erve warm with the fresh blueberry sauce.
Blueberry Sauce: Combine the orange
inutes. Serve with fresh tomato sauce.
Fresh Tomato Sauce:.
Prepare the tomatoes
br>Remove from grill.
Fresh Basil Sauce:.
place the basil
Lumpia Sauce: Cook ahead before making the lumpia and set aside.
Mix
Prepare sauce: Combine all sauce ingredients in a small saucepan.
Season with salt or fish sauce.
Cook until all vegetables
or the SAUTE FOR FRESH ITALIAN SAUCE (1 medium chopped onion
For the fresh herb sauce, process herbs, olive oil, garlic, and lemon peel and juice until smooth. Season to taste.
Season flour with salt and black pepper. Toss eggplant slices in flour, shaking away excess.
Heat vegetable oil in medium saucepan or wok on medium heat. Deep-fry eggplant in batches until browned and tender. Remove from pan and drain on paper towels. Serve drizzled with herb sauce.
Puree 2 1/4 cups fresh raspberries along with 3 tablespoons
ool completely.
For the sauce: If using whole fruits, rinse
ixture to pan; add oyster sauce, fish sauce, and pepper; cook for
inutes.
Add the oyster sauce, salt and ground black pepper
inute. (Makes 20 wrappers).
Sauce:
Combine sugar, salt (if
nd mix thoroughly. Add soy sauce and sugar; cook and stir
For the stock, boil the shrimp shells in 1 1/2 c. water. Saute the garlic, onions, ground pork, shrimp, and tofu.
Add the potatoes and 1/2 c. stock. Cook for 10 minutes, stirring constantly.
Add the beans and cook for another 5 - 10 minutes. Then add turnips, soy sauce, vegetable oil, salt and pepper (to taste), and fish sauce.
Continue to stir and cook for 5 more minutes.
Drain and save the broth for the dipping sauce.
Allow the mixture to cool.
Heat olive oil in a saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes.
Mix water, peanut butter, brown sugar, corn flour, and soy sauce together in a small saucepan until well blended and without any lumps. Bring to a boil; stir until mixture is thick, 6 to 10 minutes. Add the cooked garlic and mix well.
eaf on top of a lumpia wrapper. Place 1 tablespoon filling
Soak anatto in cooking oil.
Set aside.
Saute garlic in vegetable oil until light brown.
Add onions, pork and shrimp. Pour in soup stock and cover.
Cook over medium heat until pork is tender.
Add sweet potato and potatoes, cook for 5 minutes.
Then mix the rest of vegetables.
Strain atsuete-oil to the vegetable mixture.
Season with salt or fish sauce.
Cook until all vegetables are done.
Add m.s.g.
Cool in a colander while allowing liquid to drain out.
aper towels and serve with sauce.
Cook the shallots, ginger, and garlic in the butter in a medium skillet over moderate heat for 4 minutes, stirring.
Stir in the tomatoes and the sugar, and gently simmer, stirring occasionally, for 15 minutes.
Season to taste with salt and pepper.
Put the sauce through a food mill or puree in a food processor or blender until smooth.
Toss with hot pasta and parsley leaves.
Serve immediately.
This recipe yields 4 servings, enough sauce for 1 pound of dried pasta.