"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

My Blogs

KUSINA | TAHANAN | HARDIN | PAGMUMUNI-MUNI | MGA ANAKIS | HARCOMBE DIET JOURNEY

Baking & Cooking

Please use this search engine or the labels at the lower left side to look for a recipe. Thanks!

Wednesday, November 01, 2006

Fish Lumpia

Fish Lumpia
Still on LP's theme, I have here leftover tilapia from a lunchdate with our barkada here. It was a large one, that I had more than 1 cup of flaked fish meat to make into fish lumpia. I was first introduced into fish lumpia by the "balae" of my previous MIL. I liked it so much that I asked how she made it. She said she would buy "galunggong" and steam them then flake the flesh, mix with chopped green/snap/"baguio" beans, carrots, onions, garlic, egg, salt and pepper. Now whenever I have leftover grilled fish, I do the same thing. A nice surprise was when hubby expressed liking it (yes, he did try without me asking him to!).

INGREDIENTS (amounts stated are only approximations):

1 cup flaked cooked fish meat

Chop together the following veggies then squeeze out excess fluid using flour sack:
1 medium carrot
1 medium onion
2 cloves garlic
handful of (leaftover) green peas 



handful of (leftover) grated mozzarella cheese (Of course the ingredients here depend on the availability of veggies and the cook's imagination!)
1 egg
salt and pepper to taste

lumpia wrappers (I like best the TYJ spring roll wrapper)
1 tbsp cornstarch dissolved in 1/4 cup water for making paste

PROCEDURE:

Mix everything together after squeezing out excess fluid of veggies. Prepare cornstarch paste: Mix cornstarch with cold water, microwave for 30 seconds, stir, then microwave again for 30 sec or less, watching closely until you achieve the desired consistency (should be fluid enough to easily brush it onto the wrapper). You may have to add some more water to thin it. This is a cheaper alternative than using egg as sealant. Place about 1 to 1-1/2 tbsp of filling at the center of the wrapper to form a log. Fold over one end then roll tightly. Brush CS paste on the corners to create a good seal. I froze these until two days later when I had visiting friends. While thawing them, I cut them into three parts each and heated about 2 cups of oil on high in a wok. I did not wait for these to thaw completely; I just went ahead and fried them until golden brown (about 5 minutes). Drain on paper towels and serve while still warm (fried lumpia tend to get soggy and chewy when it has cooled down completely). I served these finger foods with Jufran sweet chili sauce (hubby's favorite dip for chicken nuggets).

This time, there were no leftovers!

Thanks to mikemina for hosting this month's

9 comments:

  1. i only ever had them once, from sis-in-law's rest. (west avenue?)
    great slide show manang! craving some fish today, suya na ko sa karne't manok na naman...i'm sure my kids will like this.
    congrats to husby for being daring!

    ReplyDelete
  2. stel, ako rin suya na eh...gusto ko naman mag-gulay...
    daring lang ang hubby pag me bisita eh (hinanda ko yan actually). Pero dati tumikim sya ng fish balls (yung batter dropped in oil) ha at nagustuhan ah.

    ReplyDelete
  3. hi manang, i never thought of using fish for lumpia! this is interesting! a must try! thanks for joining lasang pinoy 15!

    ReplyDelete
  4. mike, try it! you'w never regret it.

    ReplyDelete
  5. hello manang,

    i am marvie from iloilo city.
    i have problems in making pandesal. it gets sour both in taste and in smell.
    what can i do?

    this is my recipe.

    instant yeast 12 grams
    water 100 grams
    fresh milk 40 grams
    eggs 110 grams
    sugar 85 grams
    iodized salt 4 grams
    dough conditioner 3 grams
    bread flour 500 grams
    shoetening 20 grams.

    heres how i did it:

    i mixed all ingredients and knead it until pliable.

    let it rest for an hour or until the dough double its size.

    then cut it into an inch thick. and let it rest again for an hour.

    after that , i placed them in a greased pan and baked until brown.

    the result was eewwwww!! and asim at medyo matigas. it was not like the pandesal i expected.

    can u help me? i'll appreciate it really. thanks so much ..


    marvie

    ReplyDelete
  6. Hi Marvie,
    I am not an authority on baking, but baking911.com has a Q&A page, and she says that sour flavor may ba due to "over-risen bread dough. Incomplete baking. Rising temperature too high so bread rose too quickly. Not kneading enough" and the solution as "Stop the rising when the dough has doubled in size (use finger-top test). Keep rising temperature at 75 - 85 degrees F." See here. You might want to go to my pandesal post and try my method. If you do not have a bread machine, doing it by hand is no problem (although messy).

    ReplyDelete
  7. Hi Manang,

    Saan po ba makakabili ng TYJ Spring roll dito sa Manila? Ang ginagamit ko kasi yung lumpia wrapper lang sa palengke.

    Thanks.

    ReplyDelete
  8. hi Jace,
    Kung nasa Manila lang ako, yang nabibili sa palengke ang preferred ko, esp if freshly made (you will know when it is quite moist and easy to peel apart from one another). Wag ka na maghanap ng TYJ; same quality in my opinion.

    ReplyDelete
  9. i dont like fish lumpia :(

    ReplyDelete

If you ask a question in the comments and want to receive email for my answer, please click on the option to notify you by email before you hit submit.
If you like my recipes, please subscribe to Kusina ni Manang, at paki-klik lang po some gugel adverts. Salamat!

Related Posts

LinkWithin Related Stories Widget for Blogs