LUMPIANG KAPAMPANGAN

Ingredients:

2 1/2	cups	water
1/4	cup	soy sauce
1 1/4	cups	brown sugar not packed
6	pc	tahure
3	tbsp	cooking oil
6	tbsp	cornstarch, dissolved in 1/2 cup water

50	g	achuete
1/2	cup	boiling water
1/4	cup	MAGNOLIA GOLD BUTTER
1	tbsp	garlic
1	tbsp	minced garlic
1	cup	sliced shallots
1/2	cup	peeled shrimp
1	cup	MONTEREY GROUND PORK
1	cup	diced boiled MAGNOLIA CHICKEN STATION BREAST FILLET
1/4	cup	patis
1	cup	carrots strips
1	cup	sliced green beans
1	cup	singkamas strips
4	cups	grated green papaya
1	tbsp	iodized fine salt
1/2	tbsp	pepper
1	tbsp	sugar

Procedure:

In a bowl, mix all ingredients for the wrapper until smooth.
Heat an 8" non-stick pan, pour every 1/4 cup of the batter and tilt pan in a circular motion to cover base of pan. Cook until set. Stack wrapper in between sheets of wax paper. Set aside.
Prepare sauce by mixing water, soy sauce, sugar, tahure and oil in a pan. Bring to a boil then stir in cornstarch mixture, and simmer for 30 minutes.
For the filling, soak achuete in boiling water for a few minutes and strain. Reserve achuete water. Saute garlic and shallots in butter, add in shrimps and cook until pink. Stir in pork and cook until meat is brown. Add in chicken and patis and cook until almost dry. Toss in vegetables and achuete water and simmer until vegetables are just cooked. Season with salt, pepper and sugar. Let cool.
Lay a lumpia wrapper flat. Place a lettuce leaf at one edge. Place 2 heaping tablespoons of the filling. Sprinkle a heaping tablespoon of ground peanuts on top. Roll the lumpia.
Wrap with wax paper. Serve with the sauce and garnish with pounded garlic.

Makes 18 servings.

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