How you doin’? 你好嗎 (Nǐ hǎo ma). One of the most popular dishes of my Chinese restaurant, China Rose, was Moo Shu Pork. Sometimes called Chinese tacos or Burritos, it is a typical stir-fried dish in northern China. It's made with strips of pork, green onions, mushrooms, and scrambled eggs, all rolled into small, thin pancakes that have been brushed with hoisin sauce.
 
Moo shu has all the attributes that bring people back to dishes like this—called, “Come Back Flavor.” It is customized at the table with sauces and it requires some participation in assembling it. In China most waiters will use two spoons to dish up the stir fry into the Mandarin pancakes, but it is more fun when you do it yourself.
 
In its traditional northern Chinese version, moo shu pork (木须肉 / mùxūròu) consists of sliced pork tenderloin, cucumber and scrambled eggs, stir fried in sesame or peanut oil together with bite-sized cuttings of wood ear fungus (black mushrooms) and enokitake mushrooms. The dish is seasoned with minced ginger and garlic, scallions, soy sauce, and rice cooking wine (usually huangjiu).
 
In the United States, moo shu seems to have appeared in Chinese restaurants in New York City and Washington, D.C., around 1966, receiving mention in a New York Times guide to Washington, D.C., restaurants published in that year. One of the first restaurants in Manhattan to serve the dish was Pearl's, one of the best known New York City Chinese restaurants to serve non-Cantonese food in the 1960s. A 1967 article in The New York Times called out another of the first restaurateurs to serve the moo shu in Manhattan, Emily Kwoh, the owner of the Mandarin House, Mandarin East, and Great Shanghai restaurants. The dish was also early on the menu at Joyce Chen's, a pioneering Mandarin-style restaurant in Cambridge, Massachusetts.
 
Now try the China Rose version moo shu… it is pretty spectacular.
 
Prep time:  30 minutes
Marinade time: 1 hour
Cook time:  15 minutes
Yield:  8 servings (serving size: 2 filled pancakes)
 
Ingredients
For the marinade
2 tablespoons low-sodium soy sauce
2 tablespoons Chinese rice wine or sake
1 teaspoon dark sesame oil
2 teaspoons cornstarch
1-1/2-pounds boneless pork loin, trimmed and cut into 1 x 1/4-inch strips
 
For the filling
10 dried shiitake mushrooms
1/2 cup (1-inch) sliced green onions
3 tablespoons minced garlic (about 12 cloves)
2 tablespoons minced peeled fresh ginger
1/4 cup dried wood ear mushrooms (about 1/4 ounce)
3 tablespoons Chinese rice wine or sake
3 tablespoons low-sodium soy sauce
1/2 teaspoon cornstarch
1/2 teaspoon granulated sugar
1/4 teaspoon black pepper
1 tablespoon vegetable oil, divided
2 large eggs, lightly beaten
3 cups thinly sliced Napa (Chinese) cabbage stalks
4 cups thinly sliced Napa (Chinese) cabbage leaves
2 tablespoons Chinese rice wine or sake
 
For the sauce
1/2 cup hoisin sauce
1 tablespoon low-sodium soy sauce
 
Assembly
16 Mandarin Pancakes (see recipe below or substitute small, thin flour tortillas)
 
Directions
To make the pork marinade

1. Combine the soy sauce, rice wine, oil and 2 teaspoons cornstarch in a zip-top plastic bag. Add the pork. Seal the bag and marinate in refrigerator for 1 hour, turning occasionally.
2. Remove pork from bag and drain. Discard any remaining marinade.

To make the filling

1. Pour boiling water over the dried shiitake mushrooms in a bowl; cover and let stand 20 minutes.
2. Drain; discard mushroom stems, and thinly slice mushroom caps.
3. Combine sliced mushroom caps, green onions, garlic and ginger in a small bowl; set aside.
4. Pour boiling water over the wood ear mushrooms in a separate bowl; cover and let stand 20 minutes. Drain; cut mushrooms into thin slices. Set aside.
5. Combine rice wine, soy sauce, cornstarch, sugar and black pepper in a small bowl; stir well with a whisk. Set aside.
6. Heat vegetable oil in a wok or large nonstick skillet over medium-high heat. Add the pork, and stir-fry 3 minutes. Remove pork from pan.
7. Add 1-1/2 teaspoons vegetable oil to pan. Add eggs; stir-fry 30 seconds or until soft-scrambled.
8. Add shiitake mushroom mixture; stir-fry 1-1/2 minutes. Add cabbage stalks; stir-fry 30 seconds.
9. Add the wood ear mushrooms, cabbage leaves and rice wine; stir-fry 1 minute.
10. Add pork and cornstarch mixture; stir-fry 2 minutes or until sauce is thickened.
11. Place pork mixture on a platter for table service.

