Enjoy a tasty preview of the 9th Annual Filipino Festival

RICHMOND, Va – Festival Representative Sue Berinato shared two authentic dishes, Lumpia and Empanadas. The Festival starts Friday August 8th from 5pm to 10pm and Saturday August 9th from 10am to 10pm at Our Lady of Lourdes Church, located at 8200 Woodman Road. For more information visit www.filipinofestival.org.

 

LUMPIA

 

This egg roll is fun to make.  You can use all kinds of different ingredients.  Enjoy lumpia made of chicken, ground beef, pork, shrimp or just your favorite vegetables!  The combinations are endless.  These freeze well and can go from the freezer right into the frying pan.

 

 

Ingredients:

 

2 lbs ground pork

 

2 teaspoons black pepper, divided

 

¼ cup chopped garlic, divided

 

¼ cup chopped onions, divided

 

1 lb. chopped carrots

 

1 lb. cubed potatoes

 

1 lb. Julienne chestnuts (fresh or canned)

 

½ lb. frozen green peas

 

2 teaspoons soy sauce

 

Salt to taste

 

Canola oil for frying

 

Lumpia wrappers (frozen egg roll wraps found at Asian grocery stores)

 

 

Brown the meat in a large skillet. Add 1 teaspoon black pepper and half of the garlic and onions, mixing well; drain.  Add remaining garlic and onions.  Add the carrots, potatoes and water chestnuts and cook until tender; stir in peas.  Add remaining black pepper, soy sauce and salt; mix well.  Remove from heat and allow to cool thoroughly.

 

 Drop 2 tablespoons filling on to a lumpia (egg roll) wrapper.  Starting from corner, roll tightly and neatly around the filling, folding and tucking the edges.  Pour enough canola oil in frying pan for deep frying and heat over medium-high heat.  Deep fry lumpia rolls until golden brown.    Serve with sweet and sour sauce or your favorite sauce.   Yields 6 dozen.

 

 

EMPANADA This is a hearty, stuffed pastry that is fried.  Keeps well in the freezer!

 

 

Ingredients:

 

Dough

 

2 cups flour

 

1 tsp. baking powder

 

1 tbsp. oil

 

3 tbsp. chicken broth

 

1 egg yok

 

Salt / sugar to taste

 

 

Put the egg yolk, oil and chicken soup in a mixing bowl and stir.  Add salt and sugar to taste.

 

Sift the flour, add baking powder and sift.  Slowly add flour to the chicken broth mixture.  Sprinkle some flour on a kneading surface, knead the dough and form into a ball.  Allow to sit for at least 5 minutes.  Knead the flour mixture and roll into a 1-inch diameter, slowly cut about 1 inch and form into small balls.  Allow to sit for another 15-20 minutes.  Using a roller, flatten the small ball and form a 6-inch diameter flour mixture.  Place the filling in the middle of the flat dough.  Hold edges to gether to form a crescent.  Fold the edges and flatten with a fork.

 

 

Filling

 

2 lbs ground beef

 

2 teaspoons black pepper, divided

 

¼ cup chopped garlic, divided

 

¼ cup chopped onions, divided

 

1 lb. chopped carrots

 

1 lb. cubed potatoes

 

½ lb. frozen green peas

 

1 cup raisins

 

2 teaspoons soy sauce

 

Sugar to taste

 

Salt to taste

 

Canola oil for frying

 

 

Brown the meat in a large skillet. Sauté the garlic and onions with the beef.  Add 1 teaspoon black pepper and half of the garlic and onions, mixing well; drain.  Add remaining pepper, garlic and onions.  Add the carrots, potatoes and cook until tender; stir in peas.  Add remaining black pepper, soy sauce and salt; mix well.  Remove from heat and allow to cool thoroughly.  Fill your pastry and deep dry!  Enjoy.  Yields 6 dozen.

 

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