- 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
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.
