How to make Cheesy Galunggong Samosas

Pinoy Salsa

6 ripe tomatoessliced

1 medium red onionsliced

2 tbsp patis

1 siling labuyo

1 calamansijuiced

1 tbsp wansoy leaves

Samosa

4 small pieces leftover fried galunggongshredded and bones removed

½ cup grated cheddar cheese

1 siling pansigangroughly chopped

2 tsp curry powder

1 tsp coriander powder

1 tsp garlic powder

½ red bell peppercubed

14 square lumpia wrappers around 6 x 6 inches, cut each lengthwise into 3 to make a total of 40 wrappers

2 eggs mixed with water to make egg wash

cooking oilfor deep-frying

Pinoy Salsa

Place all ingredients in a food processor or blender and blend until smooth. Set aside.

Samosa

In a food processor or blender, add the shredded galunggong, cheddar cheese, sili pang sigang, curry powder, coriander powder, and garlic powder. Blend until it forms into lumps. Mix in the cubed red bell peppers.

Place about a 1 1/2 teaspoon to 2 teaspoons of the mixture into one end of the lumpia wrapper.

With the short width as your guide, fold one end with the filling into the wrapper, making a triangle. Continue to fold in this manner until a piece of wrapper can be cut into a V shape, the pointy end tucked into an opening in the wrapper. Do this for the rest of the wrappers

Heat enough cooking oil to submerge the samosas in a medium sized sauce pot. Fry until golden.

Remove from the pot and place on a serving plate lined with paper towels. Serve with the Pinoy Salsa.

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Cheesy Galunggong Samosas