Ingredients:

1 package oyster mushroom approx. 250 grams
1/2 cup all purpose flour
3 Tbsp cornstarch
1 egg
1 Tbsp water
salt and pepper to taste
oil for deep frying

Preparation:

Combine All purpose flour, cornstarch, egg, water and season with salt and pepper, mix thoroughly and set aside mixture.
Heat Oil until ready, coat oyster mushroom pieces in flour mixture and deep fry until golden Brown.

Serve with any sauce you like, i tried it on sweet and sour sauce.

Sweet and Sour Sauce

1/4 cup water
3 Tbsp ketchup
1 Tbsp Vinegar
1 /2 tsp soy sauce
3 Tbsp Sugar
1/4 tsp sesame oil
pinch of pepper powder
pinch of salt

Combine all ingredients and cook over low heat stirring continuously until sauce thickens.


Serve and Enjoy!!

Ingredients:

1 kilo halaan
3 cloves garlic crushed
1 medium onion chopped
1 thumb size ginger cut into strips
water
patis or salt to taste
pepper
2 Tbsp oil

Preparation:

Clean halaan by submerging into water for 15 minutes and remove dirt attached to it.
Heat oil in a medium pot and saute ginger, onion and garlic until fragrant, add patis and mixing well.
Drain halaan and add them into the pot, mix for 3 minutes and add enough water, Let boil until halaan shells pop open.
Add pepper and adjust seasoning according to your taste.
You may also add some chopped celery leaves or leaks for color and taste.

Serve and enjoy!!!!

Ingredients:

4 cups shredded Ubod (coconut palm hearts)
2 cups camote cut into strips
1 1/2 cup carrots cut into strips
1 1/2 cup green beans thinly sliced
1/2 cup shrimps shelled
1/2 kilo chicken breast cut into cubes
3 squares firm tofu cut into cubes
1 large onion chopped
4 cloves garlic chopped
patis or salt to taste
2 Tbsp chicken powder
pepper
20 lumpia wrapper

For The Sauce

3 cups water
vegetable drippings
1/2 cup cornstarch
1 cup sugar
1 tsp iodized salt
1 Tbsp soy sauce
3 Tbsp fresh garlic chopped finely
1/2 cup ground peanuts

Procedure:

In a large pan, saute onion and garlic until fragrant,
Add in chicken until color changes, add in tofu and shrimp until color turns pink.
Add ubod to the pan and stirfry for a minute. Add water and boil until half cooked.
Add sliced carrots, green beans and chicken powder to the mixture and let boil until ubod and vegetables are tender.
Season with patis and pepper according to your taste.
Transfer cooked ubod mixture into a sieve and let drain, setting aside the drippings.

Make the Sauce:

Combine all ingrdients for the sauce in a pot.
Let the misture boil in low heat, mixing from time to time until sauce thickens.

Assemble lumpia individualy adding lettuce leaf or mustard leaf in each roll.
Pour sauce over lumpia, sprinkle ground peanut on top.

Serve and enjoy

Ingredients:

25 pcs lumpia wrapper
1/2 spam
1/2 block cheese quickmelt
1 large green bell pepper cut into strips
oil for frying
water to seal lumpia

Preparation:

Cut spam, quickmelt cheese, bell pepper into even pieces.
In a clean surface, place lumpia wrapper and arrange spam, green bell pepper and cheese in the center, fold envelope style and roll all the way through and lastly secure with water.
Deep fry until gold and brown.
drain in paper towels.