LUMPIA UBOD

FILLING:
1 kilo Heart of palm (ubod) 
200 g  Pork, boiled and julienned
125 g  Shrimps, shelled, deveined and halved lengthwise 
2  tbsp.  Milk
300 mL  Water 
3  tbsp.  Cooking Oil 
1  tbsp.  Garlic, minced 
1  tbsp.  Sugar, Salt & Pepper to taste 
20  Lettuce Leaves 

WRAPPER:
3  Eggs 
225 g  All-Purpose  Flour 
75 mL  Oil, Dash of salt
625 mL  Water 

SAUCE:
50 g  Cornstarch
125 g  Soy Sauce
250 g  Brown Sugar
625 mL  Water

FILLING:
Julienne the heart of palm. To prevent discoloration, soak in a mixture of milk and water. Drain thoroughly.  Saute garlic and onion, then add the pork, shrimps, heart of palm and sugar.  Seasons with salt and pepper.  Cook over  medium  heat  for 20 minutes.  Strain to remove excess liquid and set aside to cool.

WRAPPER:
Sift the flour and salt into a bowl. ADD eggs, oil and water. Blend well until batter is smooth.  Cook a 2 tbsp batter in a 15 cm pan over medium heat..

SAUCE:
Dissolve cornstarch in a mixture of sugar, soy sauce and water. Bring to boil until mixture thickens and cornstarch is thoroughly cooked.

SERVING:
Lay a wrapper on a flat surface and place a lettuce leaf on to.  Add a portion of the heart of palm filling along the center of the leaf the roll-up with the leaf potruding from the end.

KALDERETANG BAKA

1  kilo  Beef Ribs 
1  Carrot, dice 
1/2  cup  Onions
3pcs  Laurel Leaves
2  Potatoes, dice
1  tsp  Black Pepper
150g  Tomato Sauce
1  tbsp  Rock salt
85 g   Grated Cheese
1 tbsp Soy Sauce
3 tbsp  Hot Sauce
2 tbsp  Tomato Paste
1 cup  Beef stock
1 tbsp  Garlic

Marinade beef in 50 grams tomato sauce, liver spread, garlic, onions, salt, pepper, soy sauce and hot sauce overnight.
Put over low heat, adding the rest of the tomato sauce, laurel leaves, and cheese. Slowly add stock and stir occasionally as the sauce reduces until beef is tender (about an hour or so).
Add carrots and potatoes. Simmer for another15 minutes or until carrots and potatoes are tender. Season again to taste.