Lumpiang Shanghai
Here’s a healthy Chinese recipe for all food cart and carinderia operators.
Lumpiang Shanghai is a recipe composed of meat, varieties of vegetables and organic extenders to make the product increase in yield. It also used bring down the cost.
Organic fibers are needed by the body for maintenance of good health. Samples of fibers are soy protein, bamboo fiber, wheat fiber and corn fiber.
The yield of the product increases up to fifty percent (50%) where 1 kilogram becomes 1.5 kilograms or 1,500 grams.
Round molo wrapper is recommended for “Tapping the product. One piece of lumpiang Shanghai should contain lo grams of meat materials. One kilogram will give a yield of 150 pieces to be sold at P5.00/piece. P5.00 x 150 pieces equals P750.00.
Profit is 50% net per kilogram of meat. This is a good recipe for food cart and carinderia operators.
I. Meat materials:
Ground fish (bidbid or dalagang bukid) 500 grams or ground pork
II. Curing mix:
Salt refined 1/2 Tbsp
Phosphate 1/4 tsp
Water chilled 1/4 cup
III. Extenders:
TVP powder 1/4 cup
Qualicel 1/4 cup
Versagel 1/2 cup
Chilled water 1 cup
IV. Seasonings:
Shrimp powder 1 tsp
Singkamas (turnip), chopped 1 cup
Spring onions, chopped 1/2 cup
Sugar 2 tsp
Black pepper 2 tsp
Soy sauce 3/4 tbsp
MSG 1/4 tsp
Beef aroma 1/2 tsp
Meaty ginisa 1/2 tsp
BF Blend 1 tsp
V. For cooking:
Lumpia wrapper
or round molo wrapper 1 pkg.
Cooking oil 2 cups
VI. Procedure:
1. Hydrate TVP, Qualicel and Versagel in water for 3 minutes.
2. Mix fish or pork, hydrated TVP and phosphate. Mix until tacky.
3. Mix all the ingredients with meat and repeat the mixing.
4. Allocate 3 tbsps of the mixture to the lumpia wrapper & fold both ends with water.
5. Deep fat fry. Cut into pieces approximately 2-3 inches.
6. Do the same with sweet and sour sauce.
Sweet and sour sauce Sauce 1:
1/2 cup Sugar, refined
1 cup Pineapple juice
2 Tbsp Soy sauce
1/4 cup Vinegar
1/2 Tbsp Salt
1/2 cup Catsup
Cook until translucent texture is obtained.
Sauce 2:
1/2 cup Water
2 tbsp. Vinegar
1/4 CUP Sugar
1 tbsp. Cornstarch
1/4 tsp. Salt
2 tbsp. Oil
3 tbsp. Catsup
1 PC. Siling Labuyo
Cook until translucent texture is obtained.
