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About Me

My header speaks it all...but to give you more 411's then here i go. Well, I'm a newbie on American living who finds refuge on my kitchen which makes me the "Rookie Cook". Simply because rule of life here is..."do it yourself" and not to mention my cravings of foods back home lead me to learn the art of cooking. I'm no pro on this but i think it's worth sharing, especially to those people out there who's missing a lot of home..at least I can help ease a part of that loneliness through cooking our comfort foods. Enjoy reading my blog and feel free to leave a comment.

Monday, December 7, 2009

Chinese Lumpia ( fresh lumpia chinese-style)






My hubby and I got to have a short vacation in Pinas last month and of course we had fun pigging out our most craved foodie goodies that we missed a lot here. We only not had fun but I also get to have some crash course in cooking courtesy of my mother-in-law, thanks to Ma! This is one of my hub's most requested food cause according to him, "it reminds me of home" ...So for all you nostalgic couples out there, try to learn each of your home cooking back to mom's kitchen and go make it.
This recipe is a Chinese version of fresh lumpia made with several veggies, tofu (bean curd), a little bit of ground pork, popped mung bean thread, scrambled eggs and peanuts or to make it short, this is a healthier way of having lumpia in our plates. Enjoy!


Chinese Lumpia

Ingredients:
  • 1/4-1/2 lb. of ground pork
  • handful of raw shrimps, shelled and minced
  • 1 block of tofu, cut into small pieces
  • 1-2 onions, minced
  • 1 whole garlic, minced
  • 2 cloves garlic thinly sliced (for garnish)
  • handful of green beans, minced
  • 1-2 regular size carrots, shredded
  • 2-3 cabbage leaf, shredded
  • 2 stalks celery, minced
  • 1 small bag bean sprouts, cleaned
  • handful of mung bean thread (raw sotanghon)
  • seaweed for mung bean thread flavoring (optional)
  • 2 eggs, beaten
  • 1/2 cup ground peanuts
  • 1 cube knorr chicken broth
  • salt and pepper to taste
  • oil for deep frying mung bean thread
  • olive oil for sauteing
  • 3 lettuce leaves cut lengthwise
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  • Heat olive oil in a wok or big pan about 350F
  • Saute garlic, when it starts to sizzle add the onions and let it sit til fragrant and a little bit translucent
  • Add the ground pork, let it brown then add a bit of water then cover pan
  • Uncover and let the liquids evaporate
  • Add the cubed broth and tofu
  • Throw in the veggies, the harder ones and has less color first, saute for 3-5 minutes
  • season with salt and pepper according to taste
Popped mung bean thread:
  • Preheat oil in deep pan about 350F
  • Place mung bean thread on a skimmer and dip quickly into hot oil til it appears popped
  • Transfer popped bean thread into sauteing pan and break into smaller pieces
  • Add the seaweed for flavor ( yet to find the name of this..can't read Chinese, eh! wink)
For the wrap:
  • 1 cup flour
  • 1 cup water
  • 1 egg beaten
  • Mix all three till smooth and no lumps visible
  • In a crepe maker or just in a regular skillet spread out batter using a spoon, cook approximately 1 minute each side.
  • yields about 6 wraps
THE ASSEMBLY:
  • Lay wrap on a plate
  • Put the cut lettuce on top of wrap
  • Add the filling
  • Add some sliced scrambled egg
  • Then sprinkle with thinly sliced garlic (optional)
  • Spread the popped mung bean thread over
  • Put ground peanuts (optional)
  • Roll wrap and go ahead and take a big bite!
  • Serve with sweet chili sauce

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