Yes. Yes I do.
Pretty please.
Here you go. I'll post some pictures later of the wrappers and noodles I have at home for examples. If you have an Asian grocery store nearby they should have the proper ingredients. I don't have exact amounts of stuff here, for the most part it doesn't matter. Spice to taste and the amount of veggies doesn't really matter too much; just do a good mix. If you have any questions let me know, I might have missed something. I haven't had a written version of these for close to 20 years.
Not so much international or regional, but I also have some fantastic duck egg Cheesecake and baked goods recipes I've been experimenting with if you want any of those. I needed something to do with all the eggs the ducks have been laying and for whatever reason the people I give chicken eggs to don't want the duck eggs. Maybe that should be it's own thread some day.
Pancit
1 Head of Cabbage
1 Onion
1 or 2 Chicken Breasts - Preferably Skin on for flavor
Carrots
Soy Sauce
Garlic Cloves - 2 or 3
Rice Noodles - vermicelli others will work too
Salt/Pepper
Oil
Par boil Chicken in water, then slice or cube. Save water for noodles. You will soften the noodles at this
point using the water from the chicken, follow directions on package. Save some of this water too for adding to the sauté if desired or if moisture is needed.
Slice Cabbage - you want this to be like lettuce cut up for a salad.
Slice Carrots
Slice Onion
Sauté Cabbage, Garlic, Onion, Carrots in a small amount of oil. Vegetables should remain slighty crispy.
Add Chicken and Noodles and sauté a little more to heat everything up. Add soy sauce and salt/pepper to taste.
You can substitute Shrimp, Pork, Tofu, whatever for the Chicken. I don’t recommend Tofu :). You can add other vegetables as desired, I often add bean sprouts. You can also prepare the Chicken differently; but we like the flavor of the water the chicken is cooked in.
Lumpia
1LB Ground Beef
Head of Cabbage
Carrots
Soy Sauce
Garlic Cloves 2 to 3, but to taste
Onion
Salt/Pepper
Lumpia/Spring Roll wrappers - usually bought frozen
Oil
Defrost wrappers in refrigerator overnight.
Brown Ground Beef with soy sauce, garlic, onion salt/pepper
all to taste - drain and set asside and let cool so you can
touch.
Prepare Cabbage and Carrots by dicing or shredding - I will
actually cheat here and buy a package of cabbage and carrots
already diced or shredded up that is often sold to make
coleslaw.
Now prepare an assembly line, you will separate the wrappers,
then fill with the ground beef and a small amount of the cabbage
and carrots. Then roll the wrapper more or less like a burrito.
Prepare oil to fry, I usually use a cast iron frying pan, but an
electric frying pan or one of those fryers with baskets will work
too.
I test the oil by dropping a small piece of a wrapper in, I don't
have an exact temperature, but it should crisp immediately. You want the wrappers to be very crisp when done. It only takes about a minute or two per side if the oil is hot enough, you are not cooking the filling just the wrapper. Veggies should still be crispy when done.
You can substitute or add things here, I've done portobello mushrooms or shrimp instead of the ground beef. I often add been sprouts to the filling. These can also be prepared ahead of time (minus the frying) and refrigerated or frozen, separate with parchment paper or plastic wrap to keep from sticking.
