Serves 6 to 8
1 cup native spinach (not Baguio), picked
1/4 cup water
1 tablespoon soya oil
2 tablespoons red onion, finely diced
2 tablespoons red
onion, finely diced
1 tablespoon garlic, minced
1 native tomato, seeded and finely diced
1/4 cup tinapa flakes toasted pilinuts, roughly chopped
2 tablespoons kesong puti (white cheese), diced
3/4 tablespoon salt pepper, to tastelumpia wrapper (8 x 8
inches), cut into 2- x 8-inch strips flour paste (flour dissolved in water)oil,
1. Lightly blanch
washed spinach in 1/4 cup water using a wok with a lid cover. Remove spinach
from water once done and place in a strainer to remove any excess water.
Lightly squeeze spinach to ensure all the water is removed. Roughly chop
spinach and place in a mixing bowl. Set aside.
2. Pour soya oil
into a nonstick pan and allow to warm through. Then add onion and garlic, mix
well and allow to cook until soft without color.
3. Add tomato and
tinapa flakes, mix well and allow to heat through.
4. Add chopped
pilinuts, kesong puti and spinach, mixing well until the mixture is heated
through. Season with salt and pepper.
5. Remove from
stove and let cool. Or place mixture in a container with a lid, then place in
the refrigerator until needed.
6. Put a
teaspoonful of the mixture on one end of the lumpia wrapper. Take the bottom
corner and fold upward to create a small triangle. Keep folding into triangles,
following the pattern, until you reach the end. Seal with flour paste. Cover
with a damp cloth to prevent from drying.
7. In a deep-fryer,
heat oil and deep-fry the trianggulo pieces until golden in color. Drain on
paper towels to remove excess oil. Serve warm with a Spanish sofrito sauce
(sautéed tomatoes, onions, garlic and bell pepper).