Chinese mushrooms, soaked in hot water, finely chopped 
1 cup onion, finely chopped
1 teaspoon salt
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon rice wine
1 egg
2 tablespoons cornstarch
40  Lumpia wrapper (round, eggless, and thin)
cooking oil, for frying


Mix ground pork, shrimps, mushrooms, salt, soy sauce, sesame oil, rice wine, and cornstarch until well combined. Add the egg and cornstarch and mix well. 


Wrap your Lumpia.


In a small sauce pan, deep fry Lumpias 350 degrees F 5 to 6 minutes, or until golden brown.

Sweet and Sour Sauce

In a saucepan, put 1 cup water, 2 tablespoons tomato catsup, 1 tablespoon sweet chili sauce, 1 tablespoon soy sauce, 1/2 teaspoon salt, 2  tablespoons vinegar, 4 tablespoons sugar, mix together, then bring to a boil for 5 minutes. 

Mix 3 tablespoons of cornstarch in 3 tablespoons water and add to the boiling mixture. Blend well.

How to wrap a Lumpia

Seal the edges with the beaten egg. Repeat the process. Lay one Lumpia wrapper on a working surface. Put 1 tablespoons of the filling on one end of the wrapper.  Spread filling evenly on a straight line until about 4" in length.  Fold the wrapper about  1" inside from both ends and then roll as thinly and tightly as possible until you reach the other end.  Brush and

Make as many Lumpia as you can with the filling. Put them inside a gallon of Ziplock and keep in the freezer for 2 hours or overnight. When you're ready to fry, cut each Lumpia in 3 pieces.

*Serve with sweet and sour sauce as a dip.

Friday, April 1, 2016

Pancit Canton

Serves 8 or more

3 tablespoons cooking oil
5 cloves garlic, crushed
1 small onion, sliced                                                  
1/4 pound pork, sliced thinly
1/4 pound shrimps, deveined, cut into pieces
1/4 pound chicken livers, cut to pieces (optional)
3 pieces dried Shitake mushrooms, soaked in hot water
1 carrot, sliced
3 stalks Italian parsley, chopped
1/4 cabbage, shredded
1 teaspoon salt
1 tablespoon soy sauce
1 tablespoon oyster sauce
8 ounces Pancit Canton dry noodles
2 cups chicken broth or water
2 stalks green onions, for garnish
3 sprigs Cilantro, for garnish
Calamansi or lemon, cut into wedges

Heat a big pan or wok on high, add the oil, then brown the garlic for 2 minutes. Add the onion and cook until translucent. Stir in the pork and cook until no longer pink or for 3 minutes. Add in the chicken livers, shrimps, mushrooms, and stir fry for 3 minutes or until cooked. Add the carrots, cabbage, Italian parsley and stir and mix everything together.

Season with soy sauce, oyster sauce, and salt. Pour in the chicken broth or water and cook until boiling.

When it boils, remove half of the vegetables and meat mixture and set aside. Add the noodles and let soak in the liquid to soften noodles. Do not stir until noodles soak up the liquid and become soft. When noodles are softened, toss everything around and mix gently.

*Transfer to a serving platter and top with the vegetables and meat mixture you set aside earlier. Garnish with green onion, cilantro, and lemon wedges on top.

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