Tag: southeast asian
Dynamite Lumpia
Dynamite Lumpia
Time consuming to make-yes. Worth all the effort-absolutely! These dynamite lumpia are an excellent appetizer to make for large gatherings, since no one in their right mind would go through the trouble to make just a couple. Fingerling chilies get stuffed with ground pork, then wrapped in lumpia wrappers and fried. Serve them with your favorite sweet and sour sauce. Make sure to talk up how big of a pain in the ass these are to make to your guests. You will deserve the credit.
Servings: 36 Lumpia
Ingredients
- 1 lb ground pork
- 4 garlic cloves minced
- 3 green onions finely chopped
- 1 tsp salt
- 1/2 tsp pepper
- 36 fingerling chilies
- lumpia wrappers
- vegetable oil for frying
Instructions
- Mix the filling ingredients together. Set aside.
- Ising a paring knife, make a long slit down the center of the fingerling chilies, making sure to not cut all the way through. Scoop out the seeds with a teaspoon.
- Stuff each of the chilies with a tsp of the ground pork mix.
- You should yield about 3 dozen .
- Place a stuffed chili in the left center of a lumpia wrapper with the stem sticking out.
- Fold the right side of the wrapper over the chili.
- Fold up the bottom. Wet the top with water and roll to seal.
- Anything you plan on not cooking immediately should be placed on a baking sheet in the freezer. Once frozen, store in gallon sized freezer bags.
- Heat up 1/2” deep of oil in a sauté pan over medium high heat. Add the lumpia to the pan.
- Fry for 4-5 minutes a side until golden brown. Drain grease on a wire rack.
Pandan Waffles with Coconut Jam Syrup
Pandan Waffles with Coconut Jam Syrup
Waffles are my go to over pancakes any day. But sometimes I need something more than just a plain waffle with maple syrup. And here it is…pandan waffles. Not panda. Pandan. Pandan is a green leaf that is found in numerous East and Southeast Asian countries used in sweets. The flavor has similarities to vanilla, but is still a little different. I’ve never been able to find them fresh or frozen, but you can buy the extract at just about every Asian market. The texture of this type of waffle is a lot different then what most people are used to. The flours used in the waffles are dominated by tapioca starch, which will give it a chewy texture. The rice flour makes it crispy, while the all purpose flour adds density. Once the extract is mixed into the batter, it gives the waffles a green tinge of color.The coconut jam syrup is not used when eating these waffles in Vietnam. They are eaten plain. I wanted to add something a little extra to the waffles to make the “extravagant.” Coconut jam is the coconut equivalent to nutella. A couple tablespoons are whisked into some coconut milk and reduced down to a thick syrup. I like to drizzle this over the waffles.
Equipment
- waffle iron
Ingredients
- 2 cups tapioca starch
- 1/2 cup rice flour
- 1/2 cup all purpose flour
- 1 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1 2/3 cup coconut cream
- 2 tbsp vegetable oil
- 1 tbsp pandan extract
Coconut Jam Syrup
- 1/2 cup coconut milk
- 2 tbsp coconut jam
Instructions
- Milx together the flours, baking powder, and salt in one bowl. Mix the eggs, sugar, salt, oil, and coconut cream in another.
- Mix the dry into the wet ingredients.
- Stir in the pandan extract.
- Preheat your waffle iron. Pour in 1 cup of the batter.
- Close the iron and let set for 3-4 minutes. Flip the iron over and cook for another 3-4 minutes.
- Your waffles should be nice and crispy.
Coconut Jam Syrup
- Whisk together the coconut jam and milk in a small pot over medium heat.
- Reduce down to half the volume, stirring consistently. This will take about 5 minutes.
Pinsec Frito (Pork, Shrimp, and Chinese Sausage Wontons)
Pinsec Frito (Pork, Shrimp, and Chinese Sausage Wontons)
Pinsec frito are a Filipino-style wonton filled with ground pork, shrimp, and Chinese sausage. The wontons get fried and are served with sweet and sour sauce. When making the filling, I recommend lightly pulsing separately the Chinese sausage and shrimp in a food processor for an even consistency. Other ingredients you can add to the filling include mushrooms, carrots, and green onions. Anything extra wontons that you don’t plan on frying that day can be frozen down on a baking sheet, then stored in freezer bags for later use.
Servings: 50 wontons
Ingredients
- 1 lb ground pork
- 1/4 lb shrimp peeled and deveined; tail removed
- 1 cup Chinese sausage finely chopped
- 1 cup Chinese parsley finely chopped
- 4 garlic cloves minced
- 2 tbsp ginger minced
- 1 tbsp soy sauce
- 1 tsp salt
- 1/4 tsp black pepper
- 1 large egg
- wonton wrappers
- vegetable oil for frying
Instructions
- Mix all of the filling ingredients together.
- Place a heaping tsp of the filling in the center of a wonton wrapper.
- Wet the edges with water. Fold over and crimp.
- You should yield about 50 wontons.
- Heat up 1/2” of cooking oil in a sauté pan over medium high heat. Drop in a few wontons, making sure to not overcrowd the pan. Fry for 3 minutes a side.
- Drain grease on a wire rack.
