| RECEPT |
 LUMPIA |
| INGREDIENTS |
| 1 tablespoon vegetable oil |
| 1 pound ground pork |
| 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 green cabbage |
| 1 teaspoon ground black pepper |
| 1 teaspoon salt |
| 1 teaspoon garlic powder |
| 1 teaspoon soy sauce |
| 30 lumpia wrappers |
| 2 cups vegetable oil for frying |
| |
| DIRECTIONS |
| 1. Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle. |
| 2. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture. |
| 3. Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately. |
 Birthday Cake |
| Ingredients |
| Chocolate butter cream: |
| 150g/5 ½ oz plain chocolate |
| 230g/1cup butter, softened |
| 400g/2 ½ cups icing sugar (you may decrease the sugar according to your taste) |
| 4 tbsp milk at room temperature. |
| Ganache filling: |
| 150g/5 ½ oz plain chocolate, chopped |
| 1/3 cup heavy cream |
| 2 tbsp butter, softened |
| 1/3 cup roasted hazelnuts, crushed |
|
| Directions |
| Preheat oven to 375F,Grease a 23cm cake pan and line with parchment.Make cake as directed on back of package, cool.Split into three layers and set aside. |
| Chocolate butter cream:
Melt the chocolate and let cool slightly. Beat together the butter, sugar and milk in a bowl until the mixture is pale and fluffy. Whisk in the melted chocolate. |
| Chocolate ganache:
Heat the cream in a saucepan over low heat to simmering point. Pour over the chopped chocolate. Stir until melted and smooth. Add the butter and stir until melted. Leave to cool completely until thickened, stirring occasionally. |
| Assembling: |
| Place the first layer on a wire rack and spread 2 tbsp of the chocolate butter cream,spread 2 tbsp of the ganache over it and then sprinkle half the crushed nuts. Cover with the second cake layer and press slightly using your hands.Repeat the same process with the second layer. Cover with the third and final cake layer and spread the rest of the butter cream on the top and sides of the
cake. Make swirls with the back of a teaspoon on the top. Make stripes all around the sides using a fork. Pipe the rest of the ganache in thin lines over the top. Chill. |
