Saturday, November 26, 2011

Lumpia (Pork and Shrimp Rolls)

Here is my simple version of lumpia.

Ingredients:

2 lbs ground pork

1 lbs raw shrimp coarsely chopped

1 Large Onion minced

1 Medium Carrot minced

2 Tbsp Mirin

2 Tbsp Rice Wine Vinegar

2 Tbsp Hoisin Sauce

2 Tbsp Salt (to taste)

4 Tbsp cornstarch or flour (I used oatmeal flour)

2 Eggs

Pepper (to taste)

Eggroll Wrapper

 

Mix all ingredients, taking care not to handle the meat too much (as it toughens the pork).  Wrap a couple and fry that first to make sure the seasoning is sufficient. 

 After the taste test, adjust the seasoning and wrap the rest.

 

Yields 30.

Otap


For the first meetup of my Ethnic Cooking Club, the theme was Holiday Cookie Swap.  I thought, hmmm what should I make? There are not much cookies / biscuits from the Philippines.  I therefore decided on Otap.  Now the problem is, there aren't many Otap recipe's out there in the net.  Most of what I found are actually questions.  There was one site that had a recipe, but it was mostly promotion of a product I don't particularly like.  So I adopted the ratio of flour to yeast and decided to wing it :)  Not quite like the Otap from home, but it's good enough.  I hope someone will write the actual recipe somewhere.

Ingredients:
Bread Flour – 500 grams
Iodized salt – 7.5 grams
Light Brown Sugar – 50 grams for dough, 3 tbps extra for the yeast and butter mixture.  You can substitute regular refined sugar but not Turbinado.
Turbinado Brown Sugar – for topping 1 - 2 cups
Dry Instant Yeast – 3 grams
Water – 10-12 ounces
1 stick unsalted butter
Cinnamon to taste

Dough:
Proof the yeast in a small bowl.  Mix 4 tbsp water and yeast.  Add 1 tsp of the sugar to feed the yeast. Set aside for 3-5 minutes. If the yeast does not froth, throw it away as it means that the yeast is not active.  Make a new batch.
While the yeast is proofing, mix the bread flour, salt and 50 grams brown sugar. 
When your yeast is ready, add the flour mixture to your mixer and make a well in the middle.  Add the water and yeast mixture.  Mix with the dough hook on #2 for 10 minutes.
Let rise for 1 hour. To test, poke the dough and if your finger print remains indented it’s ready.
 Butter Mixture:
Make sure butter is at room temperature.  Mix with 2 tbps light brown sugar.
 Topping:
Mix Turbinado Sugar and Cinnamon in a flat plate or flat bowl. Set aside.


 To assemble:

To make it manageable, cut the dough in two before assembling.  Roll out dough until ¼ inch thick.  Spread top with butter and sugar mixture.  Fold 1/3 of the dough, and top with the remaining 3rd. Brush top with more butter mixture then roll up the dough into a cane form.   Slice into 1/2 inch rolls. Take one of the rolls and wrap the end of the roll under the dough to avoid getting an errant ear. Flatten into an oval with your hands and roll dough out into a bigger oval.  Spread butter mixture lightly on top of the oval, then drop face down into the bowl filled with Turbinado sugar and cinnamon.  Bake in the oven at 350F for 8 to 10 minutes until golden brown.
Yields 4 Dozen