Thursday, March 29, 2012

Lumpiang Togue

Lumpiang Togue is probably my favorite lumpia. I can even it after wrapping 'em to pastry wrappers. Just like earlier this morning, after wrapping the mixture we prepared, Mark and I actually ate 5 lumpiang togues, even without frying them. haha ☻

What you need:
¼ kilo lumpiang togue
10 pieces baguio beans, cut into 1 inch
1 piece carrot, julienned
½ cup ground pork
3 cloves garlic, chopped finely
1 piece onion, chopped finely
1 ½ cup of water
1 tablespoon canola cooking oil
2 table spoons soy sauce
3 tanda of pastry wrapper
1 sachet of magic sarrap
Canola cooking oil for deep frying

On a wok, sautee the ground pork. Once cooked, add the onions and garlic. Let it cook until the onion turns transparent and the garlic turns to golden brown

♥ Add the water, magic sarap the soy sauce. Put the baguio beans and carrot. Let it simmer for 2 – 3 minutes

♥ Add the togue. Cover the wok for 2 minutes so it absorbs the heat.

♥ Remove the cooked togue from the wok. Put on a serving bowl.

♥ On a plate, scoop one mixture of cooked togue on one pastry wrapper. Do this with the rest of the mixture and wrappers. It depends how much cooked togue you want to put on the pastry wrapper, just don’t put too much togue as the wrapper can easily break once you roll it .

♥ Deep fry until golden brown.

♥ For the sauce, you may use plain cane vinegar, or you can add chopped fresh onions and garlic.

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