There are a handful of recipes that I learned by heart. Even though they were passed to me by my mother, I don’t mind taking full credit since I know my recipes are better. Not to sound boastful or anything, but there are really dishes that I cook that I’m most proud of. One of them is my own version of lumpia.
I’m sure all of us have our own way of cooking lumpia, and it really is just easy. My lumpia is easy, and very versatile. I don’t really know how to make pansit guisado so I usually use this recipe instead. It’s economical too, since you can do so much with it. Eat is as Hubad na Lumpia, or you can wrap it in “pabalat” and fry it.
1 head – cabbage
2 medium size – carrots
1 pack – bean sprouts (togue)
20 pcs – green beans
½ ground pork
½ shrimp (peeled, deveined, chopped)
2 tablespoons – oyster sauce
Salt and pepper to taste
Cut vegetables into same sizes, for uniformed cooking time and easy to manage if ever you want to make lumpiang prito. Clean all vegetables before cooking, especially the bean sprouts. Sautée the onions and garlic till the onions turn translucent, then add in the shrimp and ground pork. I like to use fresh shrimps on this recipe because I like the color that the shrimps produce and you can really taste the difference.
Cook the pork thoroughly. Make sure it’s no longer pink before adding in your vegetables. This will literally take only a few minutes since vegetables take no time to cook. Add the oyster sauce and salt and pepper. Simmer for awhile and that’s it.
You can serve it as is, or wait for it to cool down and start wrapping it. If you want to turn it into a pancit guisado, add in vegetable/seafood stock on the ingredient. After putting in the vegetables, add in too the stock, let it boil and then add in the noodles.
What I do with the bihon noodles is soak them in water first, before adding it to my lumpia mixture. That way, the noodles wouldn’t take in too much of the stock and it’s faster to cook. Happy eating!