 
To make the sauce

1. Combine hoisin sauce and soy sauce.
2. Spread about 1-1/2 teaspoons hoisin sauce mixture on uncooked surface of each Mandarin Pancake. Top each pancake with 1/2 cup pork mixture; roll up.

                                                   Mandarin Pancakes
Prep time: 10 minutes
Cook time: 10 minutes
Yield:  16 pancakes (serving size: 2 pancakes)
 
Ingredients
2 cups all-purpose flour
1 cup boiling water
1 1/2 tablespoons dark sesame oil
 
Directions

1. Lightly spoon the flour into dry measuring cups; level with a knife.
2. Combine flour and water in a large bowl. Stir until a soft dough forms.
3. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 3 minutes).
4. Shape the dough into a 1 1/2-inch-thick log.
5. Divide the dough into 16 equal portions.
6. Roll each dough portion into a 6-inch circle on a lightly floured surface.
7. Brush 8 pancakes evenly with oil.
8. Top each with one of the remaining pancakes, gently pressing together.
9. Heat a medium nonstick skillet over medium-high heat.
10. Place 1 pancake stack in pan and cook 1 minute on each side or until slightly puffed.
11. Remove from pan, and cool. Peel pancakes apart.
12. If not using right away, you can store them up to two days. Add a sheet of wax paper between each pancake and wrap them in food film. When ready to serve, take them from the refrigerator and allow them to come to room temperature.

 
ChefSecret:   I really like the taste of straight hoisin sauce and usually just smear that on the pancake. You only need a little.  I also like to drizzle the hoisin in the cut end of the moo shu pancake.

Covid-19 Quip of the Day: “Being on lock down proves one thing. Behind every angry woman stands a man who has absolutely no idea what he did wrong.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entree #Pork #MooShuPork #ChinaRose #Hoisin #R&D #RestaurantConsultant #MenuDevelopment #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                               ©Perspectives/The Consulting Group, Inc., 2020

How you doin’? 你好嗎 (Nǐ hǎo ma). I don’t know about you, but I can make entire meal out of egg rolls—really good egg rolls with a pungent sweet and sour sauce for dipping. Most restaurant egg rolls are mostly cabbage with traces of carrots, while “real” egg rolls include shrimp and pork along with the vegetables.
 
While dim sum has a history that goes back hundreds of years, egg rolls are not in that league. The origins of the dish are unclear and remain disputed. Egg rolls are closely related to, but distinct from, spring rolls served in mainland China. These were first seen in the early 20th century in the United States. An early reference to egg rolls appeared in a 1917 Chinese recipe pamphlet published in the United States, but this recipe doesn’t resemble the modern egg roll. The original 1917 recipe described a meat and vegetable filling wrapped in an egg omelet skin, pan fried and served in slices—not the deep fried, crispy version seen today.
 
Some say the modern American egg roll was probably invented at a Chinese restaurant in New York City in the early 1930s, by one of two chefs who both later claimed credit for the creation. Once again, we see the disputed claims to ownership of a recipe.
 
In China, spring rolls are usually served for the New Year holidays because it’s kind of shaped like a gold bar—the symbol of wealth. Whenever it is offered to guests at that time of year the host always says, "may you have prosperity for the coming year." And, we wish you the same!

Ingredients
For the pork
1/2-pound lean ground pork
1 teaspoon peanut oil
1 teaspoon cornstarch
2 tablespoons peanut oil
1/2 teaspoon fresh ginger, minced
1 whole green onion (scallion), minced
1 tablespoon light soy sauce (I prefer Kikkoman low sodium)
1 teaspoon granulated sugar
 
For the shrimp
2/3 cup chopped fresh shrimp, cleaned and de-veined
1/2 teaspoon kosher salt
1/2 teaspoon cornstarch
1 tablespoon dry sherry
 
For the vegetables
2 tablespoons peanut oil, divided
1/2 head Napa cabbage, shredded
1/4 cup bamboo shoots, shredded
1/4 cup dried Shiitake mushrooms, diced
1/4 cup celery, diced small
1/2-pound bean sprouts
1 teaspoon kosher salt
1 tablespoon light soy sauce (I prefer Kikkoman low sodium)
 
