Lumpia, fried; and lumpia, fresh?and a bit of wishful thinking

so who isn?t on a health kick these days? you just can?t escape it even if you don?t have any health issues (lucky you *inggit*envy*)?tv and print ads and emails all beseech you to watch your weight, read food labels, work out, eat less, and on and on.

one of my sincere efforts is to avoid cooking deep fried foods.

but alas, the allure and the lure of lumpiang Shanghai (meat and shrimp rolls) got the better of me. i justified it by using ground chicken to replace some of the ground pork, and tried to have the rolls not spend too much time in the deep fat fryer (crucial to use, so that you know how hot the oil has gotten).

the star of this blogpost though is The Dip. i was in a hurry to cook and couldn’t find my recipe for the sweet and soy-y dip so i dug out my dog-eared 22-year-old edition of Galing Galing by Nora Daza for a sweet and sour ketchup-y sauce to which i added some fried garlic.

1/4 cup vinegar

1/4 cup sugar

1/2 cup water (or chicken stock)

1/4 tsp. salt

1 tbsp. cooking oil

2 cloves of garlic, minced

2 tbsps. ketchup/catsup

2 tsps. cornstarch dissolved in 1 tbsp. water

in a glass cup, combine vinegar, sugar, salt and water and mix well.

heat a saucepan and add cooking oil (you can use as little as you need to coat the pan). brown the minced garlic until fragrant. add the vinegar solution and bring up to a gentle boil and then add the cornstarch solution, stirring constantly until thickened.

i added a sprinkle of freshly ground black pepper too.

any guilty feelings after imbibing these forbidden deep fried goodies were assuaged by the opposite lumpia variation.



after having some fresh lumpia in California–traditionally made with heart of coconut, (the inner core of the coconut trunk, which is not available here)–here made with jicama (singkamas) and other vegetables: green beans, carrots, snow pea pods, celery, all precisely julienned…i had a hankering for some more.

if only i could findeureka!i think i’ve found that prefect white crepe i’m longing for, with a bit of a spongey texture in its thinness, just like my Ma used to get fresh from the lumpia-makers of Nepomuceno Market near Kamuning and Cubao….

i’ve been having problems with this webhost, and in the time it took just to write this post i’ve managed to trawl the www and try a few recipes for the crepe. this is it, at least for now:

a white and fine textured crepe that doesn’t overwhelm the vegetables with too much egginess.

(based on a recipe from recipezaar.com)

200 grams all purpose flour

50 grams tapioca starch

1/2 tsp. baking powder

1/2 tsp. salt

1 egg

2 tbsps. canola oil

525 ml lukewarm water

blend dry ingredients, then add the egg. whisking constantly, add the water in a steady and slow stream. whisk until well blended; use a stick blender if batter is lumpy. cover tightly with plastic wrap and let stand in the refrigerator, for at least an hour, up to overnight.

heat up crepe pan to medium hot, lightly oil it, then pour just enough to cover the pan with a thin layer (i used about 1/3 cup for my crepe pan).

when top is set, flip carefully–don’t let it brown, or else it will crack and not drape over the lumpia like a velvet shawl….

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