Stir Fried Noodles with Seafood

INGREDIENTS:

4 tablespoons olive oil
2 red peppers, seeds removed and cut into thin strips
4 leeks, cut into strips
2 large onions, peeled and cut into thick wedges
300g cherry tomatoes, halved
4 garlic cloves, peeled and cut into slivers
A few sprigs of coriander
4 teaspoons balsamic vinegar
Salt
Ground black pepper
300g dried medium Egg or rice noodles
400g frozen Mixed seafood and prawns


PROCEDURE:

Cook the noodles in boiling water according to packet instructions. Drain, rinse them thoroughly under cold water and set aside.

In a large frying pan or wok heat 1 tablespoon of olive oil, add the peppers, leeks and onions, stir fry until lightly brown. Add the cherry tomatoes and cook for a further 2 minutes. Remove from the pan and set aside in a warm place.

Heat the remaining oil in the same pan, add the garlic and add the mixed seafood and cook over a high heat. Cook for 7-8 minutes if the seafood is frozen (or 3-4 minutes if it is defrosted or fresh).

Add the drained noodles, reserved vegetables, coriander and balsamic vinegar and stir fry until piping hot, season to taste and sprinkle with extra balsamic vinegar if necessary.

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Vegetarian Version
Omit the frozen fish and add a bag of frozen vegetables in its place. Just make sure the vegetables are cooked through and the dish is really hot.

Freezer Tip
If you freeze thinly cut strips of raw chicken breast, you can also add them straight from the freezer to this recipe, in the same way as you cook the seafood. Make sure the chicken is piping hot and cooked through.

Lumpia (Many Styles) Plus Sauce & Wrapper

We found many different ways of making a lumpia recipe. Hope this helps you, too!




Lumpia (Bangus) Recipe

2 medium-sized bangus
1 small onion
1 small box raisins
Lard for frying
3 small tomatoes
1 tsp. Pounded garlic
25 lumpia wrappers
Salt and pepper to taste

Clean the fish and parboil. Remove the flesh from the bones and set aside. Cut tomatoes into small pieces and cut the onion length-wise. Sauté garlic, onion and tomatoes. Add bangus meat and raisins. Season with salt and pepper. Set aside and cool. Wrap by tablespoons in lumpia wrapper and fry in deep hot fat until golden brown. Drain in absorbent paper and serve hot with sweet sour sauce.


Lumpia Labong (Bamboo Shoot) Recipe

½ kilo pork
5 bean cakes (tokua)
1 big onion
6 cups labong (boiled)
½ kilo shrimps
3 teaspoons pimenton
6 cloves garlic
Salt and pepper to taste
Lumpia wrappers
1 tbsp. Lard
Fresh lettuce

Slice the pork, shrimps, into pieces. Save the juice from the heads and shells of the shrimps. Chop the labong. Sauté the garlic, onion and pimenton and add the meat and shrimp slices. Add the sliced and fried tokua then the shrimp juice.
Simmer a few minutes then add labong. Season to taste and cook until tender. Wrap in lumpia wrappers and lettuce and serve with sauce.


Lumpia with Papaya Recipe

3 cups green papaya, shredded to long, narrow pieces
½ cup pork, sliced to small pieces
¼ cup shrimps, sliced
2 segments garlic, chopped fine
Lumpia wrappers
2 tbsps. onion, sliced
2 tbsps. lard
¼ cup broth or shrimp extract
Salt and toyo to taste
Achuete coloring
Lettuce

Mash papaya with salt and squeeze dry after washing off salt.
Sauté garlic in 2 tablespoons lard; add onion, pork, and shrimps, and continue sautéing until meat is cooked. Stir in the shrimp extract. Boil. Add papaya and cook until papaya is tender. Add toyo and salt to taste and achuete coloring and mix well. Wrap in lumpia wrappers with lettuce just before serving, and serve with sauce.


Lumpia with Peanuts Recipe

¼ kilo pork, sliced
½ cup shrimps (shelled)
½ head small cabbage (cut fine)
1 small onion, sliced
3 cloves garlic, chopped fine
1 cup ground peanuts
2 tbsps. toyo (soy sauce)
1 small bundle kinchay
2 medium-sized carrots (diced)
2 medium-sized yellow camote (diced)
1 cup habichuelas (sliced
3 tbsps. lard
1 cup shrimp juice from pounded shells and heads of shrimps
2 squares tokua (diced)
Lumpia wrappers
Lettuce leaves

Extract the fat from the pork. Sauté garlic, onion and tokua. Add the pork, shrimp, then the shrimp juice. Simmer and then add habichuelas, carrots, cabbage, and yellow camote. Season with toyo and cook until done. Set aside in a platter to cool. Add the kinchay, sprinkle half of the amount of ground peanuts and wrap in individual wrappers with lettuce. Before closing each wrapper sprinkle about 1 teaspoon more of peanuts into each. Wrap and serve with lumpia sauce.

Crispy Seafood Bites

Ingredients:

150g fish fillet, minced
130g cream cheese
50g crab meat, minced
50g scallops, minced
3 tbsp cilantro, chopped
1/2 red chili, seeded and minced
2 tsp soy sauce
3 tbsp Carnation Evap
1 tsp lemon juice
1 tsp sesame oil
White pepper
10 spring roll wrappers
Eggwash
Oil for deep frying



Procedure:

1. Combine all ingredients together and mix well.

2. Cut the spring roll wrappers into thick strips.

3. Fill one end of the wrapper with a teaspoon of the filling.

4. Fold the end of the wrapper until it forms a triangle. Seal with eggwash.

5. Deep fry triangles until golden. Pat oil and serve.