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Lumpiang Sariwa

INGREDIENTS
For the filling:
3 Tablespoons (45ml) Cooking Oil
1 Tablespoon (15g) Garlic
1/2 cup (100g) Pork
1/2 cup (100g) Shrimps
1/2 kilo (500g) Ubod
2 Tablespoons (30g) Soy sauce
1 pack (8g) AJI-GINISA® Flavor Seasoning Mix
For the Lumpia Wrapper
2 pcs (120g) Chicken egg
2 Tbsp (30ml) Cooking Oil
1 cup (125ml) Cornstarch
1 1/2 cup (125ml) Water
1 pack (8g) AJI-GINISA® Flavor Seasoning Mix
For the Lumpia Sauce
1/2 cup (120g) Sugar
1 1/2 cup (375ml) Pork Broth
1 1/2 Tablespoons (22.5ml) Soy Sauce
1 1/2 Tablespoons (11.25g) Cornstarch
1 pack (8g) AJI-GINISA® Flavor Seasoning Mix
6 pieces (30g) Romaine Lettuce
1/2 cup (120g) Peanuts
6 teaspoons (30g) Garlic

PROCEDURE
WASH AND BOIL. Wash and boil ubod until slightly tender. Set Aside.
SAUTÉ. Heat oil in a pan and sautè garlic, pork, shrimp, ubod and season with soy sauce and AJI-GINISA® . Cook until ubod is tender. Let cool and set aside.
BEAT. eggs until thick.
MIX. Add oil, cornstarch and water. Blend well until all lumps disappear. Season with AJI-GINISA®
COOK. In a hot pan, pour 1/2 cup (76 g) of batter. Continuously tilt the pan to evenly spread the batter. Cook until the wrapper can be easily lifted. Let cool and set aside.
CARAMELIZE . Sugar in frying pan.
MIX AND SIMMER. In a pan, combine broth, soy sauce, cornstarch and AJI-GINISA® Flavor Seasoning Mix. Simmer into a smooth paste. Pour the broth mixture to the caramelized sugar and stir until desired thick consistency.
ASSEMBLE. Wrap ubod mixture in lumpia wrapper with a piece of lettuce inside. Pour generous amount of sauce on top of the lumpia. Top with chopped peanuts and/or minced garlic. Serve.
COOKING TIPS
You can soften old wrappers by dipping them in hot water then expose in air to dry, It will soften for approximately 30 seconds. 24/05/2023

Lumpiang Sariwa INGREDIENTS For the filling: 3 Tablespoons (45ml) Cooking Oil 1 Tablespoon (15g) Garlic 1/2 cup (100g) Pork 1/2 cup (100g) Shrimps 1/2 kilo (500g) Ubod 2 Tablespoons (30g) Soy sauce 1 pack (8g) AJI-GINISA® Flavor Seasoning Mix For the Lumpia Wrapper 2 pcs (120g) Chicken egg 2 Tbsp (30ml) Cooking Oil 1 cup (125ml) Cornstarch 1 1/2 cup (125ml) Water 1 pack (8g) AJI-GINISA® Flavor Seasoning Mix For the Lumpia Sauce 1/2 cup (120g) Sugar 1 1/2 cup (375ml) Pork Broth 1 1/2 Tablespoons (22.5ml) Soy Sauce 1 1/2 Tablespoons (11.25g) Cornstarch 1 pack (8g) AJI-GINISA® Flavor Seasoning Mix 6 pieces (30g) Romaine Lettuce 1/2 cup (120g) Peanuts 6 teaspoons (30g) Garlic PROCEDURE WASH AND BOIL. Wash and boil ubod until slightly tender. Set Aside. SAUTÉ. Heat oil in a pan and sautè garlic, pork, shrimp, ubod and season with soy sauce and AJI-GINISA® . Cook until ubod is tender. Let cool and set aside. BEAT. eggs until thick. MIX. Add oil, cornstarch and water. Blend well until all lumps disappear. Season with AJI-GINISA® COOK. In a hot pan, pour 1/2 cup (76 g) of batter. Continuously tilt the pan to evenly spread the batter. Cook until the wrapper can be easily lifted. Let cool and set aside. CARAMELIZE . Sugar in frying pan. MIX AND SIMMER. In a pan, combine broth, soy sauce, cornstarch and AJI-GINISA® Flavor Seasoning Mix. Simmer into a smooth paste. Pour the broth mixture to the caramelized sugar and stir until desired thick consistency. ASSEMBLE. Wrap ubod mixture in lumpia wrapper with a piece of lettuce inside. Pour generous amount of sauce on top of the lumpia. Top with chopped peanuts and/or minced garlic. Serve. COOKING TIPS You can soften old wrappers by dipping them in hot water then expose in air to dry, It will soften for approximately 30 seconds.

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