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Clean and scale the fish. Marinate the skin with MAGGI Soy Sauce, calamansi juice and pepper and set aside. Meanwhile, place meat in a pan and barely cover with water. Simmer for 10 minutes, drain and set aside. Pick the bones, flake and set aside.
For the stuffing, heat oil in a large pan and sauté pork until golden brown. Push on the side and sauté garlic, onion and tomato. Add green peas and flaked bangus. Season with MAGGI MAGIC SARAP and pepper. Transfer into a bowl to cool.
Once mixture is cooled, add raisins and egg. Transfer into a piping bag. Pipe mixture in the skin. Set aside for 1 hour.
Preheat oil in a large pan and panfry bangus for 3-4 minutes per side over medium heat. Transfer into a cooling rack to rest for 15 minutes.
Slice on an angle ¾ inch thick and transfer into a serving platter. Serve with preferred dipping sauce.
Sauté shrimp shells in 1 tbsp of oil. Pour 1 liter of water and add pork belly. Bring to a boil, skim the scum and simmer for 45 minutes. Drain and reserve stock. Slice pork and reserve as topping.
Combine 3 tbsp of oil and annatto seed in a pan, gently heat for 5 minutes and strain. Sauté garlic, onion and tinapa in annatto oil for 5 minutes. Add ground rice and cook for another 2 minutes. Stir in stock and simmer for 5 minutes.
Season sauce with MAGGI MAGIC SARAP® and pepper. Mix in pansit bihon and cook for 5 minutes. Transfer into serving plates.
Top with adobong pusit, chicharon, pechay Baguio and egg. Garnish with toasted garlic and spring onion. Serve with calamansi.
For filling, sauté ground pork in oil. Add carrot, sayote and cabbage and sauté for 2 minutes. Season with MAGGI MAGIC SARAP®. Set aside in a plate to cool. Fill every lumpia wrapper with 2 – 3 tbsp of the vegetable mixture. Seal with flour and water mixture. Set aside.
For the Vinegar-Soy Dipping Sauce, combine vinegar, MAGGI Soy and Cooking Sauce, garlic, onion, chili, pepper and sugar in a bowl. Mix well and set aside.
For the Peanut Sauce, combine garlic and water in a sauce pan and bring to simmer. Season with MAGGI MAGIC SARAP®. Stir in peanut butter, MAGGI Oyster Sauce and brown sugar. Slowly pour the cornstarch and water mixture while stirring to thicken the sauce. Pour sauce and garnish with peanuts and spring onion.
Steam lumpia for 5 minutes. Cut in half, transfer into a serving plate and serve with preferred dipping sauce.
Ingredients
Directions
Clean and scale the fish. Marinate the skin with MAGGI Soy Sauce, calamansi juice and pepper and set aside. Meanwhile, place meat in a pan and barely cover with water. Simmer for 10 minutes, drain and set aside. Pick the bones, flake and set aside.
For the stuffing, heat oil in a large pan and sauté pork until golden brown. Push on the side and sauté garlic, onion and tomato. Add green peas and flaked bangus. Season with MAGGI MAGIC SARAP and pepper. Transfer into a bowl to cool.
Once mixture is cooled, add raisins and egg. Transfer into a piping bag. Pipe mixture in the skin. Set aside for 1 hour.
Preheat oil in a large pan and panfry bangus for 3-4 minutes per side over medium heat. Transfer into a cooling rack to rest for 15 minutes.
Slice on an angle ¾ inch thick and transfer into a serving platter. Serve with preferred dipping sauce.
Sauté shrimp shells in 1 tbsp of oil. Pour 1 liter of water and add pork belly. Bring to a boil, skim the scum and simmer for 45 minutes. Drain and reserve stock. Slice pork and reserve as topping.
Combine 3 tbsp of oil and annatto seed in a pan, gently heat for 5 minutes and strain. Sauté garlic, onion and tinapa in annatto oil for 5 minutes. Add ground rice and cook for another 2 minutes. Stir in stock and simmer for 5 minutes.
Season sauce with MAGGI MAGIC SARAP® and pepper. Mix in pansit bihon and cook for 5 minutes. Transfer into serving plates.
Top with adobong pusit, chicharon, pechay Baguio and egg. Garnish with toasted garlic and spring onion. Serve with calamansi.
For filling, sauté ground pork in oil. Add carrot, sayote and cabbage and sauté for 2 minutes. Season with MAGGI MAGIC SARAP®. Set aside in a plate to cool. Fill every lumpia wrapper with 2 – 3 tbsp of the vegetable mixture. Seal with flour and water mixture. Set aside.
For the Vinegar-Soy Dipping Sauce, combine vinegar, MAGGI Soy and Cooking Sauce, garlic, onion, chili, pepper and sugar in a bowl. Mix well and set aside.
For the Peanut Sauce, combine garlic and water in a sauce pan and bring to simmer. Season with MAGGI MAGIC SARAP®. Stir in peanut butter, MAGGI Oyster Sauce and brown sugar. Slowly pour the cornstarch and water mixture while stirring to thicken the sauce. Pour sauce and garnish with peanuts and spring onion.
Steam lumpia for 5 minutes. Cut in half, transfer into a serving plate and serve with preferred dipping sauce.
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