Lumpia with Ubod Recipe 2

Lumpia with Ubod Ingredients

• 1/2 cup shrimps
• 1/2cup pork
• 1 cup shredded cabbage
• 1/4 cup garbanzos
• 1 cake tokua
• 2 cloves garlic
• ½ tbsp. sugar
• Toyo and pepper to taste 1 small onion
• 1 Spanish sausage
• 1/4 cup ham
• 1/2cup potatoes
• 1/2 cup lima beans
• 1 small carrot cut into strips
• 1/2 cup shrimp juice
• Salt
• Lumpia wrappers and lettuce
• 1 cup ubod (coconut)

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Blanch the shrimps, boil the pork until tender. Slice and cut the other ingredients, pound shrimp heads and mash in 1/2 cup pork broth. Strain liquid. Fry tokua until golden brown then add the pounded garlic1 onion, shrimps, pork and the lima beans. Add meat shrimp liquid, sausage, toyo and 1/2 tablespoon sugar. Wher. the lima beans are half done, add the potatoes, ham, carrot, ubod, cabbage and garbanzos and let boil for five minutes. Season with salt and pepper. Let cool and wrap in lettuce and wrapper.


How to Make Lumpia Wrappers

•  2 cups flour 
•  1 cup cold water 

 Mix the water and flour well. Work continuously with the hanth in up and down motion until the gluten part of the flour will stic: together into a mass and dough can be picked up at once. Grease very slightly a clean carajay. Drop a small ball of dough (in just second) pressing it into a round sheet lightly and evenly over th deep part of the carajay, lift and pick very thin crust that sticks as it dries up.

 CAUTION: 
Never make the heat of the fire too intense. Regulate it by using charcoal. Grease the carajay very slightly in the beginning, but avoid greasing it too often. When the wrapper is removed scrape with a knife any remaining dough in the carajay, and wipe with a clean cloth, used for the purpose. Trim neatly the edges of the wrapper.

Longaniza Recipe

Longaniza Ingredients

• 1 kilo pork meat with fat Salt (1 to 2 tbsps.)
• 1 teaspoon pepper
• 1/2 cup vinegar
• 1 head garlic, chopped
• 2 teaspoons paprika
• 1/4 teaspoon saltpeter
• Brown sugar to taste

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How to Cook Longaniza
Cut into small pieces or grind pork. Add salt and mix thoroughly. Add pepper, vinegar, garlic, paprika, saltpeter and sugar and mix well. Let stand one to two hours. Fill sausage casings with mixture, tie at both ends and dry in the sun.

Lumpia with Ubod Recipe

Lumpia with Ubod Ingredients

• 1 coconut ubod (heart)
• 1/4 kilo shrimps
• 1/2 kilo pork
• 1 teaspoon sugar
• 1/2 cup shrimp juice
• Salt to taste
• Lard
• Lumpia wrappers
• Lettuce

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How to Cook Lumpia with Ubod
Boil the pork until tender. Extract the shrimp juice from the shrimp shells. Cut the coconut heart (ubod) into strips. Saute the shrimp and pork and then add the shrimp juice. Boil. Add coconut heart. Simmer over low heat until the coconut heart is tender. Add the sugar and salt and cook a minute longer. Cool. Wrap in lumpia wrappers and lettuce.


Lumpia Wrapper

• 2 cups flour
• 1 cup cold water 

Mix the water and flour well. Work continuously with the hanth in up and down motion until the gluten part of the flour will stick: together into a mass and dough can be picked up at once. Grease very slightly a clean carajay. Drop a small ball of dough (in just second) pressing it into a round sheet lightly and evenly over th deep part of the carajay, lift and pick very thin crust that sticks as it dries up. 

Caution
Never make the heat of the fire too intense. Regulate it by using charcoal. Grease the carajay very slightly in the beginning, but avoid greasing it too often. When the wrapper is removed scrape with a knife any remaining dough in the carajay, and wipe with a clean cloth, used for the purpose. Trim neatly the edges of the wrapper.

Lumpia with Peanuts Recipe

Lumpia with Peanuts Ingredients

• Lumpia with Peanuts Ingredients 1/4 kilo pork, sliced
• 1/2 cup shrimps (shelled)
• 1/2 head small cabbage (cut fine)
• 1 small onion, sliced
• 3 cloves garlic, chopped fine
• 1 cup ground peanuts
• 2 tbsps. toyo (soy sauce)
• 1 small bundle kinchay
• 2 medium-sized carrots (diced)
• 2 medium-sized yellow camote (diced)
• 1 cup habichuelas (sliced)
• 3 tbsps. lard
• 1 cup shrimp juice from pounded shells and heads of shrimps
• 2 squares tokua (diced)
• Lumpia wrappers or Lettuce leaves

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How to Cook Lumpia with Peanuts
Extract the fat from the pork. Saute garlic, onion and tokua. Add the pork, shrimp, then the shrimp juice. Simmer and then add habichuelas, carrots. cabbage and yellow camote. Season with toyo and cook until done. Set aside in a platter to cool. Add the kinchay, sprinkle half of the amount of ground peanuts and wrap in individual wrappers with lettuce. Before closing each wrapper sprinkle about 1 teaspoon more of peanuts into each. Wrap and serve with lumpia sauce.

