LUMPIANG EMBOTIDO

INGREDIENTS:

(embotido)

200g pork laman, ground

4 pcs. Vienna sausage, chopped

1/2pc. Chorizo de bilbao, chopped

1 tbsp. raisins

2 tbsp. pickle relish

1 egg, beaten

1 tbsp. cheddar cheese, grated

2 tbsp. Worcestershire sauce

2 slices American loaf bread, soaked in milk

Dashes of white pepper

Round or square, large lumpia wrappers

Mix and blend well all ingredients and set aside.

In a large lumpia wrapper, put 2 tbsp. of embutido filling and wrap the lumpia. Fasten securely. Fry embotidong lumpia until crisp and brown. (used deep fat fryer). Drain and prepare the sauce.

(Dipping sauce)

3 tbsp. vinegar

1 cup soup stock

6 tbsp. white sugar

1tbsp.tomato ketchup

1 tbsp. Worcestershire sauce

1 tbsp. oyster sauce

1 tbsp. cornstarch

2 tbsp. hot sauce

PROCEDURE:

In a sauce pan over low heat combine vinegar, soup stock and sugar.

Let boil but do not stir.

Add ketchup and Worcestershire sauce, oyster sauce cornstarch mixed with a little water and hot sauce, if desired.

Combine cooking over low heat until thick and smooth.