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For people who like mixed meat dishes, this concoction is something that you should try. Lang-lang is a flavorful dish that will surely please any palate.
Ingredients:
- 1/4 kilo lean pork
- 1/4 kilo shrimp
- 1 small chicken
- 2 cloves garlic
- 1 cup fresh peas
- 1/2 cups mushrooms
- 1 cup sotanghon
- 1 small onion (chopped fine)
- 1 egg (beaten lightly)
- 1 tbsp flour
- cooking oil
- patis (fish sauce)
- wrappers
- salt and pepper (to taste)
Cooking Instructions:
- Grind or chop pork fine. Peel and devein shrimps, set aside â…” chop the rest to fine bits. In a small saucepan, cook chicken in water enough to cover the meat.
- In separate bowls, soak the sotanghon and mushrooms in water. Pound heads of shrimp and extract juice. Prepare wrappers.
- Sauté onion, add chopped shrimp, salt and pepper. Set aside to cool then wrap by teaspoonfuls in wrappers.
- Mix chopped pork, egg, flour, salt and pepper. Form into balls. Cut chicken meat into small pieces.
- Sauté chopped garlic in a little cooking oil until brown. Add shrimps and cook until they turn pink. Add juice (from shrimp heads) and allow to simmer for a 2-3 minutes. Add chicken pieces and chicken broth. Bring to a boil. Drop the meat balls one by one. Add wrapped shrimp mixture, mushrooms and sotanghon. Season with patis and pepper. When done, add the fresh peas and remove from the heat.
How to make the wrappers:
Ingredients:
- 3/4 cup flour
- 1 egg yolk
- a little water
- a pinch of salt
Preparation:
- Sift flour well. Place in a small bowl or deep plate. Place egg yolk and a pinch of salt in the center of flour. Mix ingredients using a fork, adding just a little water if needed, until a stiff dough is formed. Knead dough until smooth and elastic. Cover and set aside until for 20 minutes. Roll out dough as thin as possible and divide into small squares about 3×3 inches. Fill each with a teaspoonful of shrimp mixture. Moisten edges with water, fold one corner over and press edges together.
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Source by Jasmine Enerlan
