From: jrtrint@srv.PacBell.COM (John Trinterud)
Newsgroups: rec.food.cooking
Subject: Re: REQUEST: Lumpia
Summary: Lumpia [RECIPE] and Adobo {RECIPE]
Date: 16 Oct 92 19:20:39 GMT
Organization: Pacific * Bell

In article <1992Oct16.184549.7940@src.honeywell.com>,
jgelhaus@src.honeywell.com (Jennifer Gelhaus) writes:

> In article <1992Oct15.193128.12569@PacBell.COM>
> jrtrint@srv.PacBell.COM (John Trinterud) gives a list of several
> foods in reply to Laura's Lemon Poppyseed Cake request. One of the
> things in the list was lumpia. Brings back a lot of memories! When I
> was growing up, my aunt used to always make lumpia (she's passed on
> since), and I'd love to get the recipe from anyone and everyone that
> has it. TIA
 
> Jen

.. It's nice to have a somewhat quiet Friday afternoon..

OK Jen, here's a lumpia recipe, and a complimentary adobo one too..


********
lumpia
********

Lumpia (also called lumpiang shanghai)

Wrapper: lumpia or springroll wrapper, available at most Asian food stores.

Filling:  ground beef or pork, some shrimp if you like (about 1 lb.)
	     - tofu for the veggie kind, although veggie lumpia is probably
	       unheard of in the Phil.
	  green onions,  chopped
	  your choice of onions, carrots, celery, mushrooms, water chestnuts, 
	       jicama, bamboo shoots, whatever else you want (all
	       chopped up, of course)

	  -- how much of each ingredient you put in is up to you.  don't put
	     in too much, though, because you might end up with more filling
	     than you want to wrap.  but if you do, you can freeze it.

	  1 egg
	  1 - 2 slices of bread (broken up), or 1 - 2 Tablespoons of flour

	  mix em all up, add some (1/4 cup or so) soy sauce, salt, pepper,
	      1 tsp. sugar.

	  this should end up looking like raw meat loaf with soy sauce.

Put about 2 Tbsp filling in each wrapper, roll it up, and seal the edges
    with some water.  Deep fry on medium until golden brown.  Serve with
    your favorite sweet sour sauce (which i usually make with water, vinegar
    sugar, cornstarch, soy sauce, and ketchup).
	     

[Net Author sadly lost JRT]

********
adobo
********

Dollie Peralta is a member of our Minicomputer Support Group, and
has made this adobo for several of our work potluck parties.

------------------------------------------------------------------------

Dollie Peralta 's 
SIMPLE PORK OR CHICKEN ADOBO


INGREDIENTS

2 lbs of Pork or Chicken
8 cloves of garlic (peeled and finely diced)
1 tablespoon of oil
3 - 4 tablespoons of soy sauce
4 - 5 tablespoons of vinegar
1 tablespoon of garlic powder (optional only used by those who love garlic)
1 tablespoon of pickling spice (place in a tea ball)
1 - 2 tablespoons of paprika
1/2 cup of water

Lightly braise diced garlic in oil until transparent.  Throw in pork
or chicken, stir and brown lightly on high heat.  Toss in remaining
ingredients, cover and reduce to medium heat for 30 to 60 minutes or
until the meat is done. (Note: Try to keep tea ball of pickling
spice in liquid while simmering.  Also, if you feel you've used to
much vinegar or soy sauce you may want to add a teaspoon of sugar
for a taste variation).

------------------------------------------------------------------------

I add vietnamese fish sauce, use much more garlic, mushroom soy
sauce, a small jar of diced pimentos, and a filipino lemon-lime
vinegar called "Lorins." Try Dollie's version first, then mess with
the spices. Too much soy sauce or fish sauce will make the adobo too
salty, so beware.

Serve with sticky rice, jasmine rice works well for this purpose.
Reheats perfectly, gets better just sitting in the 'fridge. I like
the pork version best - we often fix adobo for our 20 member camping
group, and cube up a 7 pound pork butt for a crowd that large.

This is REALLY good stuff, maybe even qualifies for "Comfort Food"
We've also been known to top it with a generous quantity of Persian
Torshie, a eggplant and jalepeno pepper condiment, just to infuriate
the purists :-)

Enjoy!

John Trinterud


-- 
jrtrint@srv.PacBell.COM            "If you want to feel really kneaded, and
                                    love to roll in the dough, make bread !"
Newsgroups: rec.food.cooking