- 1/4 kilo pork, lean
- 1/4 kilo shrimps
- 1 small chicken
- 2 cloves garlic
- 1 cup fresh peas (sitsaro)
- 1/2 cup mushrooms (tengang daga)
- 1 cup sotanghon
- 1 small onion, chopped fine
- 1 egg, beaten lightly
- 1 tablespoon flour
- Cooking oil
- Salt and pepper to taste
- Patis to taste
- Wrappers
How to Cook Lang-lang:
Grind or chop pork fine. Peel and devein shrimps, set aside 1/3 and chop fine the rest.
Cook chicken in water to cover in small saucepan.
Chop garlic.
Soak sotanghon and mushrooms in water separately.
Pound heads of shrimp and extract juice.
Prepare wrappers.
Saute onion, add chopped shrimp and salt and pepper to taste.
Set aside to cool then wrap by teaspoonfuls in wrappers.
Mix chopped pork, egg and flour with salt and pepper to taste.
Form into balls.
Cut chicken meat into small pieces.
Saute chopped garlic in a little cooking oil until brown.
Add shrimps and cook until they turn pink.
Add juice and allow to simmer a few minutes.
Add chicken pieces and chicken broth.
Bring to a boil and while boiling drop meat balls one by one.
Add wrapped shrimp mixture, mushrooms and sotanghon.
Season with patis and pepper to taste.
When done, add sitsaro and remove from the heat.
To make wrappers:
3/4 cup flour 1 egg yolk Pinch of salt A little water Sift flour well. Place in a small bowl or deep plate. Place yolk and a pinch of salt in center of flour. Mix ingredients with a fork into a stiff dough, adding just a little water, if necessary. Knead dough until it is smooth and elastic. Cover and set aside 20 minutes. Roll dough out as thin as possible and divide into small squares about S by 3 inches. Fill each with a teaspoonful of shrimp mixture. Moisten edges with water, fold one corner over and press edges together.
