Conference turris::cooks

Madhur Jaffrey gives some Filipino recipes, but I would be interested in
"genuine" versions or close relatives.

She gives the following as a complete menu:

	Pork Cooked in a pickling style (Adobong Baboy)
	Plain Rice
	Mange-tout (snow peas) stir fried with prawns (Sitsaro Guisado)
	Caramel custard (Leche Flan)

or

	Mackerel 'cooked' in lime juice (Kilawing Tanguigue)
	Glorious seafood soup (Ama Tito Rey Soup)
	Lamb or goat stew (Caldareta)
	Plain rice
	Sitsaro Guisado
	Apple Pie

Incidentally the Ama Tito Rey soup is from a restaurant called Tito Rey in 
Manilla, so in case you don't have a variant on that, I'll enter Madhur 
Jaffrey's recipe...

(see next reply)

/. Ian .\

	The following are from a cookbook sold a few years ago from
	our site personnal for the 'United Way' campaign..

			BISTEK (Philipino Steak)

		3 limes
		  Garlic to taste
		1 1/2 lbs cube steak
		1/2 sweet red pepper
		2 1/2 ounces soy sauce
		2 onions
		2 Tbls flour
		accent to taste

	Place meat on platter, squeezw juice of limes, soy sauce and
	garlic pieces onto meat.  Leave approx. 5 hours.  Fry in oil.
	Remove meat and fry onions and sweet pepper.  Add flour and
	Accent.  Replace meat and simmer for short time..


			Adobo (Philipino Pork Chops)

		1 lb Pork Chops
		1 1/2 cups soy sauce
		1/2 cup vinegar
		black pepper to taste
		garlic to taste

	Boil chops until half cooked.  Add all ingredients
	and cook until done.  Meat will begin to fall off bone.


			Gooli (Philipino Pork)

		1 lb pork
		1 eggplant
		2 tomatoes
		1 acorn squash
		1 pk string beans
		1 onion
		Garlic to taste

	Fry garlic in a little oil with onion, tomatoes, and pork.
	Add water and cover.  When meat it cooked, add beans, squash,
	eggplant and salt & pepper to taste.  Cook until meat is done.

			Afritada (Philipino Chicken)

		1 lb chicken pieces
		1 or 2 onions
		1 Tbls flour
		3 garlic cloves

	Boil chicken (add salt and pepper to taste) until cooked.

	In frying pan, cook onions and garlic.  Add some of the chicken
	stock and add 1 Tbls of flour or a little more and cook until
	thickened.  Add to chicken and simmer.

    Here is the recipe for chicken with rice,tomatoes,etc.
    
                       Arroz A La Valenciana
    
    1 chicken,cut into serving pieces
    1 lb. pork,cut into cubes
    2 pieces Chorizo de Bilbao ( chinese sausage)
    6 potatoes,quartered
    1/2 c. shortening
    2 segments garlic,macerated
    1 onion,sliced
    1 cup fresh tomatoes
    Salt,pepper,& paprika to taste
    Slices of red pepper (not the hot pepper)
    1 cup sweet peas
    1/4 c. olives
    1/4 c. raisins
    3 c. rice,boiled in 3 c. water  & 2 c. cocunut milk , 1 teaspoon salt
    
    
    Season with salt and pepper the meat and fry until slightly  brown. In
    a dutch oven fry in the order given,garlic,onion, and tomatoes.Add the
    potatoes,then the chicken,pork,and the chorizos(sausage). Mix
    well,cover the pan and cook until meat and potatoes are tender.Add
    water if necessary. Add the sweet pepper,peas ,olives, and raisins.
    When the meat and vegetables are done,remove some of the stock from the
    pan and set aside. Add to the meat mixture the cooked rice and mix
    throughly, until well blended. Add remaining stock,and season to taste.
    Cook on low heat until mixture becomes quite dry.
    I know this sounds lenghty,but it is a delicios meal and becomes habit
    if you cook it a few times. Enjoy!!
    
