SEAWEED FRESH LUMPIA

Seafood Cookery

by ELY BONNER

 

Ingredients
seaweed noodles 100 g
water 3 cups
oil (for noodles) 2 Tbsp
oil 2 Tbsp
garlic, minced 1 tsp
onion, sliced 1 Tbsp
pork, boiled and diced 1/4 cup
shrimps 1/4 cup
soy sauce 1 Tbsp
carrot, cut into strips 1 cup
potatoes, cut into strips 1 cup
green beans, sliced 1 cup
fish bouillon cube 1 pc
lumpia wrapper 10 pcs
lettuce leaves 10 pcs


Procedure:
1 Boil water and oil. Add noodles, cook without cover. Stir occasionally and cook for 5-10 minutes or until tender. Rinse with tap water and drain. Set aside.
2 Sauté garlic, onion, pork and shrimp. Season with soy sauce.
3. Stir in carrots and potatoes. Cover and cook for 1 minute.
4. Add green beans and fish bouillon cube dissolved in ¼ cup of water.
5. Cook for another two minutes, mix seaweed noodles. Set aside to cool.
6. Wrap in individual lumpia wrapper lined with lettuce.
7. Serve with brown sauce.


BROWN SAUCE
brown sugar 1/4 cup
corn starch 2 Tbsp
soy sauce 1 Tbsp
salt 1 tsp
water 1 cup
fish bouillon cube 1 pc
garlic, crushed 1 tsp


Procedure:
1. Combine all dry ingredients. Dissolve in water.
2. Cook with constant stirring until thick
3. Mix in garlic.


Alimentary Pastes ----A collective term applied to macaroni, noodles and other similar products made from shaped doughs of semolina, farina, durum flour, or wheat flour or a mixture of any or two or more of these. Egg, milk, or other ingredients may be added.


Examples:
Bihon---rice noodle commonly used in “Pancit” (Guisado and “Luglog”).
Canton---noodle made from flour, duck’s egg, salt, soda and vegetable oil.
Egg noodle--- ribbon- like in length comes in 3 widths namely fine, medium and wide.
Macaroni---shaped and dried dough prepared by adding water to one or more of these flours: durum, farina, semolina and wheat.
Miki---wheat noodles containing egg and soda ash.
Miswa---white, fine wheat noodles.
Ravioli---thin little squares of noodle paste filled with highly seasoned minced meat and sometimes vegetables like spinach. Cook in boiling water or broth. Serve often with savoury sauce and grated cheese.
Sotanghon---variety of rice noodle made from mungbeans; somewhat transparent when cooked, hence the other name “cellophane” noodles.
Spaghetti---Long slender cords made from semolina.
Vermicelli---extra thin spaghetti good with sauce and soups.
Wanton---resembles ravioli; small squares of dough filled with a mixture of ground pork, onion, fresh ginger, folded in thirds and pinched together into a shape resembling that of a Dutch cap. Served in clear soup or fried in oil.

 

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