Lumpiang Shanghai Recipe | Pinoy Taste

Once upon a time there was a Chinese Food called Lumpiang Shanghai in the land of the  Philippines. Lumpiang Shanghai originate from Chinese and it also so called lumpia. It was brought by Chinese immigrants to the Land of the Philippine hundred years ago. Most of the Filipino people really love to prepare the Lumpiang ShangHai in every celebration of feast because this food is a common menu for the Filipinos. Lumpiang shanghai may best if you can add some sweet and sour sauce or ketchup.This recipe develope from panlasang pinoy.

Assemble these supplies

• 1 cup onion
• 2 eggs
• 2 teaspoon salt
• 2 teaspoons garlic powder
• 1/4 cup parsley, minced
• 1/2 teaspoon ground black pepper
• Lumpia wrapper (Spring roll skin)
• 3 to 6 cups cooking oil
• 2 lbs. ground pork
• 1/2 cup green onions
• 1 cup carrots

Steps in Preparation

In a mixing bowl, combine all the ingredients with the pork starting with the onion, carrots, green onions, parsley, salt, ground black pepper, garlic powder, and 1 piece raw egg. Mix well.

Wrap the about 1 to1 1 1/2 tablespoons of the mixture in a lumpia wrapper (for proper way, see video). Do this until all the mixture are consumed.

Heat the cooking oil in a deep fryer (350F). Deep fry the lumpia for 10 minutes.

Remove from the deep fryer and let the excess oil drip.

Transfer to a serving plate. Serve with sweet and sour sauce . Number of servings: 8

Roast Pork Loin with Stewed Pineapple Sauce Recipe

Ingredients:

• 1 1/2 kilograms porkloin, trimmed and seasoned with rosemary otr thyme, salt and pepper
• 1/4 cup of vegetable oil

Preheat oven to 350 F.

In a preheated pan, sear all sides of the porkloin in the hot oil until lightly browned. Transfer porkloin to a baking dish and roast in the oven for 1 to 1/2 hours or until well done. skim off the excess oil and reserved the porkloin drippings to be added to the sauce.

To serve, carve the roast porkloin  before the guests and lace with the stewed pineapple sauce.

Serve 6
Preparation Time; 20 minutes
Baking time: 1 hour

How to make Stewed Apple Sauce

What you need?

• 1 cup white sugar
• 1 cup unsweetened pineapple juice
• 1/2 cup pineapple tidsbits, drained
• 2 tablespoon cornstarch dilute in 2 tablespoons water.

Steps in Preparation:

In a preheated saucepan, caramelize sugar over medium heat till amber in color. Gradually pour pineapple juice. Add pineapple tidbits and gently simmer for 5 minutes.

Add dilute cornstarch and continue simmering until sauce thickens. add porkloins drippings, if desire. allow to cool and serve on the side.

Makes about 1 1/2 cups
Preparation time; 5 minutes
cooking time: 5 minutes

Patola with sotanghon

Assemble these supplies:

4 fresh young patola
1 onion, minced
1 cup gluten
2 segments garlic Salt to taste
1/2 teaspoon vetsin

Steps in preparation:

Peel the patola, divide length-wise into pieces 1 centimeter thick. Saute the garlic in hot fat until golden brown. Add onions and tokwa and 1/4 cup of water. Let it boil, then add the patola, salt and vetsin. Continue cooking until done, adding more water if necessary.

Pinoy Spacial Baked Bananas

Assemble these supplies:

4 firm bananas
2 tablespoons sugar
Pinch of salt
2 tablespoons margarine

Steps in preparation:

Peel bananas. Place in shallow greased baking dish. Sprinkle with sugar and salt; dot with butter. Bake in moderately hot oven for 15 minutes. Serve immediately.

Estofado with saba

Assemble these supplies:

1/3 kilo gluten
4 ripe bananas (saba)
1 carrot cut in pieces
3 cloves garlic, crushed
2 onions, quartered
2 red sweet peppers, peeled
1 bay leaf
1/2 cup kalatnansi juice
Salt to taste
1 teaspoon vetsin

Steps in preparation:

Fry the gluten until golden brown. Cut bananas crosswise into 1 centimeter pieces. Fry until brown and set aside. To the gluten, add onions, bay leaf, salt and vetsin to taste. When the oil sizzles, add kalamansi juice and enough water to cover. Let boil 5 minutes and then reduce heat. Add carrots and quartered peppers. Continue cooking until vegetables are done and the sauce is of desired consistency. Serve hot.

Bulgur Espasol

Assemble these supplies:

3 cups finely ground,
toasted bulgur wheat
2 cups coconut milk
2 1/2 cups sugar
1 cup grated coconut from which milk
has been extracted
Pinch of toasted anise.

Steps in preparation:

Toast bulgur wheat 20 minutes on low heat and grind finely. Boil coconut milk and sugar 15 min-utes, stirring constantly. Add grated coconut, continue stirring. Add ground bulgur little by little, reserving 1/2 cup for rolling Cook 15 minutes on low heat until mixture is thick enough to roll. Spread wax paper with powdered bulgur, spoon out cooked mixture. Roll in-to 8 x 1 1/2 inch thick rolls. Slice into 1 inch pieces and wrap in wax paper. Makes 24 servings.

Bulgur Ginataan Express (Bulgur with coconut milk)

Assemble these supplies:

2 cups bulgur wheat
9 cups thin coconut milk
1 cup sugar
Pinch of toasted anise
1 cup thick coconut milk

Steps in preparation:

Soak bulgur in 6 cups of hot water for 2 hours. Put thin coconut milk in a kettle, bring to a boil. Cook 5 minutes on high heat. Add bulgur and again bring to boil. Cook 15 minutes on high heat. Stirring constantly. Lower heat, cook 5 minutes on medium. Add sugar and toasted anise. Simmer 10 minutes on low heat stirring constantly. Add thick coconut milk, cook one minute longer. Serve hot. Makes 12 servings.

Bitter Melon With Coconut Milk ( Ginataang Ampalaya)

Assemble these supplies:

• 2 coconuts
• 3 medhun-sized ampalaya
• 2 closes garlic, pounded
• Salt to taste
• 1/2 teaspoon yetsin

Steps in preparation:

1. Wash ampalaya well and slice into 3/4 inch squares after removing seeds. 
2. Do not wash after slicing. 
3. Extract milk from coconuts, using 2 cups water. 
4. Cook coconut milk with crushed garlic cloves. 
5. As soon as it begins to form, add ampalaya and continue cooking with-out stirring, until ampalaya is just crisp and tender.