Hi, my name is Cliff Wharton. I’m a Chef at Tenpen restaurant and we’re making lumpia today and I’m going to show you how we chop our garlic and mince up some ginger for you. First, we’ll start of with some garlic, slightly take the garlic, it’s weird but even peeled. Let’s give it a little smash, just like so and just kind of put a little pile and you want to stick your knife and just cut right through it, chop on through and kind of like get a nice mince.
So just like keep chopping it a little bit. You don’t want it too rough because you don’t want a big chunk of garlic in your mouth. So we just keep chopping this and we got a nice small cut and that would be it for the garlic, put that right here. Next we’ll take a little bit of ginger. What I like to do with the ginger is just—it’s kind of a little as if you say flat top. I usually use a spoon to peel it but I’m using my knife here. Give it a nice little peel. It’s going to shave that off a little bit.
Here at the restaurant, we try not to throw anything away so all those little scraps I can keep and I usually make a soup or a stock. Make a stock out of what’s left over. So here with the ginger, I’ll just take little slices, like so, stack them there and just make cut it like mussel julienne. Try to go as thin as possible and then give it a turn and just cut like through, get a nice little mince or dice, you say. And there we have some nice little minced ginger. That’s how we do our ginger and garlic.
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