by kirra » Mon Jun 29, 2009 1:05 am
Lumpia Rolls
Mark Bittman
This well-known Philippine starter combines attributes of many of the wrapped foods of other countries. It's filled like an egg roll, has an egg wrapper like a crêpe, and is served warm but not fried. All the components, which can be varied according to what you have in your kitchen, are cooked before assembly.
Ingredients:
3 tablespoons corn, grapeseed, or neutral oil
2 garlic cloves, minced
2 shallots, minced
1 pound pork, chicken, shrimp, or a combination, minced
1/2 cup grated or shredded carrot
1/2 cup shredded Napa or other cabbage
1/2 cup sliced fresh or canned bamboo shoots, drained if canned
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons Shaoxing wine or dry sherry
8 Lumpia Wrappers
8 green- or red-leaf lettuce leaves
Sweet Garlic Soy Sauce
Preparation:
Put the oil in a large skillet and turn the heat to medium. A minute later, add the garlic and shallots and cook, stirring occasionally, until fragrant, 15 to 30 seconds. Add the pork and cook, breaking up any lumps and stirring occasionally, until the meat loses its pinkness, about 3 minutes. Add the vegetables and cook, stirring occasionally, until softened, about 5 minutes. Add the salt, pepper, and wine and remove from the heat.
Lay a lumpia wrapper flat on a work surface and place a piece of the lettuce on top. Line 2 heaping tablespoons of stir-fry mixture on top of the lettuce. Fold in the sides and roll tightly, sealing the seam. If necessary, with a few drops of water spread with a brush or your fingertip. Serve with either or both of the sauces. Makes 8 rolls, enough for 4.
Sweet Garlic Soy Sauce
In Philippine cuisine, dark, fairly harsh soy sauce is favored, but it's often combined with sugar to create a syrupy dressing for vegetables. The added garlic gives this sweet and salty sauce a pleasant kick.
Ingredients:
1/2 cup dark soy sauce
2/3 cup palm or brown sugar
2 garlic cloves, minced
Preparation:
Place the soy sauce and sugar in a saucepan and cook over low heat until slightly caramelized and thickened, about 5 minutes.
Remove from the heat and stir in the garlic. Cool and serve. This sauce will keep well, refrigerated, for a couple of days; bring to room temperature if you're using it as a dipping sauce. (If you're cooking with it, you can use it directly from the refrigerator, of course.) Yield: Makes 1/2 cup.
[b][size=150]Lumpia Rolls[/size][/b]
Mark Bittman
This well-known Philippine starter combines attributes of many of the wrapped foods of other countries. It's filled like an egg roll, has an egg wrapper like a crêpe, and is served warm but not fried. All the components, which can be varied according to what you have in your kitchen, are cooked before assembly.
[b]Ingredients:[/b]
3 tablespoons corn, grapeseed, or neutral oil
2 garlic cloves, minced
2 shallots, minced
1 pound pork, chicken, shrimp, or a combination, minced
1/2 cup grated or shredded carrot
1/2 cup shredded Napa or other cabbage
1/2 cup sliced fresh or canned bamboo shoots, drained if canned
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons Shaoxing wine or dry sherry
8 Lumpia Wrappers
8 green- or red-leaf lettuce leaves
Sweet Garlic Soy Sauce
[b]Preparation:[/b]
Put the oil in a large skillet and turn the heat to medium. A minute later, add the garlic and shallots and cook, stirring occasionally, until fragrant, 15 to 30 seconds. Add the pork and cook, breaking up any lumps and stirring occasionally, until the meat loses its pinkness, about 3 minutes. Add the vegetables and cook, stirring occasionally, until softened, about 5 minutes. Add the salt, pepper, and wine and remove from the heat.
Lay a lumpia wrapper flat on a work surface and place a piece of the lettuce on top. Line 2 heaping tablespoons of stir-fry mixture on top of the lettuce. Fold in the sides and roll tightly, sealing the seam. If necessary, with a few drops of water spread with a brush or your fingertip. Serve with either or both of the sauces. Makes 8 rolls, enough for 4.
[b][size=150]Sweet Garlic Soy Sauce[/size][/b]
In Philippine cuisine, dark, fairly harsh soy sauce is favored, but it's often combined with sugar to create a syrupy dressing for vegetables. The added garlic gives this sweet and salty sauce a pleasant kick.
[b]Ingredients:[/b]
1/2 cup dark soy sauce
2/3 cup palm or brown sugar
2 garlic cloves, minced
[b]Preparation:[/b]
Place the soy sauce and sugar in a saucepan and cook over low heat until slightly caramelized and thickened, about 5 minutes.
Remove from the heat and stir in the garlic. Cool and serve. This sauce will keep well, refrigerated, for a couple of days; bring to room temperature if you're using it as a dipping sauce. (If you're cooking with it, you can use it directly from the refrigerator, of course.) Yield: Makes 1/2 cup.