#225_ Lumpiang Bangus (Bangus Egg Rolls)

Fried Bangus Lumpia or Egg Rolls
with home made dipping sauce

Bangus, or milk fish is considered the Philippines national fish
and it is known for its milky flavor, thus milk fish.

Bangus...fried then flaked

A FB friend, Shirley, gave me the idea to make egg rolls with bangus fillings. I've never heard of such a thing before, even though I came from a city where Bangus not only abound but also a city where you can find the best Bangus in the country. (you're welcome to read an article about it here).

Egg Roll Fillings:

For the fillings, I used some boneless bangus which are now available in Filipino and Asian stores, but because they are so expensive I combined some ground pork with the fillings to serve as an extender.

Saute garlic in a little canola oil over medium heat, then add the onions and the ground pork. Saute until the pork is no longer pink. Season with salt or patis (fish sauce) and freshly cracked pepper. Cover and let simmer until meat is tender. Add the cooked and flaked fish then saute for a few minutes.

Turn off the heat then add the carrots, celery, raisins. Mix well.
Drain the mixture in a colander and let it cool completely before wrapping.
To see the steps in wrapping egg rolls, click here.

To avoid sogginess, fried lumpias or egg rolls must
be stacked upright on paper towels to drain the oil.
Serve warm with dipping sauce.

Dipping Sauce Recipe:
1/2 cup water
1/2 cup sugar
1/2 cup vinegar
2 tbsp patis ( fish sauce)
3 cloves garlic, minced
1/8 tsp. chili garlic sauce*
1/3 cup grated carrots

Combine water, sugar and vinegar in a sauce pan. Bring up to a boil over medium heat. Turn the heat down to medium low then let it simmer until the mixture becomes syrupy. Turn off the heat and add the patis (fish sauce), garlic, Chili Garlic Sauce and grated carrots. Stir to blend all ingredients together.
This dipping sauce can be made ahead of time. Place the sauce in a jar then refrigerate until ready to use.

Note from MaMely:
*Chili Garlic Sauce is a very concentrated sauce. If you're not into spicy stuff, start with even less than 1/8 tsp. then add more as you desire.

#61_PASALUBONG ( treats from home)

My dear friends from Calasiao, Pangasinan, came back today after a 6-week visit to Pinas. Before they left they asked me what I wanted them to bring back. I told them to learn how to make the famous white puto (rice cakes) so we can make them here. Atchi Glo said she'll just bring me back some made ones because the puto maker in Calasiao will never, never, never give out their trade secrets in making the puto. The makers are so secretive and protective of their recipes that they make their puto in their armored backyards when the whole entire town is still asleep.(lol)

These are CALASIAO PUTO, when fresh they are a little sticky, white as snow, silky, a little chewy, soft, bouncy,spongy, moist and has the right sweetness (for me).

Translation: PERFECT PUTO!!

Some people might think I'm biased and will disagree with me, that's okay. But if you get a chance to go to Pangasinan, maybe on your way to Hundred Islands, try to swing by Calasiao and sample their puto and experience it yourself, but plan to be there early AM though or you'll get the putos from other towns. No, I'm not from Calasiao, we're neighbors though so I grew up eating these puto. I have been to Mindanao and Visaya and of course, Metro Manila, and I liked their puto but I like the Calasiao puto the best. (no hard feelings folks!)

By the way, Calasiao is a town in the province of Pangasinan and is right next to Dagupan City where I am from.

ADDENDUM: 1-15-09
I microwaved some of these puto today and oh my golly, by golly! they are like fresh out of the steamer! I can't believe they survived the more than 30-hour trip from Pangasinan!

Thank you very much Mr. and Mrs. Parayno!!

These are some other treats they brought back and shared them with me, (bless their hearts!):
tsokolate tabarelia, Engbee hopia, Romana peanut brittle from Mangaldan, Pangasinan

And the best of all the pasalubong: boneless bangus from Dagupan.
Mmmmm, Mmmmmm!!

It is good thing my husband doesn't care for any of the above mentioned treats so I don't have to share them with him. My friend Bobbi who had been to the Philippines few times, loves bangus as much as she loves the Filipinos, but hates the belly with passion , is coming out on Sunday to have a Bangus Party with me but I don't mind at all because I will have the best part and will enjoy the belly. Ha-ha!!!

As you know, when you put whole bangus on the table at a Filipino dinner, be it sinigang (stewed), fried or grilled, the belly will disappear first, as fast as lightning. Yeah, Filipinos fight for the belly!! Come on down, Bobbi!