• 1/2 lb ground pork
• 1/4 lb shrimp, chopped
• 1 pc dried shitake mushroom. chopped
• 1 clove garlic, chopped
• salt & pepper to taste
• 4 pcs eggs, beaten + water mixture (1:1 ratio, but add a bit more water if you want a softer Tim Neng)
• spring onions, chopped (for topping)

1. Saute garlic until fragrant. Add pork, mushroom, shrimp and continue to saute until cooked. (about 10 mins). Add salt and pepper to taste.
2. Put all sauteed ingredients in a big soup bowl or pyrex (or an 8×8 cake pan, or anything else you can heat and cook in). Pour egg/water mixture into the meat mixture; it will soak through and surround them (you don't need to mix). Sprinkle the chopped spring onions on top.
3. Steam for 45 minutes or until eggs are fully set. The easiest way to do this is to set the bowl of eggs into the middle of a shallow pot of boiling water; make sure the boiling water is shallow enough that it doesn't spill into the eggs - there should only be boiling water between the inside of the pot and the outside of the bowl of eggs. (And remember to cover the container you're steaming in.)
4. Dig in!

• half of a large cabbage, cut into very thin strips
• 1/4 kg Baguio beans, cut into very thin strips
• 750 grams carrots, cut into very thin strips
• 1/4 kg singkamas, cut into very thin strips
• 1/4 kg sayote, cut into very thin strips
• 4 pcs tokwa, cut into thin strips
• 1/2 kg shallots, thinly sliced
• 250 ml canola or sunflower oil
• 125 grams chives, finely chopped
• 1/4 kg togue, tail ends removed
• 1/4 kg chicharo, cut into very thin strips
• 2 tbsp sesame oil
• 1 bunch fresh garlic leaves, including stems
• 2 cups crushed bihon
• 3 heads garlic, finely chopped, soaked in hot water (sahog)
• 1/4 kilo pork kasim, boiled & finely shredded
• 1/4 kilo shrimps, peeled & chopped into a paste
• 1/4 kilo fish cakes, cut into thin strips
• 100 grams ho-ti (fine seaweeds)
• 1 pc pork bouillon
• 1 pc shrimp boullion
• 20 pcs lumpia wrappers
• 125 grams lettuce leaves
• 100 grams or more fresh wansuy leaves, leave whole
• 1/2 kilo raw, shelled & skinned peanuts, pulverized
• 6 tbsp sugar
• egg crepe (from 2 eggs), cut into very thin strips

• 2 cup sugar
• 4 cups water
• 4 tbsp soy sauce
• 4 heaping tbsp cornstarch

Remove garlic bulbs from the stems. Make criss-cross cuts on the bottom of the garlic bulbs. Peel off strips from the bulb and place them in a serving bowl for later assembly. Chop the garlic stems finely and set aside.

Combine the pulverized peanuts with the sugar. Place in a serving bowl and set aside for assembly later.

Place the egg crepe strips and chopped garlic in separate serving bowls. Set aside for assembly later.

Heat about 3 tbsp oil in wok. When oil is hot, quickly fry the crushed bihon in batches until puffed. Remove from oil and place in a bowl. Remove oil from wok, reserving it for later use, and wipe off excess oil from the pan. Add the ho-ti into the (still hot) pan and toast lightly, off heat, using your hands, until it feels crunchy. Combine with the puffed bihon. Set aside for assembly later.

Heat about 2 cups oil (including any excess oil from frying the bihon) in the same wok. Fry shallots until golden, taking care not to burn them. Remove shallots from oil and set aside. Transfer shallot oil to a bowl.

Using the same wok, pour in some shallot oil. Add in the tokwa and fry until cooked. Remove from oil and set aside. Still using the same wok, follow the same procedure for sautéing the shrimps, carrots, Baguio beans, cabbage, singkamas and sayote. Transfer the cooked , shrimps, carrots, beans, cabbage, singkamas and sayote to a large pot. Toss in the fish cake strips, chives, garlic stems and pork shreds. Place pot over heat and season with pork & shrimp cubes dissolved in some water. Adjust taste with salt. Transfer mixture to a serving bowl.

Still using the same wok, heat 1 tbsp sesame oil. Saute the togue. Transfer to a serving bowl and set aside for later use. Follow the same procedure for the chicharo.

Prepare the SWEET SAUCE by combining and mixing all ingredients in a saucepan. Cook until thickened. Transfer to a serving bowl.

To assemble, place a piece of lumpia wrapper on a plate. Spoon the following at the center and roll – lettuce, mixed vegetables, chopped garlic, garlic bulb strips, sautéed chicharo, sautéed togue, crispy shallots, shredded egg crepe, peanut-sugar mixture, ho-ti-bihon mixture and wansuy leaves. Serve with SWEET SAUCE.