Fall in love recipes

Lasang Pinoy 20: Lumpiang Sariwa

• 100 gm pork belly - thinly sliced
• 200 gm shirmps or prawns - roughly chopped
• 2 cups julienned sweet potatoes
• 3 cups shredded cabbage
• 2 cups shredded green beans (bitchuelas)
• 1 cup shredded water chestnut (apulid)
• 1 cup julienned carrots
• 1 cup bean sprouts
• 1/2 cup stock
• 2 Tbsp oyster sauce
• 1/2 Tbsp minced garlic
• 1 medium onion - sliced
• 1/2 tsp salt
• 2 Tbsp oil

1. Put sliced pork in a pot and add salt and just enough water to cover it.
2. Bring to a boil then simmer until all the water evaporates. As soon as it starts sizzling add the oil and fry the pork until golden brown. Set aside.
3. Saute garlic and onion until the onion is translucent.
4. Stir in the shrimps and cook for 2 minutes.
5. Pour in the stock. Add the oyster sauce. Bring to boil.
6. Add the sweet potatoes; cover and cook for 2 minutes on medium heat.
7. Add the carrots, beans and water chestnuts. Cook under cover for another 2 minutes.
8. Add the bean sprouts and cabbage. Cover and cook for another 2 minutes.
9. Remove from heat. Cool and drain in a colander for several hours. Reserve drained liquid.

1. Mix eggs, water, and butter.
2. Add flour and beat until smooth and lump-free.
3. Gently heat a 10-inch wide non-stick pan (a crepe pan would be best). Brush it with a little butter.
4. Once hot enough pour in 1/3 cup of the batter. Swirl quickly to cover the bottom of the pan completely.
5. Cook on low heat until the edges start to peel off the pan. Turn over and cook for a few seconds more. Dish up and repeat.

1. Dissolve the cornstarch in the water. Set aside.
2. Take the liquid drained from the filling and add enough stock to make up 2 cups.
3. Put this in a saucepan and add brown sugar, soy sauce, and salt. Bring to boil.
4. Add the cornstarch mixture and bring to boil again. Remove from heat.

*To serve:
2 Tbsp minced garlic
roughly ground roasted peanuts
fresh lettuce leaves

 

Lay the wrapper on a plate. Put a lettuce on top then put about 2 Tablespoonfuls of the filling. Sprinkle some ground peanuts on top.

 

Fold the wrapper to enclose the fillings.
Serve with the minced garlic, ground peanuts and the paalat sauce.