Fresh Lumpia (Lumpiang Sariwa)

There are so many versions of egg rolls.  Different parts of Asia have different versions.  The Philippines is no different.  Depending what province you are in, they have their own version.  Most egg rolls are fried, but there are some that are considered fresh.  This is most popular during special events, holidays and fiestas in the Philippines. Depending where you are at, the ingredients could change accordingly.  This one is my grandmother's recipe with a slight variation; she likes to add garbanzo beans to hers.  Fresh lumpia wrapper can be found in the freezer section of most Asian grocery stores. 

Ingredients:
1/2 lbs raw shrimp (shelled, deveined and chopped)
1/2 lbs ground pork
1 jicama (sliced into match sticks)
1 cup bean sprouts
2 cups napa cabbage (cut into strips)
2 cups green beans (roughly chopped)
12 red or green leaf lettuce leaves
4 cloves garlic (minced)
1 medium onion (minced)
Slat and pepper
Fresh lumpia wrappers
2 tblsp canola or olive oil

In a large fry pan or saute pan, heat the oil.  Add onions and garlic.  Saute for approximately 3 minutes.  Add the ground pork.  Continue cooking for another 10 minutes until pork is done.  Add the shrimp and continue to saute for another 4 minutes or until shrimp is pink and opaque.  Add green beans, jicama,  and napa cabbage.  Saute for another 5 minutes and season with salt and pepper to taste.  Remove from heat and drain well using a colander. 

Set a small bowl of water next to a plate, lay a wrapper and place a lettuce leave on with the stem to the center of the wrapper and the leafy part extending slightly over the edge of the wrapper.  Put 2 tablespoon of the mixture onto the leave within the wrapper. Lay one side of the wrapper over the filling and gently roll tightly without tearing.  Before reaching the end, pull the bottom to the center and continue rolling until you create a tight cone with the leafy end open. Serve with lumpia sauce. Recipe below:

Lumpia sauce:

4 tblsp cornstarch
1/3 cup brown sugar
1/4 cup soy sauce
1 1/2 cup chicken or vegetable broth
10 garlic cloves (minced)
1 tblsp canola or olive oil

In a sauce pan, heat oil and saute garlic for approximately 1 minute.  Add sugar and broth.  In a small bowl combine soy sauce and cornstarch until cornstarch is disolved.  Add this to the sauce pan.  Cook for approximately 5 minutes until sauce comes to a low boil and starts to thicken.  Spoon over fresh lumpia.

Pork Pot Stickers

I don't think I have met anyone who does not like pot stickers.  What's great is these can be either fried or steamed.  And the dipping sauces to choose from can vary (dumpling sauce, soy sauce, Ponzu, sweet & sour).  The sauces can work on either steamed or fried versions of the pot stickers.  You can either buy the skins at your Asian grocery store, or make it yourself (I've included the recipe).  For a light dinner we do the pot stickers with egg rolls and fried rice.  Yummmmmmm!

Ingredients for filling:
1lb ground pork
3 tblsp ginger (minced or grated)
6 cloves garlic (minced)
4-5 stalks of green onions (minced)
1/2 napa cabbage (finely chopped)
1tblsp salt
1 tsp sugar
6 tblsp sesame oil
Ground pepper to taste

Ingredients for skin:
2 cups water
4 cups all purpose flour
Pinch of salt

Cooking options:
6 tblsp Canola or olive oil for frying and 1/2 cup water
Steamer with pot of water

In a bowl, combine the finely chopped cabbage and 1 tblsp of salt. Set aside for approximately 20 minutes.  Transfer the cabbage to a clean kitchen cloth or paper towel and gently squeeze out the excess water.  Mix the cabbage with the rest of the ingredients for the filling.  Mix well to ensure all the ingredients are well incorporated.

To make the skin:

Bring water to a boil.  In a bowl mix the flour with the pinch of salt.  Slowly add the boiling water in 1/4 cup increments, mixing with chopsticks until a vall is formed and the dough is no longer too hot to touch or handle. All the water may not be needed to create the ball of dough.  Sprinkle some flour onto a work surface and knead the dough for approximately 15 minutes. Return the ball of dough to the bowl and cover with a cloth. Let it rest for 1 hour.

