Recognized by MICHELIN as one of LA’s best restaurants, Ma’am Sir was a labor of love of Filipino chef Charles Olalia. Ma’am Sir dishes embody the energy of a “Filipino party in urban Manila,” in which the party, the vibe, the family, and the congregation of people are exemplified by food prepared from the heart. Join the Fowler and Chef Charles to say “paalam” (goodbye) to the celebrated restaurant which just announced it is closing its doors. Learn how to prepare Ma’am Sir’s famous Lumpia (Filipino spring rolls) and Vegetable Pancit (a traditional Filipino dish made with rice noodles). Please note: the lumpia recipe calls for several steps to be done in advance – make sure you review and give yourself time to prepare steps 1-3 before joining the Zoom class. Chef Charles recommends these markets: Seafood City - 134-140 S Vermont Ave, Los Angeles, CA 90004 Lax C - 1100 N Main St, Los Angeles, CA 90012 American Ranch & Seafood Market - 1001 N Vermont Ave, Los Angeles, CA 90029 Temple Seafood Market - 2422 W Temple St, Los Angeles, CA 90026 Equipment Needed Stove top 2 medium mixing bowls 2 large mixing bowl 1 small bowl Cutting board Chef knife Plastic wrap Whisk Deep fryer OR 4qt Dutch oven (OR similar saucepan with tall sides) Tongs Brush Paper Towels 10in sauté pan (non-stick or greased) OR Wok Spatula Optional: deep fry thermometer Lumpia Ingredients • ½ teaspoon light soy sauce • ½ teaspoon cornstarch • 1 ½ teaspoons granulated sugar • ½ teaspoon kosher salt • Pinch of ground white pepper • ¼ cup plus 1 tablespoon vegetable oil, plus more for frying • 8 cups shredded green cabbage • 1 cup coarsely grated carrots • 1 cup thinly sliced scallions • 1 teaspoon toasted sesame oil • 30 sheets (8-inch-square) spring roll wrappers, preferably TYJ brand • 1 large egg white • Cracked Pepper Coconut Vinegar Sauce (see recipe below), for serving OPTIONAL INGREDIENTS • ½ teaspoon Maggi seasoning • 6 ounces ground pork, preferably fatty • 6 ounces peeled and deveined shrimp, coarsely chopped Lumpia Instructions – Prepare In Advance! 1. Mix the soy sauce, cornstarch, sugar, salt, white pepper and Maggi, if using, in a medium bowl. Pour half the marinade into another medium bowl. Put the pork in one and the shrimp in the other. Mix each well, then cover with plastic wrap and marinate in the refrigerator for 1 hour. 2. Meanwhile, heat ¼ cup oil in a wok or large skillet over high heat. When the oil starts to smoke, add the cabbage, carrots, scallions and a pinch of salt. Cook, stirring, until the vegetables wilt, 3 to 4 minutes. Transfer to a large bowl and refrigerate to chill. Rinse out and dry the wok. 3. After the pork and shrimp have marinated, heat 1 tablespoon vegetable oil in the wok over high heat until shimmering. Add the pork and cook, stirring to break into small bits, for 1 minute. Add the shrimp and cook, stirring, until opaque, about 30 seconds. Remove from the heat and stir in the sesame oil. Transfer to the bowl with the vegetables and stir until well mixed. The filling should be cool or room temperature. If it’s hot, refrigerate to cool. Make ahead: The filling can be refrigerated in an airtight container for up to 3 days. Cracked Coconut Vinegar Sauce Ingredients • 1 cup coconut vinegar • 6 garlic cloves, crushed and peeled • 1 piece (½ inch) fresh ginger, smashed • ¼ cup sliced Thai chiles • 1 ½ teaspoons cracked black pepper Pancit Bihon Ingredients • 1 lb pancit bihon Rice Noodles (possible substitutes: thin rice noodle stick vermicelli or angel hair pasta) • 1 cup carrot, julienned • 1/2 green cabbage chopped, julienned • 1 cup celery, chopped finely • 1 medium sized onion chopped • 1/2 tbsp garlic minced • 5 tbsp soy sauce • 3 to 4 cups water • 1 fresh lemon juice to taste

Be the first to comment