Wash all vegetable ingredients. Saute garlic and onion. Add chicken and mix until golden brown. Add vegetables and season with ground pepper and salt to taste. Cover the pan and cook for three minutes. Cool and drain. Put in lumpia wrapper and roll. Fry lumpia until golden brown. Serve it with okra tomato sauce.
How to Make Okra Tomato Sauce:
Boil okra and tomato in water. Extract the juice. Add garlic, onion, vinegar, atswete, sugar and pepper. Boil for few minutes. Maybe thicken with cornstarch.
2 cups malunggay leaves, removed from petioles
1 cup camote, cut to strips
1 cup carrots, cut to strips
1 cup kalabasa, cut to strips
1 cup chayote, cut into strips
3 squares fried tokwa, cut to strips
1 head white onion, chopped
3 cloves garlic, minced
salt and ground pepper to taste
Wash all vegetables ingredients. Saute garlic and onion until golden brown. Add all vegetables ingredients except malunggay leaves. Mix. Season with salt and pepper to taste. Cover the pan and continue heating until vegetables are half done. Add malunggay leaves and fried tokwa. Stir thoroughly. Turn of the stove. Cover the cooking vessel and leave it for few minutes. The remaining heat will cook the malunggay leaves. Drain and cool. Wrap the mixture with lumpia wrapper. Deep fry until golden brown. Serve with sauce.
Combine vinegar, salt, garlic and chilli. Adjust ingredients to suit taste preference.
Wash and remove seeds of siling panigang. Saute minced garlic, chopped onion and ground pork. Stir until golden brown. Season with salt and pepper to taste. Drain off oil and cool. Stuffed mixed ingredients inside siling panigang. Wrap in lumpia wrapper. Deep fry.
Tikoy is cooked by soaking the strips in beaten egg then frying in oil. The first step is done not only to add flavor but to prevent the pieces from sticking together and sticking to pan, in case non-stick pan is used. Another way of achieving the same purpose if by wrapping with lumpia wrapper. The wrapper performs well, plus, gives the end a sturdier shape.
Slice to desired strip sizes. Each should be enough to fit in lumpia wrapper. Dab with butter and sprinkle with sugar. Wrap neatly in lumpia wrapper then fry in oil over medium heat until golden brown. Serve.
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.
Dragon fruit is an expensive commodity. Processing good quality fruits to variety of products is not ideal. Why process if you can sell the fruit for high prices already. Processing is ideal for the two given situation:
a) There are lots of fruit rejects such as cracks and bruises. Rejects have lower selling prices so processing will help command higher prices.
b) There are surplus of supplies. Surplus have lower prices so processing is recommended.
Fruit is not the only edible part of the plant. The flowers could be used as meat replacement. I think it would be ideal for vegetarian.
Dr. Teddy Tepora of CvSU has also the idea of using dragon fruit flowers. He is gathering it when it began to droop. Drooping flower is a sign that it is already pollinated and safe to remove. Flowers are then cut, dried and pack in tea bags. Its a dragon fruit flower tea.
Ms. Editha Dacuycuy is processing dragon fruit flowers as meat replacement. Dried dragon fruit flowers are gathered, boiled, chopped and strained. The prepared mass is then used as replacement for variety of meat preparations such as lumpia, longganisa, burger patties and bola bola. I met her once in Philippine Trade Training Center (PTTC) and I had a chance tasting some of her products. She is also making dragon fruit ice cream, cup cake and cookies.
Ms. Editha Dacuycuy is an owner of about 8 hectare dragon fruit plantation in Burgos, Ilocos Norte.
Ilocos Province held a Dragon Fruit Festival recently and was feature on GMA 7 Jessica Soho.