Wednesday, October 27, 2010

Lumpia Goreng





Ingredients :
20 pcs lumpia skin (sold at most asian market at the frozen section)
250 gr jicama --> Julienne (julienned carrot or shredded cabbage are optional)
25 gr dried shrimp, soak it in a hot water then grind (you can omit this if you are allergic to seafood)
250 gr ground chicken
125 cc chicken broth
100 gr rice vermicelli, soak in warm water. 
2 tbsp sweet soy sauce
2 tbsp vegetable or cooking oil and a lot more for frying.
1 egg

Grind into paste :
3 cloves of garlic
5 cloves of small shallots (3 pcs if big sizes)
1/2 tsp whole pepper
1 tsp salt  

Method :

  • Heat 2 tbsp of oil and saute the seasoning paste until fragrant, add ground chicken and dried shrimp, stir to make sure the chicken is not clumpy. 
  • Add jicama or carrots and keep stiring.
  • Pour the chicken broth in, and the rest of seasoning. Let it boil then add the vermicelli. 
  • Last add the egg and make sure everything is mixed and no more liquid. Set aside and let it cool.
  • Prepare the lumpia skin, spoon the filling mixture in the center then fold it like an envelope, seal the edges with egg white.
  • Deep fry the lumpia until golden brown. Ready to serve with dipping sauce.
For the dipping sauce :
I used prepared one that I brought from Indonesia. But you can use store bought Thai peanut sauce or sweet and sour chili sauce. Or any favorite dipping sauce.


2 comments:

Natascha said...

Could I get this recipe in English please?? :) I LOVE Lumpias!!

Lina Gladman said...

Hi Natascha ^__^ I brought this to the performance on Friday! without the peanut sauce off course. Sure I'll translate the recipe for you ^__^

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