Putting it all together
20 egg roll wrappers—store bought (see ChefSecret)
1 tablespoon cornstarch, dissolved in 2 tablespoons water
peanut oil for frying
 
Directions

1. Soak the dried mushrooms in boiling water for 20 minutes. Discard the stems. Dice and set aside.

To cook the pork

1. Mix the pork with 1 teaspoon oil and 1 teaspoon cornstarch.
2. Heat 2 tablespoons of oil in a wok and stir-fry ginger and scallion 1 minute.
3. Add the pork and stir-fry until it is no longer pink.
4. Add 1 tablespoon of the soy sauce and 1 teaspoon sugar.
5. Stir-fry 1 minute. Remove the mixture and set aside.

To cook the shrimp

1. Mix the shrimp with 1/2 teaspoon salt and 1/2 teaspoon cornstarch. Stir-fry quickly just until the shrimp color changes to pink.
2. Add sherry, stir-fry 30 seconds. Remove and set aside.

To cook the vegetables

1. Heat 2 tablespoon of peanut oil in wok.
2. Stir-fry all the vegetables except bean sprouts for 1 minute.
3. Add pork, shrimp and bean sprouts to the vegetables in wok.
4. Add 1 teaspoon of the salt and 1 tablespoon of soy sauce and stir-fry until thoroughly heated and well-mixed.
5. Pour the completed filling into a colander and set aside to drain and cool for at least an hour or up to overnight refrigerated.

To roll and fry the egg rolls

1. Pull the filling from the refrigerator to allow it to temper while you’re setting up the wrappers for filling.
2. Working on a clean dry surface lay out the wrappers.
3. Cut a 1/4-inch off each of the egg roll corners to minimize the “doughiness”. 
4. Deposit 2 to 3 heaping tablespoons of the filling on each wrapper.
5. Roll like burrito (4-inches long x 1-inch round) and seal with the dissolved cornstarch.
6. Cover the bottom of a fry pan with the peanut oil up about a ½” and heat until the temperature reaches 375⁰F; check with a fryer thermometer. Everything is already pre-cooked; this step is to heat the filling and crisp and brown the wrapper.
7. Fry the egg rolls at 375⁰F so that the oil comes half-way up the sides, until they are a nice golden brown. Turn them over to brown the other side.
8. Remove from the pan and set on a paper towel-lined plate to drain.

ChefSecret:  Look for "Spring Roll Wrappers" which are usually thinner and crispier than egg roll wrappers. I always look for oversize Filipino lumpia wrappers which will produce a paper-thin skin.
 
                                  Golden Dragon Sweet & Sour Sauce
 
Ingredients
1/3 cup white vinegar or rice vinegar
1 cup water (see ChefSecret)
2/3 cup granulated sugar
1/8 teaspoon salt
1/2 teaspoon Sriracha
1 tablespoon cornstarch
2 tablespoons cold water
1/2 teaspoon Worcestershire sauce
1/8 teaspoon white pepper
2 tablespoons ketchup
 
Directions

1. In a medium saucepan bring the white vinegar to a boil.
2. Add the cup of water, sugar, salt and Sriracha.  Cook over medium heat until cooked through.
3. Mix 1 tablespoon of cornstarch with 2 tablespoons of water, add to the saucepan and stir through.
4. Add Worcestershire sauce and the white pepper. 
5. Cook until it is bubbly and thick. Remove from stove and add the ketchup.
6. This sauce will keep well in the refrigerator for about a week.

ChefSecret: For a little added richness, switch out the cup of water for chicken stock. By using ketchup, there is no need to add any red color.
 
Covid-19 Quip of the Day: “Anyone else getting tan from the light in the fridge?"
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Appetizer #Snack #TheChinaRoseCollection #Shrimp #Pork #EggRoll #SpringRoll #ChineseCuisine #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                              ©PERSPECTIVES/The Consulting Group, Inc., 2020

How you doin’? Three of my favorite pork roast recipes are carnitas, kalua pork and pork belly. The best pork belly I ever tasted—until now—was at Tom Colicchio’s Craft Restaurant in Century City, where the meat is unctuously delicious and the skin is so snappy crisp.

I saw rolled pork belly roasts in the display case at Huntington Meats at the Los Angeles Original Farmer’s Market last week. I didn’t really know how I was going to cook it, but I did know I wanted to duplicate that Colicchio pork belly taste and texture.
 
