Labong Food

SAUTEED BAMBOO SHOOTS (GINISANG LABONG)

Steps:

• In a wok or skillet over medium-high heat, saute garlic and onion in hot oil until limp and aromatic.
• Add the ground pork and cook for 5 minutes. Add the prawns and cook until all sides turn pink.
• Add the bamboo shoots and fish sauce. Season with salt and pepper. Cook for some minutes until bamboo shoots are tender.
• Before turning the heat off, add the green onions.
• Transfer to a serving dish.

LUMPIA-STUFFED WRAPPERS (LUMPIA LABONG)

Steps:

• Prepare sauce: Combine all sauce ingredients in a small saucepan. Stir over medium heat until slightly thickened.
• Heat 2 TBSP oil in a wok or large skillet. Add garlic and onion; saute until transparent. Add pork, shrimp, bamboo shoots, cabbage, and salt. Stir-fry 2 to 3 minutes, adding more oil if needed. Stir in bean sprouts; keep warm.
• Keep wrappers covered until used. Top each wrapper with a lettuce leaf and 1 to 2 tablespoons filling; fold end of wrapper over stem-end of lettuce. Roll wrapper and filling, with some of the lettuce and filling extending from open end of wrapper.
• In wok or skillet, heat about 1" of peanut oil to 375ºF. Fry lumpia, 2 or 3 at a time, until golden brown, turning frequently. Drain lumpia on paper towels.
• Arrange filled wrappers on a platter. Serve with Lumpia Sauce.