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Sunday, February 2, 2014
Lumpiang Sariwa Ingredients
Fresh Lumpia Filling:
* 1/4 kilo pork liempo, boiled and sliced
* 1/2 kilo shrimp, shelled
* 2 squares tokwa (tofu), cubed
* 1/2 cabbage, medium-sized, shredded
* 1 cup string beans, sliced diagonally
* carrot, cut into thin strips
* kinchay, cut lengthwise, half inch
* kamote, medium-sized, cut into thin strips
* lettuce leaves
* 3 tbsp. cooking oil
* 1 onion, sliced
* 1 garlic, crushed
* peanuts, finely chopped (for garnishing)
Lumpiang Sariwa Wrappers:
* 1 egg, lightly beaten
* 1/2 cup water
* 1/4 cup cornstarch
* dash of salt
* oil to grease frying pan
Fresh Lumpia Sauce:
* 1 cup brown sugar
* soy sauce
Fresh Lumpia Seasoning:
* soy sauce to taste
How To Make Lumpiang Sariwa Fillings:
1). Saute garlic and onions. Add pork and shrimp.
2). When pork and shrimp are slightly cooked, add tofu.
3). Add carrots, string beans, kamote, then kinchay and cabbage. Do not overcook.
4). Season to taste. Cool before wrapping.
How To Make Lumpiang Sariwa Wrappers:
1). Mix egg, water, cornstarch and salt thoroughly until smooth. Take about lA of batter to make each crepe (piece of wrapper). Brush some oil on a non-stick pan. Spread the batter thinly by turning the pan around.
2). Cook only one side of the crepe over low heat. (Don’t keep the crepe too long on the pan as it will be toasted. When it turns slightly brown or small bubbles appear on the surface, it’s cooked.) Lift crepe off using a wide spatula, and place on wax paper. Stack cooked crepes with wax paper between them.
How To Make Fresh Lumpia Sauce:
1). Dissolve cornstarch in water and soy sauce. Put brown sugar in a saucepan. Caramelize by stirring the sugar continually until totally melted. (Don’t scorch the sugar.)
2). Add some water and simmer until the caramel is dissolved. Add cornstarch dissolved in water and soy sauce.
3). Stir until mixture becomes smooth and transparent.
How To Make Lumpiang Sariwa or Fresh Lumpia:
Put 2-3 tablespoons of filling in lumpia wrapper. Roll wrapper and seal. Serve with sauce and finely chopped peanuts.
Note: Image may vary with the result of this recipe.
Lumpiang Sariwa, or fresh spring rolls, consist of minced ubod (heart of palm), flaked chicken, crushed peanuts, and turnips as an extender in a double wrapping of lettuce leaf and a yellowish egg crepe.
Lumpiang Sariwa, or Fresh Lumpia, are folded into a soft, crepe-like wrapper made with eggs. They contain a mixture of stir-fried ingredients, heavy on the veggies, Pork, and turnips, served with sauce and peanuts.
This variety is not fried, unlike the Lumpia Shanghai, and is usually around 2 inches in diameter and 6 inches in length; it is also the most popular among the Filipino variants.
Source: FILIPINO FOOD RECIPES
½ cup melted margarine
1- 1/2 cups sugar
4 eggs, beaten
1 can coconut milk (12oz) or 1 ½ cup fresh coconut milk
1/2 cup fresh milk
2 cups rice flour
4 salted eggs, sliced
METHOD of PREPARATION:
In a large mixing bowl, beat eggs until pale yellow.
Gradually add sugar until well incorporated. Mix in melted margarine.
Alternately add in flour and milk until well blended
Pour mixture ¾ full into baking dish greased with margarine and lined with wax paper (makes about 12-15 servings on small individual brioche molds).
Add in salted eggs on top and bake for 20 minutes on 300-350F preheated oven or until toothpick inserted in the center comes out clean.
Brush with margarine and sprinkle sugar and grated coconut if desired.
Source: I love Filipino Food