I found some recipes for Lechon Roll slow roasted in the oven with super crispy skin and super moist meat. So, I knew I didn’t have to order a whole pig cooked in an imu pit to get my kalua pork and I didn’t have to boil a pork roast in lard and Coca Cola to make it moist like carnitas. I decided that none of the recipes I researched were going to give me exactly what I wanted so I went off on my own and created my own rolled pork belly roll roast recipe.
 
I always try to provide somewhat decent pictures of my finished work at its best, but in this case, I didn’t have a chance. It smelled so good, it was dinner time and I had hungry people waiting to, so what you see is that all that was left—an end piece and lots of string. I know you would understand. 
 
Prep time:  15 minutes
Roast time:  4 hours
Chill time:  24 to 48 hours
Crisp time:  30 to 45 minutes
 
Ingredients
1 (4 to 5 pounds) tied whole pork belly, skin-on without ribs
2 tablespoons kosher salt
1 tablespoon freshly-ground black pepper
1 tablespoon sweet paprika
1 tablespoon garlic powder
 
Instructions

1. Preheat an oven to 450⁰ F.
2. Using paper towels, pat down surfaces of meat to completely dry.
3. With a small knife, poke the surface of the skin all over without piercing the meat.
4. Rub the seasonings all over the rolled roast.
5. Place the rolled pork belly on a sheet of parchment paper and roll up the roast in the paper.
   
6. Then roll-up the paper-wrapped roast in 2 sheets of heavy-duty aluminum foil and tightly seal on the bottom and side edges.
   
7. Begin to roast in the 450⁰ F. preheated oven and then immediately turn down the temperature down to 250⁰F to roast for 4 hours.
   
8.  Remove the rolled roast from the oven and let it counter cool for a couple of hours and then place it into the refrigerator for 24 to 48 hours.
9. An hour before final cooking, take the roast out of the refrigerator, unwrap and place on a foiled-wrapped sheet pan.
10. Preheat the oven broiler to medium.
11. Place the roast under the broiler and allow the skin to crisp and blister while it heats the center of the roast; 30 to 45 minutes or until skin is very crisp.
12. Remove from oven and let the roast rest for about 10 to 15 minutes before slicing.

ChefSecret:  By triple wrapping the roast it allows the meat to roast until very tender, while the skin and fat are rendering free of most fat.

Covid-19 Quip of the Day: “The government doctors said, ‘a mask and gloves were enough to go to the supermarket.’ They lied; can you imagine how embarrassed I was when everyone else was wearing clothes?”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entree #PorkBelly #RoastedPorkBelly  #LechonRoll #Pork #TomColicchio #CraftRestaurant #HuntingtonMeats #OriginalFarmersMarket #FarmersMarketLA #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                                 ©Perspectives/The Consulting Group, Inc., 2020

As you can see, today’s blog is a milestone of sorts—#100. We have been publishing our Covid-19 Cooking Lessons since March. Never in a million years did we imagine that the pandemic would disrupt our society for so long. We originally started blogging to keep our people busy and so that Joan and I wouldn’t go crazy walking around empty offices.  We thought that many people stuck at home would be both entertained and gain new interest and insight into foods they eat.   As safety conditions continue to be fluid, we want our blogs to focus on your changing needs no matter where you live or the conditions in your geographic area.

We built our million dollar 3000-square foot product development center consisting of our test kitchens, pilot plant, chocolate development center and the back-of-the-box home kitchen. Each area has a specific purpose. This is where it all starts… where formulae and recipes are first developed and tested by our chefs and home economists. In the pilot plant we scale up recipes (larger batches) to more closely mimic how they will perform in larger batch production conditions. The back-of-the-box kitchen is where we develop new recipes (like this one) for home use. The chocolate development center is where new confections and desserts are imagined.

One of the things we’ve heard lately, for the first time in nearly 3 generations, is that mothers and dads are taking the time to teach their children to cook (and some are learning themselves in doing so). So, occasionally, we like to combine a recipe with a craft project to help create a tasty teachable moment. We also try to incorporate a little history of where and how the recipe originated. We hope you will “stay tuned.”

So, for the 100th time we ask, “How you doin’?” The thing about being in a semi-lockdown in Los Angeles is it gives you lots of time to reminisce about favorite restaurants and meals from days gone by.
There once was a restaurant called Kelbo’s in West Los Angeles, and they had the absolute best Polynesian ribs—better than Trader Vic’s or Don The Beachcomber. Kelbo’s was kitschy and fun and smelled great from the moment you walked in the door. That said, Kelbo’s was all about the sticky, red, island ribs and great Polynesian “frou-frou” drinks.

