When I was staying Australia back in 1999, some of us on TKL were discussing about this dish. I posted another recipe which I found on the net. However, after I came to Malaysia, I tried a local Chinese dish called, Popia, that’s really similar to the Lumpia and I have changed the method of preparing it after watching locals making it. This recipe of Philippino Lumpia is very good and I now refer to this one instead of the old version when I make the Philippino style
.
Do have a go…
As far as the “pansit” you asked for, is it “Pancit Cuisado” (fried noodles with mixed meats)? If it is, then I do have a recipe for you. Do let me know.
Eggy/m’sia
================================================
Lumpia
From “The Complete Asian Cookbook” by Charmaine Solomom, p. 361
“Lumpia, a popular snack, maybe “fresh” or fried. Fresh lumpia means that the filling is enclosed in a lettuce leaf and egg roll wrapper and eaten without further cooking, while fried lumpia is similar to a spring roll. There are many versions of lumpia, each featuring a main ingredients- for example, lumpia labong (with bamboo shoot), lumpia with peanuts, and the most sought after, lumpia with ubod,. Ubod is the heart of the coconut palm and has justly earned its reputation for being food for millionaires, because a whole tree has to be sacrificed to obtain the tender, nutty, creamy white heart-of-palm.
Here is a basic recipe for lumpia. To this you may add chopped bamboo shorts or crushed roasted peanuts for variation. If you yearn to taste the heart-of-palm filling. Cut canned hearts of palm into matchstick strips and mix only with an equal quantity of diced cooked shrimp or lobster and season to taste with salt and paper.”
Make about 24 lumpia
1 chicken breast or half a small chicken, cooked
250g /8 oz cooked pork
250g /8 oz cooked prawns
125g / 4 oz fresh bean sprouts
250g / 8 0z cabbage
125g / 4 oz green beans
2 T. peanut oil
4 cloves garlic, finely chopped
1 cup finely diced celery
½ cup finely chopped spring onions
2 t. salt
½ t. ground black pepper
2 T. light soy sauce
1 packet spring roll wrappers (Get the thin ones in your local Asian grocers instead of the thick version from western supermarkets.)
Bone, skin and slice chicken breast. Dice pork finely. Shell, devein and roughly chopped the prawns. Wash bean sprouts and drain, pinch off straggly brown tails and chop roughly. Shred cabbage finely, discarding tough stems and outer leaves. String beans and cut into very think diagonal slices.
Heat oil and fry garlic over low heat for 1 minute, then add chicken, pork and prawns and stir fry for 1 minute before adding beans. Stir fry for 2 minutes, then add bean sprouts, cabbage celery, and spring onions. Toss and cook until tender but still crunchy. Add seasoning, mix well, then drain away excess moisture.
For fresh lumpia, put a leaf or cos lettuce, washed and dried, on a spring roll wrapper. Put 2 T. of filling on the leaf, roll up so that one end is enclosed and the leaf shows at the other end. Serve at room temperature accompanied by dipping sauce (following recipe).
For fried lumpia do not use the lettuce but pit filling on spring roll wrapper and roll as for spring rolls so that filling is completely encloused. If not serving immediately refrigerate, covered with foil or plastic wrap, until needed. Fry in deep oil heated to 190C/375F fir 2 minutes or until golden brown and crisp. Drain on absorbent paper and serve with sauce.
Sauce for Lumpia
4 T. sugar
¼ cup light soy sauce
1 cup clear chicken stock or water
2 T. cornflour
¼ cup cold water
1clove garlic, crushed
¼ t. salt
Combine sugar, soy, and stock. Bring to the boil. Add cornflour mixed smoothly with the cold water and stir until mixture thickens. Simmer, stirring for 1 minute. Stir in garlic crushed with salt.
|
