Umbuyan Recipe

INGREDIENTS:

• ¼ cup olive oil
• 25 gms. garlic
• 30 gms. onion
• 200 gms. tinapa flakes
• 9 pcs. petchay leaves
• 1 tbsp. fried garlic (for garnish)
• Salt and pepper to taste

INSTRUCTIONS:

1. Sauté garlic and onion in olive oil until brown. Add the flaked tinapa and cook for 2 minutes.
2. Season sparingly (remember that the tinapa is already salty and flavorful) and set aside.
3. Spread 6 pieces of blanched petchay leaves on a food prep surface or plate.
4. Remove the stalks of the petchay leaves and chop the stalks together with the remaining 3 pieces petchay leaves.
5. In a separate bowl, mix with the flaked tinapa.
6. Scoop a spoonful of the mixture on top of the blanched petchay leaves then roll similar to how one would roll a spring roll.
7. Plate and sprinkle with the fried garlic. Serve warm or cold.

Source: Pinoy Food Blog

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