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3 Tbsp. cooking oil
1 Tbsp. atsuete
2 Tbsp. fat
2 cloves garlic
1/2 c. onions, chopped
1/4 c. pork, cubed
1 1/2 c. water
200 g. shrimp, shelled,
chopped coarsely
1 c. potatoes, cubed
3 c. cabbage, shredded
2 c. string beans, strips
1 c. garbanzos, cooked
8 1/4 c. kinchay, stripped
4 pieces tokua
2 Tbsp. fish sauce
1 tsp. m.s.g. (if desired)
20 pieces lettuce leaves

Soak atsuete in 3 tablespoons of cooking oil; set aside.
Saute garlic in 2 tablespoons fat until light brown. Add
onions, pork and shrimp. Pour in water, soup stock and cover.
Cook over medium heat until pork is tender. Add sweet pota-
toes, potatoes and cook for 5 minutes. Then mix the rest of
vegetables. Strain atsuete oil to the vegetable mixture.
Season with salt and patis. Cook until all vegetables are
done. Add 1 teaspoon m.s.g. Cool in a colander while allowing
liquid to drain out. When cool, wrap in lumpia wrapper with a
leaf lettuce, showing at one end. Serve with lumpia sauce.

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