Sisig is the ULTIMATE pulutan in the Philippines aka the go-to dish paired on a drinking session. The traditional way of cooking sisig is to boil and grill the pork mask, however, for this recipe I’ll show you the easy and lazy way of …
Tag: filipino food
Hi guys, Time to make some new vids this 2017, and it’s Food Trippin’ — Cebu style! So ladies and gents, let’s explore Cebu’s foodie culture called PUNGKO PUNGKO! If you are a native of Cebu, Philippines this dining experience is not alien to you …
You know those times when you take a bite of fried spring rolls that is oily, not crunchy and doesn’t have much filling? It feels like you’ve been deceived biting into each pieces without getting that crunchy flavorful bits in pieces in your mouth. It’s a letdown! And frustrating! You get tempted to take a piece from a lineup of spring rolls/lumpia only to find out that its wrappers are far more thicker than its filling. Agghhh!! Bummer!
But no worries foodie friends, this deep fried spring roll also known as lumpia shanghai recipe will definitely have you satisfied at every pick and bite.
By the way, thanks to our neighbors from China, we as Filipinos have come to love this delicious dish and adapted our own Filipino flavor. A mix of veggies and ground meat, this dish is great as a main dish for a meal, or as a finger food, or sides.
1 ½ medium size singkamas/turnip (thinly sliced/grated)
1 small size red onion (finely chopped)
1 medium size carrots (thinly sliced/grated)
¼ cup ground pork
1 teaspoon salt
1 teaspoon pepper
1 tablespoon oyster sauce
1 tablespoon sesame oil
Medium size lumpia wrapper/spring roll wrapper
3 tablespoon of water (to seal the lumpia/spring roll wrapper)
½ liter of cooking oil
½ flour (for dusting)
1. Slowly peel off each sheet of the lumpia wrappers/spring roll wrappers.
2. Grate the carrots and turnip/singkamas, then mix it with the ground pork, salt, pepper, oyster sauce, sesame oil, and onions in a mixing bowl.
3. Scoop 1 tablespoon of the mixed filling and place it at the center bottom part of the wrapper. Flip the sides going inwards, then flip the bottom part.
4. Then slowly and tightly roll it going upwards, then seal the edge with the water and continue to role until the entire lumpia is completely sealed.
5. Dust the lumpia rolls with flour so it retains its dry outer texture, and avoids each rolls to stick to together. Doing this also helps in making the lumpia shanghai extra crispy after cooking.
6. Using a deep fryer, let your cooking oil heat over medium high, then once the temperature is hot, fry the spring rolls for 4 to 5 minutes or until golden brown. Make sure to flip it on each side to have an evenly cooked lumpia/spring roll.
7. Using a cooling rack, dry the spring rolls to remove excess oil by ACTUALLY letting it stand up and not lying down.
7. Once dry or when the oil has completely dripped out, serve it on a plate with wax paper or kitchen paper.
Adobong pusit is a staple Filipino dish that is basically sautéed calamari with its squid ink with is normally paired with a steamy bowl of rice. Although this recipe is totally “black” and messy visually, it packs a delish sweet and bountiful flavor of the …