Recipe: Grilled Steak Salad

Ingredients

• Steak (pick your favorite, skirt, flat iron, or NY)
• Finely chopped onions
• Finely cubed cucumber
• Apple cider vinegar
• Canola oil
• Egg
• Citrus
• Mustard
• Sugar
• Salt 
• Pepper

Instructions

1. Lightly grill a steak (keep it medium rare), then slice into strips. 
2. Add chopped onions and cucumber.
3. Mix with apple cider vinegar, canola oil, egg, citrus, mustard, sugar, salt and pepper. To taste. 
4. Put the mix on a lettuce leaf.

Eat it as a salad, rice topping, or sandwich filling. 

Recipe: Making Fujian Lumpia (Fresh Spring Rolls)

Lumpia is a spring roll in the southeastern province of Fujian, China (潤餅 or rùnbǐng). Chinese migrants to other parts of southeast Asia brought the dish with them and variants of lumpia exists in the adopted countries, like Indonesia, Philippines, and Vietnam.

This recipe is a traditional Fujian version. It's fairly complex and takes hours of prep time, followed by a couple of hours of cooking. And then the diners have to assemble many of the ingredients at the table.

It's generally a communal affair, where family members prepare the ingredients together and dine together.

Picture from Baby Rambutan

Lumpia Serving Size : 2 Large Woks

Main ingredients 

Mix

White preserved tofu (tokwa) - 5 packs
Carrots - 5.5 lbs
Cabbage -2 medium heads
Snow peas (ho-lin taw) -2 packs
Green beans - 4 lbs
Mushrooms - 2 packs
Ground pork -2 lbs
Shrimps - 2 lbs
Chinese leek (sng-a)

Wrap

Lumpia/spring roll wrap - 60 pcs
Romaine Lettuce (sng chai) - 2 packs. This keeps the mix intact and from dissolving the spring roll wrap

Condiments

Eggs - 16 eggs
Garlic - 4 heads (at least)
Mung bean sprouts - 2 packs
Cilantro/Coriander - 2 packs
Peanut drink powder - 2 boxes
Fried Fujian sea weed (ho-ti)
Hoisin sauce
Tiny flat fish (optional)

Cooking instructions

Before anything

Wash cilantro and Romaine lettuce first so it will be dry by eating time.

Prep work

Tofu - julienne
Carrots -cut fine
Mushrooms - cut fine
Green Beans - medium fine
Garlic - fine
Cabbage - medium fine
Snow Peas - medium fine
Shrimp - medium fine

Cooking

1. Put little oil in the wok. Add a little garlic.
2. Stir fry in medium heat each ingredients in its own pan (you can reuse the pan). Start with the meat, then add the veggies, from the ones that take the longest to cook to the shortest. 
3. Start mixing the ingredients in one big wok. 
4. Stir everything under medium to low heat every 10-15 minutes, for about an hour or two.  

Tips

• When stir frying ground pork, add oyster sauce to taste.
• Simmer the lumpia in low heat until soft.
• Add some water or chicken broth (about 2 –3 cans) little by little, when things look dry. Do not add too much.
• When serving, squish on the side to release liquid before putting in serving dish.

Preparing condiments

Fried seaweed (hoti)

1. Add a little oil in pan
2. Stir fry in very low heat (1-2 level).
3. When the color has changed and it's crunchy, turn off heat and stir some sugar bit by bit.

Eggs

1. Scramble the eggs.
2. Pour enough in pan for a thin omelet. 
3. When done, roll up the omelet and cut into strips. 

Garlic and mung bean sprouts

• Put in food processor to get fine pieces and add a little hot water. 
• Blanch mung bean sprouts in boiling water for just a few seconds. You want it still crispy. 

Eating instructions

This is everyone's favorite part!

1. Get a dry plate. Keep it dry. 
2. Lay the spring roll wrap flat.
3. Lay the lettuce on the wrap
4. Put the mix in the lettuce. Don't be greedy or your lumpia will be too fat to roll up. 
5. Add condiments of your choice: mung bean sprouts, peanuts, garlic, fried seaweed, cilantro, peanut and egg. Take care to not make the roll too fat.
6. Roll up the wrap and add a dab of hoisin sauce to seal the wrap. 
7. Eat it.