MICHAEL'S SPECIAL FRESH LUMPIANG ALUGBATI WITH SPECIAL SWEET AND SOUR SOY GARLIC SAUCE
WHAT WILL NEED:
For the BLANCHED ALUGBATI
5 or many pieces Old Large Wilted Spinach or Alugbati 2 cups Water 2 tablespoons Olive Oil Salt
For the RICE FILLING 2 tablespoons Oil (Any kind) 3 cups Leftover Rice 1/4 cup Soy Sauce 1/4 cup Vinegar 1 clove Garlic minced 1/2 of Onion chopped Spring Onions (chopped)
For the SPECIAL SWEET AND SOUR SOY GARLIC SAUCE
2 cloves Garlic minced 3 tablespoons Catsup 1/2 cup Soy Sauce 1/2 cup Vinegar 1 tablespoon Sugar 1/4 cup Water 2 tablespoons Olive Oil
PROCEDURE:
For the BLANCHED ALUGBATI, boil 2 cups of Water with 2 tablespoons Olive Oil and Salt, then blanch 5 or many pieces of Old Large Wilted Spinach or Alugbati for about 60 seconds then drain the liquid and set aside.
For the RICE FILLING, sauté 1 clove of Garlic minced and 1/2 of Onion chopped in 2 tablespoons of Oil (Any kind) the add 3 cups of Leftover Rice then mix until soggy, add 1/4 cup of Soy Sauce and 1/4 cup of Vinegar then mix again for about 2 minutes, add Spring Onions chopped for adding color and mix it for about 1 minute then set aside for a separate bowls including for plating and wrapping.
For the SPECIAL SWEET AND SOUR SOY GARLIC SAUCE, add all the ingredients like 2 cloves Garlic of minced, 3 tablespoons of Catsup, 1/2 cup of Soy Sauce, 1/2 cup of Vinegar, 1 tablespoon of Sugar, 1/4 cup of Water and 2 tablespoons of Olive Oil then boil until thickens.
For assemble the FRESH LUMPIANG ALUGBATI, in a plate, add BLANCHED ALUGBATI on the bottom then add the RICE FILLING then roll and slice into diagonal halves. In a serving plate, add the remaining RICE FILLING on a bottom then topped with FRESH LUMPIANG ALUGBATI and splash it with SPECIAL SWEET AND SOUR SOY GARLIC SAUCE on top and bottom of the plate. Garnish with the remaining Spring Onions.