VeeshanVault

I'm looking for a good lumpia recipe - anyone make their own or know someone who does?

Any other favorite recipes anyone want to share?

The simplest delicious alfredo sauce.

Simmer a container of heavy cream and 2 tablespoons of butter till it begins to boil. Add a dash a nutmeg, salt and pepper. Wisk until it thickens.

Add grated parmegian cheese to taste.

here is the recipe for an amazing Vodka Pinne Reggiano.

open beer.

sit on couch.

wait for wife to finish making amazing Vodka Pinne Reggiano.

la dolce vita

Voronwë wrote:here is the recipe for an amazing Vodka Pinne Reggiano.

open beer.

sit on couch.

wait for wife to finish making amazing Vodka Pinne Reggiano.

la dolce vita

rofl

Not quite sure what a lumpia is, although it sounds interesting.. I cook quite a bit and have a couple of my recipes floating on this board somewhere.

Right now, I am trying to come up with the perfect pizza crust and having marginal success. Will post recipe when I figure that out

lumpia sounds more like a culinary disaster than a dish hehe

what the heck is it?

http://www.loompya.com/

Looks good, /shrug

Not sure what the whole Hunks thing is about hehe

If you follow Midnyte's link you will see that lumpia is the Philippine version of the egg role. And like the site says - lumpia is much better than egg roles!

We have a couple restaurants near me who make their own - yum!

They sound pretty tasty.. I love a good eggroll and would love to try one of these.

-Ajran

Philipino eggrolls, most of them I've eaten have been family recipes they won't give out

Here's a couple I found on the web, both look pretty good:

http://www.recipesource.com/munchies/ap ... c1207.html
http://home.earthlink.net/~vgendrano/lumpia.html

The village/region the cook comes from can totally change the ingredients. Two philipinos on opposite sides of a mountain might not even understand each others dialect

OMG that recipe sounds good. Now where the hell am I to buy a Lumpia wrapper?

1 pound ground chicken or turkey
1 pound ground pork
1/2 pound shrimp -- shelled and cut small
2 medium potatoes -- peeled and diced small
2 medium carrots -- peeled and diced small
1 pound green beans -- trimmed and cut small
1/4 pound bean sprouts
1 small cabbage head -- shredded
2 cloves garlic -- minced
1 medium onion -- diced
30 egg roll skins
1-1/2 cups vegetable oil -- for frying



Brown meat and chicken in pan (no water or grease). Remove from pan. Brown garlic and onion in butter; add shrimp and salt. When shrimp is pink, add meat and chicken. When meat is cooked, add beans. When beans are soft, add potatoes and carrots. Cook till tender, then add cabbage and bean sprout last. Cook for 5 minutes. Add salt to taste. Drain before adding to wrapper. With wrapper corner toward you, place 2 to 3 tablespoons cooked mixture in wrapper. Roll into tight roll and seal end with a water-flour paste. Fry rolls in oil till brown over medium-medium high heat. Drain on paper towels.
Amounts can be adjusted to your tastes. May substitute two 14 oz. cans of French-style beans for the fresh green beans. Potatoes and carrots may be shredded instead of diced. May substitute canned bean sprouts for fresh.

Veggie

3 cloves garlic, minced
1 cup chopped onions
2 tablespoons vegetable oil
1/2 teaspoon ground black pepper
1 tablespoon soy sauce
1 cup water
1/2 cup diced carrots
1/2 cup green beans, French cut
1/2 cup diced celery
1 (10 ounce) can bamboo shoots, julienned
1 (8 ounce) can water chestnuts, drained and julienned
1/2 cup jicama, peeled and julienned
1/2 cup bean sprouts
1 (16 ounce) package egg roll wrappers
1 quart vegetable oil for frying


Directions
1 In a wok or skillet, saute the garlic and onions in hot oil until the onions are translucent. Add the pepper and soy sauce and saute further.

2 Drain the excess oil, add the water and bring to a boil. Add the carrots and simmer for 5 minutes. Add the green beans, celery, bamboo shoots, water chestnuts, and jicama. Simmer for another 5 minutes. Remove the pan from heat and add the bean sprouts. Cool to room temperature.

3 Place three heaping tablespoons of the filling daigonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.

4 Heat a wok over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Place 3 or 4 egg rolls in the oil, gently. Fry the rolls until all sides are golden brown. Drain on paper towels. Serve immediately

It was a semi annual thing for the folks I knew that made them, they'd make 20-30 pounds and freeze them.

