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LUMPIANG GALUNGGONG

10m
Serves 1
youtube.com

LUMPIANG GALUNGGONG

youtube.com
10m
Serves 1

Directions

  1. 1Place the cleaned and gutted galunggong in a pan.
  2. 2Sprinkle 1/2 tablespoon of salt over the fish.
  3. 3Pour in 1/4 cup of vinegar.
  4. 4Add enough water to cover the fish.
  5. 5Cover the pan and cook in medium heat for 10 minutes.
  6. 6Add 1 thumb-sized ginger.
  7. 7Continue cooking with the lid on.
  8. 8Once cooked, remove the water from the pan.
  9. 9Remove the bones and head of the galunggong.
  10. 10Shred the fish flesh using two forks.
  11. 11Add 1 small grated carrot to the shredded fish.
  12. 12Add 1 medium minced onion.
  13. 13Add 3 cloves of minced garlic.
  14. 14Add 2 minced green long chilies (pang-sigang).
  15. 15Add 1 tablespoon of minced kinchay (optional).
  16. 16Add 2 tablespoons of all-purpose flour.
  17. 17Add salt and pepper to taste.
  18. 18Crack 1 medium egg into the mixture.
  19. 19Mix until well combined.
  20. 20Lay out a small lumpia wrapper.
  21. 21Place around 2 tablespoons of the mixture onto the wrapper.
  22. 22Wrap it carefully.
  23. 23Seal the wrapper with water or egg white.
  24. 24Fry the lumpia until golden brown using medium heat.
  25. 25Remove the fried lumpia and put it in a strainer to drip excess oil.

Ingredients

  • 0.5 kilo Galunggong
  • 0.5 tablespoon salt
  • 0.25 cup vinegar
  • 1 thumb-sized ginger
  • 1 small carrot (grated)
  • 1 medium onion (minced)
  • 3 cloves garlic (minced)
  • 2 green long chili (pang-sigang) (minced)
  • 1 tablespoon kinchay minced (optional)
  • 2 tablespoon all-purpose flour
  • 1 medium egg
  • 1 to taste salt
  • 1 to taste pepper
  • 15 to 20 pieces Lumpia wrapper (small)

Equipment

panlidbowlforkwooden spoonstrainer

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