|The World's Best Catfish Cookbook|
|by Stan Warren|
Catfish cook-off champion Stan Warren has written a new book that introduces readers to the mouth-watering domain of catfish cookery.
1 - 10 of 70 for lumpia
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Heat vegetable oil, ... end together when sealing the lumpia, like a envelope. Can freeze up to 2 months for best taste. Fry at 350°F untill golden brown.
Peel fresh ginger ... one end of lumpia wrapper, fold over ... towels. Serve hot with sweet and sour sauce, soy sauce or hot mustard. Makes about 50 piece.
Brown garlic in ... and save for lumpia sauce, cool and ... until cornstarch and sugar are dissolved, boil gently, stirring constantly until sauce thickens.
Mix all ingredients ... and pepper. Cook over medium heat. Add flour, stirring until sauce boils and thickens. Can be used with the Fried Lumpia Shanghai.
Saute garlic and ... mixture into 1/2 lumpia wrapper, seal with ... until light brown. When ready to serve dip them into the warm lumpia sauce. Mix together.
Combine cornstarch, flour, ... a tablespoon in lumpia wrapper. Repeat with ... well. Cook over medium heat until mixture thickens. Serve over Fresh Lumpia.
Place pork in ... celery, soy sauce, salt and pepper. Cool. Wrap in prepared lumpia wrapper and deep fat fry. Serve with vinegar, salt and crushed garlic.
Wash frozen green ... minutes. Roll in lumpia wrappers. Fry in ... containers. Note: Do not fry until ready to eat. May warm after fried. Serves 1 to 25.
Extract the fat ... cool. Spread the lumpia wrapper, place lettuce ... fried lumpia, less the lettuce leaves to be served with vinegar and garlic as sauce.
In a bowl, ... end of a lumpia wrapper spoon about ... cornstarch. Set aside. Heat cooking oil. Fry tomato catsup. Add vinegar mixture and boil until thick.
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