1 1/2 tbsp. Dried Shrimp, ground (hibi)
4 pcs. Pork strips
6 pcs. Shrimps shelled & deveined
4 pcs. Squid Rings, adobo (with ink)
1 tbsp. Smoked Fish, flaked (Tinapa)
4 pcs. Oysters or Mussels blanched & shelled
1 1/2 cups Malabon Rice Noodles
1 1/2 tbsp. All-purpose Flour
1 cup Shrimp Stock
1 1/2 tsp. Garlic, minced
1 tbsp. Fish Sauce (Patis)
1 tsp. Atsuete Oil
3 tbsp. Cooking Oil Salt & Pepper
TOPPINGS:
2 tbsp. pork chicharon, crumbled
1 pc. Egg, hard boiled, shelled & wedged
Saute 1 tsp. garlic and dried shrimps. Add flour to make a sauce. Whisk in stock little while continuously stirring. Season with fish sauce. Add atsuete oil to obtain desired color. Simmer over low heat. Set aside..
Saute remaining garlic until light brown. Add pork and shrimps. Season with salt and pepper. Remove from pan and set aside. Using the same pan, toss in the noodles and heat for about 1 minute. Pour prepared sauce and toss to coat noodles evenly.
Before serving, top with sauteed shrimps, pork, chicharon, egg, squid, tinapa flakes and oysters.
Serve with calamasi.
Showing posts with label shrimps. Show all posts
Showing posts with label shrimps. Show all posts
Monday, December 29, 2008
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.
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.
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