FRESH LUMPIA

PROCEDURE: INGREDIENT:

CHICKEN SOPAS

PROCEDURE: INGREDIENT:

GROUP PICTURES
1
 2 cup elbow macaroni pasta
 1 canned evaporated milk
 1 pc boneless chicken breast
 ½ cup chopped cabbage
 1 tbsp vegetable oil
 1 pc small onion, chopped
 3 carrots (chopped)
 water
 2 cloves garlic, minced
 Salt & Pepper
 Simmer chicken breast in water.
Reserve water and shred
chicken.
 Sauté garlic and onion in a pot.
Pour reserved broth and
 1/2 cup small shrimp shell removed
 1/2 head medium cabbage chopped
 3 medium carrot julienne
 1 medium red onion chopped
 2 garlic minced
 1/8 teaspoon ground black pepper
 3 tablespoons cooking oil
 Salt

 Eggs
all-purpose flour

 Lettuce
eggs
 2 tablespoons canola oil
 Cups of water
 cooking oil or cooking oil spray

 fresh
brownmilk
sugar
 soy sauce
 cups of water
 1 tablespoon cornstarch Fresh Lumpia

Filling Ingredients
 fresh Lumpia

Wrapper Ingredients

Fresh Lumpia

Sauce Ingredients

PROCEDURE:

 Prepare the filling by heating oil in a pan

or wok. Saute onion and garlic until onion
becomes soft and transparent.
 Add cabbage And carrot. Continue to stir
fry for 3 minutes. Season ground black
pepper and salt. Set aside.
 Meanwhile, make the fresh lumpia
wrapper by beating the eggs in a large
bowl. Pour oil and water. Whisk until all
ingrediests are blended. Slowly whisk-in
flour into the mixture and add milk.
Continue to whisk until all ingredients are
well blended.
 Heat a non-stick pan. Lightly grease with
oil or spray cooking oil.
 Scoop around 7 to 8 tablespoons of the
lumpia wrapper mixture and pour into the
pan. Swirl the pan to spread the mixture.
Continue to cook in medium heat for 1
minute or until the wrapper is cooked.
 Prepare the Lumpiang Sariwa Sauce by
boiling water in a sauce pan. Add soy
sauce, brown sugar and garlic. Stir. Dilute