Lumpia with Papaya Recipe

Lumpia with Papaya Ingredients

• 3 cups green papaya, shredded to long, narrow pieces
• 1/2 cup pork, sliced to small pieces
• 1/4 cup shrimps, sliced
• 2 segments garlic, chopped fine
• Lumpia wrappers
• 2 tbsps. onion, sliced
• 2 tbsps. lard
• 1/4 cup broth or shrimp extract
• Salt and toyo to taste
• Achuete coloring
• Lettuce

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Mash papaya with salt and squeeze dry after washing off salt. Saute garlic in 2 tablespoons lard; add onion, pork, and shrimps, and continue sauteing until meat is cooked. Stir in the shrimp extract. Boil. Add papaya and cook until papaya is tender. Add toyo and salt to taste and achuete coloring and mix well. Wrap in lumpia wrappers with lettuce just before serving, and serve with sauce,

Lumpia Labong (Bamboo Shoot) Recipe

Lumpia Labong (Bamboo Shoot)Ingredients

• 1/ kilo pork
• 5 bean cakes (tokua)
• 1 big onion
• 6 cups labong (boiled)
• 1/2 kilo shrimps
• 3 teaspoons pimenton
• 6 cloves garlic
• Salt and pepper to taste
• Lumpia wrappers
• 1 tbsp. lard
• Fresh lettuce

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How to Cook Lumpia Labong (Bamboo Shoot)
Slice the pork, shrimps, into pieces. Save the juice from the heads and shells of the shrimps. Chop the labong, Saute the garlic, onion and pimenton and add the meat and shrimp slices. Add the sliced and fried tokua then the shrimp juice. Simmer a few minutes then add labong. Season to taste and cook until tender. Wrap in lumpia wrappers and lettuce and serve with sauce.


LUMPIA SAUCE 
Mix together:

• 3 tablespoons cornstarch 
• 1/3 cup brown sugar 
• 1/4 cup toyo sauce and 
• 1-1/2 cups water. Strain if lumpy 
• 1 head garlic 
• 1 tbsp, fat 

Fry until brown segments of macerated garlic. Remove the garlic. Into the heated fat pour slowly the sauce batter, stirring constantly until mixture thickens. Top with fried garlic.

Fried Lumpia Recipe 2

Fried Lumpia Ingredients 1/2 cup chopped pork
1 cup chopped beef
1/2 cup chopped ham
1/2 cup boiled garbanzos or potatoes, cut into cubes
2 tomatoes (cut into pieces)
1 onion (minced)
1/2 laurel leaf
3 cloves garlic (pounded)
2 eggs (hard boiled and cut into pieces)
1/2 cup water
1 teaspoon pimenton
1 box raisins (small size)
Lumpia wrappers
Salt

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How to Cook Friend Lumpia
Saute garlic, onions, tomatoes. When light brown, add meat, laurel leaf, pimenton and water. Add salt to taste. Cover and simmer until meat is tender. When nearly cooked, add garbanzos and raisins. Before wrapping let it cool. Add hard-boiled eggs and wrap in lumpia wrapper. Fold two ends well. Fry until golden brown. Serve with garlic, vinegar, pepper and salt.

Fried Lumpia Recipe 1

Fried Lumpia Ingredients

• Mix 1/2 kilo pork meat (ground),
• 1/2 kilo chopped shrimps,
• 1/4 cup chopped apulid,
• 1/4 cup mushrooms,
• 1/2 cup chopped onion,
• salt and pepper to taste,
• 3 egg yolks
• toyo to taste.

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How to Cook Fried Lumpia
Steam until meat is cooked. Wrap in lumpia wrappers ito very small rolls and fry in deep fat. Serve with sweet sour sauce.

How to Cook Fried Lumpia Sauce 
Mix vinegar, water, sugar, and salt to produce a sweet- sour taste. Pour in a pan then add about one tablespoon catsup or tomato sauce. When boiling thicken the sauce with a little cornstarch dissolved in water. Add 1 small sliced hot pepper and a little chopped garlic.

Lumpia (Bangus) Recipe

Lumpia (Bangus) Ingredients 

• 2 medium-sized bangus
• 1 small onion
• 1 small box raisins 
• Lard for frying
• 3 small tomatoes
• 1 tsp, pounded garlic
• 25 big lumpia wrappers
• Salt and pepper to taste

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How to Cook Lumpia na Bangus
Clean the fish and parboil. Remove the flesh from the bones and set aside. Cut tomatoes into small pieces and cut the onion lengthwise. Saute garlic, onion and tomatoes. Add bangus meat and raisins. Season with salt and pepper. Set aside and cool. Wrap by tablespoons in lumpia wrapper and fry in deep hot fat until golden brown. Drain in absorbent paper and serve hot with sweet sour sauce.