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Saturday, March 3, 2012

Lumpiang Sariwa

Nanang Osang, one of our oldies, would always make lumpiang sariwa when she was still able and young.  Old age got into her though, that sometimes she could not cook the same way anymore. 

The ingredients I have included in this recipe are all in her list except for the seafood mix (she used shrimps).  The taste is really yummy.  I should also add that this is a one healthy dish.  Instead of the egg roll wrap that I make, she would just use the ready made spring rolls that you can buy at the town center or if you are in another country, you can always get them from any Asian store of supermarket near you.  I, however, prefer to make my own wrap.

Ingredients
1/2 k pork, sliced thinly
200 g carrots, julienne
200 g baguio beans (green beans), sliced diagonally
250 g sweet potatoes, cubed
300 g cabbage, shredded
100 g chinese lettuce (optional)
1 tofu , cubed
300 g mixed seafood
1 medium onion, minced
1 tbsp garlic, minced
1 chicken cube
2 tbsp soy sauce
1 tbsp fish sauce

Sauce
2 C water
1/2 brown sugar
1 tbsp soy sauce
1 chicken cube
1 tbsp garlic, minced
1 tbsp garlic, granules
2 tbsp cornflour
salt to taste

Wrapper
2 c plain flour
2 eggs
1/2 tsp salt
1 1/2 milk (fresh)
3 tbsp butter, melted

Procedure

Veggies
Sautee garlic and onions.  Add in the pork and seafood mix.  Stir until the meat si cooked. Add the chicken cube dissolved in 2 tbsp warm water.  Stir in the soy sauce and fish sauce.  Put in the veggies except for the lettuce.  Stir until cooked.  Add water if you need to.

Sauce
Whisk all the ingredients onto a saucepan before applying fire.  Make sure that the cornflour is completely dissolved. 
Bring to a boil until thick enough to your liking.

Wrapper
Whisk all the ingredients in a bowl just like how you prepare the batter for your pancakes.  Spray oil on your non stick pan.  Pour 1 c of the batter onto a pan and move the pan a little making sure that the batter is well spread onto it.  Remove the wrapper carefully from the pan when the top is dry. 
Put wrapper in a big plate.  Place the lettuce halp on top of the edge.  Put the veggie and wrap.
Pour the sauce on top and sprinkle with nuts (peanuts, cashew nuts or any nut that you fancy).

A comment or two will be appreciated...

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