BOILED PEANUT LUMPIA
Ingredients:
½ cup boiled peanut
1/3 cup habichuelas, cut in cubes
1/3 cup cabbage, cut thin
1 tablespoon onion
1 clove of garlic
Wrappers
1 tablespoon lard
1 tablespoon salt
Dash of white pepper
1/3 cup shrimp juice
Shrimps
Procedure:
Saute garlic and onion. Add shrimps, habichuelas and cabbage. Cook for a few minutes. Add shrimp stock stirring constantly to avoid curdling. Season with salt and pepper.
When done remove from fire and wrap in lumpia wrapper. Fry lumpia bundles in deep hot fat. Serve hot with vinegar seasoned with salt, garlic, and pepper, or Lumpia Sauce.
LUMPIA SAUCE
Ingredients:
½ cup sugar
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5 tablespoons cornstarch
2 cups water
½ cup sugar
1/3 cup toyo
Procedure:
Add all ingredients to the caramelized sugar and stir continuously over a slow fire until desired consistency is reached.
PEANUT BALLS WITH SUTANGHON
Ingredients:
½ cup chopped boiled peanut
½ cup sutanghon
2 tablespoon lard
1 clove of garlic
Dash of white pepper
½ cup chopped pork
1 egg
1 tablespoon salt
2 cups broth green onion
Procedure:
Mix peanut, pork, salt, pepper, green onion, and beaten egg, together and form into balls. Set aside. Saute garlic and onion. Add the broth and let boil. Drop in the peanuts and cook till pork is done. Add the soaked sotanghon. Add salt and pepper to taste. Remove from fire and serve hot.
PASTILLAS DE MANI
Ingredients:
1 cup ground fresh peanut
2/3 cup sugar
¾ cup milk
Procedure:
Pass peanut through a grinder. Mix all ingredients together and cook on a slow fire, stirring constantly to avoid burning. Cook to a thick consistency. Sprinkle sugar on a piece of bread and spread peanut
paste with the aid of a rolling pin. Cut to desired shape or form. Roll in sugar and wrap in wax paper.
PEANUT MAZAPAN
Ingredients:
1 cup ground peanut
¾ cup sugar
1 ¼ cup milk
1 egg
Procedure:
Mix ingredients except the egg. Cook mixture until thick. Cool and add beaten egg. Cook again slowly, stirring constantly, until desired consistency is reached. Shape to desired forms and bake in moderate oven until brown.
PEANUT CANDIES
Ingredients:
2 cups fresh peanuts, ground fine
1 cup sugar
½ cup water
Procedure:
Make syrup without stirring. When thick add peanut and stir constantly to avoid burning. Test the mixture to see whether it is ready for pouring, by dropping a small amount in cold water. If the mixture forms hard balls, remove it from the fire. Pour on a greased board and roll out to a sheet ½ cm thick. Cut into bar of convenient lengths and wrap in wax paper.