A number of lumpiang shanghai preparations have come from our kitchen ever since we experimented with using wanton wrapper (and we have switched back to lumpia wrapper ever since). But I haven't discussed making a simple sauce to accompany the lumpiang shanghai. This is almost always the preferred dip for it, coupled with ketchup as an alternative for those who prefer a sweeter taste (so I'm talking banana ketchup here).
This dip is very easy to make. All you need is vinegar (preferrably white), some whole peppercorns, some garlic (crushed and chopped), a couple of pinches of salt, sugar, and some chopped spring onion (only if you have this). Combine all these together, tasting it and adding more sugar to "balance" the sweet and the sour.
The dip we have is in a bottle because we prepared a batch of our special lumpiang shanghai to bring to a birthday party, where it is customary to bring some food with you to share (sorta like a potluck party). I also cooked banana muffins, made more special by topping these with raisins.
This is my first plate consisting of rice, our lumpiang shanghai, a bigger version of lumpiang shanghai, giniling, fried chicken, and binagoongan! This was all that can fit on my plate, so I have to go for seconds, then thirds, etc etc. and so on and so forth. I forgot my diet again on that day!
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help! I am still trying to find out the best recipe for Fish / Squid Ball dips. There must be something in those vendor stalls in Pinas that makes the sauce so yummy and unique.
ReplyDeleteMy standard recipe is:
garlic
vinegar
soy sauce
cornstarch
sugar
chicken powder
ive experimented by adding catsup and chilli sauce but i find it's still different from my Manong Fishball's special sauce.. :-(
Hi Einge. That would have been a good idea, to learn how to make that... unfortunately we did not have the time to experiment when I was still back in Makati, but we loved the sauce so much that we actually order a bottle of it every now and then from our suking squid ball vendor! Perhaps you can also order a bottle from your suki so you can have a batch to base your recipe from.
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