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.

LAPU-LAPU EN MAYONESA

1 1/2 Kilos  Grouper (Lapu-Lapu) 
1  tbsp. salt 
1  tsp.  Ground Pepper
1  tbsp.  Calamansi  Juice 
30 g  Leeks 
20  g  Ginger 
150  g  Mayonnaise 

Garnishing:
2  hard boiled egg, whites and yolks chopped separately
100 g  boiled carrots, finely chopped
100 g pickle relish 
3  tbsp.  Parsely, chopped 

Clean and scale fish then season with salt, pepper and calamansi juice.

Place fish in a steamer topped with leek and ginger.  Steam for 20-25 minutes. Set aside to cool.

When ready to serve, remove the skin from the fish, arrange on a platter, coat evenly with mayonnaise. Garnish with alternating layers of egg, carrot, relish and parsely.