SPICY VEGETABLES LUMPIA

 Lumpia are pastries of Chinese origin similar to fresh popiah or fried spring rolls popular in Indonesia and the Philippines. 

The term lumpia derives from Hokkien lunpia (traditional Chinese: pinyin: rùnbǐng; Pe̍h-ōe-jī: jūn-piáⁿ, lūn-piáⁿ), which is an alternate term for popiah. 

The recipe, both fried and fresh versions, was brought by the Chinese immigrants from the Fujian province of China to Southeast Asia and became popular where they settled in Indonesia and the Philippines. - Wikipedia

In other words lumpia are eggrolls that are deep-fried like a wrapped stick of meat. Lumpia is a spring roll filled with ground or finely mince of pork, beef or vegetables then served it with sweet and sour sauce. It is also known as lumpia shanghai. Filipinos are well known for its unique and one of a kind Lumpia recipe. In Malaysia and Singapore we called this snack as popiah. In Indonesia, it is also called lumpia. See how unique when we speak about the "world food language". We have a lot in common.

Lumpia is always top on the list when

Ramadhan approached. You can see it every where in Bazaar Ramadhan . I love the meaty lumpia however this time around I made chicken and vegetables.

I used the store bought wrappers. The authentic lumpia used the crepes like wrapper. So here's my lumpia recipe

Filling:

• 300 gm minced chicken
• 1/2 kilo shrimp, shelled
• 2 squares tokwa (tofu), cubed
• 1/2 cabbage, medium-sized, shredded
• 1 cup string beans, sliced diagonally
• carrot, cut into thin strips
• 1/2 cup cut chives
• 2 eggs beaten and scrambled
• 2 cups bean sprouts
• fried shallots
• lettuce leaves
• 3 tbsp. cooking oil 
• 2 tbsp chili paste
• 1 onion, sliced
• 1 garlic, crushed
• peanuts, finely chopped (for garnishing)

Lumpia wrappers:

• 30 pieces store bought lumpia wrappers
• 1/2 cup water
• 1/4 cup cornstarch

For sauce:

• 1 cup brown sugar
• water
• cornstarch
• soy sauce

Seasoning:

• soy sauce to taste 

 
Fresh Lumpia Cooking Instructions:

• Saute garlic and onions. Add chili paste,fry till fragrant then add chicken and shrimp.
  
• When chicken and shrimp are slightly cooked, add tofu.
  
• Add carrots, string beans,  chives and cabbage. Do not overcook.
  
• Season to taste.Add scrambled eggs and bean sprouts. Cool before wrapping.
• To make sauce:
  Dissolve cornstarch in water and soy sauce. Put brown sugar in a saucepan. Caramelize by stirring the sugar continually until totally melted. (Don’t scorch the sugar.) Add some water and simmer until the caramel is dissolved. Add cornstarch dissolved in water and soy sauce. Stir until mixture becomes smooth and transparent.
• To asseble lumpia:
  Put 2-3 tablespoons of filling in lumpia wrapper.Topped with fried shallots.Roll wrapper and seal. Serve with sauce and finely chopped peanuts

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Salam semua!!!! jangan kata saya salah...tidak...saya tidak salah resipi kali ini namanya LUMPIA.... ha...ha... lumpia ini adalah lebih kurang sama dengan popiah kita. Dibuat secara basah mahupun cara kering. Ini merupakan snek popular masyarakat Filipino. Intinya sama dengan inti kita daging dan sayuran dan dimakan bersama sos.

Itulah dia keunikan dunia masakan ni ya....makanan DUNIA - WORLD... tidak hairan ya apa-apa makanan yang asalnya dari Cina pasti akan diadaptasi oleh masyarakat dunia kesan dari perdagangan masyarakt Cina dahulu kala. Snek ini dikenali sebagai popiah di Malaysia dan Singapore, manakala di Filipina dan Indonesia ianya dipanggil lumpia dan lain-lain tempat di dunia ianya dipanggil Spring Rolls atau Egg Rolls. Di Filipina sendiri terdapat berbagai jenis lumpia antara yang paling popular ialah Lumpia Shanghai. Snek ini semang cukup sinonim dengan kita dalam bulan puasa ya..baik yang versi basah mahupun yang versi goreng selalu menjadi favorite.

Next Post -Icy Strawberry Tea.

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