Our good friend, Anna, brought this recipe over from her mother this weekend to teach us how to make lumpia and inihaw chicken and beef.
Inihaw marinade
- 2 c soy sauce
- 2 c white vinegar
- 1 l 7-up
- 1 T ground black pepper
- 3 c brown sugar
- 1 c garlic – peeled and smashed
- 2 thai chili peppers
- 1 c oyster sauce
- 1 c banana catsup
- 1/4 c sesame oil
Combine the ingredients and pour over 3-4 lb chicken or beef. Marinade overnight. The next day, drain the marinade and cook down into a glaze. Put the meat on skewers and grill, basting with the glaze.
Lumpia Filling
- 2 lb ground pork
- 3 carrots – peeled
- 2 cups green beans
- 2 stalks celery
- 3 cloves garlic
- salt and pepper
- soy sauce
Add all of the ingredients except the pork to the bowl of a food processor and pulse to finely chop. Brown the ground pork. Add the chopped ingredients and cook for 5-10 minutes. Strain off the liquid and refrigerate overnight. Wrap 2-3 T filling into lumpia wrappers and fry at 350 degrees. Serve with sweet chili sauce.
