Smoked Fish Spring Roll

By: Forest House Bistro And Caf

The trick to avoid overcooking these rolls? Precook the filling. Then you can just focus on achieving that crispy-brown finish. Serves 3 Prep Time 35 minutes Cooking Time 15 minutes

2 tablespoons cooking oil 2 tablespoons garlic, chopped 2 tablespoons onion, chopped 3 tablespoons tomato, diced 2 to 3 pieces tinapa fillet, diced without skin 200 grams glass noodles (sotanghon), pre-soaked for 10 to 20 minutes salt and pepper to taste 2 tablespoons spring onion, chopped 1 tablespoon cilantro, chopped 10 to 15 pieces spring roll wrapper 1/4 cup egg wash

1 Heat a wok over medium fire. Once hot, place the cooking oil. Saut the garlic until golden brown. Add onions and cook until translucent. Stir in tomatoes and tinapa. 2 Add the glass noodles and toss well. 3 Season with salt and pepper. Add spring onions and cilantro, and mix well. 4 Place the noodles in a colander to drain excess oil. Let it cool. 5 Once set, place a spoonful of the mixture over a spring roll wrapper and roll to create a long stick. 6 Using the eggwash, seal the ends of the rolls. 7 Preheat a large amount of cooking oil enough for deep-frying. Deep-fry the spring rolls until golden brown.

Smoked Lumpiang Shanghai

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Products used

No, the lumpia will not be cooked in hot smoke. Instead of the usual ground pork, tinapang bangus gives this lumpia a unique but still very Filipino twist.
Cuisine Type Meal Type Product Filipino Pork Lea & Perrins Worcestershire Sauce

Preparation Time 30 mins Cooking Time 10 mins

Serves

4-6

Ingredients
2 pcs tinapang bangus, finely shredded 2 mediumsized onions chopped finely 2 Tbsp Lea & Perrins Worcestershire Sauce

1 small bar melting cheese, cut into small cubes 1 bunch wansoy, finely chopped 1 pc mango, half-ripe, finely diced salt and freshly ground black pepper to taste lumpia wrappers 1 egg white

Procedures
Procedure

1. 2. 3. 4.

Mix first 6 ingredients in a bowl. Place a few tablespoons into lumpia wrappers and roll. Use egg white as glue for wrapper ends when rolling. Deep fry till golden brown and serve as is or with sweet chilli sauce for dipping. Tinapa Fried Rice

6 C. cold cooked rice 350 g. tinapa (will yield about 1 - 1 1/2 C. flaked tinapa) 1/4 C. cooking oil half a head garlic, chopped finely - not crushed 1/2 t. rock salt 1 t. rock salt 2 eggs, beaten 2 reg eggs, cubed 2 tomatoes, cut into squares 1 red onion, chopped wansuy (for added flavor and color) Fry the tinapa and flake the fish. Set aside. Brown the garlic in oil over low heat. Add the flaked tinapa and continue cooking over low heat until golden brown in color. Season with 1/2 t. rock salt. Transfer to a plate and remove the visible fish bones. Return the flaked tinapa to the wok and add the rice. Do not stop tossing and mixing the rice and add 1 t. rock salt. Make a well in the center and pour the beaten eggs, when it sets slightly, toss the rice again and continue cooking for 5-10 minutes more. Transfer onto a serving plate, top with the red eggs, tomatoes, onions and wansuy.