|
|
FRESH LUMPIA 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |