World Recipes

Lumpia (Philippine Egg Rolls)

Wrappers (Doilies)
3 cups flour
5 cups water, less 2 tablespoons
Salt, to taste

Filling
3/4 pound ground pork or beef
5 ounces raw shrimp, chopped
1 small onion, chopped
1 (8 ounce) can water chestnuts, drained and finely chopped
1 (4 ounce) can bamboo shoots, drained and finely chopped
1/2 stalk celery, finely chopped
3 garlic cloves, finely chopped
1 small carrot, finely chopped
1 (16 ounce) can bean sprouts, drained
1/2 cup raisins, chopped
Salt and pepper, to taste
1 egg white, lightly beaten
Vegetable oil

Lumpia Sauce
2 cups pineapple juice
1 cup catsup
1/2 teaspoon vinegar
1 tablespoon brown sugar
1 teaspoon hot pepper sauce
1/2-inch cube ginger, crushed
1/4 teaspoon salt
1 tablespoon cornstarch

To make wrappers, combine flour, water and salt to taste and mix thoroughly with a wire whisk to remove lumps. Batter should be about the consistency of crepe batter. Add a little water if it is too thick. If the batter thickens as it sits, you may have to add more water.

Heat a 6-inch crepe pan and wipe out with lightly oiled wax paper. Pour on batter quickly to cover the bottom. Pour off excess. Allow to cook over low heat until the edges begin to curl and pull away from the sides of the pan. Remove and place on clean, dry surface. Repeat, oiling pan each time. Do not stack wrappers on top of each other until each has cooled.

Before filling, cut off excess batter to make a perfect circle.

To make filling, cook pork or beef in a large skillet until pinkness is gone. Drain off grease. Add shrimp, onions, water chestnuts, bamboo shoots, celery, garlic and carrot; cook until carrot is almost tender. Stir in remaining ingredients except the egg white and oil. Mix well. Cook until bean sprouts are limp.

Pour mixture into strainer and cool, allowing as much liquid as possible to drain off before filling rolls. Use about 1 heaping teaspoon for each wrapper. Place filling near one side. Roll wrapper over filling a couple of times; fold in sides and roll up tightly. Seal flap with a little egg white.

Deep fry in vegetable oil heated to about 375 degrees F until rolls are golden.

Drain thoroughly on paper towels and serve with sauce.

Tamarind Balls

1 cup tamarind pulp with seeds
1 1/2 cups firmly packed light brown sugar
2 cups cooked camote, mashed
1/4 teaspoon fine salt
1 cup syrup (1 cup sugar to 1/2 cup water)
Yellow cellophane for wrapping

Mix all ingredients on a thick pan and cook over medium heat. Stir continuously while cooking. Cook until it becomes thick and sticky. Cool.

Shape into desired size balls, then roll in granulated sugar. Wrap in cellophane.

Sweet Rice Flour Cakes (Espasol)

Yield: 15 to 20 cakes

4 cups sweet rice flour
1 1/2 cups granulated sugar
2 cans coconut milk
1/2 teaspoon salt

Toast the sweet rice flour on a cookie sheet.

Bring sugar, coconut milk and salt to a boil. Add 3 cups toasted sweet rice flour. Mix well and cook until thick, stirring constantly. Remove from heat and transfer to board well sprinkled with some of the reserved sweet rice flour. With a rolling pin, flatten to about 1/4 inch and cut into diamonds. Roll in the remaining rice flour.

Shrimp in Coconut Milk (Ginataang Hipon)

2 cups coconut milk (sold in Oriental food stores)
2 pounds shrimp, shelled and deveined
1 cup water
Salt and freshly ground pepper to taste
1 cup pepper leaves or any green leafy vegetable in season

In a medium pot, bring coconut milk and water to a boil. Add shrimp. Season with salt and pepper. Add pepper leaves or other leafy vegetable just before turning off heat.

Serve hot.

Rice Balls with Coconut Milk (Ginataang Bilo-Bilo)

1 cup glutinous rice flour (malagkit, sold in Oriental stores)
1/3 cup water
3 cups coconut milk (sold in Oriental stores), thinned with 1/2 cup water
1 cup granulated sugar
2 cups large pearl tapioca
1 1/2 cups coconut cream (sold in Oriental stores)

Blend rice flour and water into a dough. Shape into balls 1/4-inch in diameter.

In a large pot, boil coconut milk, sugar and tapioca. When tapioca is transparent, add the rice balls. When the rice balls are soft but firm, add coconut cream and boil for 5 more minutes.

Serve hot.

Boiled Rice Cakes (Palitao)

2 cups sweet rice powder (sold in Oriental food stores)
1/2 cup water
1 cup grated coconut
1/4 cup sesame seeds
1 cup granulated sugar

Combine the sweet rice powder and 1/2 cup water and blend well.

Boil 1 1/2 quarts water in saucepan. Form the mixture into small balls, flatten, and drop into boiling water. When dough floats, remove from water and roll balls in grated coconut.

Spread sesame seeds on cookie sheet and toast at 350 degrees F until brown. Mix seeds with sugar and sprinkle on top of palitao.

Lumpia Shanghai (Philippine Fried Egg Rolls)

Posted by WingsFan91 at recipegoldmine.com 7/19/01 5:08:59 am

1/2 pound ground lean pork
1/2 pound shrimp, chopped fine
1/2 cup water chestnuts, chopped
1/2 cup green onions, chopped fine
1 teaspoon salt
1 teaspoon black pepper (freshly ground)
1 egg
1 tablespoon soy sauce
1 package lumpia wrappers or egg roll wrappers
1/2 cup cooking oil

Combine pork, shrimp, water chestnuts, green onions, egg and soy sauce. Season with salt and pepper.

Place a level tablespoon of filling on each egg roll wrapper, fold wrapper burrito style, tucking in the ends and seal with a few drops of water. Deep fry in hot oil and drain on paper towels.

Serve with sweet and sour sauce.

Coconut Gulaman

From the Philippine Islands

2 1/2 cups coconut milk
2 envelopes Knox gelatine
1 cup granulated sugar
1/2 cup water
1 cup evaporated milk

Dissolve gelatine in water. First add sugar and coconut. Cook over very low heat for 20 minutes. Do not let it boil. Add milk. Pour into an 8-inch square pan and cool. Chill.