SQUASH MAJA SQUASH LUMPIA

Ingredients
 4 cups coconut milk
 3/4 cup cornstarch
 ½ kg. squash
 3/4 cup evaporada
 3/4 cup brown sugar
 15 ounces whole sweet kernel corn
Instructions
1. Slice the squash into pieces and put in a
pot, boil until soften. Set aside.
2. Pour the coconut milk in a cooking pot and
bring to a boil.
3. Add the sugar and whole sweet kernel corn
then stir until all the ingredients are evenly
distributed.
4. Simmer for 8 minutes
5. Combine the evap and cornstarch then
whisk until the cornstarch is diluted.
6. Pour the squash in the cooking pot and stir
thoroughly.
7. Allow to cook while stirring until the mixture
reaches your desired thickness
8. Pour the mixture in a serving tray then
arrange and flatten the top using a flat tool
such as a wooden spatula
9. Allow to cool down then refrigerate.
10. Serve cold. Share and enjoy !
Ingredients
2 1/2 lbs. ground pork
50 pieces lumpia wrapper
3/4 cup squash minced
2 pieces onions minced
2 pieces eggs
½ teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic minced
2 cups cooking oil
Instructions
1. Combine ground pork, squash, and onion in
a bowl. Mix well.
2. Add egg, ground black pepper, salt, garlic.
Continue to mix until the ingredients are well
blended.
3. Put 1 to 1 1/2 tablespoons of meat mixture
over a piece of lumpia wrapper. Wrap and roll
to secure the mixture. Continue this step until
the mixture is completely consumed.
4. Heat oil in a cooking pot in low to medium
heat. Deep fry the squash lumpia until it turns
golden brown. Remove from the pot and place
in a plate lined with paper towel.
5. Transfer to a serving plate. Serve with sweet
and sour sauce. Share and enjoy!

Squash De Maja
Blanca

Squash ala Lumpiang

Shanghai