Ingredients: 1 whole approx. 2 k fresh lapulapu 50 ml oyster sauce 50 ml Japanese soy sauce 50 ml dark mushroom soy sauce 1 jigger Chinese wine 300 grms julienne onion leeks 20 grms coriander leaves 50 grms thinly sliced ginger 50 ml cooking oil 2 grms salt 50 grms sugar 1 grm white ground pepper 1 cup chicken stock 2 big plum tomatoes 1 cucumber Cooking Instructions: Blanch the head of lapulapu to open, then sprinkle with salt. Bed with green part of leeks into steamer then place the lapulapu, pour on top the Chinese wine, oyster sauce, Kikkoman, dark mushroom soy sauce, sugar, salt, and chicken stock. Steam for 30 minutes, then remove from steamer. Place it in oval plates, then debone the lapulapu, by using serving spoon and fork. Garnish with julienned leeks (white part only) on top of lapulapu. Have ready over-heated cooking oil and pour on top just before serving. Strain and season remaining sauce from steamed lapulapu. Pour on the side of the lapulapu. Post navigation
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