LUMPIANG SARIWA

Ingredients:
 FILLING
 2 cups sweet potato cubed
 2 tbsp fish sauce patis
 1 lb cabbage shredded
 1 ½ cup carrots julienned
 ½ cup water
 ½ cup peanuts crushed
 6 pieces Lettuce leaves
 ½ lb pork thinly sliced
 1 pack extra firm tofu sliced in strips
 1 cup shrimp shelled and deveined
 2 cups string beans baguio beans, chopped
  1 medium sized onions chopped
 ½ cup cilantro chopped
 3 tbsp garlic minced
 1 pork cube

 WRAPPER
 1 cup all-purpose flour
 2 pieces raw eggs
 2 tbsp cooking oil
 ½ tsp salt
 1½ cups milk
 SAUCE
 1 tbsp soy sauce
 ½ cup brown sugar
 2 cups water
 ½ pork cube
 1 tbsp garlic minced
 2 tbsp corn starch diluted in 4 tbsp water
Directions:

1. Cook the filling by heating a pan. Pour-in the cooking oil then sauté the
garlic and onions. Add the pork and cook until color turns light brown. Put-in
the pork cube and add ½ cup water then simmer until pork is tender. Add the
shrimps and sweet potatoes and cook for 5 minutes or until potatoes are soft.
Add the tofu and cook for a few minutes. Put-in the cilantro, carrots, and string
beans then mix with the other ingredients. Add the cabbage and let cook for 5
minutes. Add the fish sauce and mix. Set aside

2. Make the wrapper by cracking the eggs in a mixing bowl. Beat. Add the milk
while beating. Put in the salt and all-purpose flour then mix thoroughly. Add the
vegetable oil and mix well. Turn the stove on to medium heat and put the non-
stick pan in place. Spray the pan with oil or grease with butter. Pour-in the
wrapper mixture (about half a cup) and tilt the pan to distribute the liquid
 evenly. Cook until the top part of the mixture is dry (about 2 minutes). Using a
spatula, remove the cooked mixture and place in a flat plate. Set aside

3. Make the sauce by pouring water in a sauce pan. Bring to a boil. Add the
brown sugar and pork cubes. Put some salt and soy sauce then mix well. Dilute
the cornstarch in water and pour in the saucepan. Cook until the sauce becomes
thick. Set aside.

4. Wrap the filling. Place the wrapper in a plate then place a lettuce leaf in the
middle top part of the wrapper. Spoon the filling and place in the middle of the
wrapper (over the lettuce leaf). Close the wrapper by folding the lower part first
then roll the sides until the filling is sealed.

5. Pour the sauce over the Lumpiang Sariwa and garnish with crushed peanuts
and minced garlic.
 6. Serve. Share and Enjoy!
1.
Notes
1. Make Ahead & Freezing Instructions: Cupcakes can be made ahead 1 day in advance, covered, and
stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator
until ready to use. Decorate/assemble cupcakes immediately before serving. Leftover cupcakes keep well covered
tightly at room temperature or in the refrigerator for 3 days. Unfrosted cupcakes can be frozen up to 2-3 months.
Thaw overnight in the refrigerator.
2. Cake Flour: I use a combination of sifted flour + cornstarch to produce cake flour – if you keep cake
flour in the pantry, use 1 and 2/3 cups (192g) instead of the specified all-purpose flour and cornstarch. Here is all
you need to know about homemade cake flour substitute!
3. Food Coloring: The amount of red food coloring is up to you. I tested with varying amounts. To get the
dark red color you see here, use 2 Tablespoons of liquid food coloring. Dye the batter until you are pleased with
the color. Of course, you don’t have to dye the batter at all if you don’t want to. I have never tested this recipe
with a natural alternative.
4. Buttermilk: Buttermilk is required. I use low-fat because that’s what I typically have, but full fat
buttermilk is fine here. If you do not have buttermilk, make your own by mixing 1 teaspoon white vinegar or
lemon juice with 1/2 cup milk. Stir and let sit for 5 minutes.
5. Layer Cake: Here is my recipe for Red Velvet Layer Cake.
6. Mini Cupcakes: For around 36 mini cupcakes, line mini cupcake pans with liners or spray with nonstick
spray. Prepare cupcakes and frosting as directed. Bake mini cupcakes for 12-13 minutes or until a toothpick
inserted in the center comes out clean.

