Lumpiang Shanghai Recipe

Crunchy, tasty, yummy! This is how I remember lumpiang shanghai. I love matching it with pancit bihon with matching sweet and sour sauce. My favorite sweet and sour sauce is available in all grocery stores, the Mang Tomas' sweet and sour chili  sauce. What I love about lumpiang shanghai is the vegetables in it. 

My kids love fried dish but not with veggies, but how will they find it if veggies are finely chopped? That's my secret way of feeding them healthy vegetables. The crunchy wrapper is one main attraction here, and the taste of salty, meaty and spicy makes a complete and wonderful meal. And because I prepared a great meal, I always got a bonus kiss on my cheek.

The preparation

Cooking lumpiang shanghai is a bit complicated but very exciting. With all the wrapping and grating and chopping makes you busy for hours. It also requires time for frying so you have to prepare your self.

When you're making lumpiang shanghai, ground lean pork is the best part that you have to buy. And when choosing wrappers,  you have to check if it is soft, if it's almost crunchy, then it's an old stock and will just crack every time you roll it.

Ingredients:

• 1/2 kg ground pork
• 3 cloves minced garlic
• 1 small carrot , grated
• 1 large potato, grated
• 1 medium sized chopped  onion
• 1 black pepper, fine
• 1/ 2 tsp.Salt
• Kinchay leaves chopped
• Lumpia wrapper
• Cooking oil
• Sweet and sour sauce (ready made)

Preparation:

• Mix all the ingredients
• Make a taste test of salt
• Scoop an ideal size, about 1 teaspoonful.
• Put on the wrapper, fold both ends then roll
• Wrap all the mixed ingredients before you start frying to avoid wrapping to get dried.
• When done wrapping, heat oil in the deep pan
• Deep fry the wrapped lumpia until it becomes golden brown.
• Remove from heat then place in a strainer and drain the excess oil.
• Place in a serving plate
• Serve with hot sauce and rice or pancit.
• Share and enjoy!

Categories: how to make lumpiang shanghai lumpiang shanghai

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Home made pastillas procedure

Some call it pastillas but some call it pastillas de leche. It is a sweet delicacy that's well known in the provinces of Laguna and Bulacan. Milky, sweet and yummy candy that anyone couldn't resist to eat. My kids love pastillas so much especially if it's home-made and prepared by their super loving mom, of course it's me! Pastillas is a no-cook recipe, it is done by mixing all the ingredients and wrapping with cellophane or any other food wrapper.

Ingredients:

2 cups powdered milk, sifted
1 can (14 ounces) condensed milk
½ cup granulated sugar, sifted

procedure:
1. Place the condensed milk in a large mixing bowl.
2. Gradually fold-in the powdered milk. The texture of the mixture will be similar to dough once all the powdered milk is completely added.
3. Scoop some of the mixture and mold into cylinders.
4. Roll each molded cylindrical mixture on granulated sugar.
5. Wrap in paper or cellophane
6. Refrigerate then serve

Categories: dessert home made pastillas pastillas pastillas procedure

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