Lumpiang Halaan

LUMPIANG HALAAN

(Spring Roll Clams)

Another method of cooking clams is Lumpiang Halaan. Similar to spring rolls

stuffed with chopped manila clams, are deep fried to a crispy golden brown.

Ingredients :

• 1 lbs clam (Manila clams)
• 1 medium size carrots
• 1 egg
• 1 medium size onion
• 5 cloves of garlic
• 1 cup of vegetable oil (deep frying)
• Salt and pepper to taste

Directions :

• Cook the clams in a boiling water and remove from shell.
• Chopped the clams into a small pieces.
• Sauté the garlic and onion in cooking oil .
• Add the clams and wait for 3 minutes, then mix the carrots (sliced into small cubes).
• Add salt and pepper for taste.
• Remove from fire,wait for a few minutes to get cold then add egg.
• Now take the mixture and roll it in lumpia wrappers
• Fry them in preheated oil and let them cook until they get golden brown.
• Put them aside on a paper towel and let them dry of.

Cooking Tips :

1. For best taste and result, use fresh Manila Clams.
2. Add bread crumbs after eggs, to make the mixture firm.
3. Used egg to sealed the lumpia wrapper. 

Halayang Ubi

Halayang Ubi

(Purple Yam Cake)

 Is a dessert made from boiled mashed ube (purple yam) mixed with coconut milk
 evaporated milk, and sugar. Traditionally  prepared  for Noche Buena or special occations.

Ingredients:

• 2 Packs of Grated Purple yum
• 2 Packs of Powdered Purple Yam
• 2 Can of Condensed Milk
• 2 Cans Evaporated Milk or Coconut Milk
• 1 Cup of Sugar (or as desired)
• 2 Cups Water
• Lemon and Vanila (optional)
• Butter or Margarine

Directions :

• Blend Purple yam powder in 2 cups of water.
• Add Grated paurple yam, Condensed Milk, Evaporated milk and sugar. Mix well.
• Add vanilla flavor and lemond rind.
• Cook over medium heat, stirring until the mixture turns into a thick paste and separates from the pan.
• Transfer to a shallow container and spread the margarine on the top .

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