Lambbhutuwanepalilambstirfriedinhimalayanspices Recipes

HOMEMADE LUMPIA RECIPE BY TASTY

Steps:

• Make the filling: Heat the oil in a medium pan over medium-high heat.
• Add the onion, garlic, ginger, and carrot. Cook for 4 minutes, or until the onion is slightly translucent.
• Add the ground pork and cook for about 6 minutes, or until cooked through.
• Add the water chestnuts, salt, pepper, and soy sauce. Stir for 2 minutes, then mix in the green onion and cilantro. Remove the pan from the heat and let cool.
• Heat about an inch (2 cm) of canola oil in a deep, medium frying pan until it reaches 300°F (150°C).
• Lay out one lumpia wrapper in a diamond shape and spoon 2 tablespoons of filling at the bottom of the wrapper, leaving about an inch and a half (3 cm) of space from the bottom point.
• Fold the bottom point over the filling, then fold in the edges to create an envelope shape. Roll the wrapper toward the top point. Brush the top point with egg wash and finish the roll to seal the end.
• Carefully place four to five lumpia at a time in the hot oil. Frying on each side for 1-2 minutes, or until golden brown. Note: If the lumpia are cooking too fast or burning, reduce the heat.
• Remove the lumpia from the oil and drain on a wire rack or paper towels.
• Sprinkle with a garnish of cilantro and serve with sweet chili dipping sauce. Optional: Cut lumpia in half.
• Enjoy!

VEGETABLE AND SHRIMP LUMPIA RECIPE BY TASTY

Steps:

• Make the sweet chili sauce: In a small pot over medium heat, mix together ½ cup (120 ml) of water, the garlic, Fresno chilies, sugar, rice vinegar, and salt. Bring to a boil, then reduce the heat to low and simmer for 2 minutes.
• In a small bowl, whisk together the cornstarch and remaining tablespoon of water.
• Whisk the cornstarch slurry into the sauce until fully incorporated. Continue to simmer for 1 minute, or until the mixture has thickened. Remove from the heat and let cool.
• Make the lumpia: Julienne the carrots. Cut the green beans on the diagonal.
• In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and cook for 3 minutes or until slightly tender.
• Add the garlic and ginger, and continue cooking for 2 minutes more, until fragrant.
• Add the carrots and green beans, and toss to combine. Add the shrimp, fish sauce, salt, pepper, and rice vinegar, and cook for 2 minutes or until shrimp is pink.
• Add the bean sprouts, toss to incorporate, and remove the pan from the heat.
• Lay out a lumpia wrapper in a diamond shape and spoon 2 tablespoons of filling onto the bottom of the wrapper, leaving about 1½ inches (4 cm) of space from the bottom point.
• Fold the bottom point over the filling, then fold in the edges to create an envelope shape. Roll the wrapper toward the top point. Brush the top point with egg wash and finish the roll to seal the end. Repeat with the remaining wrappers and filling.
• In a large, deep skillet, heat 1 inch (2.5 cm) of canola oil to 300°F (150°C).
• Carefully add 4-5 lumpia at a time to the hot oil. Fry on each side for 1-2 minutes, or until golden brown. Note: If the lumpia are cooking too quickly or burning, reduce the heat. Remove the lumpia from the oil and drain on a wire rack or paper towels.
• Garnish with cilantro and serve with the sweet chili sauce.
• Enjoy!

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Steps:

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LUMPIA

Steps:

• Heat oil in skillet and saute garlic and onions until tender. Add pork and saute until browned. Add vegetables and cook until tender, yet crisp, about 5-10 minutes. Remove from heat. Season with soy sauce. When mixture is cool, add bean sprouts. Salt to taste.
• To assemble lumpia: Carefully separate wrappers. To prevent them from drying out, cover unused wrappers with moist paper towel. Lay one wrapper on clean surface. Place about 2-3 tablespoons of the filling near the edge closest to you. Roll edge towards the middle. Fold in both sides and continue rolling. Moisten opposite edge with water to seal. Repeat with other wrappers. Lumpia can be frozen until ready to use.
• Deep fry at 350 degrees until golden brown, about 3-5 minutes on each side. Drain on paper towels. Serve with Sweet and Sour or Vinegar and Garlic Dipping Sauce.
• In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture.
• Mix together all ingredients.

LAMB BHUTUWA (NEPALI LAMB STIR-FRIED IN HIMALAYAN SPICES)

Steps:

• In a large bowl, combine two tablespoons of oil, one tablespoon of lemon juice, 1/2 teaspoon of turmeric, salt and pepper into a paste.
• Add lamb pieces and mix thoroughly to coat; cover, and let marinate for 30 minutes.
• After marinating, drain the marinade and pat-dry lamb pieces.
• In a processor, blend chopped onion, garlic, ginger, fresh red chilies, cumin and curry powder, asafetida, and turmeric into a smooth paste.
• In a non-stick pan heat two tablespoons of oil.
• Add dried red chilies and fry till dark.
• Add spice paste; fry for another few minutes until the oil starts to separate from the spices.
• Transfer marinated lamb to the pan, add salt and pepper and stir well to brown on high heat.
• Reduce the heat to medium and continue to stir fry lamb until cooked tender.
• It may require some broth or water to moisten, if it starts to burn.
• Add green peas and green onions; stir for another two minutes.
• Adjust seasoning with salt and pepper.
• Drain excess oil, if necessary.
• Serve with stir-fried vegetables and rice or roti (flat bread).