Desert Lumpia

Yes you heard correctly, I said (well typed) dessert lumpia. This is my variation on Turon (banana rolls) that are native to the Philippines.

1 pkg (30 count) Lumpia wrappers
2 bunches bananas (ripe, but not squishy)
1 apple (Gala or another sweet, red cooking apple)
Brown Sugar
water

Pre-heat your oil source (fry daddy, pan with oil in it). Slice each banana into 1/4 inch thick slices. Finely chop the apple. On one lumpia wrapper sprinkle some brown sugar (about 1 Tbs - or to taste). Lay several slices of banana on top (about 5-6 per lumpia should be sufficent). Sprinkle a few apple pieces on top, and then a small amount of brown sugar. Wrap closed, sealing edges with water. Fry for 2-5 minutes, until golden brown. Serve with vanilla ice cream for a great treat.

Texian Lumpia

This make some really good Lumpia (Philippine Egg/Spring rolls), but no Filippina in her right mind would serve these. So, I leave it to you to try them and decide if you like them.

Ingredients

2 lbs Ground Pork
1/2 head Red Cabbage, finely shredded
1 medium Onion, finely chopped
1 cup Mushrooms, made into matchsticks
2 Carrots, made into matchsticks or finely shredded/julianned
Soy Sauce (to taste)
Fajita Seasoning (Fiesta Extra Fancy Fajita Seasoning if you can get it)
1 pkg (30 count) Lumpia wrappers (I use Simex brand, individually separated...you'll want pre-separated what ever you do...I promise!)
1 small bowl Water
Hot oil or Fry Daddy


Dry fry onion for a few minutes, just until tender. Add pork, sprinkle on liberal amount of Fajita seasoning, and cook into tiny pieces. Drain most, but not all, fat off. Add cabbage, mushrooms and carrot and cook 5 minutes more on low heat...Until cabbage and carrot become slightly tender. Remove and drain.

Pre-heat Fry Daddy, or oil in pan (nut oil will work the best, but use what you'd like). Ensure lumpia wrappers are separated and ready to use. You may need water on your hands to ensure the wrappers don't stick together.

Add 1-2 Tbs Soy Sauce to pork mixture. Stir well, then begin to make lumpia. Place 1/8 cup filling in center, back of wrapper. Tuck rear end of wrapper over filling. Fold over right, then left, side overhang of wrapper. Gently roll lumpia forward to fully cover. Use water where needed (mainly on edges) to seal wrapper.

When you have enough lumpia prepared begin frying in oil. I would suggest no more than 5 at a time to ensure you can control them all. Cook until wrappers turn golden brown. Drain well on paper towels.


**TIP**
You can freeze pre-made lumpia. Just don't cook them. When ready to use, remove from freezer and fry in oil. Frozen lumpia will keep in the freezer up to 3 months.

Hunan Lemon Chicken

This is hubby's favorite Lemon Chicken recipe. It isn't exactly what he wants (he wants HongFong's) but he likes it none the less. It is VERY SWEET so if you want a lemon bite to your chicken, this isn't it.

Tempura Battered Chicken

6 1/2 Chicken Breasts, boneless and skinless (about 2 1/2 lbs.)
Vegetable Oil + 2 Tbs.
1/4 Cup All Purpose Flour
1/4 Cup Water
1 Egg
2 Tbs. Cornstarch
1 tsp. Salt
1 tsp. Soy Sauce
1/4 tsp. Baking Soda

Heat 1"-1 1/2" oil in a pan (or you can use a Fry Daddy/deep fryer as I do). Beat all other ingredients with mixer until smooth. Dip chicken in batter. Fry 1-2 pieces at a time until done, aproximatly 7 minutes. Drain on papertowels. Repeat with remaining chicken. Cut into 1/2" strips. Keep warm. Prepare Lemon Sauce, serve with chicken.


LEMON SAUCE

1/2 Cup Water
1/2 tsp Salt (OPTIONAL)
1/2 tsp Grated Lemon Peel
1/4 Cup Lemon Juice
3/8 Cup Honey
1 Clove Garlic, finely chopped
1 Tbs Ketchup

Heat all ingredients in small pan, to boiling. Mix 1 Tbs. Corn Starch and 1 Tbs. COLD Water in a small cup. Stir cornstarch mixture into sauce. Cook and stir until thickened, aproximatly 30 seconds. Serve with chicken.

*You may boil the sauce a second time, after adding the cornstarch mix. Doing this will intensify the sweet flavors of the Lemon Sauce, but is not required.*

Egg Flower Soup

Known to most in the Western world as Egg Drop Soup.

10 cups Chicken broth
1 finely julianed carrot (approx. 1/2 cup)
4-8 sliced dried Chinese mushrooms (Make sure to soak them about 10 minutes before slicing)
Garlic Chives/Shallots finely sliced into rings
3 Tbs. wine I use sweet Italian wine but you could use any wine
2tsp Corn Starch mixed into 4tsp water
3 eggs, gently beaten
Soy Sauce (to taste)
White Pepper (use sparingly)


Heat the chicken broth and wine to boiling. Turn down and simmer approx. 5 minutes. Stir in the Corn Starch/Water mix and cook about 1 minute. Add carrots, chives and mushrooms, cooking another minute.

Turn off heat and slowly begin siring the broth mix in ONE direction (a chopstick works well). Gently pour, VERY SLOWLY, the eggs into the soup, continuing to stir SLOWLY in one direction. Stir for about 1 minute after adding the last of the egg.

Add soy sauce and pepper to taste, stirring slowly (in the SAME DIRECTION AS BEFORE) to distribute evenly.

Makes 6-8 main-dish servings.