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KUSINAbilidad Episode 10 (GOLDEN FIESTA LUMPIANG TOGE)

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Uploaded by on Jun 14, 2007

Ingredients:
2 tbsp. garlic, minced
2 tbsp. ginger, grated
1/4 cup Golden Fiesta Cooking Oil
1 tsp. sesame oil
3 pieces dried shiitake mushrooms, rehydrated in warm water and finely chopped
100 grams ground pork
4 cups bean sprouts (togue), clean bottom (approx. 200 grams)
6 tbsp. Mang Tomas Oyster Sauce
2 tsp. Datu Puti Patis
2 tsp. Datu Puti Soy Sauce
1/2 tsp. garlic powder
1/8 tsp. five-spice powder
salt and pepper
2 tbsp. kinchay, finely chopped
lumpia wrapper
Jufran Sweet Chili Sauce
Golden Fiesta Cooking Oil

Procedure:
1. Sauté garlic and ginger in Golden Fiesta Cooking Oil and sesame oil.
2. Add mushrooms and pork. When cooked, add bean sprouts.
3. Add Mang Tomas Oyster Sauce, Datu Puti Fish Sauce, Datu Puti Soy Sauce, garlic powder, five-spice powder, and salt and pepper. Let it simmer. Add kinchay and let it simmer for 2 minutes more.
4. Cool mixture. Put in lumpia wrapper. Deep fry with Golden Fiesta Cooking Oil.
5. Serve with Jufran Sweet Chili Sauce.

Category:

Howto & Style

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License:

Standard YouTube License

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Uploader Comments (kusinabilidad)

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All Comments (7)

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  • eh di na over cook na yong sprouch? iba pa rin yong original na lutong pinoy sa labas ng bahay nyo Lol

  • ok na sana kaso prang galit yta yung nag llto parang wlang lasaa ung lumpia iba itsura mkang ayaw ng lumpia paluto syo cgro ang pakla ng lasa nyan sa itim ba nmn nyn malamng

  • i think you did it wrong.. parang di masarap..GRABE ANG PRODUCT PLACEMENT NYO..

  • the togue looks dead going in, and decomposed after cooking. It should be fresh and still crisp with minimum cooking. The lumpiang togue of my childhood was fat and round, wrapped in traditional rice wrappers, and contained just togue, carrots and tokwa, lightly sauteed in with garlic, ginger and carrots. It was served with a dip of vinegar, garlic and salt.

  • Maraming salamat sa recipe. I wish I can watch you on TV instead of Martha Stewart.

  • try next time in english

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