I promised yesterday that I will post the Lumpiang Gulay Recipe ala Caloy complete with Sauce. This is a very versatile dish because from the base dish, you can create other dishes like Pansit Bihon, Pansit Canton, Pansit Canton/Bihon, Lumpiang Prito or just plain Ginisang Gulay (sauteed vegetables). You can serve it with Wraps or just the sauteed gulay which we Tagalog aptly calls Lumpiang Hubad (Naked Vegetable Roll? he he he)
THE INGREDIENTS
For the Sauteed Vegetables:
1/2 lb Diced Pork about 1/2" cubes
1/2 Skinned and Deveined Shimp (keep the head and skin)
1/2 medium size head of Repolyo a.k.a Cabbage - julienned (ginayat ng manipis)
2 medium size Carrots - julienned
2 medium size Singkamas a.k.a. Jicama - julienned
1 lb Baguio Beans a.k.a. Green Beans - julienned
1 lb Mongo Bean Sprouts
1 cup Tofu - diced 1/2"
Mustasa Leaves (Mustard Leaves or Go Choi I think is what they call it in Oriental Store)
2 heads Garlic - finely diced (set aside some for sprinkle)
1 medium sized Onion
Crushed Peanuts
Salt, Pepper, Fish Sauce
EVOO (Extra Virgin Olive Oil) or just plain Mantika
Boil the diced pork in water with a little salt until pork oil comes out and brown it. Set aside.
Mash shrimp head and skin and milk it. Set aside.
Saute' in EVOO 5 cloves of garlic, diced onions, shrimp. When shrimp turns color, add browned pork. Add 2 tablespoon (or to taste) of fish sauce. Stir then add carrots, green beans, singkamas, mongo sprout and repolyo. Add shrimp sauce. Sprinkle freshly ground pepper to taste. Cover and cook for another 10 minutes. Drain.
For the Sauce:
1/4 cup Soy Sauce
1/3 cup Sugar (brown or white, doesn't matter)
4 tablespoon Corn Starch
1- 1/2 cup Water
1 tablespoon diced garlic
Use a medium size sauce pan. Boil water then add sugar until dissolved. Add soy sauce. Dissolve Corn Starch in 1/4 cup water then add slowly stirring the sauce over low heat. Stir constantly to prevent lumping. Add the diced garlic. This is to give the garlic taste without adding fresh garlic on their lumpia. Add a little more soy sauce and sugar until desired taste is achieved.
For the Wrapper (if you dare make some)
1 Egg
1 cup Flour (all purpose)
1 cup water
Butter
Mix all ingredients until texture is smooth. Butter lightly a non-stick pan and heat it up. Brush mixture onto the pan. Lift wrapper out carefully when dough starts to come away from the pan. You can make about 10 wrappers from this mixture.
OR
Just buy Lumpia Wrapper from the Grocery. Pahihirapan mo pa sarili mo! Don't strain yourself.
SERVING
Wrapped
With the wrapper done (or bought), lay one flat on a plate, place a mustard leaf on top and put about 2 to 3 tablespoons of filling on top of the leaf depending on how big your wrapper is. Roll the wrapper and seal with a little water and place edges down. You can either top it with the sauce sprinkled with the finely diced garlic and crushed peanuts or it on the side.
Naked
Just serve on a plate either topped with the sauce/garlic/peanuts or serve it on the side.
VARIANTS
To make this into pansit, just add your favorite noodle and voila! you have your chow mein.
To make fried lumpia, just dump the wrapped lumpia (sans the mustard leaf) into a very hot oil, fry and serve with suka, garlic and soy sauce combination.
OR, you can just serve it as it is. It's already a dish on its own. Pwedeng samahan ng prito/inihaw na isda o baboy.
So there you go. I hope you will try this dish. Kainan na!!!!
P.S. Thanks Nancy for being the first follower of this blog!!!
Tomorrow: Simpleng Arroz Caldo
