LUMPIA

Lumpia is a popular Filipino dish, essentially a type of spring roll. It can be made in two main varieties: Lumpiang Shanghai (the crispy, fried version) and Lumpiang Sariwa (the fresh, non-fried version with a soft wrapper). 

I'll give you a complete recipe for Lumpiang Shanghai, the crispy fried variety filled with seasoned ground pork, vegetables, and sometimes shrimp.

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INGREDIENTS

For the Filling:

• 1/2 kilo ground pork (or you can mix with shrimp or chicken if desired)
• 1/2 cup finely chopped onions
• 3 cloves garlic, minced
• 1 medium carrot, grated or finely shredded
• 1/2 cup green onions, chopped (optional, but adds flavor)
• 1/4 cup water chestnuts, chopped (optional, for added crunch)
• 1 egg, lightly beaten (for binding the filling)
• 1/4 cup soy sauce
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp sesame oil (optional, for extra flavor)
• 1/4 tsp sugar (optional, for a touch of sweetness)
• 1/4 cup fresh parsley or cilantro (optional, for added freshness)

For the Wrapper:

• 30-40 lumpia wrappers (available in Asian supermarkets; these are thinner than regular spring roll wrappers) *If lumpia wrappers are unavailable, you can use egg roll wrappers, though the texture will be different.

For Frying:

• Vegetable oil (enough for deep-frying, about 3-4 cups depending on the size of your pan)

For the Dipping Sauce (optional):

• 1/4 cup soy sauce
• 1/4 cup vinegar (preferably cane or white vinegar)
• 1-2 cloves garlic, minced
• 1/2 tsp sugar (optional)
• 1/4 tsp chili flakes or siling labuyo (optional, for a spicy kick)

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INSTRUCTIONS

Step 1: Prepare the Filling

1. Combine the ingredients: In a large mixing bowl, combine the ground pork, chopped onions, minced garlic, grated carrots, chopped green onions, and chopped water chestnuts (if using).
   • Add the egg, soy sauce, salt, pepper, sesame oil (if using), and sugar (if using).
2. Mix thoroughly: Use your hands or a spoon to mix all the ingredients together until well combined. Make sure the filling is evenly seasoned.
3. Taste the filling: Take a small spoonful of the mixture and cook it in a pan to check for seasoning. Adjust the salt, pepper, or soy sauce as needed.

Step 2: Roll the Lumpia

1. Prepare the lumpia wrappers: If you’re using frozen lumpia wrappers, make sure to thaw them in the fridge overnight or at room temperature before using. Once thawed, separate the wrappers carefully to avoid tearing.
2. Prepare your rolling station: Set up a clean surface, like a large cutting board or countertop, and place a damp towel on the side to cover the unused wrappers (to prevent them from drying out).
3. Start rolling:
   • Place a lumpia wrapper on a flat surface, with one corner pointing toward you (like a diamond shape).
   • Add about 1-2 tablespoons of the filling near the bottom corner of the wrapper (closer to you).
   • Fold the bottom corner over the filling, then fold in the sides, and continue to roll it tightly. Make sure the filling is sealed inside.
   • Seal the edge: Before finishing the roll, moisten the top edge of the wrapper with a little water (or egg wash) to seal it shut.
   • Repeat this process for the remaining wrappers and filling.

Step 3: Fry the Lumpia

1. Heat the oil: In a large frying pan or wok, heat about 3-4 cups of vegetable oil over medium-high heat. The oil should be deep enough to fully submerge the lumpia.
2. Test the oil temperature: To check if the oil is hot enough, drop a small piece of the wrapper into the oil. If it sizzles immediately, the oil is ready for frying.
3. Fry the lumpia: Carefully lower the lumpia into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary.
   • Fry for 3-5 minutes, turning occasionally, until the lumpia is golden brown and crispy on all sides.
4. Drain: Once cooked, remove the lumpia from the oil and drain them on a paper towel-lined plate to remove excess oil.