    
    
    

Corrected to insert missing ingredient. (sorry about that)
    
                <<< PAGODA::DUB19:[NOTES$LIBRARY]COOKS.NOTE;2 >>>
                         -< How to Make them Goodies >-
================================================================================
Note 2727.6                    Philippine Cooks??                         6 of 8
BRABAM::PHILPOTT "Col I F 'Tsingtao Dhum' Philpott"  49 lines  14-NOV-1990 03:52
--------------------------------------------------------------------------------
Ama Tito Rey Soup or "Glorious Seafood Soup"

from Madhur Jaffrey's "Far Eastern Cookery"

Ingredients

8 mussels
4 clams
4 oz uncooked, unpeeled prawns (shrimp to our American readers)
1/2" cube of fresh ginger
1.5 oz onion
2 pints (that's 1.1 litres - remember a British pint is bigger than an American 
	one) of chicken stock (preferably home made)
1 teaspoon whole black peppercorns
salt
1.5 oz unsalted butter
3 tablespoons plain flour
2 oz cooked or uncooked white crab meat
5 tablespoons thick coconut milk (preferably fresh)
a little fresh parsley.

Method

Scrub the mussels and clams well with a stiff brush under running water and pull 
the 'beards' from the mussels. Peel and de-vein the shrimp wash them and pat 
them dry. Cut each shrimp into three segments. Cut the ginger into thin slices.
Peel the onion.

Combine the stock, ginger, whole onion, and peppercorns in a pan and bring to a 
simmer. Cover and simmer gently for 15 minutes. Strain the stock and put it back 
in the pan. Add salt to taste - it should be slightly undersalted as the 
shellfish are briny - and keep it hot.

Melt the butter in a wide heavy pan over medium-low heat. When it is melted and 
bubbly put in the flour and turn the heat to low. Stir and cook for 2 minutes,
letting the mixture bubble and froth but not brown. Slowly pour in the hot stock
stirring rapidly with a whisk as you go. Bring to a simmer and then simmer 
gently for 3-4 minutes. If you see lumps in the soup strain it at this stage.

Put the mussels and clams in the soup and bring to a boil. Cover, turn the heat 
to medium and cook for 5 minutes. Remove the lid. The mussels and clams should 
have opened up. (If some have not cook for another minute then discard any that 
have still not opened.) Put in the prawns, crab meat and coconut milk. Cook for 
a further minute on low heat.

Meanwhile finely chop the parsley, pour the soup into soup plates and divide the 
shells evenly between the portions. Garnish with the parsley and serve.

Serves 4

Well in Britain a pint measure is in Imperial pints... :-)

however a few fluid ounces equates to 8 fl oz in this case (a cup) and since
this is a soup, I sort of figured using US measure might convert the coup into 
a stew...

/. Ian .\

    Philipine dish?
    
    "Chorizo de Bilbao" is made in the North of Spain, also called
    "Cantimpalo" by some, where do Chinese come in here?
    
    "Arroz a la Valenciana" is a recipe originated in VALENCIA, a port in
    Eastern central part of Spain, renown for its rice dishes called
    "paellas", there exists many varieties, one of them is the base note if
    we eliminate the coconut milk, which is not known in Spain and is not
    used for any recipes there... or raisins, which is considered a dessert
    food and is seldom found as ingredient of main courses but desserts.
    
    Now, since the Philipines were part of Spain I understand that Spanish
    recipes are  still found there, but ARROZ A LA VALENCIANA is as Spanish
    as a bullfight and Chorizo de Bilbao is even more...
    

    
    Paella is a philipine dish too: the following is from the introduction
    to Madhur Jaffrey's Far Eastern Cookery...
    
    ...
    Ginger ale, Spanish sausage, paella?
    
    Like most South-East Asian countries the Philippines has seen waves of
    Chinese traders and settlers who brought noodles, bean curd, soy sauce,
    pancakes and spring rolls in their wake. They intermarried with the
    local Malays to such an extent that much of the country is of
    Chinese-Malay extraction. Muslims came too, Arabs and Indians, bearing
    Islam, cumin and coriander. But the people who had the most influence
    on the country, its religion, customs - and food - were the ones who
    followed, the Spaniards and the Americans.
    
    The Spanish came in 1521 and ruled until 1898. At that point the
    Americans took over, staying through the second world war until 1946.
    The Spanish occupation not only gave the Philippines its name (the
    country is named after Philip II of Spain) and its major religion,
    Catholicism, but introduced a mediterranean style of eating. Spanish
    food was mostly cooked in olive oil, with seasonings limitd to garlic,
    onions, tomatoes, sweet peppers and vinegar. The Filipinos were not
    about to give up their own Chinese-Malay dishes, but they did begin to
    add Spanish ingredients to their own recipes and to cook the newcomers'
    fancy food as well. They thought it rather grand, however, to call most
    dishes by Spanish names, especially on menus.
    
