Saturday, March 2, 2013

Salted Eggs on my Not so Usual Lumpia

It has been a while since I have posted anything for Kulinarya.   I can't even remember what  the last challenge was.   For the month of February, we were asked to do a recipe were salted eggs should be the star ingredient.    To be honest, I never gave a thought about it, since I had been so preoccupied by a lot of writing assignments and stuff for the family.  Until I saw Elizabeth Ann's recent email.   I just hope I don't get reprimanded for posting this, way beyond the allotted posting schedule.  
Hoping also that this could be tried out by many, for I can surely attest an applaud will be expected from those who would be tasting this.
The picture looks like any ordinary lumpia, you might say.    Aside from the salted eggs it has, there are more surprises.
So you ask, why this lumpia is different.   For one, it is not the typical pork lumpia or lumpiang shanghai.   Let me tell a story first on how I had discovered this.  I was invited to a marketing stint of Alveo.   They have pulled up an event where they had envisioned a community to near perfection, with that they had invited three of the country's celebrated chefs, and with the chefs expertise they created a special menu distinct to the Alveo's products.   To know more about this you may read my other site.   Here is the blog and the link:

Three Different Southern Adventures with ALVEO.

Going back to my lumpia...  Inspired by Chef Florabel Co-Yatco's Smoked Bangus and Salted Egg Spring Rolls, mine was recipe out of what I tasted from that event, since there would be no way I could get grab a copy of Chef Florabel's recipe.

Smoked Bangus and Salted Egg Spring Rolls

2 packs (4 pcs. medium-sized) tinapang Alumahan (smoked Alumahan)
3 salted eggs
1 packet of Rebisco Whole wheat crackers
2 cloves of garlic, minced
1 small scallion or red onion, chopped
olive oil
spring onions, about 4 stems, chopped
lumpia wrappers

Just like any other lumpia, you cook the filling and fold it in the wrapper and fry.
Anyway here is my version.
1.   Flake or shred the meat of the smoked fish.   Careful of  any fish bones not to mix with the meat.
2.   Removed the shells of the salted-eggs and chop.
3.   Saute garlic, onion on olive oil, once they are cooked, put the flakes and the spring inions.  Remove from fire after 5 minutes, do not overcook or burn the fish flakes.
4.   On a bowl, mix well chopped salted-eggs, the sauted fish flakes, crumbed Rebisco Whole-wheat crackers, and about 3 tablespoons of olive oil.
5.   Get a tablespoon of the mixture and wrap it with the lumpia wrapper.
6.   Fry till golden brown.
7.  Serve with Mango Salsa or Cucumber salad or Atchara.

For this I guess the best Smoked fish to use is the Boneless Smoked Bangus.   It was hard flaking the ones that have lots of fish bones.   I also have done a Shanghai Spring Roll with Flaked Tuna instead of ground pork.

Again this is my February entry for Kulinarya Cooking Club.
KULINARYA was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colorful cuisine. Today, we are a group of Filipino food lovers from Sydney, the USA, Canada, the Philippines and all over the globe. Each month we showcase a dish based on a theme. For the month of February, our theme was the “salted egg”, a Filipino classic ingredient, side dish or entree in itself. By sharing these recipes we hope you find the same passion and love for Filipino food as we do.

Note: This is a re-post from my recipe blog.


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  2. Interesting.. I always love salted egg and this might give me more reason to love it more.

  3. Yung lumpia namin ay yung simple lang, masabihan nga si Nanay na itry itong recipe nato!

  4. Hi Joy! Thanks for the mention that my post reminded you to do this. This is such a delicious idea for salted eggs. I started drooling right now. Too bad I finished all our Salted Eggs supply in writing/cooking for my own KCC post. I must go get some to make your recipe . This is perfect for Lent! Thanks for sharing & have a great week!

  5. This lumpia sounds like it jampacked with flavor!!Yumm!

  6. Joy, love the idea of combining tinapang Alumahan and salted eggs to make lumpia! This is perfect for Lent!

  7. I agree, tinapa and salted eggs together sound fantastic! YUM!


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