Fresh Lumpia

Ingredients:
3 tbsp cooking oil
1 tbsp atsuete
2 cloves garlic
2 tbsp fat
1/2 cup onions, chopped
1 1/2 cup water
1 cup camote, diced
1 cup potatoes, strips
3 cup cabbage, shredded
2 cup stringbeans, strips
1 cup garbansos, cooked
1/4 cup kinchay, stripped
12 pieces tokwa (tofu, cubed into small pcs
25 pieces lettuce leaves/ lumpia wrapper

Procedure:
1. Soak atsuete in 3 tbsp. cooking oil. Set aside.
2. Saute garlic in 2 tbsp. fat until light brown. Add onions.
3. Add camote, potatoes, tofu, and water and cook for 5 minutes. Then mix the rest of the vegetables.Strain atsuete into the vegetable mixture.
4. Season with salt. Cook until all vegetables are done.
5. Cool the mixture in colander while the liquid is drained out. When the mixture is cool, wrap in lumpia wrapper with leaf of lettuce showing at one end. Serve with lumpia sauce.

Makes 12 servings.

Type: vegan

Kutsinta

Ingredients:
1- 1/2 cup water
3/4 cup brown sugar
1 cup flour
grated fresh coconut
1 tsp lye water

Procedure:
1. Bring water and sugar to a boil. Let cool.
2. Add to flour, stir until smooth.
3. Add lye water and mix well.
4. Fill greased muffin pans 3/4 full with mixture.
5. Steam for 25 minutes or until toothpick inserted comes out clean.
6. Cool before removing from pans.
7. Serve with grated fresh coconut.