    With the Americans came a large military presence and vast stocks of
    exotic goodies such as tinned evaporated and condensed milk, tinned
    fruit, bottled mayonnaise, hot dogs, sweet bottled pickles and tinned
    tomato sauce (a kind of thin puree). It was considered a decided
    improvement to make the Spanish desert flan (caramel custard) with
    evaporated milk instead of water buffalo milk and quite trendy to eat
    steaks.
    
    ...
    
    /. Ian .\

    Yes,you are correct,the filipinos have been influenced in many ways by
    the spanish,chinese,americans, and japanese.You can tell mostly by the
    cooking styles and influences. But they keep alot of their own. Any
    oriental store you go to sells,chorizo de bilbao,but it is sold as
    chinese sausage.

    Following is the recipe for Adobo,then the recipe for the reddish adobo
    which is called Adobo with coconut sauce.
    
       2 lbs. pork,cut into pieces
       1 head garlic,pounded
       4 teaspoons soy sauce,or to taste
       1 teaspoon black pepper
       1 tablespoon lard
       2 cups water
       1/2 cup vinegar 
    
    Place pork in saucepan.Add vinegar,garlic,pepper,soy sauce, and water.
    Cover the saucepan and cook slowly until meat is tender and approx.
    only 1/4 c. broth remains. Drain,seperate pieces of garlic from pork
    and fry in lard until brown. Add the pieces of pork and fry until
    brown. Add the broth and simmer for 5 minutes.Serve with steamed rice.
    
    Note: You can add chicken to the above recipe if you would like,just
    halve the pork.
    
         Adobo with Coconut sauce
    
    1 chicken cut into pieces
    1 lb. pork,cut into pieces
    1 head garlic,chopped fine
    Achuete(red anatto seeds)
    1 cup water
    1 cup coconut milk
    1/2 c. vinegar
    salt and pepper
    
    Simmer chicken,pork,garlic,vinegar,water,salt,&pepper until
    tender.Color with achuete.Add coconut milk and simmer for 5 minutes
    longer.Serve this also with rice.

    Here are the recipes for Caldereta and for Kilawin,Adobong Baboy is in
    note 2727.14
    
                       Caldereta
    
    2 lbs. goat meat (or beef, if you prefer)cut into pieces
    1c. shortening or lard
    5 segments garlic,crushed
    6 potatoes,halved or quartered
    1 large onion
    Slices of hard-cooked eggs
    6 tomatoes,sliced
    Paprika,salt,&pepper to taste
    Liver mixture
    1 c. sweet peas
    Sliced pimientos
    1/2 c. chopped ham
    Heat the fat,& brown the garlic.Remove the garlic and saute the onion
    and tomatoes,then add the meat and seasonings.When partly
    cooked,transfer the mixture into a deeper pan, then add stock to cover
    the mixture.Cook until meat is almost tender.Add the potatoes and
    continue cooking.When meat and vegetable are tender add the liver
    mixture to thicken the gravy.Add pimientos,peas and ham.Serve hot with
    rice and top with egg slices.
    Liver Mixture for Caldereta
    1/8 lb. cooked calf liver passed thru a food grinder add:
    2 tblsp. brad crumbs
    2 tbsps. vinegar
    Salt and pepper to taste
    1 c. stock
    1/8 t. sugar
    Mix the above and strain into the Caldreta mixture.
    
    Kilawin Talaba
    1c. shelled oysters
    1/2 c. vinegar
    5 onions,peeled and sliced
    2 cloves garlic,pounded
    5 peppercorns,pounded
    salt to taste
    Marinate the oysters with the rest of the ingredients for about 2
    hours.Then bring to boiling point.Remove from heat and serve cold.You
    can also use this for and kind of fish or shellfish.

    Ted,
        I have a recipe for many types of pancit,which would you like?
    guisado,bihon,luglug,mami
        Also, I have a recipe for Filipino rice,the one for breakfast is
    following. I need to know about the bendongo,what is in it?
    Also,are you talking about bibinka,the breakfast bread,when you say
    beco?Let me know.
    
                        Filipino Rice
    
    Make steamed rice the night before and put in the fridge.
    Pound 3 cloves garlic,and dice about 1/2 onion up.
    Melt about a tablespoon shortening in frypan,let it get semi-hot but
    not smoking.Add garlic and brown,add onion and cook until
    transperent.Add cold rice and break it up (you know what I mean so that
    it doesn't stick together.Add this time I put A-jin-moto in it.This is
    monosodium glutamte(seasoning)You can just put salt to taste.
    
