For people who like mixed meat dishes, this mix is a must try. Lang-lang is a tasty dish that is sure to please any palate.
Ingredients:
- 1/4 kilo of lean pork
- 1/4 kilo of shrimp
- 1 small chicken
- 2 cloves of garlic
- 1 cup of fresh peas
- 1/2 cup mushrooms
- 1 cup sotanghon
- 1 small onion (finely chopped)
- 1 egg (lightly beaten)
- 1 tablespoon of flour
- cooking oil
- patis (fish sauce)
- wrappers
- salt and pepper to taste)
Cooking instructions:
- Grind or finely chop the pork. Peel and devein the shrimp, reserve â…” chop the rest into fine pieces. In a small saucepan, cook the chicken in enough water to cover the meat.
- In separate bowls, soak sotanghon and mushrooms in water. Crush the shrimp heads and extract the juice. Prepare wrappers.
- Sauté onion, add chopped shrimp, salt and pepper. Let cool and then wrap by teaspoonfuls in wrappers.
- Mix the ground pork, egg, flour, salt and pepper. Form balls. Cut the chicken meat into small pieces.
- Sauté minced garlic in a little cooking oil until browned. Add the shrimp and cook until they turn pink. Add juice (from shrimp heads) and simmer for 2-3 minutes. Add the chicken pieces and chicken broth. Bring to a boil. Drop the meatballs in one by one. Add the wrapped shrimp mixture, mushrooms, and sotanghon. Season with patis and pepper. When ready, add the fresh peas and remove from heat.
How to make the wrappers:
Ingredients:
- 3/4 cup flour
- 1 egg yolk
- some water
- a pinch of salt
Preparation:
- Sift the flour well. Place in a small bowl or deep plate. Place the egg yolk and a pinch of salt in the center of the flour. Mix the ingredients with a fork, adding just a little water if necessary, until a stiff dough forms. Knead the dough until smooth and elastic. Cover and reserve for up to 20 minutes. Roll out the dough as thin as possible and divide it into small squares about 3×3 inches. Fill each with a teaspoon of shrimp mixture. Moisten the edges with water, fold in one corner and press the edges together.