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Time needed: 1 hour.
Makes: 4 servings
Fresh lumpia wrapper:
2 pieces egg
1 cup water
1/3 cup cornstarch
Salt, to taste
2 cups hot water
½ cup brown sugar
1/3 cup oyster sauce
2 tablespoon garlic, minced
2 tablespoons cornstarch dissolved in 2 tablespoons water
1 cup cabbage, finely shredded
1 cup singkamas, sliced into fine matchsticks
1 cup carrot, sliced into fine matchsticks
1 cup ubod
1 cup togue
8 pieces bacon slice pork belly/pork sukiyaki cut
1 cup boiled bihon noodles
Tinapa flake powder
Salt, to taste
Ground black pepper, to taste
½ cup toasted peanuts, crushed
½ cup toasted garlic bits
In a bowl, mix together the ubod, cabbage, and carrots and season lightly with salt. Mix well.
In a pot, combine the water, oyster sauce, minced garlic, and brown sugar. Mix until sugar dissolves and bring to a boil. Reduce by half and thicken with the cornstarch slurry. Set aside.
In a pan, saute the bihon noodles with about 3 tablespoons of the sauce and season with nori flakes. Set aside.
In a bowl mix together the egg, water, and cornstarch until well combined. Season with salt.
In a wide, non-stick pan lightly greased with oil, pour a thin layer of the lumpia wrapper mixture and spread until it covers the bottom of the pan evenly.
Add the cabbage mixture and place a layer on top of the lumpia wrapper. Followed by a layer of togue, and singkamas. Sprinkle s bit of tinapa flakes powder on top. Place 2 pieces of think pork belly slices on top. Season lightly with salt and pepper and pour about two tablespoons of batter on top. Cover the pan and allow to cook for about 5 minutes, until the vegetable slightly wilt. Flip and cook for another 3 minutes.
On a plate, place ¼ of the cooked bihon noodles then place the lumpia pancake on top. the lumpia sauce on top and sprinkle toasted peanuts, toasted garlic, and nori flakes on top.