MAMA SITA’s SERIE – LUMPIANG SARIWA Recipe
Ingredients
| Water | 1/2 Cup (16 tbs) (Filling ingredients:) | |
| Yam bean (roughly shredded) – 200 g (7.05 oz.) | ||
| Sweet potato | 200 Gram, shredded (Filling ingredients:) | |
| Carrots | 100 Gram, shredded (Filling ingredients:) | |
| Half and Half | 150 Gram (Filling ingredients:) | |
| Cabbage (shredded) – 250 g (8.82 oz.) | ||
| Mama Sita’s Pang-Gisa Mix – 1 pouch | ||
| Wheat flour | 1 Cup (16 tbs) (Wrapper ingredients:) | |
| Cornstarch | 3/4 Cup (16 tbs) (Wrapper ingredients:) | |
| Egg (beaten) – 2 PCs. | ||
| Seed oil – ¼ cup | ||
| Water | 1 (Wrapper ingredients:) | |
| Brown sugar | 1/2 Cup (16 tbs) (Sauce ingredients:) | |
| Water | 2 Cup (16 tbs) (Sauce ingredients:) | |
| Soy sauce | 2 Tablespoon (Sauce ingredients:) | |
| Cornstarch | 4 Tablespoon (Sauce ingredients:) | |
| Garlic (crushed) – ¼ cup | ||
| Peanuts (roasted & crushed) – ½ cup | ||
Directions
Filling directions:
Add the water and yam in a wok, bring to a boil and simmer until half cooked.
Add the rest of the ingredients and stir well.
Cover and cook briefly until the vegetables are tender.
Wrapper direction:
In a bowl, combine all dry ingredients and make a well in the center.
Gradually mix in egg, water and oil. Stir until it forms a smooth batter.
Pour onto a heated 6-inch Teflon pan, approximately ¼ cup at a time.
With the help of a ladle, form a thin round layer of batter and let cook until solid
Turn once the wrapper and cook the other side for few seconds.
Sauce direction:
In a small pan, caramelize sugar until it turns dark amber in color.
Add the water and stir until sugar has dissolved.
Add salt and soy sauce add the cornstarch previously dissolved with some water.
Bring to a boil and cook until sauce thickens.
Dressing of the rolls:
Place one wrapper on a flat surface.
Add one leaf of lettuce in the center, letting it overflow from one side.
Add 1 ½ tbsp. of filling mixure in the center and wrap the bottom part of the roll upwards.
Proceed to close from left to right and then wrap within the filling keeping tight to form a complete roll.
Align the rolls on a serving dish and pour all over the sauce.
Top with garlic and peanuts to taste.
Add the water and yam in a wok, bring to a boil and simmer until half cooked.
Add the rest of the ingredients and stir well.
Cover and cook briefly until the vegetables are tender.
Wrapper direction:
In a bowl, combine all dry ingredients and make a well in the center.
Gradually mix in egg, water and oil. Stir until it forms a smooth batter.
Pour onto a heated 6-inch Teflon pan, approximately ¼ cup at a time.
With the help of a ladle, form a thin round layer of batter and let cook until solid
Turn once the wrapper and cook the other side for few seconds.
Sauce direction:
In a small pan, caramelize sugar until it turns dark amber in color.
Add the water and stir until sugar has dissolved.
Add salt and soy sauce add the cornstarch previously dissolved with some water.
Bring to a boil and cook until sauce thickens.
Dressing of the rolls:
Place one wrapper on a flat surface.
Add one leaf of lettuce in the center, letting it overflow from one side.
Add 1 ½ tbsp. of filling mixure in the center and wrap the bottom part of the roll upwards.
Proceed to close from left to right and then wrap within the filling keeping tight to form a complete roll.
Align the rolls on a serving dish and pour all over the sauce.
Top with garlic and peanuts to taste.
Chef
