Lumpia with Sweet
Potatoes
Yield: 6 servings
Ingredients
-
1 c Pork, finely cubed
-
6 tb Lard
-
3 Cloves garlic, minced
-
1 md Onion sliced
-
1/2 c Diced bean curd
-
1 c Raw shelled deveined
shrimp
-
1 c String beans, cut
into 1" -pieces
-
1 c Cabbage, cut into
1" squares
-
1 c Cubed sweet potatoes
-
Salt to taste
-
1 Stalk celery, finely
chopped
-
20 Lumpia wrappers
(recipe -below)
LUMPIA
WRAPPERS
-
3 c Flour
-
1 tb Salt
-
5 c Water
-
Pork fat
LUMPIA SAUCE
-
6 tb Cornstarch
-
1 c Water
-
1/2 c Soy sauce
-
1/2 c Brown sugar
Directions
-
Boil the pork in a pot
until tender and the fat comes out.
-
Remove the pork from the
pot and drain.
-
Put the lard in a large
skillet and saute the pork, garlic, onion and bean curd.
-
Add the shrimp, string
beans, cabbage, sweet potatoes and a little water.
-
Season with the salt and
cook over medium heat until tender.
-
Set aside on a platter to
cool, add the celery on top.
LUMPIA WRAPPERS
-
Sift the flour into a
bowl. In another bowl, mix the salt with the water.
-
Add 1 cup of salted water
to the flour to make a stiff dough.
-
Beat the dough hard
against the sides of the mixing bowl to soften and make it elastic.
-
Add more of the water to
soften the dough.
-
Continue beating and
adding water until the mixture becomes very elastic and has a consistency of
heavy cream.
-
Use only enough water to
achieve this consistency.
-
Heat a frying pan greased
with pork fat and pour in about 2 tablespoons of the thin batter, tilting the
pan to spread the batter as thin as possible.
-
Turn the wrapper when it
can be freed from the frying pan
-
And fry quickly on the
other side.
-
Remove from pan.
-
Do the same with the rest
of the batter.
To serve, put 2
tablespoons of lumpia mixture in each wrapper and fold into a tight roll. Serve
with lumpia sauce.
LUMPIA SAUCE Cook over
low heat until thick, stirring constantly. Remove from heat and let cool.
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