These are the common lumpia wrapper ingredients.
1 cup flour
1/3 cup cornstarch
1/2 tsp salt
1 & 3/4 cup water
The wrappers from mixture of this ingredients are usually very thin and taste bland. I thought about making it thicker and tastier. How? Using less water will result to a thicker mixture. Adding more eggs will give a thicker and tastier wrapper. More cornstarch, flour and other solid ingredients will also give thicker product. I kept the amount of egg constant and reduce the amount of other ingredients to almost 25%. New amount of ingredients are listed below.
1/4 cup flour
1/4 cup cornstarch
1/2 cup water
sugar to taste
Plus any flavor of choice. It could be tuna, fruits or ground meat. The only ingredient within my immediate reach is the “oatmeal”. I hoped adding it would be okay.
1) Mix flour, cornstarch, egg and water in a bowl. Add enough sugar to counteract the taste of flour and cornstarch. I added two tablespoons of quick cooking oatmeal after.
2) Place a non stick frying pan over low heat flame. Or, add little oil to non-stick pan. The first is recommended.
3) Add mixture to pan. Wait until done. It is done when the whole wrapper can be lifted easily.
The resulting wrappers were thicker than I expected. I guess they are only suitable for lumpiang sariwa, not for lumpiang prito. It can still be rolled with ease but need a toothpick as lock.
Was it tastier? Yes! I gave some to my toddler. He ate it and asked for more. I was not able to create a filling cause I ate it too.
I would like to thanks to blessing_200 for posting a recipe of kwek kwek mix. I was able to make my own kwek kwek at home after i read his post.
Kwek kwek consist of boiled egg coated with a mixture of flour. It is deep fried immediately after coating. The flour mix could be spicy by adding variety of ingredients. Based from my observation, most vendor make a plain coating. Taste is compensated by a spicy sauce.
The following are the ingredients according to him:
2 cups of 1st class flour
1 tbsp baking powder
3/4 cup water
food color (egg yellow)
In a bowl, mix flour, salt and ground pepper. Add water little by little until the mixture is tacky. Taste the mixture and adjust according to your preference. Coat the boiled chicken or pugo eggs using two spoons. Drop immediately in hot cooking oil. Fry until golden brown.
I never like adding food color.
Mine turned brown easily because I added sugar to flour mix. I also added more pepper.
Eat kwek kwek with the favorite sauce of choice.
One of the Boy Scouts training is cooking with improvised materials. Cooking rice on a fresh piece of large bamboo. Wrapping eggs in a wet newspaper and broiling. Cooking eggs on a piece of paper instead of frying pan.
I personally witnessed the last cooking style but never got a hands on experience. Mom never allowed me to become a Boy Scout.
Cooking eggs on a piece of paper seems impossible. The paper is thin. The heat from flame or ember will burn it. Or, the moisture from egg will sip through making it weak and break afterward. Either of the two will make the egg go to waste.
It is possible with the use of Star Margarine.
This is how it is done.
1) Get a piece of clean paper. Fold the four sides upward to form a paper tray enough to hold a single egg content. Two eggs in on paper tray is not recommended.
2) Get a star margarine. Apply a thin coating coating on paper. Paper should be covered completely.
3) Improvise a material to hold the paper tray. It could be a small bamboo or wooden tray similar to a grill. It should have a 12 inches handle. Soak it with water and rinse before use.
4) Prepare a small wood fire.
5) Break egg on paper tray. Place the tray on wooden grill. Then bring it on top of wood fire. The flame should barely touch the tray. Moved the grill continuously from left to right and vice versa to prevent paper from burning.
The eggs should be cooked within 10 to 15 minutes, depending on heat and cook’s expertise. Burning paper is normal for the first timer.
The margarine will be absorbed by the paper tray making it water resistant and burn resistant. It will not prevent the egg from sticking to paper. Scrape the cooked egg gently to avoid eating pieces of paper.
How many of you don’t eat eggs? I guessed very few persons are not eating this very popular and nutritious egg. Those are the vegans and people who are advised by doctor not eat such.
Here are the basic standards for table eggs or the chicken egg. However, this does not apply to our Philippine native chickens.
In all classes subject to special provisions for each class and tolerances allowed, the table egg must meet the following requirements:
1. It must be fresh
2. It must be clean and free from visible cracks;
3. It must be practically normal in shape; and
4. It must be free from foreign odors.
Classification and grading
Chicken eggs shall be grouped into two based on the color of shell. Each group shall be described as follows:
1. Whites – All eggs must be of the standard chalky white tolerating the very light cream tints.
2. Browns – All eggs must be apparently brown including the dark cream tints and any variation in the shade of brown eggshell.
Each group shall be divided into seven Classes Based on Weight (grams per egg) of each egg in group. Its different from US weight classes.
Jumbo = 70 and up
Extra large = 65-70
Large = 60-65
Medium = 55-60
Small = 50-55
Pullets = 45-50
Pewee = 40-45
The information was sourced from Philippine National Standard – Table Egg Specifications.
1 1/3 cup MARCA LEON COOKING OIL
2 Tablespoon fresh lemon juice
1 egg yolk or soft boiled egg
1 1/2 tablespoon minced garlic
1/2 Teaspoon Worcestershire sauce
1 teaspoon Dijon Mustard
2 anchovy fillets, mashed
1 large head romaine lettuce
2 cups French bread cut into 3/4″ cubes
1/3 sliced button mushroom (optional)
A dash of tabasco
Freshly grated Parmesan cheese
Salt and Freshly ground black pepper
In a medium bowl, whisk together the minced garlic, egg yolk, lemon juice, anchovies, Dijon mustard, Worcestershire sauce and tabasco sauce.
Add MARCA LEON CORN OIL slowly, while whisking vigorously until creamy. Season to taste with salt and pepper.
In a large bowl, cut up romaine lettuce into 1 to 2-inch pieces, wash and dry. Refrigerate for extra crispiness. When serving, add croutons and dressings. Toss well and add parmesan cheese.
Preheat oven to 350°F. Toss bread cubes with 1 tbsp. MARCA LEON CORN OIL in a large bowl and spread on a baking sheet. Season with salt and pepper. Bake the croutons for 15 minutes or until golden brown.
Sometimes, when buying egg, salmonella comes free in package.
Salmonella enteritidis. A bacteria that can be found in eggs, meat and undercooked foods. It can cause salmonella poisoning or salmonellosis to the people that have ingested it. The symptoms consist of a fever, abdominal cramps, and diarrhea starting at about 12-72 hours after eating the contaminated food. The symptoms can last up to 4-7 days depending on the person and the severity. Most people are able to recover from salmonella poisoning with certain antibiotic treatments, but some can be hospitalized if symptoms worsen.
The bacteria enters the egg through hens’ ovaries and infects the eggs even before the shells are formed. Eggs with Salmonella look and taste entirely normal, and it is very difficult to tell which eggs are infected. It is also difficult to know how many eggs are infected.
Ways to prevent infection:
1) Keep eggs refrigerated.
2) Discard cracked or dirty eggs.
3) Care must be taken to avoid the egg shell becoming contaminated with fecal matter
4) Wash hands after handling eggs. Salmonella enteriditis can live inside and outside the egg.
5) Keep eggs separated from other foods in the fridge, clean any working surfaces, containers and utensils that come in contact with or their packaging. Salmonella can pass to and contaminate surfaces that eggs come into contact with.
6) Cook eggs and egg dishes thoroughly to kill salmonella. As long as the egg is not eaten raw, the chances of a person contracting salmonella is very small.
7) Buy from trusted sources.
photo courtesy of Wikipedia, the free encyclopedia.