When I opened my first south seas-style waterfront restaurant in Foster City, California I wanted to serve ribs just like Kelbo’s. I offered to buy the recipe from Jack, but no dice. I even tried to bribe one of the cooks, but he was having none of it. We must have flown back and forth for two or three months with a couple of our chefs tasting the Kelbo’s secret recipe ribs. Why was this so damn hard to duplicate? We made ribs in the test kitchen for a year before I thought our ribs were good enough to put on the menu. I called them, $100,000 China Red Ribs, because I spent that much money to duplicate them. It may not have been a dead match for Kelbo’s, but it was certainly very close. If love ribs, you’ll love these.

Kelbo’s was a big deal back then. I’ve read on other blogs that people who remember Kelbo’s would like to have those wonderful ribs again. The owners’ families have stuck fast to not sharing their recipe. But I am happy to share my original bulk recipe for the thick, sticky, caught under your fingernails sweet red ribs we served. Feel free to reduce the recipe for your needs or bottle some sauce for your friends.

Prep time Sauce:  20 minutes
Cook time Sauce: 30 minutes
Prep time Ribs: 10 minutes
1st Cook time Ribs:  50 minutes
2nd Cook time Ribs: 7-10 minutes
Yield Sauce: 3 quarts
 
Ingredients
For the sauce
4 cups soy sauce
1-1/4 cups sherry wine
4 cups granulated sugar
1 cup red wine vinegar
1-1/2 cups ketchup
1-1/2 tablespoons garlic powder
1 teaspoon five-spice seasoning
2 teaspoons Wright’s liquid smoke (it’s got to be Wright’s)
 
For the ribs
As many as you need--trimmed out St Louis-cut ribs
 
Directions
To make the sauce

1. Measure all the ingredients into a large saucepan or kettle. Stir to combine well.
2. Place over medium-high heat and bring to a gentle boil. Allow to boil gently for 30 minutes until the sauce thickens. Stir occasionally to prevent scorching.
3. Transfer the sauce to a storage container. Cover, date and refrigerate until needed.

To cook the ribs

1. Preheat an oven to 350⁰F
2. Remove excess fat from backs of the pork ribs.
3. Place ribs on sheet pans covered with foil. Bake for 40 minutes.
4. Remove the ribs from the oven; leave the oven on.
5. Leaving the ribs intact at the top, cut between the bones into individual ribs. Dip the rack in the sauce being sure to coat all sides lightly. Return the ribs to oven and bake uncovered for 10 minutes.
6. Remove from oven; cover and refrigerate—this is an important step, don’t leave it out.
7. When ready to serve, pull the ribs from the refrigerator and let sit at room temperature while the oven preheats for 350°F.
8. Dip the ribs again into the sauce being certain to coat all sides lightly.
9. Place in a 350ºF oven on a foil-lined sheet pan. Bake uncovered for 7 to 10 minutes until the ribs are hot and the glaze has set and is sticky. Enjoy!

ChefSecret:  To get these ribs just so, there is the recipe and then there is the talent of the chef. I always consider these ribs an artform and that leaves room for a lot of creativity on how the ribs are cooked. The Kelbo’s formula was to get them thick and sticky—where the glaze gets stuck under your fingernails. When I am cooking these at home in a non-commercial oven, I will dip the ribs 3 or 4 times to build-up the thick, sticky glaze that I like.

                                Eat Healthfully, Stay Fit, and Above All, Have Fun In The Kitchen
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Covid-19 Quip of the Day:  “Mask not what your country can do for you. Mask what you can do for your country.” In short, Wear A Mask!
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Do you have a question or comment, want to share a favorite recipe or pictures? Send your thoughts to ed@perspectives-la.com. You can also find these blog posts at https://www.perspectives-la.com/covid-19-survival-guide.
 
And now a word from our sponsor…
About PERSPECTIVES/The Consulting Group, Inc.
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Collaboration and vision are the cornerstones of our approach to developing innovative solutions. We fuel innovation, uncover opportunities, discover trends and embrace sustainability, turning imaginative ideas into profitable realities.

We are expert in the following areas: Strategic Planning, Concept and Brand Development, Market Research, Operations Systems Planning, Operations Programming, Menu Planning & Inventory Optimization, Product Development, Training Programs, HACCP / Sanitation / Food Safety, Co-Packer Evaluation & Coordination, Food Processing & Facility Plant Design.

