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Banana Lumpia

4 medium bananas, ripe and firm (apple or cooking banana)
6 jackfruit stripes langka
6 lumpia wrappers
2 tsp. sugar or brown sugar (optional)
1 tsp. cinnamon (optional)
1 egg (for egg wash)
Oil for deep frying

Cut bananas lengthwise into thirds. Combine sugar and cinnamon (optional) Place two banana pieces on each lumpia wrapper; add jack fruit, sprinkle with sugar and cinnamon. Wrap in envelope fashion, sealing the ends with an egg wash. Fry in hot oil until golden brown drain over a paper towel and serve warm. Makes 6 servings



1 Tb. garlic, minced
2 Tb. salad oil
One half cup round onions, sliced thin (1/2 cup)
2 celery sticks, sliced thin on the diagonal
1 cup carrots, sliced thin (like match sticks)
1 pound chicken thigh, sliced into strips
One and one half pound jumbo shrimp, shelled and split in half,
lengthwise (1 ½ lbs.)
2 tsp. ground white pepper
1 cup string beans (sliced into strips)
1 cup cabbage (shredded)
2 Tb. green onions, chopped
One half pack rice noodle sticks (soaked in water 20 minutes before cooking/drained) (1/2 pack)
1 packet dried/cooked egg noodles
One half packet of achuete spice (found in Asian markets) (1/2 packet)
One half cup soy sauce (1/2 cup)
3 cups chicken stock or broth
Salt to taste
6 pieces kalamansi, halved for garnish (optional)
5 boiled eggs, cut in quarters for garnish (optional)
1 Tb. green onions, chopped fine for garnish (optional)

In a medium wok or pot, lightly brown garlic with the oil. Add onions, celery, sting beans, and cabbage until soft. Add chicken strips until all sides begin to lightly brown. Add shrimp, white pepper, green onions, carrots, achuete spice, and soy sauce making sure it is evenly distributed. Add egg noodles and chicken stock. Cover the pot and simmer for about 5 minutes, stir in rice noodles and cook for about 5 more minutes.

Arrange garnishes on the side and on the top of the finished pancit. This dish should have almost no liquid when it is done. If it comes out too dry, add more chicken stock. Adjust with salt if needed and serve right away. 


Pork Adobo

3 pounds fresh pork butt, medium cubed
1 Tb. ground black pepper
2 tsp. garlic salt
1 cup soy sauce
One half cup water (1/2 cup)
One half cup fresh minced garlic (1/2 cup)
One half cup vinegar (sugar cane or cider vinegar if available) (1/2 cup)
5 bay leaves

Preheat oven to 350 degrees. Using a half sheet pan or baking pan. Season pork with pepper and garlic salt and evenly spread out in a pan. Brown it in the oven for about 20 minutes. Transfer browned pork in a medium pot and add the soy sauce, water, garlic, vinegar, and bay leaves. Cover and simmer for about half and hour or until tender.

If there is a lot of liquid in the pan, uncover and simmer a little bit more to reduce the liquid. Best served very hot or even reheated the next day.