Text 3649, 119 rader
Skriven 2013-08-18 16:54:03 av Carol Shenkenberger (58554.cooks)
   Kommentar till text 3554 av MICHAEL LOO (1:123/140)
Ärende: lumpia 999
==================
  Re: lumpia 999
  By: MICHAEL LOO to CAROL SHENKENBERGER on Fri Aug 16 2013 10:21 pm

 CS>>> I'll post the lumpia recipe once i have time to convert it to MM.
 JW>> Good -- we'd like to see it.

 DD> It'll be interesting to see the difference between yours
 DD> and what my mother used to make.

Hehe ignore my quoter, it gets strange on initials.

I have not had time to convert it but here is a sample:

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.

Recipe with measures but you do not have to be 'exact'.

1/4 cup green onion tops, chopped fairly fine
6 garlic cloves, minced
3/4 cup grated carrot
2 TB soy sauce
1.5-1.8 lbs ground pork
1 ts Garlic powder
1 TB black pepper (Susan, I think we used a bit less on yours)
3 minced fresh shiitake mushrooms (about 3 TB worth)
1 cold egg

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!!!!*

-----------

I often add some Mae Ploy to the mix.

 CS>> It's one of those hard to describe things.  Easy to make.  Cheap to
 CS>> make too except it takes about 45 mins tio make 25 of them.  The
 CS>> ones i make, 2-3 make a ful meal for a man.

 DD> The lumpia that ate Chicago, eh!

Hehehe maybe!  Anyways these are  not the little cheap cigarillo sized ones but
more like the size of a full eggroll but longer (grin).

  xxcarol
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