Wednesday, November 01, 2006

Fish Lumpia

Still on LP's theme, I have here leftover tilapia from a lunchdate with our barkada here. It was a large one, that I had more than 1 cup of flaked fish meat to make into fish lumpia. I was first introduced into fish lumpia by the "balae" of my previous MIL. I liked it so much that I asked how she made it. She said she would buy "galunggong" and steam them then flake the flesh, mix with chopped green/snap/"baguio" beans, carrots, onions, garlic, egg, salt and pepper. Now whenever I have leftover grilled fish, I do the same thing. A nice surprise was when hubby expressed liking it (yes, he did try without me asking him to!).

INGREDIENTS (amounts stated are only approximations):

1 cup flaked cooked fish meat

Chop together then squeeze out excess fluid using flour sack:

1 medium carrot

1 medium onion

2 cloves garlic

handful of (leaftover) green peas

handful of (leftover) grated mozzarella cheese (Of course the ingredients here depend on the availability of veggies and the cook's imagination!)

1 egg

salt and pepper to taste

lumpia wrappers (I like best the TYJ spring roll wrapper)

1 tbsp cornstarch dissolved in 1/4 cup water for making paste


Mix everything together after squeezing out excess fluid of veggies. Prepare cornstarch paste: Mix cornstarch with cold water, microwave for 30 seconds, stir, then microwave again for 30 sec or less, watching closely until you achieve the desired consistency (should be fluid enough to easily brush it onto the wrapper). You may have to add some more water to thin it. This is a cheaper alternative than using egg as sealant. Place about 1 to 1-1/2 tbsp of filling at the center of the wrapper to form a log. Fold over one end then roll tightly. Brush CS paste on the corners to create a good seal. I froze these until two days later when I had visiting friends. While thawing them, I cut them into three parts each and heated about 2 cups of oil on high in a wok. I did not wait for these to thaw completely; I just went ahead and fried them until golden brown (about 5 minutes). Drain on paper towels and serve while still warm (fried lumpia tend to get soggy and chewy when it has cooled down completely). I served these finger foods with Jufran sweet chili sauce (hubby's favorite dip for chicken nuggets).

This time, there were no leftovers!

Thanks to mikemina for hosting this month's


drstel said...

i only ever had them once, from sis-in-law's rest. (west avenue?)
great slide show manang! craving some fish today, suya na ko sa karne't manok na naman...i'm sure my kids will like this.
congrats to husby for being daring!

Manang said...

stel, ako rin suya na eh...gusto ko naman mag-gulay...
daring lang ang hubby pag me bisita eh (hinanda ko yan actually). Pero dati tumikim sya ng fish balls (yung batter dropped in oil) ha at nagustuhan ah.

MikeMina said...

hi manang, i never thought of using fish for lumpia! this is interesting! a must try! thanks for joining lasang pinoy 15!

Manang said...

mike, try it! you'w never regret it.

marvie said...

hello manang,

i am marvie from iloilo city.
i have problems in making pandesal. it gets sour both in taste and in smell.
what can i do?

this is my recipe.

instant yeast 12 grams
water 100 grams
fresh milk 40 grams
eggs 110 grams
sugar 85 grams
iodized salt 4 grams
dough conditioner 3 grams
bread flour 500 grams
shoetening 20 grams.

heres how i did it:

i mixed all ingredients and knead it until pliable.

let it rest for an hour or until the dough double its size.

then cut it into an inch thick. and let it rest again for an hour.

after that , i placed them in a greased pan and baked until brown.

the result was eewwwww!! and asim at medyo matigas. it was not like the pandesal i expected.

can u help me? i'll appreciate it really. thanks so much ..


cCc said...

Hi Manang,

Saan po ba makakabili ng TYJ Spring roll dito sa Manila? Ang ginagamit ko kasi yung lumpia wrapper lang sa palengke.


Manang said...

hi Jace,
Kung nasa Manila lang ako, yang nabibili sa palengke ang preferred ko, esp if freshly made (you will know when it is quite moist and easy to peel apart from one another). Wag ka na maghanap ng TYJ; same quality in my opinion.

Marie said...

i dont like fish lumpia :(

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