Text 31670, 160 rader
Skriven 2012-12-08 11:00:55 av Carol Shenkenberger (48835.cooks)
     Kommentar till en text av RUTH HANSCHKA (1:123/140)
Ärende: Cats and the OUT
========================
    
 > ->  > A friend made me Malaysian "egg rolls" last weekend; they had jicama
 > in
 > ->  > them,
 > ->  > but no eggs.  I'm not sure of what was in the wrappers, but they
 > tasted
 > ->  > more
 > ->  > like rice than wheat flour.
 > ->
 > -> There is a rice paper version.  Quite good! Normally not straight pork
 > lumpia
 > -> though as it's too brittle for that.  You need some greenery for that
 > version
 > -> (grin).
 > 
 > Ever used tapioca ones?  I'm used to the rice ones being used on the
 > Vietnamese version; those often have bean thread noodles inside along with
 > the
 > pork.

I've not done the tapioca ones nor the rice paper though I've had the rice
paper.  They are a bit tricky when frying.

Lumpia is one of those foods that we might generically say but to me, it's
like 'what is chili' and the one with bean threads are not lumpia (grin).

Here it is but for some odd reason it doesnt want to import.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's Lumpia
 Categories: Xxcarol, Pork
      Yield: 25 Servings
 
  1 1/2 lb Ground pork, thick grind
    1/4 c  Green onion, minced
      6 ea Garlic cloves, minced fine
    3/4 c  Grated carrot
      2 tb Soy sauce, datu puti
      1 ts Garlic powder
      3 ts Black pepper
      3 ea Minced shiitake (1/4 c)
      1 ea Egg, cold
     25 ea Lumpia wrappers
 
  Ok, made for a party the only thing missing here is optional to add
  some of the hot-sweet dipping sauce to the mix.

  At our first official yardcycle, we had an added side event which I think
was a
  good idea for the future ones we probably will hold.

  I was asked to post again how the lumpia process and recipe goes as well as
  where I source the 'stuff' I used.

  I got all the ingredients at American Asian Grocery off Great Neck and VB
BLVD. 
  I find they are less expensive (radically so on some things like the
shiitake
  mushrooms are 3.99/lb) and the ground pork is top notch and done locally
there
  so the main difference is it's very FRESH. They will also grind on request
if
  they are out and it's less than 2$ a lb. They are also the only place I see
  actual LUMPIA wrappers at. International market (along Newtown, north of VB
  BLVD a bit) may have them but I've only been there once and didn't see them
and
  I tried to find them there. I also happen to be closer to the American
Asian
  grocery so it makes sense that most came from there.

  Items used:

  1- Genuine lumpia wrapper which is only 1/3 as thick as spring roll
wrapper. 
  You can see through it pretty much. This is why it's hard to peel apart.
Get
  them too wet and they turn to a gummy mass but we had 3 kids at the second
batch
  teasing them apart and were done in about 10 minutes with Jessie and Susan
  rolling them. Snicker a few little rips will happen. No biggie.

  2- Datu Puti brand soy sauce. A good part of the 'flavor burst' came from
this
  true brew soy sauce. Kikkoman for example will make these taste almost
'pale'
  in a side by side comparison. Not as well known out of the PI, it's also
  cheaper and lower sodium than most! Susan did check the portion and it
turns out
  the newer version of Kikkoman lite is lower now than Datu Puti brand.

  3- Lots of black pepper. Think 1 TB fresh ground here. Can use preground
too
  and at home I often fresh grind some then use preground for the rest as my
hand
  gets tired.

  4- Dipping sauce (sorry, forgot it and almost all the lumpia were gone when
I
  got it out there!) 'Hot Sweet chicken sauce' (meaning used to dip chicken,
has
  no meat in it). This is a mildly hot-sweet item. My preferred brand is
'Flying
  Duck' (there are many close to that name so this is specific) but what I
had was
  Mae Ploy version which is very acceptable and more widely found.

  5- Shiitake mushroom. This is optimal but I sometimes also add King Oyster
(aka
  pornographic) or will mix shemenji with standard button. Portobello is fine
as
  it's a match to shiitake.

  The rest is not 'specific' to any type.

  Ok, as those there saw, I measure by eyeball (snicker, sorry!). I largely
cook
  by 'instinct' on things familiar to me and lumpia is one that can vary
wildly
  but be 'good' with lots of variation. It's secret hidden goodness is the
  balance of the carrot to the black pepper and soy.

  Mix all that with clean hands and yes, no additional salt is added.

  Grin, the time part is teasing all the wrappers separate. 3 kids (2 of
which
  had never done it) handled 25 wrappers in about 10 minutes. Jessie was
  especially good at rolling them up as her Mom put 2-3 TB of mix in there.

  Frying: You can use a 'well wrapped' one in a deep fryer but I use a frying
pan
  with oil to about 1/2 inch. Canola oil and peanut oil are optimal here. I
used
  canola (and generaly do) because of peanut allergies. I think this one
works
  best that way with a frying pan.

  Eyeball cook again, you want to heat the oil and i add one 'sacrifice' to
that
  oil so I can see when it is bubbling. You can also just toss in a carrot or
  something for that. Once that one seems to be browning, you can add the
others.
  That one will be a little 'greasy' but hey, it's LUMPIA!

  How long per side? Umm, looking for 'bubbles' on the pale side you have not
yet
  turned over showing through the thin wrapper and how hot the oil is will
  determine that. Normally about 2 minutes. If you flip and it's still pale
on
  that bottom side, set it back to turn a deeper brown.

  For the rest, *CRUNCH

MMMMM



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