Baon

August 3, 2018
Crispy Kare-Kareng Gulay Roll

DIFFICULTY: Easy

Makes 4 to 6 servings
Preparation and cooking time: 45 minutes


Ingredients:

Rice mixture:
2 tablespoons cooking oil
1 tablespoon minced garlic
2 tablespoons minced red onion
⅓ cup bagoong
2 cups cooked rice

Filling:
1 piece eggplant, sliced into sticks
1 pack MAMA SITA’S KARE-KARENG GULAY MIX
3 tablespoons cooking oil
1 tablespoon minced garlic
¼ cup minced red onion
1 cup sitaw, cut into 2-inch pieces
2 cups pechay, stems separated from leaves
1 cup sliced banana heart
¾ cup water
1 tablespoon patis

Assembly:
1 tablespoon cornstarch mixed with 1 1/2 tablespoons water
Lumpia Wrappers
Cooking oil for frying

Procedure:

Rice Mixture:
1. In a pan over medium heat with cooking oil, saute garlic and onions until soft. Add bagoong and continue sautéing. Add rice and sti-fry. Set aside.

Filling:
1. Fry or blanch the eggplants for a few minutes. Drain excess oil if fried and set aside.
2. Dissolve one pack MAMA SITA’S KARE-KARENG GULAY MIX with ¾ cup of water. Set aside.
3. In a pan over medium heat with cooking oil, sauté garlic and onions until soft. Sauté sitaw for a few minutes and remove from pan. Repeat with pechay stems. Set vegetables aside.
4. Sauté sliced banana heart for a few minutes and add half of dissolved MAMA SITA’S KARE-KARENG GULAY MIX. Remove from pan.
5. In the same pan, pour remaining MAMA SITA’S KARE-KARENG GULAY MIX. Stir, boil, and simmer until thickened. Off heat, quickly toss sitaw and pechay stems to coat.

Assembly:
1. Assemble the lumpia by placing a pechay leaf on top of the lumpia wrapper. Add bagoong rice, sautéed sitaw and pechay stems, fried eggplants, and banana heart. Carefully roll and seal with cornstarch and water mixture.
2. Quickly deep fry lumpia in hot oil just until golden. Serve and enjoy with the family!