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Thursday, April 21, 2016

Lumpiang gulay

How to make Lumpiang gulay Recipe - Bean or Mungs Sprouts or even Ubod or hearts of coconut palm can also be used in this recipe. By Gene Gonzales

1 tsp. garlic, minced
1 tbsp. shallots, chopped
1/4 cup pork, sliced thinly
1/4 cup carrots, cut into strips
1/4 cup shrimps, sliced
1/4 cup fried tokwa, cut into strips
1/4 cup turnips, cut into strips
1/4 cup Baguio beans, cut into strips
1/4 cup kamote, cut into strips
1 pc. egg, beaten
1 tbsp. fish sauce
1 tbsp. kinchay or Chinese parsley, chopped
1/2 tsp. salt
1/2 tsp. pepper
4–6 pcs. lumpia wrapper or crepe wrapper

1. Heat oil, sauté garlic and shallots.

2. Add pork.

3. Add carrots, sauté for a minute.

4. Add shrimps.

5. Add all other ingredients together.

6. Season with fish sauce. Add the kinchay or Chinese parsley.

7. Season to taste.

8. Wrap in prepared lumpia or crepe wrapper.

9. Deep Fry or Serve fresh.

Fresh lumpia sauce:
1/2 cup chicken stock
2 tbsp. soy sauce
2 tbsp. sugar
1 tbsp. corsntarch or Double A powder
diluted in 2 tbsp. water
1 tbsp. peanut butter
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. fresh garlic, pounded
pinch cinnamon

1. Caramelize sugar in pan until reddish brown.

2. Pour chicken stock into the caramelized sugar.

3. Add soy sauce.

4. Thicken with cornstarch slurry.

5. Add peanut butter, pepper and cinnamon.

6. Continue stirring and season with salt and pepper to taste.

7. Top with pounded fresh garlic.

Fried Lumpiang gulay sauce:
1 tsp. garlic, crushed
1/3 cup vinegar
1/2 tsp. cracked pepper
pinch salt
1 tbsp. onion, chopped

Blend all ingredients together.
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