Lumpia

Lumpia Shanghai Common Ingredients


· 1 lb. ground pork

· 1 cup chopped shrimps

· 1/4 cup finely chopped onions

· 1/2 cup finely chopped carrots

· 2 whole eggs

· 3 tbsp. soy sauce

· 3 dashes of sesame oil

· salt and pepper, to taste

· lumpia wrapper

· vegetable oil, for frying
Lumpia Shanghai Cooking Procedures :

1. In a bowl, combine all ingredients. Mix until well blended.
2. Wrap into thin rolls in lumpia wrapper. Fry in deep hot oil.
3. Drain on paper towels. Transfer to a serving platter. Serve with your favorite catsup or make your own Sweet and Sour Sauce recipe.
Lumpia is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer.

Other Filipino variations of Lumpia (Lumpia recipe)
Lumpia Hubad

Lumpiang Hubad literally means naked spring roll. It is basically an unwrapped Lumpiang Sariwa (without the crepe).
Lumpiang Sariwa or Fresh lumpia

Lumpiang Sariwa, or fresh spring rolls in English, 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. The accompanying sauce is made from chicken or pork stock, a starch mixture, and fresh garlic. This variety is not fried and it is also the most popular among the Filipino variants.
Lumpiang Prito/Lumpiang Gulay or Fried Lumpia

Lumpiang Prito literally means fried spring roll. It consists of a briskly fried pancake filled with bean sprouts and various other vegetables such as string beans and carrots. Small morsels of meat or seafood may also be added. Though it is the least expensive of the variants, the preparation – the cutting of vegetables and meats into appropriately small pieces and subsequent pre-cooking – may prove taxing and labor-intensive. This variant may come in sizes as little as that of lumpiang shanghai or as big as that of lumpiang sariwa. It is usually eaten with vinegar and chili peppers.
Lumpiang Ubod

This is another variation of the Filipino spring rolls which is made from coconut julienne or heart of palm. Lumpiang Ubod is a specialty of Silay City, Negros Occidental.
Banana Lumpia or Turon

Banana lumpia or Turon is a Philippine dessert, made of thinly sliced bananas (preferably ripe plantains), a slice of jackfruit, dusted with brown sugar, rolled in a papery wrapper and fried. Brown sugar is further added while frying for additional sweetness.

source:philippinesfoodrecipes

Palitaw

This merienda is named so because the flat discs of glutinous rice are dropped into boiling water and cooked until they float (litaw in Filipino) to the surface. The sesame seeds must be toasted until aromatic and golden brown before pounding for more flavor.

Serves 6  Prep Time 25 minutes  Cooking Time 15 minutes
2 cups glutinous rice
3/4 cup water
2 cups grated coconut
2 tablespoons sesame seeds
1/3 cup granulated sugar


1 Combine 2 cups glutinous rice flour and 3/4 cup water in a bowl. Keep mixing until mixture turns into a dough. Dust hands and fingers with ⅛ cup glutinous rice flour to prevent dough from sticking to hands while shaping it.
2 Take 2 teaspoonfuls of the dough and roll into a ball. Flatten mixture against the palm.
3 In a saucepot, boil 6 cups water. Drop palitaw pieces one at a time into the boiling water, taking extra care that they do not stick to each other in the pot.
4 When a palitaw floats to the surface, remove using a skimmer and transfer to a plate or tray. Cool slightly.
5 Dredge both sides of each palitaw in 2 cups grated coconut then arrange on a baking sheet. Toast 2 tablespoons sesame seeds, then pound slightly in a mortar and pestle.
6 Combine toasted seeds with 1/3 cup granulated sugar in a bowl and sprinkle over palitaw.

source: yummy.ph

Bibingka

Because making it seems like a complicated process, bibingka is more often store-bought than homemade. But Gonzalez’s foolproof recipe using supermarket-bought ingredients makes it possible for us to bake and enjoy this fluffy cake at Christmas or any ordinary day.

Makes about 8 cakes Prep Time 20 minutes, plus 24 hours resting time Cooking Time 25 minutes

200 grams instant gata powder
2 1/2 cups all-purpose flour
3/4 teaspoon instant yeast
10 tablespoons baking powder
1 1/4 cups of water
2 1/2 cups rice flour
2 1/2 cups glutinous rice flour
3 3/4 cups white sugar
2 1/2 cups milk


1 In a bowl, mix 200 grams instant gata powder, 2 1/2 cups all-purpose flour, 3/4 teaspoon instant yeast, and 10 tablespoons baking powder. Set aside.
2 Mix 1 1/4 cups of water with 2 1/2 cups rice flour in a bowl and with 2 1/2 cups glutinous rice flour in another bowl. Combine flour mixtures together with 3 3/4 cups white sugar and 2 1/2 cups milk in a mixing bowl and whisk with a mixer until well incorporated.
3 Add the mixed dry ingredients and mix until combined. Strain mixture into a mixing bowl then return batter to the mixer and whisk again for a few minutes to incorporate more air. Transfer batter to a covered container and let it rest inside the refrigerator for 24 hours.
4 Prepare the bibingka oven—a claypot gadget available in wet markets—by lining the clay pan with banana leaf and putting live coals underneath and above the oven.
5 To cook bibingka, get 1 cup of the refrigerated batter and place into a stainless bowl with 2 whole eggs.
6 Whisk mixture 50 times (to incorporate more air) then pour into the banana leaf-lined bibingka clay pan. Bake until halfcooked. Lift the cover of the bibingka oven then arrange sliced salted egg and sliced white cheese on top of the cake.
7 Top with grated cheddar cheese or queso de bola. Continue cooking until done. Lift with a metal spatula and transfer to serving dish. Brush with butter before serving.
source: yummy.ph