Lumpiang Bumbay

INGREDIENTS:

100 g onion, sliced
3/4 cup onion leeks, chopped
150 g tokwa/tofu, diced
2 tbsp Datu Puti fish sauce
1/2 tsp ground pepper
1/2 pc chicken bouillon
12 pcs lumpia wrapper
2 cups Golden Fiesta palm oil
1/4 cup Datu Puti white vinegar [Sauce]
2 tbsp Jufran sweet chili sauce [Sauce]
1 pc sili labuyo, sliced [Sauce]
1 tbsp sugar [Sauce]
1/4 cup water [Sauce]

PROCEDURE:

1. Sauté onion, chicken bouillon, fish sauce, and tokwa for 5 minutes. Add leek. Stir.
2. Wrap every 2 tablespoons of mixture in a lumpia wrapper. Fry until golden brown. Serve with sauce.
3. Sauce: Combine ingredients except sili. Simmer for 2 minutes. Add sili.

Lions Head Meatball

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INGREDIENTS: Rice (makes 3 cups or 513g of cooked rice) 250 g jasmine rice 520 g water (for cooking) Other Ingredients 4 Tbsp (32g) canola

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INGREDIENTS 100 g wantons, cut into strips 1 cup Golden Fiesta Canola Oil 1 pc grapefruit, peel and segment to small pieces 1 pc carrots, peeled

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Lumpiang Bumbay

INGREDIENTS:

PROCEDURE:

Lions Head Meatball

Sweet and Sour Fish

Yang Chow Fried Rice

Other Recipes

Seafood Hotpot

Easy Char Sui Pork

Chinese Style Fried Chicken

8 Treasures Chicken

Stir Fry Broccoli

Stir Fry Bok Choy

Salt And Pepper Shrimp

Meaty Egg And Veggie Fried Rice

Lo Hei Salad

Lions Head Meatball

Lechon Macau

Callos by NOM

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