Kitchen Adventures: Lumpia Triangles

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Lumpia triangles

Here is another way to enjoy canned sardines. Turn them to lumpia (spring rolls) but this time I made it in a triangular shape lumpia.

You will need:

1 can Sardines in tomato sauce, drained and mashed

½ cup flour

1 medium sized carrot, coarsely grated

1 medium size onion, finely chopped

1 piece egg

Salt, pepper and seasoning to taste

Lumpia wrapper cut in rectangular shape

Secret ingredient: 1 tablespoon finely ground dried malunggay leaves

Just mix all the ingredients in a bowl except the last two. Wrap about teaspoon in lumpia wrapper in triangular shape (See the picture below on how to make it triangular shape). Seal the edges with a corn starch-water mixture. Fry until golden brown. Serve with sweet-chili sauce. You can have ready-made or prepare your own. I did my own sweet-chili sauce.

Enjoy!

How to wrap and make triangular-shaped lumpia

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Kitchen Adventures: Sardines-Kalabasa Siomai

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Sardines-Kalabasa Siomai

As I promised on my previous post, here's my experimental siomai recipe.

You will need:

Sardines - 1 can, drained and mashed

Squash/Kalabasa - 1/2 kilo, grated
Onion - 1 head, minced
Carrots - 1 medium-size, minced
Eggs - 2 pieces
All-purpose Flour - 1/2 cup
Celery - 1/2 cup, minced
Seasoning - 1 tsp (optional)
Salt and pepper to taste.
Wanton/siomai wrapper

Procedure:
Mix all ingredients. Place about 1 tsp of the mixture in wrapper then seal all sides. Steam for about 15-30 minutes or until cooked. Be sure that the water is rolling boil before placing the steamer. This will prevent the the wrapper from being destroyed and sticky. Also, brush a little oil into the steamer before placing the siomai. Serve with calamansi-soy sauce mixture, toasted garlic and chili sauce (the last two were optional).

Additional Option: You can further fry before serving.

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Kitchen Adventures: Experimental Siomai

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Originated in China, siomai or pork dumplings is a traditional Chinese dish served in dim sum.  It is spelled differently but pronounced almost similar in different Asian countries like China – shaomai, Japan – shuumai, Indonesia – siomay, Philippines – siomai.

The main ingredient in this appetizing food is ground pork, beef, fish or even crab meat added with extenders like peas or carrots then wrapped in wanton wrapper. It is either steamed or fried to crispy texture and best served with toyo-mansi (calamansi-soy sauce misture). Others add spicy oil and roasted garlic for more flavor.

I made several recipes in making siomai using different main ingredients like ground pork, minced fish. I haven’t tried using crab meat since it is a bit expensive but I already tried canned sardines with squash.

Yes, sardinas at kalabasa (as extender)! It tastes similar to normal siomai but differs in color (yellowish). I made minimal mistake this resulting to slightly salty. To counteract, I just recommend to use calamansi without adding soy sauce as dip.

mixture with grated kalabasa



the act of grating

before steaming

   

steamed sardines and kalabasa siomai



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