Lupiang Bangus is a delicious and innovative Filipino dish that puts a flavorful twist on the traditional Lumpiang Shanghai. Instead of using ground meat, Lupiang Bangus features the delightful taste of bangus (milkfish) as the main filling, making it a seafood lover's dream come true. This dish combines the natural sweetness of bangus with a medley of vegetables and seasonings, all wrapped in a golden and crispy lumpia wrapper. Whether served as an appetizer, a snack, or as part of a meal, Lupiang Bangus is a delightful addition to any Filipino dining experience. Let's embark on a culinary journey and learn how to create this mouthwatering and unique Filipino delicacy!
Ingredients:
- 500 grams boneless bangus (milkfish), cooked and flaked - 1 cup grated carrots - 1 cup julienned singkamas (jicama) - 1 cup chopped green beans - 1 cup chopped onions - 1/2 cup minced garlic - 1/4 cup soy sauce - 2 tablespoons oyster sauce - 1 tablespoon cornstarch - 1/2 teaspoon ground black pepper - Lumpia wrappers (spring roll wrappers) - Cooking oil for frying - Vinegar, soy sauce, and crushed garlic for dipping sauce (optional)
Instructions:
1. Prepare the Bangus Filling:
- Start by cooking the boneless bangus (milkfish). You can grill, broil, or fry the bangus until it is fully cooked. Once cooked, carefully remove the bones and flake the fish into small pieces. Set aside.
- In a large bowl, combine the flaked bangus, grated carrots, julienned singkamas, chopped green beans, chopped onions, and minced garlic.
2. Season the Filling:
- In a small bowl, mix together the soy sauce, oyster sauce, cornstarch, and ground black pepper to create the seasoning sauce.
- Pour the seasoning sauce over the bangus and vegetable mixture, and toss until everything is evenly coated with the flavors.
3. Wrap the Lupiang Bangus:
- Take a piece of lumpia wrapper and place it on a clean surface or your palm.
- Spoon a generous amount of the bangus and vegetable filling onto the center of the wrapper.
- Fold the sides of the wrapper over the filling and then roll it tightly, similar to rolling a burrito. Moisten the edges of the wrapper with water to seal it.
- Repeat this process until all the bangus filling is used and you have made several lumpia rolls.
4. Fry the Lupiang Bangus:
- In a deep frying pan or a pot, heat cooking oil over medium-high heat.
- Once the oil is hot, carefully add the lumpia rolls to the pan, a few at a time. Fry them until they are golden brown and crispy on all sides.
- Remove the cooked Lupiang Bangus from the oil and drain them on a plate lined with paper towels to remove excess oil.
5. Serve and Enjoy:
- Lupiang Bangus is best served hot and crispy, accompanied by a dipping sauce of vinegar, soy sauce, and crushed garlic.
- Arrange the fried Lupiang Bangus on a serving platter and garnish with chopped green onions or toasted garlic for added flavor and presentation.
- Enjoy this flavorful twist on a Filipino classic with your family and friends, and savor the delightful combination of bangus and vegetables in every crispy bite!
Lupiang Bangus is a delightful and innovative Filipino dish that brings a unique twist to the classic Lumpiang Shanghai. With its flavorful bangus filling and a medley of fresh vegetables, all wrapped in a golden and crispy lumpia wrapper, this dish is sure to become a favorite among seafood lovers. Whether enjoyed as an appetizer, a snack, or as part of a meal, Lupiang Bangus offers a delicious and satisfying culinary experience that celebrates the rich flavors of Filipino cuisine. So, why not try making this mouthwatering Lupiang Bangus and delight in the delightful combination of bangus and vegetables in one delightful package!
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