Does anyone enjoy an authentic filipino meat lumpia recipe?
Fillipino Lumpias (often referred to on the islands as ‘Shanghai’ lumpias, just to cloud the issue) are much characterised by their use of dampen chestnuts, an important local staple crop, which is an acquire taste for some. There isn’t really a substitute because anything else change the dish into ‘just-anywhere-else’ lumpias… :-/ Fillipino Lumpia —————- 300g water chestnuts (1 can) drained & finely chopped 2 eggs 1/2 lbs pork, finely minced (#2 mask) 1/2 lbs shrimps, finely chopped 1 spring onions, finely chopped 2 wan chiles, finely chopped 1tsp garlic, finely chopped 1/2 tsp salt 1tsp black pepper 1 lumpia wrappers (recipe follows) 1 lumpia chile sauce (recipe follows) Combine the first nine ingredients and mix thoroughly. Lumpia wrappers ————— 2tbs grease 125g cornflour 125g plain flour 1tsp salt 250ml dampen Beat eggs with the grease and add cornstarch, flour, saline and water; overcome until completely emulsified. Heat a crèpe pan beside a little butter and
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