Lumpia is a delicious and a healthy Filipino appetizer.  It actually resembles to the popular Asian dish spring rolls.  In Philippines we actually have several versions of this dish, it could be with vegetables, fresh or fried or with meat or fish that is also fried.

Enjoy this fresh Lumpia recipe!

Sariwang Lumpia

Ingredients:

half a cup of sliced cabbage in julienne strips

1 carrot sliced in julienne strips

one cup of bean sprouts

1 small sweet potato sliced in julienne strips

1 onion sliced

2 cloves of garlic minced

10 pieces of prawns boiled, shelled and cut into two lengthwise

half a cup of shrimp broth

1 small block of tofu cut in small cubes

salt

pepper

1 teaspoon of fish sauce

some cooking oil

lettuce

10 pieces of lumpia wrapper

Procedure:

In a pan put the cooking oil, sauté the garlic and onion.  Once it has becomes translucent add the vegetables, stir fry for about five minutes add your tofu, salt, fish sauce and pepper.  Pour the shrimp stock and cover, let it cook for another five minutes.  The vegetables should be a little bit crispy.  Drain your vegetables.

Assembling the lumpia:

Lie your lumpia wrapper, put a lettuce leaf, put 1 prawn and scoop your cooked vegetables.  Roll it gently one time, then fold the sides then continue rolling to seal it. You can serve it with sweet and spicy peanut sauce.

Related posts:

1. Fish Lumpia (Fish Fried Spring Rolls)
2. Pancit Canton
3. Chicken Sopas

Ingredients:

1 big whole puso ng saging or banana blossom

Be careful in choosing your banana blossom. My grandmom always told me choose the one that looks young and has a lighter color than the dark one. They are less tangy and much sweeter.

3 cloves of garlic

1 onion sliced

1/4 cup vinegar

1/4 kilo prawns (optional)

1/4 kilo pork cut in cubes (or you can use ground pork)

salt, pepper

half a glass of water

Procedure:

Start by removing the first layer of your banana blossom. Cut the tail and start slicing them diagonally from the tip. Once you are done slicing them put them in a bowl and add about two tablespoons of rock salt. Press with your hands to remove the dark juice of the banana blossom, set aside. Warm up the oil in a pan and start sautéing your garlic and onions. Add your meat and prawns and banana blossom. Pour half a glass of water, cover and let it simmer for at least twenty minutes. Check the tenderness of your vegetable, add some salt and pepper, then at the last part of cooking pour your vinegar. Let it simmer for another five minutes. Cut the fire.

Related posts:

1. Pork Adobo Ilocano style
2. Pork Adobo
3. Sweet and Sour Pork

Let’s talk about shrimp.  In Philippines you will see them in all sizes, in all prices and with different levels of goodness.  There’s the king size prawns, the gambas, the suwahe and there’s also the baby ones, alamang.  You’ll find them fresh, dried or even prisonned in a bottle.  Anyway you want it.  So if you love shrimp this recipe is for you.

Ingredients:
8 pcs of tiger prawns (about 4 pcs per serving)
1 eggplant cut in cubes
half a cup of fresh pineapple
3 tbsp of pineapple juice
1 tbsp of green curry paste
4 tbsp of olive oil
2-3 chilis
1 tbsp of curcuma
one cup of coconut milk

Procedure:

In a wok fry rapidly the eggplant with 2 tbsp of olive oil. Reserve the eggplant. In the same wok, put the remaining olive oil and add the green curry paste and curcuma. Pour the coconut milk and simmer over low fire. At the first boil add the pineapple, the pineapple juice, the chilis and prawns. Cook for about 3 more minutes. Season it with some fish sauce. Add the fried eggplant and turn off the fire.

*published with permission from Dhanggitskitchen

Related posts:

1. Ginataaang Sugpo sa Pinya
2. Chicken Curry
3. Ginataang Kalabasa