2 lb hearts of palm, shredded
1 tsp minced garlic
3/4 cup onion, chopped
2 tbsp lard
1/4 cup fish sauce
1 lb small shrimp or prawns, shelled and sliced
1 lb boiled pork, cut into narrow strips
1 lb cooked crabmeat, flaked
1 salt and pepper
1 lumpia wrappers
1 lettuce leaves
1 your favorite hot sauce
A Recipe for
Heart Of Palm Rolls For Lumpia From _Eafc_
Eat, drink, and be merry, for tomorrow you may work. |
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I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
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Cooking is like love. It should be entered into with abandon or not at all. |
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This Recipe for Heart Of Palm Rolls For Lumpia From _Eafc_ is one of thousands in the Recipes-to-go Meat Cookbook.
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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
This is a recipe for Heart Of Palm Rolls For Lumpia From _Eafc_ from the recipe cookbook of Recipes-to-go (Meat)
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
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Boil Heart of palm for 5 minutes; drain. Saute garlic and onion in
lard until softened. Add fish sauce and shrimp and saute for 3
minutes. Add the pork and crab and heat through; season with salt and
pepper. Add heart of palm and cook for 3 to 4 minutes. Line each
lumpia wrapper with a lettuce leaf and fill generously. Roll up and
serve with hot sauce.
From _The Encyclopedia of Asian Food and Cooking_ by Jacki Passmore
Hearst Books ISBN 0-688-10448-7 Typos by Jeff Pruett
Serves: 10
Heart Of Palm Rolls For Lumpia From _Eafc_ Recipe brought to you by Recipes To-Go