mfrancis%sdcc13@ucsd.edu (SweetPinkPig) (10/06/90)
Here's a recipe for lumpia. I hope you'll find it fit for publication.
You have my permission to edit it as you wish as I realise that I went
on and on forever and ever ......
==============================CUT=HERE=================================
I like to think of lumpia as being a very versatile food -- you can wrap
almost anything you want inside of the wrapper. Sometimes Mum would even
wrap some leftover of some sort in there ... just as long as it seems
feasible to do so.
There are two types of lumpia in the Philippines: fried lumpia and fresh
lumpia. More people know of the fried sort, plus, I think, it's easier to
make and to eat.
With that said, here is a recipe for fried lumpia.
FRIED LUMPIA
1 pound of any sort of meat you wish.
Some suggestions:
. minced beef
. minced pork
. chopped shrimp
. chopped bangus (bangus is a fish native to the Philippines,
but I suppose any sort of fish will do; I've even tried
tuna fish before and it worked beautifully!!!)
. chopped chicken
. chopped ham
(Here's where the fun part of putting together the recipe comes in: the
free mixing of ingredients!!!)
1/2 cup of onions
1/4 cup of any sort of any vegetable (e.g. chopped water chestnuts, sliced
bamboo shoots, chopped mushrooms, chopped green beans, chopped
cabbage, chopped carrots, diced potatoes, etc. the possibilities are
endless!!!!! =) )
PLEASE NOTE: you may want to put in at least 2-3 different sorts of
vegetables in the lumpia.
lumpia wrappers (available in most Asian food markets. Egg roll or spring
roll wrappers should do well also.) If not readily available, recipe for
lumpia wrappers follow.
Salt, pepper, soya sauce to taste.
Fry the meat either in a deep pan or in a wok until done. Then add the
vegetables, salt, pepper, and soya sauce and stir-fry until done. When
done, drain the mixture in a collander and save the drippings.
Wrap the mixture in a lumpia wrapper (similar to wrapping up a burrito)
and seal with the drippings. If it won't hold together, try a mixture of
one egg diluted with water and just a bit of flour. You may wrap to any
size you want. Usually if you want the lumpia small, cut the wrapper in
half then wrap the mixture.
Deep fry the lumpia in oil ~ 350 degrees or so. Serve with either sweet
and sour sauce or a mixture of soya sauce and vinegar (equal parts) and
one or two cloves of smashed garlic.
RECIPE FOR LUMPIA WRAPPERS
1 cup flour
1 cup water
Mix the flour and water together and blend well to form a smooth batter.
Grease a clean griddle of frying pan very lightly. (The best way to do
this is to use a piece of clean cloth or paper lightly moistened with oil
and wipe the surface of the pan). Using a paint brush, paint batter
thinly over the griddle or pan, working quickly. Remove the wrapper with
a pan cake turner as batter dries.
I hope this helped.
-- lyn francisco
mfrancisco@ucsd.edu