CLAUDE’9 SPINACH TRIANGLES
Claude’9 Oriental Sauce is a Thai-inspired concoction made with organically grown fresh Thai basil, cilantro, kalamansi, fish sauce and some select spices. It is so versatile that our guests refer to it as Asian Pesto. Ideal as a dipping sauce for anything fried or grilled, even for lechon, or as a flavor enhancer for pasta or sotanghon.
Spring roll wrappers, cut into 2-inch-wide strips
1 tbsp all-purpose flour mixed with some water to form a paste
For the filling:
½ cup onion, finely chopped
2 tablespoons olive oil
1 kilo spinach, washed, stemmed, blanched lightly in salted water, drained, pressed with the back of a spoon to remove all excess water then coarsely chopped.
½ cup half-ripe plum tomatoes, seeded and finely chopped
½ cup smoked fish, peeled and flaked
Salt and pepper to taste
100 grams kesong puti (or feta), wrapped in a paper towel and pressed to remove excess moisture, then coarsely mashed with a fork 1 cup salted pili nuts, coarsely chopped
1. Prepare the filling: Sauté onion in olive oil until translucent. Add the rest of the ingredients for the filling except the kesong puti and chopped nuts. Continue sautéing for a couple of minutes. Cool to room temperature, then add kesong puti and nuts. Mix thoroughly.
2. Place a spoonful of the filling on one end of each strip of spring roll wrapper. Fold diagonally into a triangle and paste the tip. You can keep the triangles in the freezer for future use. When needed, deep-fry until golden brown. Serve with Claude’s Oriental Sauce as an appetizer or first course.
Alternatively, fried lumpiang ubod or Lumping Shanghai is just as great with Claude’9 Oriental Sauce.