Tuesday, March 12, 2013

LUMPIANG EMBOTIDO



INGREDIENTS:
(embotido)
200g pork laman, ground
4 pcs. Vienna sausage, chopped
1/2pc. Chorizo de bilbao, chopped
1 tbsp. raisins
2 tbsp. pickle relish
1 egg, beaten
1 tbsp. cheddar cheese, grated
2 tbsp. Worcestershire sauce
2 slices American loaf bread, soaked in milk
Dashes of white pepper
Round or square, large lumpia wrappers

Mix and blend well all ingredients and set aside.

In a large lumpia wrapper, put 2 tbsp. of embutido filling and wrap the lumpia. Fasten securely. Fry embotidong lumpia until crisp and brown. (used deep fat fryer). Drain and prepare the sauce.

(Dipping sauce)
3 tbsp. vinegar
1 cup soup stock
6 tbsp. white sugar
1tbsp.tomato ketchup
1 tbsp. Worcestershire sauce
1 tbsp. oyster sauce
1 tbsp. cornstarch
2 tbsp. hot sauce

PROCEDURE:
In a sauce pan over low heat combine vinegar, soup stock and sugar.
Let boil but do not stir.
Add ketchup and Worcestershire sauce, oyster sauce cornstarch mixed with a little water and hot sauce, if desired.
Combine cooking over low heat until thick and smooth.

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