Friday, September 11, 2009
1 and 1/3 cups cooked and flaked bangus (Milk Fish)
1/2 cup green onions, chopped
2 medium tomatoes, chopped
1 medium onion, chopped
1 and 1/2 cups sotanghon noodles, cut up and softened in water
For the sauce:
1/2 cup sugar
1/2 cup water
1/4 cup vinegar
1/2 teaspoon salt
1 clove garlic, chopped
1 - 2 pieces siling Labuyo, chopped
1/4 cup grated carrots
How to make lumpiang bangus:
In a saucepan, put bangus and enough water to cover. Simmer till fish is cooked. Remove from pan and cool. Flake fish and pick out bones.
In another pan, heat 2 tablespoons cooking oil. Saute garlic onions and tomatoes. When vegetables are soft, add bangus. Season with patis and pepper.
Drain sotanghon and add to bangus. Cook till noodles are transparent. Add green onions.
Cool the filling and wrap in lumpia wrappers. Fry in hot oil till golden brown.
How to make the lumpia sauce:
In a small saucepan, combine sugar and water. Cook over medium heat until syrupy.
Remove from heat and add the remaining ingredients. Makes 8 portions.