Eats a Wrap for today's Lasang Pinoy, Sundays. Let me share what I recently cooked for our dinner.
One of my family's favorites is lumpiang shanghai but since we are abstaining from pork, I decided to use milkfish instead. Milkfish springrolls (lumpiang bangus) has basically the same preparation as shanghai's save for the main ingredient which is fish. I steamed then flaked the fish. I put in diced carrots and onions, a few cloves of garlic, a dash of salt and pepper, celery and egg to moisten the mixture.
Now comes the hard part. I have not mastered wrapping lumpia. I would have wanted lumpia wrapped seamlessly like how the cooks from Chowking do them, or how my aunts do them. Perfectly wrapped lumpia. Not that I let myself get too worked up wrapping them. Afterall, we're going to eat them as soon as they're cooked. But it's something nice to accomplish at least for me. :)
So far this is the best the best that I have done. I don't know if it's lack of creativity or patience or practice.
But I guess they are at par with the cheesesticks of Five Cows. :)
I don't know if I should feel elated with this, my daughter thought what I prepared is still lumpiang shanghai instead of lumpiang bangus. She loved it and she wanted more.