Roll the dough into a long baton approximately 1 inch in diameter.  Cut into 1/2 inch pieces. Flatten each piece with the palm of your hand until you form a circular disk approximately 3 inches in diameter and 1/16 inch thick.  Repeat with remaining dough pieces.

Creating pot stickers:

To fill each pot sticker, get 1/2 teaspoon of filling and place into the center of one of the skins.  Fold the skin over the filling creating a half moon.  Gently press the ends together to seal the filling in the skin.  Press the the non sealed side gently on the surface to create a flat bottom. 

When all the pot stickers are done, choose one of the cooking methods. 

Frying:  Heat the oil in a frying pan. Add pot stickers with the flat side down.  Rotate pot stickers. Cook in batches.  Allow the pot stickers to brown, then add 1/2 cup of water.  Cover and continue cooking for 5 minutes. Drain liquid and refry to crisp up the bottom for another  2-3 minutes.  Remove from pan and serve with your favorite dipping sauce.

Steamer:  Heat a deep pot or stock pot until water come to a boil. Reduce heat to a slow roiling boil. Line steamer basket with lettuce leaves or parchment paper.  Place pot stickers in steamer basket leaving room so they do not touch.  Place steamer basket over the pot of boiling water.  Steam for 6-8 minutes.  Server in steam basket with your favorite dipping sauce.

Embutido

Okay, this is seasoned ground pork that has been rolled into a log and then baked.  The ingredients sounds kinda strange when you think about combining them, but actually, this is absolutely DELICIOUS!  This is my mother's recipe which I have taken some liberties ( I know she will yell at me later).  I've made two different versions, one using Spanish chorizo and another using andouille sausage.  The Spanish chorizo is part of the traditional recipe.  The andouille sausage adds a whole 'nother level.  If you like your foods with some spice, I highly recommend the andouille sausage, if not, go for the traditional Spanish chorizo.  Remember, do not use Mexican chorizo, totally different taste and seasoning.  It will not work on this dish.  This actually is not hard to make, just mix all the ingredients, roll into a log, wrap and then bake.


Ingredients:

1 1/2- 2 lbs of ground pork
1 cup bread crumbs soaked in 3/4 cup milk
2 Spanish chorizo or andouille sausage (cut into chunks)
2 eggs (beaten)
4 tblsp sweet pickle relish
4 tblsp raisins
1 small can (6oz) tomato paste
1 cup pork or chicken broth
2 tblsp of light brown or raw sugar
2 tblsp canola or olive oil
Salt and pepper
2 sheets of aluminum foil

Heat oven to 350 degrees.  In a food processor, add the chorizo/sausage and raisins. Process until minced but not pureed.  In a large mixing bowl, add the ingredients from the food processor, ground pork, soaked bread crumbs, eggs and sweet relish.  Mix well and season with salt and pepper.  On one of the aluminum sheets, place half of the mixture and proceed to stretch out and create a log.  It does not have to be perfectly round.  Wrap the log with the foil and crimp the ends closed. Place foil wrapped log in a baking dish.  Do the same withe other half.  Place the second foil wrapped log in the same baking dish.  Place in the heated oven and bake for 1 hour.  Remove the embutido from the oven and reserve the liquid at the bottom of the dish. 

Unwrap the embutido and remove the foil.  Place the rolled meat back into the baking dish.  Set the oven to broil - Low .  Brush each log with the oil and return to the oven for another 10 minutes to brown.  Remove from the oven and allow to rest for 5 minutes before slicing. 

To make the sauce, in a sauce pan, add the tomato paste, sugar and broth.  Mix well to make a smooth sauce, and heat through using medium heat.  Pour the reserved liquid from the baking dish into the sauce.  Stir the sauce until the liquid is well incorporated.  Continue to heat until sauce is hot, season with pepper to taste.  Serve sauce with the sliced meat.  Enjoy with your favorite steamed jasmine or basmati rice.