    Some variations: Egg,maggi(seasoning),sausage,bacon whatever.
    
    

                            PANCIT GUISADO
    
    1 Onion, diced
    2 cloves garlic
    3 pieces chicken,cooked,boned and shredded
    1/4 head cabbage,shredded
    1 carrot,sliced into strips
    1 pkg. bihon( rice sticck)
    
    Cook rice sticks in boiling water until soft,drain throughly. In dutch
    
    oven or similar pot,heat about 1 tsp. oil until hot,add garlic that is
    
    minced.Then add onion and carrots,fry for approx.30 sec. to 1 min.Add
    
    cabbage and chicken. At this time add the following seasonings: 1/8 c.
    
    sauce,1 tablespoon patis(fish sauce),and Ajin-moto or salt .Add last
    
    minute add bihon and simmer for approx. 2-3 minutes.Enjoy! Will post
    
    recipe for bibinka tomorrow.

    
    Hello Mary,
    
     These are some nice recipes, my father was from Santa Catalina and I
    speak Ilocano. On the noodles are they rice threads or some type of
    italian noodle? I like it with the long shredded pork slices the garlic
    is the secret and I love that cabbage. Have you ever made the filipino
    version of egg rolls? Whats that called anyway?
     I remember a simple dish my dad use to make.
    
    
            It had beef and green onions and ginger root;
    
           trim the fat off and dice it into small pieces frying the
       the fat til browned. Then add the ginger root and the meat
       round steak or what you prefer then when its browned add the 
       three stalks of green onions fully diced also. 
       finished off by adding tomatoe sauce or a whole tomatoe and water.
        
    
    
                      

    The noodles are rice threads,the best are Tropical Brand. I don't know
    if you have access to a filipino store or not. The one version is in
    the note file under lumpia.There is also a lumpia called Shanghai which
    uses,Ground pork or steak ginger root and seasonings. I will post it
    later today along with the Bibinka.
                                              Mary

                             BIBINKA
    
    3 eggs
    3/4 cps. sugar
    1 1/4 cps coconut milk
    2 cps. flour
    4 teaspoons baking powder
    melted margarine
    grated cheese
    
    Beat the eggs until light and creamy. Dissolve the sugar in 1/2 the
    coconut milk.Mix and sift dry ingredients and add by spoonfuls to sugar
    and milk mixture. Add the rest of the of the coconut milk alternately
    with the dry ingredients/ Beat well. Add the well-beaten eggs and
    melted margarine.Grease and flour a baking dish.(8" by 6") Pour mixture
    into pan,spreading it evenly.Bake in preheated hot oven.(400) When
    cooked brush top with butter and sprinkle with grated cheese and sugar.
    Most filipinos serve this with fresh grated coconut.
    
                           Lumpia Shanghai
    1/2 c. chopped pork
    1 c. chopped beef
    1/2 c. chopped ham
    1/2 c. garbanzo beans or potatoes(cubed)
    2 tomatoes cut into pieces
    1 onion,minced
    1/2 laurel leaf
    3 cloves garlic.pounded
    ginger root (peeled and cut into strips)
    2 eggs(hard-boiled and cut into pieces)
    1/2 c. water
    1 t. pimento
    1/4 c. raisins
    
    Saute garlic,onion,tomatoes, and ginger root.When light brown add
    meat,laurel leaf,pimento,and water.Add slt to taste.cover and simmer
    until meat is tender.When nearly cooked add garbanzos and raisins.
    Before wrapping let it cool.Add hard-boiled eggs and wrap in lumpia
    wrappers.Fry until golden brown.Serve with garlic,vinegar,pepper,and
    salt.
    

    Here is a version of Fritada which you can subsitute chicken for. This
    dish is very popular in the islands.
    
    1 lb. pork cut unto regular pieces(cubes)
    1/2 lb. beef liver,cut into pieces,and sliced thinnly
    1 large green pepper,cut into stirps
    6 medium-sized potatoes,quartered.
    Garlic,onion and tomatoes
    Soy sauce and vinegar to taste
    Salt to taste.
    
    Season pork with vinegar,salt and garlic.Cook until tender and sauce is
    thick.Set aside.Soak liver slices in soy sauce.Saute in order
    given,garlic(2 cloves),onion(1 large diced),amd tomatoes(2 ripe )Add
    the green pepper,then the potatoes.Mix throughly ,cover pan,and simmer
    over low heat until potatoes are tender.Add pork,salt,vinegar,soy
    sauce,and stock to cover meat.Simmer three minutes.Add the liver
    slices,increase heat slightly.When gravy thickens,remove from heat.
    Serve with rice.

