Class Fun, Puptides, and a Recipe

 Asian-Style Chicken Meatballs and Spring Rolls

 Class Fun, Puptides, and a Recipe

by Victoria Challancin

I'm sure that by now for those of you who follow my blog, you have the idea that I love giving cooking classes--especially to the Mexican cooks I have been lucky enough to work with.  Most have never travelled out of the state they were born in; most only have experience with Mexican cuisine.  They are like sponges--curious about world flavors, new recipes, new techniques, new sensations.  Wednesday's class was perfect training ground for all of the above with the making of sushi (nori on the outside and inside-out), spring rolls, potstickers, scallion pancakes, Asian-style meatballs, salad, and a mango cheesecake flan.

Two types of American-style sushi:  California rolls with surimi, avocado, and cucumber with the rice on the outside and Philadelphia rolls with cream cheese and smoked salmon.

 Laura, using a silpat mat to roll sushi

 Magali having success rolling out her scallion pancake--and rerolling into a spiral and rolling it out again

Vero rolling out a pancake

 Paula Grande making a spring or egg roll, which she rightly called a "chimichanga"

 Paula Chica, who begins university next week with a scholarship in gastronomy, filling a spring roll

First efforts at rolling sushi

 We pleated the potstickers by hand, then used my new gadget to form them as well--just for fun!

 Potstickers, not pretty, but such fun to make and eat

For recipes I have used in the past:

Potstickers:  Chinese Pan-Fried Dumplings with Dipping Sauce

Lumpia (Miniature Filipino Spring Rolls)

Mini Vegetarian Spring Rolls with Homemade "Duck" Sauce

Puptides

It is a known scientific fact that the mere sight of a friendly dog induces the body to produce "puptides," chemicals which help the body fight disease and create a general feeling of well-being.

Swami Beyondanada, humorist

 Angus, age 13 weeks, midst the wreckage of a milk bottle, an over-turned water bucket, my beloved Bird of Paradise plant (or what is left of it), and mango--on his legs.  Happy.  Leaving me with puptides.

 Border Collie agility 

Asian-Style Chicken Meatballs with Lime-Sesame Dipping Sauce

Cook's Notes:  I used ground chicken instead of the turkey the original recipe called for.  I also added a bit more honey in the sauce.  We also made them a bit smaller than the recipe suggests so we could serve them with toothpicks.

Recipe:  Asian-Style Chicken Meatballs with Lime-Sesame 

                                                   Dipping Sauce

                                      (Adapted slightly from the original recipe by Skinnytaste.com)

Dipping Sauce:
1/4 cup soy sauce
2 tablespoons water
2 tablespoons lime juice
2 teaspoons sesame oil
1/4 to 1/2 teaspoon honey, to taste
1 scallion, chopped

Meatballs:
1 lb ground turkey or chicken
1 egg
1/4 cup fresh cilantro, chopped
2 tablespoons scallions, finely chopped
1 tablespoon fresh ginger, grated
1 clove garlic, minced or pressed
1/4 cup panko crumbs
1 tablespoon soy sauce
2 teaspoons sesame oil
Sea salt and freshly cracked pepper, to taste

Combine the soy sauce, lime juice, water, sesame oil, green onion, and honey together in a bowl.  Whisk untel well-combined; set aside.

Preheat the oven to 500 degrees.  Coat a baking tray with cooking spray.

Combine the ground meat, egg, green onion, cilantro, ginger, garlic, panko, soy sauce, sesame oil, sea salt and pepper together in a large bowl.  Gently mix the ingredients until well-combined.

Shape 1/4 cup of mixture into a ball, then place on baking tray.  Repeat with the remaining meat mixture.

Bake for 15 minutes or until cooked completely.  Serve immediately with the dipping sauce.

©Victoria Challancin.  All Rights Reserved.

Like life, recipes are meant to be shared, but please ask permission before using text or photos.  Thanks!

A Perfect Party Appetizer

Fried lumpia:  Filipino Spring Rolls

A Perfect Party Appetizer

by Victoria Challancin

On Wednesday of this week, I taught a cooking class to Mexican cooks living here in San Miguel de Allende, my home.  After launching into an explanation of the history of lumpia, those delightful fresh or fried spring rolls that hail from the Philippines, I felt quite proud knowing I was educating palates as well as just teaching recipes.  After demonstrating the rolling technique, using prepared frozen won ton wrappers, I had each cook participate in the rolling of the remainder of the pasta.  As we began the process, one of the cooks smiled and said, "Oh...taquitos."

