Tuesday, 30 July 2013

Filipino Recipe to help Celebrate the 8th Annual Kultura Filipino Arts Festival

Photo property of Kapisanan Philippine Centre

In order to help celebrate the upcoming 8th Annual Kultura Filipino Arts Festival we have a recipe to share with our readers from Chef Gavin Vasquez.

Don't forget that on Sunday, August 11, 2013 (Artscape Wychwood Barns {601 Christie St., Toronto}), Kultura’s Filipino Culinary Competition honours the popularity of street food with Kain Kalye: Filipino Street Eats. Chef Vasquez helps us explore the flavours of Filipino food through this vegetarian lumpia recipe.

(Photo credit: angsarap.net)
Vegetarian Lumpia (Filipino Spring Rolls)

Lumpia Filling:
1 bunch cilantro
1 carrot (julienne)
1 stock of celery (julienne)
1 cup of bean sprouts
2 cloves of garlic (minced)
1 spring onion (julienne)
1/4 teaspoon sesame oil
1/4 teaspoon canola oil
1 tablespoon soya sauce
Salt and pepper to taste

1. Saute garlic in sesame and canola oil.
2. Add in carrot and celery and cook until carrots are soft.
3. Add bean sprouts and spring onion and deglaze with soya sauce.
4. Add salt and pepper to taste.
5. Add filling to a fresh crepe with a piece of cilantro and serve with lumpia sauce.

1 cup all-purpose flour
2 eggs
1/2 cup of milk
1/2 cup of water
1/4 teaspoon of salt
2 tablespoons of margarine, melted

1. In a large mixing bowl, whisk together the flour and eggs. Gradually add in milk and water, stirring to combine. When fully combined, add salt and margarine. Combine until smooth.
2. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe.
3. Tilt the pan with a circular motion so that the batter coats the surface evenly.
4. Cook the crepe for approximately 2 minutes, until the bottom is light brown. Loosen with spatula, turn and cook the other side. Serve hot.

Lumpia Sauce:
3 tablespoons soya sauce
1/2 cup of sugar
3 tablespoons cornstarch
2 1/2 cups of water
1/2 teaspoon of pepper
1 tablespoon peanut butter
1 - 2 cups of peanuts, toasted and ground
4 cloves of garlic, minced

1. Mix all the ingredients together excluding the garlic and peanuts.
2. Cook over medium heat in a small saucepan until thick.
3. Remove from heat and add minced garlic.
4. Serve with ground peanuts over any fresh lumpia.


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