Lumpiang Sariwa
Direction
1. Cook the Filling
Ingredients:
Filling
2 cups sweet potato, cubed
2 tbsp fish sauce (patis)
1 lb cabbage, shredded
1 cup carrots, julienned
cup water
cup peanuts, crushed
6 pieces Lettuce leaves
lb pork, thinly sliced
1 pack extra firm tofu, sliced in strips
1 cup shrimp, shelled and deveined
2 cups string beans (baguio beans), chopped
1 medium sized onions, chopped
cup cilantro, chopped
3 tbsp garlic, minced
1 pork cube
Wrapper
1 cup all-purpose flour
2 pieces raw eggs
2 tbsp cooking oil
tsp salt
1 cups milk
Sauce
1 tbsp soy sauce
cup brown sugar
2 cups water
pork cube
1 tbsp garlic, minced
2 tbsp corn starch (diluted in 4 tbsp water)
1.1. In a heated pan, pour-in the cooking oil
then saut the garlic and onions
1.2. Add the pork and cook until color turns
light brown
1.3. Put-in the pork cube and add cup
water then simmer until pork is tender
1.4. Add the shrimps and sweet potatoes and
cook for 5 minutes or until potatoes are soft
1.5. Add the tofu and cook for a few minutes
1.6. Put-in the cilantro, carrots, and string
beans then mix with the other ingredients
1.7. Add the cabbage and let cook for 5
minutes
1.8. Add the fish sauce and mix. Set aside
2. Make the wrapper
2.1. In a mixing bowl, crack the eggs and
beat
2.2. Add the milk while beating
2.3. Put in the salt and all-purpose flour then
mix thoroughly
2.4. Add the vegetable oil and mix well
2.5. Turn the stove on to medium heat and
put the non-stick pan in place
2.6. Spray the pan with oil or grease with
butter
2.7. Pour-in the wrapper mixture (about half
a cup) and tilt the pan to distribute the liquid
evenly
2.8. Cook until the top part of the mixture is
dry (about 2 minutes)
2.9. Using a spatula, remove the cooked
mixture and place in a flat plate. Set aside
3. Make the sauce
3.1. In a saucepan, pour the water and bring
to a boil
3.2. Add the brown sugar and pork cubes
3.3. Put some salt and soy sauce then mix
well
3.4. Dilute the cornstarch in water and pour
in the saucepan.
3.5. Cook until the sauce becomes thick. Set
aside.
1/2 piece chicken cube
2 tbsp cooking oil
4. Wrap the filling
3 cups flour
4 tbsp sugar
6 tbsp water, cold
1 piece raw egg
1 cup butter, cold
1/2 tsp baking powder
1/2 tsp salt
4.1. Place the wrapper in a plate then place a
lettuce leaf in the middle top part of the
wrapper.
4.2. Spoon the filling and place in the
middle of the wrapper (over the lettuce leaf)
4.3. Close the wrapper by folding the lower
part first then roll the sides until the filling is
sealed
5. Pour the sauce over the Lumpiang Sariwa
and garnish with crushed peanuts and
minced garlic.
6. Serve. Share and Enjoy!
Chicken Empanada
Dough
DIRECTIONS
1. Make the Filing by pouring the
cooking oil in a pan and then allow it
to heat-up
2. Once the oil is hot, saute the garlic
and onions
3. Add the chicken breast then cook
until color turns light brown (about 5
minutes)
4. Add water and chicken cube then
simmer for 10 minutes
5. Put-in carrots and potatoes and
simmer for 5 minutes
INGREDIENTS
Filling
1 1/2 lb boneless chicken breast, cut into
cubes
1 piece medium-sized onion, minced
1 tbsp garlic, minced
1 cup potato, diced
1 cup carrot, diced
1 cup green peas
1/4 cup raisins
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp sugar
6. Add the green peas, raisins, and
sugar then simmer for another 5
minutes
7. Sprinkle salt and pepper. Turn off the
heat, drain the excess liquid, and set
aside.
8. Make the dough by combining the
dry ingredients in a mixing bowl
starting with the flour, sugar, baking
powder, and salt. Mix well using a
wire whisk.
9. Cut the butter into small thin pieces
place in the mixing bowl with the
dry ingredients.(the butter should be
cold and solid before doing this)
10. Add water gradually and mix all the
ingredients thoroughly until a dough
is formed. You may use a pastry
blender to easen the process.
11. Divide the dough into individual
pieces by grabbing a piece from the
whole mixture and rolling it in your
hand until a spherical shape is
formed. Do this until all the dough is
consumed. Set aside in a cool place
for at least 20 minutes
12. Flatten the spherical dough py
pressing it with your palm against a
flat surface. Use a rolling pin to
flatten it fully while creating a round
shape.
the dough so that opposite ends meet
(you should have formed a half
moon shaped dough)then press the
edges and seal. (refer to the video for
the technique)
14. After all the fillings are consumed,
crack the egg and separate the white
from the yolk. Beat the egg white
lightly and mix a little water.Glaze
the crust by brushing the egg wash.
15. Put a wax paper on top of a baking
tray or grease the baking tray then
arranged the sealed doughs.
16. Pre-heat oven at 400 degrees
Fahrenheit for 10 minutes. Bake the
sealed doughs for 25 minutes at the
same temperature.
17. Remove from the oven.
18. Serve hot, share and enjoy
13. Arrange about a quarter to half a cup
of filling (the chicken that you
cooked in the first few steps) at the
middle of the flattened dough. Fold
