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LOEMPIAIngredients
2 Tbsp. dried Chinese mushrooms
½ lb. pork cut into 3 X 1/4 inch strips1 1/3 cups flour 7 oz. butter or margarine 1/4 lb. bamboo shoots (from tin) 3 Tbsp. olive oil 2 Tbsp. Ketjap or Soy Sauce 5 Tbsp. beef or vegetable bouillon 1 tsp. salt 1 Tbsp. corn starch 1 egg 1 egg white Instructions 1. Allow the mushrooms to soak in warm water for two hours and then cut into small strips. 2. Sprinkle some of the flour over pork strips and toss so that strips are thinly coated. 3. Cut the bamboo shoots into 3 inch pieces. 4. Heat 1 Tbsp. olive oil in stir fry pan and stir fry the mushrooms and bamboo shoots for about two minutes. Add the Ketjap and allow to simmer for 3 minutes. Remove from pan. 5. Allow pan to cool down a bit and wipe with paper towel to remove remaining moisture. 6. Heat the remainder of the olive oil and stir fry the pork until nicely browned. Add the bouillon, salt and vegetables. Stir until thoroughly mixed. 7. Mix corn starch with 2 - 3 Tbsp. water (or a combination of water & some additional Ketjap), blending well. Bind the meat-vegetable mixture with this. 8. Cool. 9. Mix the remainder of the flour with 1/8 Tbsp. boiling water. Knead the egg through this to make a dough. 10. Roll the dough into eight very thin pieces and divide the meat-vegetable mixture over them. 11. Fold the ends of the dough in over the mixture and then roll lengthwise. 12. Seal the ends with some egg white. 13. Heat deep fryer to 320F and deep fry each loempia golden brown in 4-6 minutes. |
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| This recipe is presented by Best Dutch, your source for Dutch Food and Dutch Originals. Please visit us at: www.BestDutch.com |
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