Professional Documents
Culture Documents
Fish embutido
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your
calorie needs.
FOOD PRESERVATION
FISH EMBUTIDO
ANJO EUGENIO
BSHM 1B
INSTRUCTOR
COOKING WITH LOVE PROVIDE FOOD FOR THE SOUL
INGREDIENTS
INSTRUCTIONS
First, with a small knife, make a slit across the length of one side
of each chili peppers from the stem down to the tip. Work carefully to
keep stems intact. Using a teaspoon, gently scrape the inside of chili
pepper to remove seeds and pith. Rinse under cold running water to
remove any stray seeds. Drain well. Second, In a bowl, combine
ground pork, garlic, green onions, salt and pepper to taste. Using a
teaspoon, gently stuff each chili pepper with pork mixture. Then,
Separate lumpia wrappers and lay on a flat work surface. Place one
stuffed pepper on wrapper. Fold sides of the wrapper to enclose chili
pepper, leaving stem exposed. Roll tightly to fully cover chili pepper
and seal seam with a dab of water. Repeat with remaining chili
peppers. At last, in a pan over medium heat, heat about 2 inches deep
of oil. Add prepared peppers in a single layer and cook, turning as
needed, for about 7 to 10 minutes or until golden and crisp. Do not
overcrowd the pan, cook in batches as necessary. Adjust heat if
wrappers are browning before meat filling is cooked through. Remove
from pan and drain on a wire rack set over a baking sheet. Serve hot
with sweet and sour sauce or spicy vinegar dip.
CONCLUSION