I love philipino cooking, learned long ago not to look in the pot though. I don't like it when dinner is looking back at me.

Voronwë wrote:here is the recipe for an amazing Vodka Pinne Reggiano.

open beer.

sit on couch.

wait for wife to finish making amazing Vodka Pinne Reggiano.

la dolce vita

hahahahahaha Crude, but funny as hell. La dolce vita was the icing on the cake.

-Shae

These recipes sounds so damn good.

Options:

1. stop at the grocery store, buying all the goodies, and cook these tonight.

2. Stop at the Chinese place and pick up some egg rolls and play EQ.


hmmm

The only food I remember from the PI was Balute. Those who know will understand.

I ate dinner at my friend's parents house once. They are immigrants from the phillipines and buy all of their food at specialty filipino delis in Vancouver.

Appetizer was something who's name I don't remember, but it was an unborn baby bird still in an egg. Crack open the shell, suck out of the baby bird and crunch it up in your mouth. I fucking almost vomited right at the dinner table watching them eat it and looking at my egg rolling around on a plate in front of me.

Since then I haven't even been able to think of filipino "cuisine" without getting sick to my stomach.

Yes....we know you prefer to club your prey before eating it.

Well admittedly clubbing it is preferrable to picking what edible bits you can scrape out of the hillside because you are a stupid fucking american that hunts with a howitzer that substitutes for your tiny penis.

Spring Rolls > all

i was going to go on a post about sushi, but i'm trying to not spend as much money eating out this year, so i can't work myself into a frenzy that I cannot return from!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!1

That may have been the weakest response I have ever seen. I believe I could smack my cock on the keyboard repeatedly and come up with at least as witty of a response.

jm yhjnmghnrtbhrtgbsyuhjnmdsujmikik,llfdfdreuik,r4ek,rjyhjnyhntgbrfgvefhnbyuhjhjmyjuhmy6tewsaszhgkopoirfdxgvbjkl


Yup.

Did that hurt Kilmoll???

what the hell? it was funnier than yours.

going to chinese for lunch... mmm crab rangoon...

-Ajran

Im disappointed that you actually typed out a retort to Kilmoll's surprisingly lame post.
I was going to but before I clicked reply I decided it wasn't worth the effort.

BALUT! I saw this shit on Food network, about threw up....

/comfort kyoukan

Here is the link for you sick bastards....

http://www.asiacuisine.com/publishing/s ... age78.html

Voronwë wrote:i was going to go on a post about sushi, but i'm trying to not spend as much money eating out this year, so i can't work myself into a frenzy that I cannot return from!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!1

Bakara & I eat sushi every Sunday. A little place near us has sushi happy hour all day and the bill is only about $25 after we stuff ourselves. And its not a buffet! (blech)... Anyway, besides trying to make you jealous, you should look for a sushi joint that has specials or something. Life without sushi is like wearing shoes with Velco closures, very gai.

Venison recipies > cultural cooking.

There is a sushi place a few blocks from where we live here that has all you can eat sushi 2 nights a week. It's like $8.95 and the food is pretty good. There's also a place next to my work that has great lunch specials. I live in Vancouver though so there is roughly 4 sushi restaurants per person in the downtown area, and the prices that result from that kind of competition are really good.

I eat sushi as often as I can because it's pretty healthy.

I prefer Japanese sushi restaurants but I live in the Korean area in Toronto. If I want Korean sushi, I only have to go downstairs.

But I like both Korean and Japanese food, so I'm not complaining.

miir wrote:If I want Korean sushi, I only have to go downstairs.

But doesn't that piss off your pimp?

ewwww

yeah Lalanae finding a reasonably priced, quality sushi joint is key. i've found a good spot. i would eat there 3 meals a day if i could

kyoukan type-R wrote: Since then I haven't even been able to think of filipino "cuisine" without getting sick to my stomach.

I'm filipino and have really no desire whatsoever to eat balut either, so I can sympathize. For some filipino food that probably won't make you ill, try chicken-adobo- it's a hell of a lot less intimidating.

I had chicken and pork adobo a few times when I was in hawaii. I thought it was a hawaiian dish, but I guess it's not.

It was very good though.