How about some recipe from my kitchen? Of course I specialize on Filipino food. Nothing new, just my own take and twist on Filipino favorites🍅. I will start with lumpia, Shanghai style: One of our best-seller at Mabuhay Restaurant. For meat you can use ground chicken, pork or beef. 1 kilo (2.2 lbs) meat, 3 tbs salt, 1tsp ground black pepper, 3 cups shredded carrots, 2 c
ups finely chopped onion, 1 cup finely chopped celery, 2 cups shredded potato, 1/2 cup chopped fresh cilantro, 1/2 cup parsley. Mix all ingredients thoroughly. Use thin wrapper*
to roll lumpia. Secure end of roll with beaten egg. Cut lumpia into 3 pieces. Deep fry lumpia into 350F oil. Uncooked lumpia can be frozen and can be cooked without defrosting. My twist: I freeze all leftover meats and vegetables especially chop suey and when I have enough volume, I will thaw
and shred them to fine pieces and use as filling for lumpia. For every pound of this shredded leftovers I add 1 pound of fresh ground meat. Fresh ground meat has a binding effect. I just eyeball the salt just enough to taste. Remember the leftovers are already seasoned. I find this recipe tastier and more interesting than the usual recipe. I simply use seasoned vinegar for a dip or you can use the bottled sweet and sour lumpia sauce. For questions regarding this recipe, please use the Reply space. Happy cooking and eating! My next recipe: Homemade Tocino (I call it sweet bacon) and Skinless Longanisa.
*If you live in the US you can buy 8″x 8″ lumpia wrapper in any Asian store in frozen packages.
myJOURNEY 