Mga Lutong Bahay

Ingredients:

2 tbsp cooking oil
1/3 cup minced onions
250 g chicken breast minced
1 sachet 8g MAGGI MAGIC SARAP
1 tsp curry powder
1 tbsp brown sugar
1 cup grated cheese
1/4 cup NESTLÉ All Purpose Cream
10 pieces lumpia wrapper cut into half
cooking oil for deep frying

Salsa:

1 cup minced tomatoes
1/2 cup minced onions
1 tbsp minced kinchay
1 tbsp lemonade mix

Cooking Procedure:

1. Heat oil and saute onions until limp.
2. Add in chicken and cook for about 8 minutes or until color is translucent.
3. Add in rest of the ingredients then remove from fire.
4. Put about 1 tsp of chicken mixture in lumpia wrapper and roll and seal edges well.
5. Deep fry and drain well in paper towels. Serve with salsa.

Ingredients:

loaf bread
cheeze
ham
egg
bread crumbs
pineapple crushed
cooking oil

Cooking Procedure:

1. spread 1 loaf of bread(cut the edges)
2. Put a sliced ham, pineapple & sliced chiz, then roll it.
3. Dip in the egg white then roll it in breadcrumbs.
4. Fry it until golden brown.

Ingredients:

Shrimp (wala ng ulo at shell)
Cheddar cheese (cut into the size of shrimp)
Lumpia wrapper
Pepper
Eggs

Cooking Procedure:

1. Sprinkle pepper on shrimp
2. Place shrimp and cheese on lumpia wrapper
3. Seal with beaten egg
4. Deep fry until golden brown
5. Serve with lumpia sauce


Tip:

suggested dippings : Mayo, ketchup & flour or sweet chili sauce.

Ingredients:

7 ounces cheddar cheese , sliced in small individual pieces
30 pieces spring roll (lumpia) wrapper
1 cup cooking oil

Cooking Procedure:

1. Wrap the cheese in spring roll wrapper
2. Heat the pan and pour-in the cooking oil. Let the oil heat-up for a few minutes. (use a smaller pan to save oil)
3. Deep-fry the cheese in spring roll wrapper (uncooked cheese sticks) for 4 minutes or until the color of the spring roll wrapper turns golden brown.
4. Remove from the pan and place in a plate with paper towel. Let stand for a few minutes for the oil to drain.
5. Serve with mayonnaise and catsup dip. Share and enjoy!

Cheese Lumpia 
Chicken Lumpia
Ham and Cheese Roll
Lumpiang Shanghai
Lumpiang Sariwa
Lumpia Sauce - for Lumpiang Sariwa
Lumpia Wrapper
Lumpiang Hubad
Lumpiang Prito
Lumpiang Togue
Shrimp and Cheese Lumpia

Ingredients:

2 pounds lean Ground Pork
1 medium Carrots, chopped
1/2 cup (Singkamas), chopped
2 stalks Green Onions, chopped
1 medium Onion, chopped
1 tablespoon Kosher Salt
1/2 teaspoon Ground Black Pepper
1 medium Egg, as binder
1/2 cup Breadcrumbs, as binder
1 pack Spring Rolls or (Lumpia Wrapper), separated
1 egg, beaten for sealing the wrapper
Cooking Oil for deep frying

Cooking Procedure:

1. Mix all the ingredients except the last three.
2. Scoop about 2 tablespoons into a wrapper and spread all across from end to end.
3. Roll tightly into a long 1/2 inch cylinder and seal the ends by brushing with egg.
4. Cut into 2-3 inches lengths.
5. Heat enough oil and deep fry using medium low heat so the wrapper and filling are cooked at the same time.
6. Once golden brown, take out from the oil, drain in paper towels and serve while hot.


Tips:

•A beaten egg is a much better sealer for the wrapper instead of the usual water or water and flour mixture. The egg also keeps the Lumpiang Shanghai tightly rolled.
•Note that although a thick wrapper may keep the spring roll crispy for hours, make sure there is substantial filling inside the wrapper.
•To re-heat leftovers, pop them into a 450 - 500 degrees Fahrenheit oven (or oven toaster) for 10 to 15 minutes or until crispy.
•I suggest not to use Singkamas if you are not going to cook or fry the whole batch right away. The meat mix will be watery and tend to go bad fast.
•You can prepare a whole batch and freeze to keep them for weeks -- and fry them straight from the freezer, no thawing required. The challenge, though, is that they will stick together if you do not do any one of the following before freezing:
◦Put them separately first on a pan, freeze for at least 20 minutes before putting in a zip-lock bag. They can easily be separated when you're ready to fry them.
◦Though not as effective as the first one, you can dust each one with cornstarch and tap to remove excess starch. You can now put them together in a zip-lock bag.
◦Nestle them in a container with wax paper separating each piece.
•I suggest not to use Singkamas if you are not going to cook or fry the whole batch right away. The meat mix will be watery and tend to go bad fast.

