Ingredients and Procedures

Lumpia

  • 2 pounds ground chicken
  • 1 cup green onions, finely chopped
  • 8 ounces water chestnuts, finely chopped
  • 1 large carrot, peeled and shredded
  • 6 cloves garlic, peeled and minced
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoon salt
  • 1 teaspoon ground black pepper
  • 50 pieces spring roll wrappers
  • canola oil

Instructions

  • In a bowl, combine chicken, green onions, water chestnuts, carrots, garlic, soy sauce, salt, and pepper until well distributed.
  • Separate wrappers into individual sheets. On a flat working surface, lay the wrapper like a diamond.
  • Spoon about 2 tablespoons of meat mixture on the middle of the wrapper.
  •  Fold the bottom pointed end of wrapper over filling. Fold side ends of the sheet inward and roll tightly into a log about 3/4-inch thick and 5-inch length. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with the remaining mixture.
  • In a pan over medium heat, heat about 1 inch of oil. Fry lumpia in batches, turning on sides as needed, until golden brown and crisp and meat is cooked through. 
  • Remove from oil and drain on a wire rack set over a baking sheet. Serve with sweet and sour sauce or ketchup.

Sisig

  • 8 pcs pork’s ear or similar weight in pork cheeks or combination
  • 200g pork belly
  • 100 g pork liver
  • 2 cups pork crackling, chopped
  • 1¼ cups vinegar
  • ¼ cup soy sauce
  • 3 tbsp mayonnaise
  • 3 pcs birds eye chillies
  • 3 pcs bay leaves
  • 1-2 pcs lemon
  • 2 onions, chopped
  • 1 thumb sized ginger, minced
  • 6 cloves garlic
  • eggs
  • salt
  • freshly ground black pepper

Instructions

  1. Boil pork cheeks/ears and belly in water with 1 cup vinegar, bay leaf, salt and pepper for 20 minutes
  2. Drain liquid, set aside and let it cool.
  3. Grill the pork cheeks/ears and belly for 15-20 minutes, around 10 minutes on each side.
  4. Remove the pork cheeks/ears and belly from the grill then finely dice them.
  5. Using a food processor puree pork liver.
  6. In a bowl mix thoroughly together chopped meat, pureed liver, soy sauce, remaining vinegar, 2 tsp freshly ground black pepper and chopped chillies.
  7. In a pan add oil, sauté garlic and ginger.
  8. Add the meat mixture and cook until you can see some toasted meat. Add mayonnaise and toss meat then season with salt and freshly ground black pepper.
  9. Heat up a hot plate and when it’s hot enough place the meat mixture, top it with pork crackling and 1 raw egg per hot plate, chopped onions and squeeze lemon on top.