                         Suam Na Sugpo (Shrimp soup)
    
    1 piece ginger,sliced
    4 c. water
    1 c. Kankkong,subistute spinach if you can't find this
    6 large shrimps(or 1/2lb. fish)
    1 tablespoon lard,or shortening
    2 cloves garlic,pounded
    1 small onion,sliced
    
    Saute garlic in lard until light brown,add ginger and onion.Add
    shrimps,then the water.Bring to a boil.Add the Kankong or spinach,and
    patis(fish sauce) to taste.Cover and remove from heat. Serve hot

    Ted, and everyone else
    Here are some of the dishes that we prepare during the holidays. They
    take some time and patience but they are delecious!!
    
    Chicken Relleno
    1 large chicken(around 21/2to3lbs.)
    2 lbs. ground pork
    1/2 lb. bacon
    2 sweet pickles
    3 tbsps. soy sauce
    2 tbsps. lemon juice
    2 Chorizo de bilbao,chopped fine
    2 hard-boiled eggs quarted
    3 eggs,unbeaten
    1/2 c. grated chees
    salt and pepper to taste
    Prepare chicken for stuffing.Soak in lemon juice and soy sauce,for 15
    minutes.Mix ground pork,unbeaten eggs,chorizos,cheese and salt and
    pepper.Stuff chicken with meat mixture,placing quartered eggs,bacon,and
    pickles in center of mixture. Sew up opening and steam for 2 houra in a
    tightly covered container. When cooked,brown in deep hot fat. Serve in
    slices with sauce made by thickening broth in which chicken was
    steamed.
    Sauce: For every two cups broth use 2 tbsps. flour and soy sauce to
    taste. To prepapre,saute 3 cloves minced garlic in 2 tbsps.
    shortening.When brown,add flour and then the broth and soy sauce. Cook
    over low heat for 10 min. stirring constantly.
    
    Embutido
    
    2 lbs. ground pork
    1 c. bread crumbs,soaked in 1/2 c. milk
    2 Chorizos de bilbao,chopped fine
    2 eggs,beaen
    3 tbsps. sweet pickles,chopped fine
    3 tbsps. seedless raisins
    salt and pepper to taste
    Mix all ingredients
    Wrap up in a clean piece of cheescloth and tie securely at both ends.
    Place in saucepan with just enough chicken or meat broth to cover.
    Bring to a boil and simmer until done. Approx. 10 min. Cool.
    Unwrap before serving, and serve with a tomato sauce or soy sauce
    mixture.
    
    
    

    Here are some of the desserts.
    
    Leche Flan
    
    8 egg yolks
    1 c. sugar
    2 c. milk
    1 lemon rind or vanilla for flavoring.
    Scald the milk in a double boiler for 15 minutes. Blend the egg yolks
    with the sugar,milk and flavoring. Pour into a pie pan lined with
    carmelized sugar. Place this in a bigger pan half-filled with water and
    bake at 350 until mixture becomes firm. Cool before removing from mold.
    To carmelize sugar:  Dissolve 1/2 c. brown sugar in 1/8 c. water and
    cook over moderate heat until the sugar browns or carmelizes.
    
    Empanaditas
    
    2 c. flour
    4 t. baking powder
    1/2 t. salt
    1 T. sugar
    2 T. cooking oil
    1/2 to 2/3 c. milk
    Fruit jam for filling (we use mango,papaya, but you can use anykind)
    
    Sift flour with baking powder and salt. Add sugar . Mix oil and milk.
    Make a well in flour mixture and pour in milk mixture. With a fork or
    scraper,mix liquid and flour to make a soft dough. Roll out on a
    floured board into 1/4 in. thick. Cut with a doughnut cutter with hole
    removed. Place about half a spoon of fruit jam in the center of each
    round of dough. Moisten edges with water. Fold over and press edges
    together with tines of a fork.
    Fry in deep hot fat until golden brown. Serve Hot.
    

    Here are some more pork(baboy), and chicken(manok) recipes. ENJOY!!!
    
    Paksiw
    2 lbs.pork,cut into stew meat size pieces
    1 c. vinegar
    marjoram,a pinch
    1/4c. soy sauce
    1/4 c. sugar
    salt to taste
    dash of pepper 
    1 head garlic
    about 1 c. water
    Mix all ingredients and simmer until meat is tender,stirring
    occasionally. Serve hot with rice.
    
