Saturday, May 2, 2009

Lumpiang Isda

Ingredients:

1 tbsp. oil
1 tsp garlic, chopped
1/4 cup onions, chopped
1 can tuna flakes in brine, drained
1/4 cup carrots, chopped
1 stalk kinchay, chopped
1/ tsp salt
1 pc egg
1/4 tsp pepper, black, ground
1 pc chilli pepper, chopped
12 pcs lumpia wrapper, small
1 cup oil

Procedure:

1. Heat oil.
2. Saute' garlic and onions.
3. Add tuna flakes.
4. Mix sauteed tuna, carrots, kinchay, salt, egg, pepper and chilli pepper.
5. Put a tablespoon of fish filling on each wrapper. Roll and seal ends with water.
6. Deep fry.
7. Put in a paper lined platter to drain off excess oil.
8. Cut off ends and cut into serving pieces.
9. Serve immediately with sweet and sour sauce or ketchup.

Variation:
May replace tuna flakes with less expensive fish such as galunggong, dalagang bukid or any fish in season.

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