COOK OF THE WEEK: Cristal Bunch Recipes

Lumpia (Egg Rolls)
2 pounds ground pork
1 cup shredded carrots
14 cup diced onions
14 cup soy sauce
12 teaspoon salt
12 teaspoon pepper
1 egg
1 package lumpia or egg roll wrappers*
Peanut oil

Mix ground pork, carrots, onions, soy sauce, salt and pepper in a bowl. In a separate bowl, beat the egg.
Cut the lumpia in half diagonally to make triangles (egg roll wrappers are already small and don’t need to be cut in half). Put in a plastic bag so they don’t dry out during the rolling process.
When ready to roll, place the wrapper with the long end of the triangle close to you and the long corner opposite of you and place a teaspoon of the mixture close to the long part of the edge. Fold left and right corners in and start rolling tightly toward the corner (away from you). Dip your finger in the beaten egg and place a dab on the corner prior to closing completely.
Repeat until wrappers or mixture is gone. Do not stack on top of each other unless you place wax paper on top of a batch or they will stick together.
In a deep fryer or deep skillet, place enough oil to cover lumpia and fry until lumpia are golden brown. Serve with Lumpia sauce (recipe below) or a bottled sweet and hot egg roll sauce.
* Egg roll wrappers are found in the produce department at Walmart.

Lumpia Sauce
3 garlic cloves, minced
2 teaspoons soy sauce
1 tablespoon sugar
12 cup orange juice
Salt and pepper
1 teaspoon all-purpose flour

In a small saucepan, combine garlic, soy sauce, sugar, orange juice, salt and pepper. Cook over medium heat. Add flour, stirring until sauce boils and thickens. Serve with lumpia.

Green Beans
1 pound bacon, chopped
1 medium yellow onion
2 garlic cloves, minced
1 pound fresh green beans or 2 (10-ounce) bags frozen green beans
12 cup Sprite
14 cup soy sauce

Fry bacon until crisp. Remove bacon from pan, and leave some of the drippings in the pan; sauté onion and garlic in drippings until tender. Stir in green beans, Sprite, soy sauce, pepper and bacon. Simmer 5 minutes.

Pork Adobo
2 pounds picnic pork, side bacon or boneless, skinless chicken breasts, cut in bite-sized pieces
3 tablespoons oil
12 cup white vinegar
1 cup soy sauce
4 garlic cloves, chopped
1 onion, cut in 4 wedges
3 bay leaves
1 teaspoon peppercorns
1 cup water

In a deep skillet, brown pork in oil. Add vinegar, soy sauce, garlic, onions, bay leaves, peppercorns and water. Bring to a boil, lower heat, cover and let simmer until pork becomes tender. If meat starts to dry out, add 1⁄2 cup of water. Serve hot with white rice.

Cucumber and
Tomato Salad
2 medium cucumbers, sliced
2 large tomatoes, chopped
1 medium onion, chopped
Juice of 1 lemon
3 tablespoons white vinegar
1 (1-inch) piece of ginger, peeled and minced

Combine all ingredients and refrigerate until ready to serve.

Mango Float
2 cans Nestle’s table cream*
1 can sweetened condensed milk
12 cup mayonnaise
2 boxes graham crackers
Sliced mangoes, strawberries or peaches

Combine table cream, sweetened condensed milk and mayonnaise.
In a 9×13-inch serving dish, put a layer of graham crackers. Top with one-third of the cream mixture. Put a layer of fruit on top. Repeat layers, ending with fruit. Put the last third of cream mixture on top and sprinkle with some graham cracker crumbs.
* Nestle’s table cream is found in the Hispanic food section at Walmart.

NEMS Daily Journal

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