Lukullus Recipes

LOUKOUMADES

Steps:

• Sprinkle the yeast over the warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. In a large bowl, mix the warm milk, sugar, and salt, and mix to dissolve. Pour the yeast mixture into the milk mixture, and stir to combine.
• Beat in the butter, eggs, and flour until the mixture forms a smooth, soft dough. Cover the bowl, and let rise until doubled in bulk, about 30 minutes. Stir the dough well, cover, and let rise 30 more minutes.
• Mix honey and 1/2 cup of water in a saucepan, and bring to a boil over medium-high heat. Turn off the heat and let the honey syrup cool.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Oil should be about 2 inches deep.
• Place a large table or soup spoon in a glass of water near the batter. Scoop up about 2 tablespoons of dough per puff with the wet spoon, drop it into the wet palm of your hand, and roll it back into the spoon to create a round shape. Do not overhandle the puffy, soft dough. Drop the dough balls into the hot oil in batches, wetting the spoon each time you make a dough ball. Fry in the hot oil until golden brown on the bottom, and roll them over to cook the other side, 2 to 3 minutes per batch. Gently set the loukoumades aside to drain on paper towels.
• Place the loukoumades on a baking sheet, drizzle them with honey syrup, and sprinkle with cinnamon. Serve warm.

TRADITIONAL FILIPINO LUMPIA

Steps:

• Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
• Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
• Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

LUKULLUS

Steps:

• warm up coconut fat on low heat while mixing up sugar, choco powder, vanilla, rum, coffee and eggs. Add the coconut fat very slowly.
• lay out baking paper in a cake bar tray. Spread Chocolate sauce, then a bisquit layer and continue layering untill its all used up, finish with chocolate sauce.
• put in fridge for at least 3-4 hours. enjoy :).

LU PULU

Steps:

• Preheat oven to 350 degrees.
• Wash and remove the stems from the lu'au leaves.
• Chop the onion and tomato.
• Thaw or make the coconut milk.
• Layer two or three leaves in the palm of your hand.
• Place a heaping tablespoon or so of onion and tomato into the center of the leaves.
• Top with about 2 heaping tablespoons of corned beef (one can will make about 5-6 packets).
• Ladle about 1/4 cup of coconut milk on top of it all.
• Wrap the lu'au leaves into a bundle and then wrap and secure with banana leaf or aluminum foil.
• Place the lupulu in a shallow pan and bake for about 1 hour.
• Peek into the bundles to make sure the lu'au leaves are thoroughly cooked and a dark, soft green color. (This is important, as raw taro leaves irritate the skin and throat when not fully cooked).
• Cook longer if necessary.
• Remove from the aluminum foil and serve hot with whatever sounds nice--rice, yams, taro, etc.