Bola-Bola (Sweet and Sour Meatballs)

This is a very beautiful and colorful dish.  It is a great hit with kids and people who are picky about Asian foods.  This also quick and easy to fix and gets a lot of ooohhhs and ahhhhs, plus it taste fabulous.  You can do the quick version by replacing the home made meatballs with pre-made from the grocery store.  I recommend IKEAs. If those are not available, those from the grocery store works, just make sure you do not get the Italian style.  The seasoning does not work with this dish.  If you have time, home made is the best. I used different color bell peppers, but you can use one color if you prefer.

Ingredients:
1/2 cup soy sauce
1/2 cup coconut vinegar or apple cider vinegar
1/2 cup water
3/4 cup sugar
2 tblsp corn starch
3 tblsp olive or canola oil
3-4 stalks of celery (sliced diagonally)
4 roma tomatoes (cut in quarters)
1 medium onion (sliced)
1 large bell pepper or 1/2 of 3 different colors (cut in strips)
1 lb meatballs (home made or pre-made)

Meatballs:
1/2 lb ground beef
1/2 lb ground pork
1 tblsp garlic powder
1 tsp sugar
salt and pepper
1 cup olive or canola oil

For meatballs:  combine all the ingredients except for the oil.  Mix well.  Pinch off approximately 1 tblsp and form into a ball in your palm.  Repeat until you have made all the meatballs.  Heat the 1 cup of oil on high in a deep sauce pan. Fry meatballs in batches until brown and done.  Remove from oil and set aside.

In a large pot or dutch oven.  Pour the vinegar, soy sauce, water and sugar.  Allow to simmer until sugar disolves.  Add the meatballs and set temperature to low.   In a separate frying pan, heat 1 tblsp of the oil.  When oil is hot, add onions and celery.  Season with salt and pepper.  Stir fry for approximately 2 minutes.  Transfer to pot with meatballs and sauce.  Heat another tblsp of oil in the frying pan.  Add the bell peppers, season with salt and pepper, and stir fry until crisp tender for approximately 2 minutes. Transfer to the pot with the meatballs and sauce.  Heat the last tblsp of oil, add the tomatoes and season with salt and pepper.  Stir fry until slightly scorched, approximately 1-2 minutes. Transfer to the pot.  Stir the vegetables with the meatball and sauce until all the ingredients are well incorporated.  Increase the heat to allow a low boil.  Place the cornstarch into a small bowl.  Add a little water to make a watery paste.  Make sure the cornstarch and water are mixed well with no lumps.  Pour the cornstarch mixture into the pot directly on the sauce.  Stir well to ensure the cornstarch is well incorporated.  Continue to boil for another 4 minutes to allow the sauce to thicken.  Stir occassionally during this process.  Once sauce has thickened, serve over steamed rice and enjoy.  With the sweet and sour sauce, this is great with shrimp fried rice.

Egg Rolls

Okay, I have received a lot of requests for my egg roll recipe. So, I have decided to take some liberties with my blog and publish my egg roll recipe.  I have been perfecting this recipe for close to 10 years; tweaking and adjusting.  I started making egg rolls when we were preparing lunch every 3rd Sunday of the month for Revlon House. No matter what we served (Chinese, Mexican, Indian, etc.) we had to make egg rolls.  We made between 75-100 egg rolls each time.  I have made egg rolls for office pot lucks and as a treat/snack for my team. I have even been asked to make it for individuals.  Well, here it is.

Ingredients:
6 stalks green onions (chopped)
1 small cabbage head (shredded)
1 can sliced water chestnuts (cut into matchsticks)
2 carrots (peeled and julienned)
1cup fresh bean sprouts
1/4 cup soy sauce
2 tblsp oyster sauce
1 tblsp ginger paste
1 tblsp garlic (minced or paste)
2 tblsp sesame oil
1/2 cup chicken broth
1 tblsp sugar
salt and pepper
1 pkg egg roll wrappers (large)
2 tblsp canola or olive oil
Additional oil for deep frying (approx. 3 cups) preferably peanut oil
bowl with 1 cup water and 1 tblsp of flour - mixed well

For pork mixture:
1lb ground pork
3 tblsp soy sauce
1 tsp ginger paste
1 tsp garlic paste
1 tsp sugar
1 tblsp oyster sauce
salt and pepper

In a bowl, combine all the ingredients for the pork mixture. Using your hands, mix the ingredients well.  Set aside.
In a large bowl, combine cabbage, carrots, green onions, bean sprouts and water chestnuts.  Mix well.  In a separate bowl combine, soy sauce, oyster sauce, chicken broth, garlic, ginger, sesame oil, sugar, salt and pepper. Whisk until ingredients are totally incorporated.  Pour into bowl of vegetables.  Mix well making sure all the vegetables are well coated. Set aside, stirring occassionally.

