Saturday, August 20, 2011
I may have cracked the code for the perfect Pork Lumpia!
I absolutely LOVE Lumpia!
If you are unsure of what a Lumpia is, it is simply this:
It is A Fried Spring Roll popular in Indonesia & Philippines.
Just think of it as a skinny version of an Egg Roll!
When I lived in Okinawa, I had so many Filipino friends who made many
different kinds of lumpia filled with vegetables, shrimp, pork, ground beef and even chicken!
I really miss living in Okinawa!
Because making Lumpia is a bit of a process, I tried my best to offer a picture tutorial of how to make them!
Ingredients:
2 lbs Ground Pork
1 1/2 cups carrots, ground up in a food processor
1 bundle of green onions, finely chopped
6 cloves minced garlic
2 eggs, lightly beaten
2 Tbsp Soy Sauce
1/4 tsp ground ginger
Salt & Pepper
Meat Tenderizer (No MSG)
2 packages of Lumpia (Spring Roll) Wrappers
1 small bowl of water
1. In a large mixing bowl combine ground pork, processed carrots, minced garlic,
and finely chopped green onions.
2. Lightly beat two eggs and pour into meat mixture.
3. Measure two Tablespoons of soy sauce and pour into meat mixture.
(What do ya think if my crazy blue nail polish?
BbGirl and I were manicure girls today and she painted my finger nails blue!)
4. Add Ground Ginger.
5. Add a little Salt and Pepper for some flavor.
6. Mix in some Meat Tenderizer for a little more flavor!
7. Thoroughly mix together all the ingredients.
Pull out your Lumpia Wrappers and let's get busy!
8. Using one sheet at a time, place a lumpia wrapper on your work surface
in a diamond shape, with the corners facing up and down.
9. Drop a spoonful of meat filling near the center of the wrapper.
10. With your spoon, push the filling down a little bit, and spread into a log shape.
11. Fold the bottom corner of the wrapper up over the filling.
12. Fold the two sides of the wrapper towards the middle.
13. Roll the wrapper upwards.
14. Before, the lumpia is completely rolled, wet your fingers
and moistend the edges and tip of the lumpia wrapper.
15. After it is moistened, finish rolling the pastry..
..taking care that, with your fingers, the end piece is pressed firmly against the lumpia to seal shut.
16. Set Aside.
17. Repeat steps 8 - 15 until all wrappers and filling is gone.
18. Preheat cooking oil, for deep frying, to 365°F.
19. Deep fry the lumpia in small batches, turning frequently, for 3 to 4 minutes per batch,
or until they are browned on the outside and reach the internal temperature of 160°F.
20. Remove to paper towel lined plate and repeat with the rest of the lumpia.
Serve warm with Sweet & Sour Sauce, or Soy Sauce!
Yields about 5 dozen Lumpia
Note: Lumpia holds up well in the freezer! I like to freeze my lumpia in gallon sized ziploc bags for later. Just make sure to increase your frying time to about 6 minutes, when taking it from freezer to deep fryer, and always remember to check the internal temperature of your food before serving it!
Friday, February 5, 2010
This stir-fry recipe is a family favorite. It's very basic and can be turned into your very own original recipe when adding your favorite vegetables!
BEEF WITH BROCCOLI STIR-FRY
- 2 lbs *beef boneless sirloin steak
- 2 Tbsp olive oil
- 2 garlic cloves, finely chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 1/3 cup beef broth
- 4 Tbspcornstarch
- 4 Tbsp water
- 2 Tbsp soy sauce
- 1/2 tsp ground ginger
- 8-ounces Frozen Broccoil
- Steamed rice (optional)
1. Start your rice. After timer is set for rice begin prepping the stirfry. (Recipe below)
2. Cut beef with grain into 2-inch strips; cut strips across grain into 1/4-inch slices. (*Time Saver: purchase precut stir-fry beef to save time)
3. Heat skillet or wok over high heat 1 to 2 minutes. Add oil; rotate skillet to coat with oil. Add beef and garlic; stir-fry about 3 minutes or until beef is brown. Sprinkle salt and pepper over beef; stir in broth. Heat to boiling.
4. Mix cornstarch, water ginger and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Continue boiling 1 minute, stirring constantly (sauce will be thin).
5. Option to add Broccoli into stirfry: Stir in frozen broccoli. Cook uncovered about 4 minutes, stirring occasionally, until broccoli is crisp-tender. Serve over rice.
Basic Steamed Rice**:
- 1 cup rice
- 2 cups water
- In a 2 quart sauce pan bring water and rice to a boil.
- Turn heat down to low setting, stir once and cover with lid.
- Set timer for 18 minutes.
Sunday, January 24, 2010
My husband first tasted Bulgogi when he traveled to South Korea. He said it was the best food he'd ever tasted. There is this cute little restaurant in our town called the Korea House. It's located about a 1/4 of a mile west of Sooner Rd on SE 29th Street. My husband describes the restaurant as being "a tiny hole in the wall", because it's tucked back inside a track of rundown businesses, but they serve the best Bulgogi in the OKC Metro!
For the past two years I have been experimenting with making a Bulgogi recipe that resembles the dish served at the Korea House. Below is my recipe. Please note that I have not quite perfected it yet, but it comes pretty close to the Korea House's recipe.
BULGOGI
2 lbs Ribeye, tenderized and thinly sliced (the higher the Grade, the better!)
5 Tbsp granulated sugar
1/4 cup brown sugar
1/2 cup soy sauce
2 buds finely chopped garlic (or 1 tsp crushed garlic from jar)
1/4 tsp salt
5 Tbsp Mirim* (or sweet sake)
2 Tbsp sesame oil
2 Tbsp toasted sesame seeds**
1 cup split green onions
Sambal Oelek (Ground Fresh Chili Paste), optional
2 cups steamed rice
Note: * If you cannot find Mirim substitute with 5 Tbsp Rice Vinegar + 2 Tbsp Sugar
**Toast sesame seeds in a small frying pan on med-low heat for about 1-2 minutes until light brown.
Immediately add to marinade mixture.
Prep rice: 2 cups rice to 4 cups water. Set to boil. When boiling, turn heat down to low setting, stir once, cover and steam for 18 minutes.
Preheat skillet to Med-High / High heat.
With exception of the beef, Sambal Oelek (and rice), mix all the ingredients until sugars are dissolved.
Pour over sliced beef, and toss to coat.
Marinate in the refrigerator for at least 2 hours if prepping ahead of time, otherwise marinate for 15 minutes.
Pour meat mixture into hot skillet, turning meat frequently to brown evenly until meat is just shy of desired completion. Cook off most of the juices.
With a measuring spoon, remove about 4 Tbsp of juices from skillet and place into small bowl. Add about 2 tsp cornstarch and mix well.
Pour the cornstarch mixture onto the Bulgogi and stir until juices form a thick syrup. Remove from heat.
Add only enough chili paste to suit your tolerance of spice. (Because the kids cannot handle the spicy chili paste I serve them first before adding chili paste to the rest of the Bulgogi meat!)
Serve on top of steamed rice.
Sambal Oelek paste can be found in any Asian Supermarket.
For those who live in the OKC Metro I recommend two of my favorite markets where I frequently shop. The families who own these markets are awesome!
Korean Oriental Market located at 1224 N. Eastern Ave in Moore, OK
and
OK-KO Market located at 6000 SE 15th St. in Oklahoma City, OK
;;
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