ALL-BUTTER PASTRY CRUST FOR SWEET AND SAVORY PIES

(ENOUGH FOR BOTTOM AND TOP CRUST)

INGREDIENTS:

o 2 1/2 cups all-purpose flour, plus extra for rolling

o 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
o 1 teaspoon salt
o 1 teaspoon sugar
o 6 to 8 tablespoons ice water
Directions:

1. Mix flour, sugar, and salt: Put flour, sugar, and salt into the bowl of a food processor and pulse
a couple times to mix.

2. Add butter, half at a time, pulsing several times after each addition: Add about half of the
butter to the food processor and pulse several times. Then add the rest of the butter and pulse
6 to 8 times until the largest pieces of butter are about the size of large peas.

3. Slowly add ice water: Sprinkle the mixture with about 1/4 cup of ice water (make sure there
are no ice cubes in the water!) and pulse again. Then add more ice water, a tablespoon at a
time, pulsing once or twice after each addition until the dough just barely begins to hold
together.
 You know that the mixture is ready if when you pinch some of the crumbly dough together with
your fingers, it holds together. Be cautious with the amount of water you add, too much and
the crust will be tough.

4. Make two dough disks: Carefully empty the crumbly dough mixture from the food processor
on to a clean, dry, flat surface. Gather the mixture in a mound.

5. Divide the dough mixture into two even-sized mounds. Use your hands and knead each mound
just enough to form each one into a disk. Do not over-knead! Kneading develops gluten which
will toughen the dough, not something you want in a pastry crust. You should just knead
enough so that the dough holds together without cracks.
6. If you started with cold butter you should be able to see small chunks of butter speckling the
dough. This is a good thing. These small bits of butter will spread out into layers as the crust
cooks so you have a flaky crust!
7. Sprinkle each disk with a little flour, wrap each one in plastic wrap, and refrigerate for one hour
or up to 2 days.

8. Remove dough from refrigerator and let sit for a few minutes: Remove one crust disk from the
refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to
make rolling out a bit easier.

9. Roll out dough, place in pie dish: Roll out with a rolling pin on a lightly floured surface to a 12-
inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to
the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough
from sticking.

10. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the
bottom and sides of the pie plate.
11. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

12. Add filling to the pie.

13. Roll out second disk, place on top of filling: Roll out second disk of dough, as before. Gently
place onto the top of the filling in the pie.

14. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top
piece of dough over and under the edge of the bottom piece of dough, pressing together.

15. Flute edges using thumb and forefinger or press with a fork.

16. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can
escape.
Common Baking and Cooking Conversions

Cups Tablespoons Ounces Grams

Butter 1/4 cup 4 Tbsp 2 oz 57g

1/3 cup 5 Tbsp + 1 tsp 2.67 oz 76g

1 cup 16 Tbsp 8 oz 227g

1/4 cup 4 Tbsp 1.06oz/0.95oz 30g/27g

Flour/Sifted
1/3 cup 5 Tbsp + 1 tsp 1.41oz/1.23oz 40g/35g

1/2 cup 8 Tbsp 2.12oz/1.94oz 60g/55g

 1 cup 16 Tbsp 4.24oz/3.88oz 120g/110g

Granulated Sugar 1/4 cup 4 Tbsp 1.76oz 50g

1/3 cup 5 Tbsp + 1 tsp 2.29oz 65g

1/2 cup 8 Tbsp 3.5oz 100g

1 cup 16 Tbsp 7oz 200g

Brown Sugar/ Firmly
1/4 cup 4 Tbsp 1.59oz 45g
Packed
1/3 cup 5 Tbsp + 1 tsp 2.12oz 60g

1/2 cup 8 Tbsp 3.2oz 90g

1 cup 16 Tbsp 6.4oz 180g

Water 1/4 cup 4 Tbsp 2 oz 57g

1/3 cup 5 Tbsp + 1 tsp 2.67 oz 76g

1/2 cup 8 Tbsp 4 oz 114g

1 cup 16 Tbsp 8 oz 227g