Ingredients:

2 cups equivalent diagonally sliced Green Beans
2 cups equivalent diagonally sliced Carrots
2 cups equivalent diagonally sliced Celery
2 cups equivalent diagonally sliced Sweet Potatoes or Kamote
2 cups equivalent diagonally sliced Jicama or Singkamas
1 cup pre-cooked or canned Chickpeas or Garbanzos
2 cups equivalent shredded Cabbage
1/2 pound Pork or Chicken or Shrimp, cut thinly and in bite size pieces
1/2 cup Chicken Broth, unsalted
3 cloves Garlic, minced
1 medium Onion, chopped
3 tablespoons Salt
2 teaspoons Ground Pepper
Cooking Oil for sauteing
1 head Loose leaf lettuce or iceberg lettuce, for wrapping
Lumpia Wrapper - Crepe
Lumpia Sauce

Cooking Procedure:

1. Saute the garlic and onion, add the pork or chicken and cook for 3 minutes.
2. Add the carrots, sweet potatoes and 1/2 of the chicken broth. Cover and bring to a boil. Let the veggies cook for 3 more minutes.
3. Add the rest of the veggies, except the cabbage and the rest of the broth, then season with salt and pepper.
4. Cover and bring to a boil. Cook for 5 minutes.
5. Turn the heat off, then mix in the cabbage. Residual heat will partially cook the cabbage. Strain, then set aside while you prepare the wrapper and cook the sauce.
6. Make the lumpia wrapper.
7. Cook the lumpia sauce.
8. To assemble, lay the lumpia wrapper, put a piece of the loose leaf lettuce on top, add 3 tablespoon cooked vegetables and wrap with part of the lettuce sticking out.
9. To serve, the sauce goes on top of the lumpia, then topped with ground peanuts.


Tips:

•Buy the curly leaf lettuce instead of the regular loose leaf lettuce if you could find them. They are more appealing especially if you are to serve this as a party dish.
•Do not overcook the vegetables, the singkamas and celery should still be crunchy - however, the carrots and sweet potatoes are cooked a little bit more.
•The cooked vegetables should be thoroughly strained before wrapping so it does not soak the wrapper.
•Wrap the individual Lumpiang Sariwa on wax paper to keep it fresh. Refrigerate if you are not to eat them right away, then microwave before serving.

Ingredients:

2 tablespoons Soy Sauce
1 cup Sugar
3 tablespoons Cornstarch
2 1/2 cups Water
1/2 teaspoon ground pepper
1 tablespoon Peanut Butter (optional)
3 cups Peanuts, toasted and ground
4 cloves Garlic, minced finely

Cooking Procedure:

1. Mix all the ingredients together, excluding the peanuts and garlic.
2. Cook over medium heat until thick.
3. Remove from heat, then add the minced garlic.
4. Serve with ground peanuts over any fresh lumpia.


Tips:

•Adding a tablespoon of peanut butter on the sauce gives a more peanut-flavored sauce and saves you on adding a lot of ground peanuts.
•Not all people like the fresh garlic taste (and garlic breath) so it is a good idea to serve the minced garlic on the side instead of adding in the sauce.
•Fresh Garlic tends to go rancid, so only add them to the sauce that will be served within the day.

Ingredients:

1 cup All-purpose Flour
2 eggs Eggs
3/4 cup Whole Milk
2 tablespoons Butter, melted
pinch of Salt
1/2 cup Water
2 tablespoons Butter, melted, for brushing

Cooking Procedure:

1. Using a hand mixer or a blender, mix all the ingredients except for the 2 tablespoons butter for brushing the pan.
2. Set the mix aside for an hour or so until there are no more bubbles.
3. Heat up an 8 inch teflon or non-stick pan to medium heat.
4. Brush the pan with some butter and take out from heat. Pour 1/3 cup batter and quickly swirl the pan to distribute the batter evenly and make a round crepe.
5. Put the pan back to the stove top and let cook, once the sides are coming off from the pan, turn the crepe over to cook the other side. Remove from pan.
6. Repeat from Step 4 until you finish cooking all the batter.


Tips:

•Unlike pancakes, crepes are light in color and not golden brown, so do not overcook.
•No mixer or blender? No problem. Just beat the eggs well and mix the rest of the ingredients - then strain using a cheesecloth or katsa before setting aside.
•No teflon or non-stick pan? Use a regular pan but make sure you heat and oil the pan well before putting the batter in.
•No time or not in the mood to make your crepes? The Spring roll wrappers available frozen in Asian markets are ready to eat as well. Yes, they're the same ones you use for the fried egg rolls...

