Pandan Lumpia With Candied Walnuts

Procedure:

  1. Combine water and pandan leaves, put in a blender or food processor, puree and strain.
  2. Add the remaining ingredients. Whisk until smooth in consistency.
  3. Add coriander and malunggay leaves. Heat an 8″ Teflon pan, spray with vegetable cooking spray.
  4. Pour 1/4 cup and cook until done. Set aside.
  5. Heat pan, pour sesame oil, olive oil and peanut oil.
  6. Stir-fry shallots, garlic, leeks, coriander, chives, mushroom and shrimps.
  7. Cook until shrimps change color. Add in additional oil.
  8. Add in the ubod and the togue.
  9. Season with salt, pepper and sugar (according to taste).
  10. Add in the water and bouillon or broth. Cook until done.
  11. Caramelize sugar and water, add in walnuts.
  12. Spray vegetable oil and spread mixture in baking pan.
  13. Chill until hard and chop in small pieces.
  14. Mix with wansuey, sugar and chives.
  15. In a saucepan, heat oil and fry garlic until slightly brown.
  16. Add in sugar and labuyo.
  17. Add in the rest of the ingredients and season with salt, pepper and sugar (according to taste).
  18. Thicken with cornstarch mixture.