Sunday, August 28, 2011

Laing lumpia, anyone?

The original recipe called this crispy laing pockets, but I'd rather call this laing lumpia. A great new way to cook our favorite laing and lumpia. This actually reminds me of the spanakopita (Greek spinach pie) that I also learned how to make recently.

Photo and recipe courtesy of Knorr, via the YUMMY cooking demo.


3 pieces green peppers, sliced
50 grams dried taro leaves
1 pack Knorr Ginataang Gulay Langka and Laing Complete Recipe Mix
1 cup water for boiling gabi leaves
2 cups water for dissolving Knorr Ginataang Gulay Complete Recipe Mix
23 pieces lumpia wrapper
cooking oil, for deep frying


Boil dried gabi leaves in two cups water until it dries up.

Dissolve Knorr Complete Recipe Mix in 2 cups water.

Pour dissolved gata mix into the gabi leaves and add the green peppers. Boil until the mixture thickens.

Let laing cool. Set aside.

Cut lumpia wrapper into three or four strips. Place a spoonful of laing on one strip and carefully fold and wrap into a triangle shape.

Seal wrap with a mixture of flour and water.

Deep fry laing pockets until golden brown.

Place in a paper towel to remove excess oil. Serve while hot and crispy.