Yes, the Mexican cooks in my class definitely "got" these lumpia immediately.  Clearly, they are just Asian-flavored taquitos.  Clearly.  And why not?  They fit the description of a taco dorado perfectly:  a bit of flavored meat or other filling, enveloped in a wrapper and fried.  Both the dough and the fillings may differ from those of Mexican origin, but clearly these delicious, tiny springrolls are simply a variation on tacos.

I learned to make lumpia from my brother and his wife, who had learned to make them from a Filipina friend while living in Bahrain in the 70s.  They've been a mainstay in my family as a perfect accompaniment for drinks since then.  I still smile to remember my late Dad, a meat-and-potatoes man who did not lean toward the exotic, refusing the "lumpia"  when offered, but happily embracing them five minutes later as "hamburger rolls".  Go figure.

When making a batch of lumpia, you can easily package the uncooked rolls in Zip-lock bags and freeze them to have on hand for whenever you might need them.  You can serve them with a variety of Asian dipping sauces, or with mustard, the condiment of choice in my parents' home.

If you would like to see lumpia being prepared by a an Iron Chef contestant, check out the YouTube video here.

       Miniature Filipino Spring Rolls

Lumpia

Yields: 16 servings

Note:  These spring rolls can be baked at 400 degrees, turning after 10 minutes, for about 20 minutes 

total.

1 tablespoon vegetable oil

1 pound ground beef

2 cloves garlic, crushed

1/2 cup chopped onion

1/2 cup minced carrots

1/2 cup chopped green onions

1/2 cup thinly sliced Napa cabbage           

1/2 teaspoon ground black pepper

1 teaspoon salt

1 tablespoon soy sauce

1 egg, lightly beaten

30 Won ton wrappers

2 cups vegetable oil for frying (or they can be baked)

Heat 1 tablespoon vegetable oil in a wok or large sauté pan. Cook meat, stirring frequently, until no 
longer pink. Remove meat from pan, drain in a colander,  and set aside. Drain excess grease from pan, 
leaving approximately 1 tablespoon.   Add garlic and onion to pan and cook for 2 minutes. Stir in the 
cooked meat, carrots, green onions, and cabbage. Season with pepper, salt, and soy sauce.   Add beaten 
egg, stirring constantly.  Remove from heat, and set aside until cool enough to handle.  


Dip your index finger into a small bowl of water and moisten the edges of each wrapper as you fold it.  
Place one heaping tablespoon  of the filling in the center of each wrapper, leaving a 1-inch space at 
either end.   Fold one corner over the filling, fold over the two side corners over the filling to seal the 
ends, and continue to roll into a tight package.   Cover the rolls with plastic wrap or a damp towel to 
keep moist.

Heat a heavy skillet over medium heat, add oil to 1/2-inch depth, and heat for 5 minutes or until oil is 
very hot.   Carefully slide 8 to 10 lumpia (or however many will fit into pan without crowding) into the 
hot oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately. 


Although I still like to serve lumpia with mustard, an Asian dipping sauce would certainly be more 
authentic and delicious as well.  Unfortunately, here in San Miguel de Allende, true scallions are rare, 
and so we had to substitute small bulb onions--but the result was still tasty!

Spicy Asian Dipping Sauce

(Recipe from koreanfood.about.com)

1/3 cup soy sauce

1/3 cup rice wine vinegar

1 tablespoon toasted sesame oil

1 tablespoon chile pepper flakes

1 tablespoon scallions, thinly sliced

1 teaspoon finely chopped garlic

Mix all ingredients together in a small bowl.  Can make in large batches and store in refrigerator for a 

couple of weeks.

Enjoy!

Fried lumpia:  Filipino Spring Rolls

Fried lumpia:  Filipino Spring Rolls with both a soy dipping sauce and simple mustard--the way my family enjoys them!

Made of Sugar:  Long-legged Sheep Alfeñiques, a pre- Day of the Dead gift from
very special friends

©Victoria Challancin.  All Rights Reserved.