Lumpiang Galunggong - Lutong Bahay ng mga Pilipino | Easy Filipino Foods
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| Lumpiang Galunggong - Lutong Bahay ng mga Pilipino |
Ingredients Para sa Lumpiang Galunggong (Phase 1)
1. Kalahating kilo ng galunggong ( 6-7 na piraso ) medium size
2. Sukang paombong or any na pwedeng sukang pouch any brand ng suka
3. Luya (crushed then chopped)
4. Garlic (crushed then chopped)
5. Pino na paminta
6. Asin para sa panlasa (iodized)
7. Kalahating baso ng tubig
2. Sukang paombong or any na pwedeng sukang pouch any brand ng suka
3. Luya (crushed then chopped)
4. Garlic (crushed then chopped)
5. Pino na paminta
6. Asin para sa panlasa (iodized)
7. Kalahating baso ng tubig
Procedure sa pagluto ng Lumpiang Galunggong
Gumawa na Pinangat na galunggong.
1. Pour in the vinegar (balance it sourness depending on you taste by adding water) in the cooking pot
2. Add salt, mix, then ensure that it a bit salty (so we will not use salt in phase 2).
3. Add ginger and garlic and half of the pepper (pino). Mix then taste.
4. Then arrange the "galunggong" in the mixture.
5. Cover then put into a boil... 5 minutes will do or rather when the eye of the fish came out...
6. Remove the fish and let dry in the strainer. Save the stock.
7. Debone the fish (himayin) into fine shreds... Set aside
1. Dalawang medium size onions (minced)
2. Tatlong piraso ng garlic (minced)
3. Celery (kintsay) including leaves (minced)
4. Gamitin ang natitirang paminta (pino)
5. Banana wrapper Sampung piraso (cut in half)
6. Isang itlog ng manok.
1. Get the deboned "galunggong".
2. Put in the minced celery, oinons and garlic and pepper then mix all together.
3. Divide the mixture into 20 equal portions base on the number of wrappers.
4. Break the egg, do not scramble, you only need the white part to glue the banana wrapper.
5. Put in the galunggong mixture on the wrapper, fold it at the sides before rolling it from the rear going to the front.
6. Glue the end portion with egg white.
7. Deep fry it until golden brown....
8. Drain the excess oil using tissue or patuluin sa strainer.
To make it good taste ng lumpia:
Pwede itong isawsaw sa Mang Tomas / Ketchup / mayonnaise or any dip sauce na pwede mong mapagpilian. Reheat the stock and serve it together with the lumpia ng galunggong.
1. Pour in the vinegar (balance it sourness depending on you taste by adding water) in the cooking pot
2. Add salt, mix, then ensure that it a bit salty (so we will not use salt in phase 2).
3. Add ginger and garlic and half of the pepper (pino). Mix then taste.
4. Then arrange the "galunggong" in the mixture.
5. Cover then put into a boil... 5 minutes will do or rather when the eye of the fish came out...
6. Remove the fish and let dry in the strainer. Save the stock.
7. Debone the fish (himayin) into fine shreds... Set aside
Ingredients Para sa Lumpiang Galunggong (Phase 2)
1. Dalawang medium size onions (minced)
2. Tatlong piraso ng garlic (minced)
3. Celery (kintsay) including leaves (minced)
4. Gamitin ang natitirang paminta (pino)
5. Banana wrapper Sampung piraso (cut in half)
6. Isang itlog ng manok.
Procedure sa Lumpiang Galunggong (Phase 2)
1. Get the deboned "galunggong".
2. Put in the minced celery, oinons and garlic and pepper then mix all together.
3. Divide the mixture into 20 equal portions base on the number of wrappers.
4. Break the egg, do not scramble, you only need the white part to glue the banana wrapper.
5. Put in the galunggong mixture on the wrapper, fold it at the sides before rolling it from the rear going to the front.
6. Glue the end portion with egg white.
7. Deep fry it until golden brown....
8. Drain the excess oil using tissue or patuluin sa strainer.
To make it good taste ng lumpia:
Pwede itong isawsaw sa Mang Tomas / Ketchup / mayonnaise or any dip sauce na pwede mong mapagpilian. Reheat the stock and serve it together with the lumpia ng galunggong.
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