dsi1 wrote:
> On Wednesday, December 5, 2018 at 10:52:35 AM UTC-10, cshenk wrote:
> > MMMMM----- Recipe via Meal-Master (tm) v8.05
> >
> > Title: Xxcarol's Lumpia
> > Categories: Xxcarol, Asian
> > Yield: 24 Servings
> >
> > 1 1/2 lb Ground pork, thicker grind
> > 1/4 c Fine chopped green onion
> > 6 ea Cloves minced garlic
> > 3/4 c Grated carrot
> > 2 tb Soy sauce
> > 1 ts Garlic powder
> > 1 tb Fresh ground black pepper
> > 4 ea Minced shiitake mushrooms
> > 1 ea Cold egg
> > 3 tb Hot sweet chicken sauce
> > 1 pk Lumpia wrappers
> > 1/2 c Canola oil or peanut oil
> >
> > Mix all that except the wrapper and oil until well blended. Set
> > aside then separate the lumpia wrappers.
> >
> > This is actually the only hard stage and it helps to have a second
> > person. They sell them with paper separators at American Asian
> > Market at the corner of VB BVD and Great Neck. These wrappers
> > are sold frozen (defrost obviously) and are about 12 inches
> > across. They come in packs of 50 (25 or so per packet). They
> > also have a version with paper separators between the wrapper and
> > I highly suggest those for ease of use.
> >
> > In fact, I get all the ingredients at the American Asian as they
> > have the perfect pork grind (and will make more on request) and
> > the best local prices, especially on the shiitake which are about
> > 1 TB minced.
> > Lay the wrapper down and make a line of meat mixture starting
> > about 1/3 up and about 3tb per wrapper and leaving about 2 inches
> > at the top.
> >
> > Flip the bottom up and then the top down then roll. Lather rinse
> > and repeat. You should get about 24 wrapped lumpia.
> >
> > Since these are fatter than the little ones in the store, 1 can
> > be a serving. Freeze the excess in longer zip-loc bags unless you
> > plan to cook them all for a party.
> >
> > Heat the oil (peanut or Canola are optimal for this). I add a
> > sacrifical Lumpia in when I think it is about heated enough and
> > watch for bubbles. Once bubbling, add the rest a few at a time
> > and turn every 2 minutes or so. If you got the right thin
> > wrappers, you should be able to see the meat bubbling a bit as
> > the fats cook. If you used spring roll (acceptable but not the
> > same as this recipe) you will not be able to see that nor will
> > they have the same level of 'crunch'.
> >
> > Once cooked, you can refridgerate but do not cover or they will
> > lose the crunch.
> >
> > ~ Hot Sweet Chicken Sauce- generic name for a blend used on
> > chicken and other foods. Mae Ploy is a popular brand name.
> >
> > ~ Soy sauce- actual name is Shoyu, Datu Putu brand is a very good
> > brand (better than Kikkoman). Not recommended for this dish is
> > Aloha Shoyu as it doesn't have the right flavor profle
> >
> > ~ Lumpia wrapper- even in the Filipeno community they vary with
> > types. Some will be adamant that 'spring roll wrapper' is the
> > same thing. In fact, it is in many parts of their land but not
> > all parts use the same type. Lumpia wrapper for the purposes of
> > this recipe is extremely thin and you can somewhat see through
> > it. Yup, that thin and that's why it's hard to work with but
> > gives that perfect flaky crunchy paper wrapped effect. If you
> > use the thicker spring roll, it will work but won't have the
> > crunch and look almost like an extremely thin flaked pastry.
> >
> > MMMMM
>
> Saying that Aloha shoyu doesn't have the right flavor profile would
> be baffling to most of the eaters on this rock. We eat a lot of
> lumpia. How did you come around to reach this conclusion? It's so
> goofy. What flavor profile do you think is correct?
Easy reason. I've had Aloha Shoyu. I lived on your rock for 3 years
remember? It's weak and sweet in comparison. This recipe works with a
stronger true brew thick soy. If you wish to try it with a weaker
local type, feel free but it won't be the same.