Tuesday, July 10, 2012

RECIPE: Fresh Chinese Lumpia

My husband and I personally like the paella in the microwavable containers, the very scrumptious fresh chinese lumpia and Taho at Alabang Organic Market every  Saturday from 6am to 12 noon. It was fun going around the tent making small talk with the sellers and trying the samples! Yup, that was definitely the best part :).  However lately, our suki is not selling our favorites anymore. So i decided to make lumpia for our lunch yesterday.


                              PREPARE INGREDIENTS 

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slice the singkamas (turnip) julienne
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mince onions


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slice tofu julienne
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shred cabbage






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Saute garlic, chopped onion and ground pork. Season with salt.
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add carrots
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add singkamas
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add a dash of magic sarap
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add HIBE
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add Tofu
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then add shredded cabbage cook then set aside

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in a separate pan fry bihon

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drain the bihon
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cook HOTI for 1 minute
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Mix the the bihon with Hoti
                         MAKING THE SAUCE
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boil water
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add brown sugar
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add soy sauce
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Dissolve cornstarch in water and combine with sugar and soy sauce mixture. Simmer until thick.
 
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Add garlic

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and peanuts and cook for one more minute



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transfer cook sauce in a bowl







                           

                             SERVING THE LUMPIA
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Lay wrap on a plate and add peanuts

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then add fried Hoti with bihon

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add cooked vegetables
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add Wansoy
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put lettuce leaf
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wrap like a burrito then add the peanut sauce and sprinkle with minced garlic (optional)

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SERVE and ENJOY

Ingredients:
1/4 kilo ground pork
2 pc Singkamas (turnip), julienne
2 pc carrots, julienne 3 block of tofu, cut into small pieces
1-2 onions, minced 
6 cloves  garlic, minced
50 grams Hibe
1 cabbage, shredded
50 grams bihon (fried)
15 grams HOTI available at Little Store Greenhills see details below
300 grams ground peanuts 
dash of magic sarap
Lumpia wrapper
Wansoy

ingredients for the sauce:
 
4 cups
water    
100 grams  brown sugar  
1 tbsp garlic , minced
5 Tbsps soy sauce
2 Tbsps
cornstarch + 2 Tbsps water




Procedure:

For the wrapper
  • 1 cup cornstarch
  • 1 cup water
  • 1 egg beaten
  • Mix all three till smooth and no lumps visible
  • In a crepe maker or just in a regular skillet spread out batter using a spoon, cook approximately 1 minute each side.
  • yields about 6 wraps

FOR THE LUMPIA
  • Saute garlic, when it starts to sizzle add the onions and let it sit til fragrant and a little bit translucent
  • Add the ground pork, let it brown then add carrots, singkamas then cook
  • add a dash of magic sarap
  • add hibe stir
  • add tofu cook
  • add the shredded cabbage

  • in a separate pan fry bihon till crispy, drain 
  • cook hoti for one minute than set aside
To make the sauce:
  •  boil water, brown sugar and soy sauce in a saucepan.
  •  Dissolve cornstarch in water and combine with sugar and soy sauce mixture. Simmer until thick. 
  • Add garlic and peanuts and cook for one more minute. 
Serving the Lumpia
  • Lay wrap on a plate add peanut mixed with sugar
  • then add fried Hoti with bihon
  • Add the vegetable fillings
  • add wansoy
  • Put the  lettuce leaf 
  • wrap the lumpia around the filling   like a BURRITO 
  • add the peanut sauce and sprinkle with minced garlic (optional)  
  •  take a big bite! and Enjoy!

HOTI Available at:
Little Store on the Hill
2 Jose Abad Santos st.
Little Baguio, San Juan
721.9174 | 721.2359
DEC - Diao Eng Chay Chinese Deli
203 Wilson St., Greenhills

telephone:721-1105


1 comment:

  1. Where do you get the Hoti ? Im sorry I'm not familiar with Hoti, but i am sure Ive eaten it

    ReplyDelete