In a pan, heat 2 tblsp of oil.  Add the pork mixture, stirring constantly and breaking up the meat while cooking.  Brown the pork and break up until crumbly.  When done, add the pork to the vegetables.  Mix well, stirring until pork and sauce is totally incorporated with the vegetables.

Unwrap egg roll wrappers. Remove one wrapper and place infront of you on the clean counter.  Have one of the corners pointing towards you (a triangle).  Get a heaping table spoon of the filling (make sure you drain the sauce). Place the heaping filling at the point closest to you. Shape filling into a log. Start rolling the egg roll at least once then bring in the end points toward the center of the roll. Continue rolling the egg roll away from you.  until you reach the end point farthest from you. Dip your finger in the bowl of water and flour, run it on the edge of the point and finish rolling the egg roll. Set egg roll aside and do the same with the rest of the wrapper and filling.

Heat oil in a large dutch oven or deep fryer.  When temperature is hot, slowly add egg rolls. Do not crowd, only put in about 4 at a time.  Fry until golden brown, about 4-5 minutes.  Remove from pot and allow to drain on paper towel.  Serve with your favorite sweet and sour or duck sauce. Don't forget the fried rice and you have lunch or dinner.

Note: You can add a 1/2 lb cooked chopped shrimp as well.

Sweet-Spicy Mexican Meatballs

This is a great recipe! I've made this for special ocassions and those potluck lunches at the office.  This is really a very easy dish, but it does take some time since you make your own meatballs.  I have made it with pre-made meatballs and it does work if you want to do that.  The homemade meatballs have more flavor since you add some wonderful spices and raisins.

This is not your everyday Tex-Mex dish. This gives you a glimpse of another part of the Mexican culture.  Serve it with the Cilantro Lime Rice and fried plantains and you have an authentic south of the border menu. 

Ingredients:
1/2 lb of ground beef
1/2 lb of ground pork
1/4 cup finely crushed tortilla chips
1 egg (slightly beaten)
1 onion (minced)
6 garlic cloves (minced)
1/2 tsp ground cumin
1/8 tsp ground cinnamon
3 tbsp raisins
1 tbsp dark brown sugar
1 tbsp cider vinegar
1 14oz can of tomatoes  (drained and finely chopped)
1 1/4 cup beef bouillon
1-2 tbsp chili powder (if you use 1tbsp, increase paprika by 1 tbsp)
1 tbsp paprika
1 tbsp cilantro (chopped)
1 tbsp mint (chopped)
2 tbsp of olive or canola oil (plus additional for frying meatballs)
2 sweet potatoes (peeled and chopped in bite-size pieces)
salt and pepper to taste

In a bowl mix the pork, beef, tortilla chips, egg, half the onion, half the garlic, cumin, cinnamon and raisins. Mix ingredients well. Using a spoon, separate even amounts of the meat mixture and create into meatballs. In a pan, add enough oil to fry the meatballs.  When the oil is heated, fry the meatballs. Avoid overcrowding as you cook.  Once the meatballs are brown, set them aside.

In a food processor or blender, combine brown sugar, vinegar, tomatoes, bouillon, chilli powder, paprika, and the rest of the onions and garlic. Process until well blended. then add the cilantro and mint.

You can use the same skillet that you fried the meatballs. Use 2 tbsp of oil (remove excess) from the pan. Once the oil is heated, add the chopped sweet potatoes and cook until tender and light golden brown. Add the sauce from the food processor and meatballs.  Cook for approximately 10 minutes until the sauce is hot and the meatballs are heated  through. This gives the flavors a chance to combine.  Season with salt and pepper.