Ingredients:

2 cups equivalent diagonally sliced Green Beans
2 cups equivalent diagonally sliced Carrots
2 cups equivalent diagonally sliced Celery
2 cups equivalent diagonally sliced Sweet Potatoes or Kamote
2 cups equivalent diagonally sliced Jicama or Singkamas
1 cup pre-cooked or canned Chickpeas or Garbanzos
2 cups equivalent shredded Red or Green Cabbage
1/2 pound Pork or Chicken or Shrimp, cut thinly and in bite size pieces
1/2 cup Chicken Broth, unsalted
3 cloves Garlic, minced
1 medium Onion, chopped
3 tablespoons Salt
2 teaspoons Ground Pepper
Cooking Oil for sauteing
Lumpia Sauce

Cooking Procedure:

1. Saute the garlic and onion, add the pork or chicken and cook for 3 minutes.
2. Add the carrots, sweet potatoes and 1/2 of the chicken broth. Cover and bring to a boil. Let the veggies cook for 3 more minutes.
3. Add the rest of the veggies, except the cabbage and the rest of the broth, then season with salt and pepper.
4. Cover and bring to a boil. Cook for 5 minutes.
5. Turn the heat off, then mix in the cabbage. Residual heat will partially cook the cabbage. Set aside while you cook the sauce.
6. Cook the lumpia sauce.
7. To serve, the sauce goes on top of the veggies, then topped with ground peanuts.


Tips:

•The red cabbage is acually purple in color and should not be overcooked, or it will lose it's vibrant color.
•Do not overcook the vegetables, the singkamas and celery should still be crunchy - however, the carrots and sweet potatoes are cooked a little bit more.

Ingredients:

2 cups equivalent diagonally sliced Green Beans
2 cups equivalent diagonally sliced Carrots
2 cups equivalent diagonally sliced Celery
2 cups equivalent diagonally sliced Sweet Potatoes or Kamote
2 cups equivalent shredded Cabbage
1/2 pound Pork or Chicken or Shrimp, cut thinly and in bite size pieces
1/2 cup Chicken Broth, unsalted
3 cloves Garlic, minced
1 medium Onion, chopped
3 tablespoons Salt
2 teaspoons Ground Pepper
2 tablespoons Cooking Oil for sauteing
1 Egg, beaten
2 tablespoons All-purpose Flour
2 cups Cooking Oil for frying
Spring Roll Wrappers

Cooking Procedure:

1. Saute the garlic and onion, add the pork or chicken and cook for 3 minutes.
2. Add the carrots, sweet potatoes and 1/2 of the chicken broth. Cover and bring to a boil. Let the veggies cook for 3 more minutes.
3. Add the rest of the veggies, except the cabbage and the rest of the broth, then season with salt and pepper.
4. Cover and bring to a boil. Cook for 5 minutes.
5. Turn the heat off, then mix in the cabbage. Residual heat will partially cook the cabbage. Strain, then set aside and let it cool down.
6. Mix in one beaten egg and 2 tablespoons flour in the cooled veggies.
7. Lay a piece of spring roll, put 2 tablespoons cooked vegetables and roll, tucking both sides in. Finish wrapping all the vegetables and prepare to fry.
8. Heat up the pan with the 2 cups cooking oil, and fry the Lumpia until golden brown.
9. Serve with a vinegar dip on the side.


Tips:

•You can cook a double batch of this recipe, then serve half as Lumpiang Hubad, and wrap the other half and fry as Lumpiang Prito.
•To re-heat a fried lumpia, pop it in a pre-heated 450 degree oven (or even a toaster oven) for 10 - 15 minutes or until the wrapper is crispy.
•You can cook a whole bunch and freeze (for when you feel like eating one without the hassle of preparing it). You can reheat it directly from the freezer.

Ingredients:

1 lb togue (mung bean sprouts)
1 medium-sized carrot, julienned
1 teaspoon garlic, minced
1 tablespoon onion, minced
2 tablespoons fish sauce
3/4 cup dried shrimps
1 cup fried tofu, chopped
1/8 teaspoon ground black pepper
Spring roll wrapper
3 to 4 cups cooking oil

Cooking Procedure:

1. Heat a wok or a frying pan and put-in 2 tablespoons of cooking oil.
2. When the oil is hot enough, Sauté the garlic and onions.
3. Add the dried shrimps and cook for 1 minute.
4. Put-in the fried tofu then stir.
5. Add the fish sauce and ground black pepper.
6. Put-in the mung bean sprouts and cook for 2 minutes.
7. Add the carrot and cook for 1 to 2 minutes. Remove from the pan and let cool.
8. Wrap the cooked vegetable in spring roll (lumpia) wrapper.
9. Pour the remaining cooking oil in a cooking pot or deep fryer then apply heat.
10. Deep fry the wrapped lumpia until the color of the wrapper turns golden brown.
11. Remove from the cooking pot or deep fryer and place in a container lined with paper towel to absorb excess oils.
12. Transfer to a serving plate
13. Serve with vinegar and onion dip.
14. Share and enjoy!