    PAKAM
    
    1 Whole chicken,cut into serving pieces.
    2 T. thinely-sliced ginger
    1/2 c. sliced onion
    1 T. chopped garlic
    1/2 t. black pepper
    3/4 c. sliced tomaotes
    3 T. cooking oil
    1 T. patis (fish sauce)
    3 T. vinegar
    t t. salt
    Cook chicken in a pan with enough water ,the vinegar and salt until
    tender.
    Saute in a skillet the garlic.When it begins to brown add the onion and
    ginger.Add tomatoes.Cook about 3 min. Add chicken and patis and cook an
    extra 3 min. Add black pepper and chicken stock,and allow to simmer a
    few minutes.Serve hot.
    
    MENUDO
    
    1 c. diced liver
    2 1/2 c. diced pork
    3 diced potatoes
    1/3 c. canned garbanzos
    3 med-sized tomatoes
    3 segments garlic,pounded
    1 med. onion,sliced
    1/2 c. water
    1/2 t. pimento
    shortening
    salt to taste
    
    Cook pork in water to cover until tender.Dice.
    Saute garlic,onion,tomatoes in shortening.Add pork and liver and
    continue sauteing for 5 min.Add water and salt,and pimento.Add potatoes
    and garbanzos.Cook until potatoes are done.

    MECHADO
    
    2 LBS. BEEF
    4 ONIONS,whole
    1/2c. vinegar
    strips of pork fat
    1 small can tomato sauce
    6 potatoes,cut in half
    1 bay leaf
    2 T. fat
    1 t. pimento
    salt to taste
    
    Insert fat strips lenghtwise in beef.In a deep pan,place the
    meat,bay,tomato sauce ,vinegar,salt and water to cover.Cover and simmer
    until tender.Add potatoes,onion,and pimento and continue cooking.When
    most of the broth has evaporated abd potatoes are cooked,add the fat
    and stir well.
    
    Meat Balls w/Sotanghon
    
    1/2. ground pork
    2T. chopped onion
    1 egg
    1T. flour
    1t. salt
    1/4 t. pepper
    2 segment garlic,minced
    2 T. onion,sliced
    2 c. meat or chicken stock
    1/2 c. soaked sotanghon (rice threads)
    2t. soy sauce
    1 t. pepper
    1/4 c. green onion,cut fine
    1 T. lard
    
    Combine first 6 ingredients;form into meatballs.Saute garlic in
    lard,add onion and broth.Boil.While boling add the meat balls one by
    one.Cook until meat is almost done,add the sotanghon and cook about 5
    min. longer.Season with soy sauce and pepper.Garnish with the green
    onion.
    
    
    
    
    

    2 cups sweet rice            2 cups brown sugar
    2  14-oz. can coconut milk       1/4 teaspoon anise
    Wash sweet rice and drain.Place rice in a saucepan.Add 1/2 can coconut
    milk and 1 1/2 cups water.Cover and cook over medium heat,stirring
    occasionally.Before all liquid had evaporated,add the remaining 1/2 can
    coconut milk, 1 cup sugar and anise,stirring constantly until
    thickened.Remove and place in a cake or pie pan.Set aside.Boil 1 can of
    coconut milk over med. heat stirring frequently until it has thickened
    into a slid whit precipitate.Add remaining sugar.Cook until temp.
    reaches 200 deg. F. Spread immediately on top of pudding.Bake at 350
    deg.F. for 45 minutes or until crunchy on top.

    
     Does the ingredients also include shredded coconut, I've
    tried it that way and its great. Maybe another variation.
    Thanks for the recipe, I'm going to try it out tonight.

    Yes, you can add shredded conconut (macapuno) if you like, my husband
    likes lanka (jackfruit) in his.
    

I got this recipe for lumpia from a Philippine friend - it is not 
specific so you just have to use your own judgment.  They make 
party appetizers - my friends won't come unless I make them!

1/2 pound of ground pork
a couple of grated carrots and green beans (uncooked)
garlic
soy sauce

wonton wrappers

Just saute all ingredients except soy sauce.  Drain fat and add 
the soy sauce.  Let it cool.  Fill the wonton wrapper and deep 
fry and eat!

To fill the wonton:

Place filling almost in the center and roll up like an envelope.

Enjoy!


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