#$100KRibs #StLouisRibs #Kelbos #100thEdition #PerspectivesTheConsultingGroup #QuarantineKitchen #InstantPot #Covid19 #FeedingAmerica

                                         ©PERSPECTIVES/The Consulting Group, Inc. 2020

How you doin’? How much do you know about Filipino food? It is a very diverse and delicious cuisine. One of my favorites is deep-fried Lumpia rolls. Lumpia is derived from the fried Chinese spring roll or egg roll and is very popular in Indonesian and Filipino cuisine. It is smaller in size and shape than an egg roll. Lumpias are made of thin paper-like or crepe-like pastry skins called "lumpia wrappers" enveloping savory or sweet fillings.
 
The origins date back centuries (17th Century). The Chinese originally sought to create a meal that incorporated all the fresh bits and pieces of vegetables available in spring after a winter of consuming mostly preserved foods. They can be served as a side dish or as an appetizer.
 
In Indonesia lumpia has become a favorite snack and is known as a common street food. In the Philippines, lumpia is one of the most common dishes served at gatherings and celebrations.
 
                                 You will need a candy or frying thermometer for this recipe.
 
Prep time:  45 mins
Cook time: 25 mins
Yield: about 30 Lumpias
 
Ingredients
1 tablespoon vegetable oil
1-pound ground pork
2 cloves garlic, crushed
1/2 cup chopped sweet yellow onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced Napa green cabbage
1 teaspoon ground black pepper
1 teaspoon kosher salt
1 tablespoon minced garlic
1 teaspoon dark soy sauce
1-package lumpia wrappers (about 30 pieces)
2 cups vegetable oil for frying
 
Directions

1. Place a wok or large skillet over high heat and add the 1 tablespoon of vegetable oil. Cook the pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside.
2. Drain the grease from the pan, leaving a thin coating. Cook garlic and yellow onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions and cabbage. Season with salt, pepper, garlic powder and soy sauce.
3. Remove from heat and set aside until cool enough to handle.
4. Place a lumpia skin on a flat surface with one of the points down in front of you. Spoon three heaping tablespoons of the filling onto the wrapper near the closest corner of the wrapper, leaving a 1-1/2” space from the wrapper edges. Bring the corner of the wrapper closest to you up and over the filling, and neatly fold in the two sides toward the center. Roll the wrapper with the filling up toward the topper of the wrapper. Keep the roll tight as you assemble. Before the final roll, moisten the top corner and adjacent sides with water to seal the edges. Repeat for each lumpia.
5. Cover the rolls with plastic wrap to retain moisture.
6. Heat a heavy skillet over medium heat, add oil to 1/2” depth, and heat until the oil has reached 350°F.
7. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, gently turning them until all sides are golden brown.  Be sure to allow the oil to return to 350°F before frying the next batch.
8. Drain on paper towels.
9. Serve immediately.

 
ChefSecret:  The big secret is to make sure to tightly roll and seal the rolls well.
 
                                                     Sweet Chili Lumpia Dipping Sauce
 
Prep time:  2 minutes
Cook time:  3 minutes
 
Ingredients
1 cup water
1-1/2 tablespoons ketchup
2 tablespoons rice vinegar
2 tablespoons granulated sugar (better yet use palm sugar, if you can find it)
1-2 chili peppers (siling labuyo), minced finely
2 teaspoons cornstarch
1/4 cup shredded carrots
1/8 teaspoon of kosher salt
 
Directions

1. Mix all the ingredients together, dissolving the cornstarch thoroughly.
2. Cook over medium heat until thick.
3. Serve as a dip for Filipino Lumpia, Lumpiang Shanghai, Cheese Lumpia or any fried food.

 
ChefSecret: 

1. Siling Labuyo, better known as Thai bird chili peppers, are added depending on one's preference, whether mild and flavorful or hot and spicy.
2. Use caution when handling fresh chili peppers being sure to keep your hands away from your face, especially your eyes. Wash your hands thoroughly after handling them and before using the bathroom to avoid painful cross-contamination.
3. You can use a pinch of crushed red pepper flakes to better control the heat of the lumpia dipping sauce, instead of using fresh chili peppers.
4. If available, use tapioca starch; cornstarch can turn the sauce into a pasty consistency if stored refrigerated.

 
Covid-19 Quip of the Day:  I told my suitcases there would be no vacation this year. I’m staying home with my emotional baggage.
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Appetizers #Lumpia #Pork #FilipinoCuisine #FilipinoFood #EggRolls #SpringRolls #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                              ©PERSPECTIVES/The Consulting Group, Inc. 2020