Lumpia is a well known recipe in the Philippines, while originally lumpia is a Chinese food, Filipinos love it so much as it become a day to day diet for Filipino. Lumpia are usually cook with pork, vegetable, or even fish. Galungong (Mackerel) is one of my favorite fish ingredient for lumpia, it doesn't have a lots of fish bone, always available and it is unexpensive too. Here's how I cook this appetizing Filipino recipes- Fish Lumpia.
Ingredient For Cooking.
1 kg of Galunggong fish (Mackerel)
2-3 pcs of onion,chop finely
1 carrots, chop finely
2 egg, beaten
1 stalk of kintsay
1-2 tbsp flour
salt
1/2 tbsp Ground peppercorn
Lumpia wrapper
Cooking oil
Vetsin
Fish Lumpia Preparation:
Clean galungong and remove innards, steam for 5-10 minute then flaked. Mix with fish the ingredient listed above. Lay lumpia wrapper in a platter and add fish mixture, roll and fold ending to secure fish forming a log. Fry wrapped fish until it turns golden brown and cut into desirable length. Served newly cook lumpia na galunggong with catsup along with hot steamy rice, enjoy...
Ingredient For Cooking.
1 kg of Galunggong fish (Mackerel)
2-3 pcs of onion,chop finely
1 carrots, chop finely
2 egg, beaten
1 stalk of kintsay
1-2 tbsp flour
salt
1/2 tbsp Ground peppercorn
Lumpia wrapper
Cooking oil
Vetsin
Fish Lumpia Preparation:
Clean galungong and remove innards, steam for 5-10 minute then flaked. Mix with fish the ingredient listed above. Lay lumpia wrapper in a platter and add fish mixture, roll and fold ending to secure fish forming a log. Fry wrapped fish until it turns golden brown and cut into desirable length. Served newly cook lumpia na galunggong with catsup along with hot steamy rice, enjoy...
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