Recipe: Tablea Champanada
Published On: March 25, 2014, 02:52 PM
Updated On: April 19, 2020, 01:52 AM
INGREDIENTS:
1 roll of tablea, grated
300 grams shredded breast chicken
2 half-ripe mangoes, grated
1/2 cup mango juice
1 siling labuyo
1/2 cup chicken stock
20 large lumpia wrappers
1 beaten egg for the egg wash
1/2 teaspoon salt
10 grams wansoy, chopped
oil for deep fry
PROCEDURE:
1. Mix grated mangoes, grated tablea, and chicken. Season with salt and pepper, and add wansoy. Set aside.
2. Prepare the tablea-mango dip: In a separate wok, add the mango puree to the chicken stock. Add a bit of salt and pepper. Add remaining powdered tablea. Stir to incorporate. Add chopped sili. Place in shot glass.
2. Prepare the tablea-mango dip: In a separate wok, add the mango puree to the chicken stock. Add a bit of salt and pepper. Add remaining powdered tablea. Stir to incorporate. Add chopped sili. Place in shot glass.
2. Place chicken, mango, and tablea mixture in lumpia wrapper then fold into triangle shape. Secure the edges with egg wash .
3. Deep-fry until crispy. Drain in rack. Serve with tablea-mango dip.