Step 4: Prepare the Dipping Sauce (optional)

1. In a small bowl, combine the soy sauce, vinegar, minced garlic, and sugar. Stir until the sugar dissolves.
   • If you want a spicy kick, add chili flakes or fresh siling labuyo (bird’s eye chili) for extra heat.

Step 5: Serve

1. Arrange the lumpia on a platter and serve with the dipping sauce on the side. Garnish with a few sprigs of fresh cilantro or parsley if desired.

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Tips for the Perfect Lumpia:

• For a healthier version: You can bake the lumpia instead of frying them. Brush the lumpia with oil and bake them in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through until golden and crispy.

• Filling variations: While ground pork is the most common filling, you can mix in shrimp, chicken, or even beef if preferred. Some recipes also use a combination of pork and shrimp for a more balanced flavor.

• Vegetarian Lumpia: For a vegetarian version, you can replace the meat with tofu, mung beans, and vegetables like sweet potato, jicama, and cabbage.

• Storage: If you have leftover lumpia, store them in an airtight container and refrigerate for up to 3-4 days. To reheat, fry them again briefly or bake them for a few minutes to restore the crispiness.

• Freezing Lumpia: You can make lumpia ahead of time and freeze them before frying. Place the rolled lumpia in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer bag. When you’re ready to cook them, just fry straight from frozen – they may need an extra minute or two of frying time.

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Serving Suggestions:

• Lumpia is perfect as an appetizer or as a side dish to a main meal like pancit, adobo, or sinigang.
• Serve with a refreshing drink like sago’t gulaman (sweet drink with tapioca pearls) or calamansi juice.

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Variations of Lumpia:

1. Lumpiang Sariwa (Fresh Lumpia): This version has a soft, crepe-like wrapper and is filled with sautéed vegetables and shrimp or chicken, then topped with a sweet garlic-peanut sauce.
2. Lumpiang Ubod: A variation that uses ubod (heart of palm) as the main filling along with other vegetables and shrimp.

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Enjoy your homemade Lumpia! It’s a crispy, flavorful snack that everyone will love, whether at a party, as an appetizer, or even as a main dish.

PORK ADOBO

Pork Adobo is a classic and flavorful Filipino dish. It is tender, savory, and slightly tangy from the vinegar, with a depth of flavor that comes from marinating and simmering the pork in soy sauce, garlic, and spices.

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INGREDIENTS

• 1 kilo pork belly (cut into 1-1.5 inch cubes) or pork shoulder (cut into chunks)
• 1/2 cup soy sauce
• 1/2 cup white vinegar (or cane vinegar, if available)
• 1 head garlic, minced (about 6-8 cloves)
• 2 bay leaves
• 1 tsp black peppercorns (or 1 tsp ground black pepper)
• 1 medium onion, sliced (optional, for added depth of flavor)
• 1/2 cup water
• 1 tbsp brown sugar (optional, for a slightly sweeter taste)
• Salt, to taste
• 2 tbsp vegetable oil (for frying the pork, optional)
• 1 tbsp fish sauce (optional, for additional umami)

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INSTRUCTIONS

Step 1: Marinate the Pork

1. Prepare the Pork: Cut the pork into chunks (about 1-1.5 inch cubes) or use pork belly, which has a good balance of fat and meat, making it tender when cooked.

2. Marinate: In a large bowl, combine the soy sauce, vinegar, minced garlic, bay leaves, and black pepper (and fish sauce, if using). Stir well to mix the ingredients.

3. Add the pork pieces into the marinade, making sure they’re well-coated.

4. Cover the bowl and let the pork marinate for 30 minutes to 1 hour. If you have more time, marinating the pork for 4 hours to overnight in the fridge will deepen the flavors.

   Tip: You can marinate for as little as 30 minutes for convenience, but longer marination results in more flavorful pork.

Step 2: Sear the Pork (Optional but adds depth of flavor)

1. Heat the oil in a large pot or Dutch oven over medium heat.

2. Sear the pork: Remove the pork from the marinade (but keep the marinade for later), and add the pork pieces to the pot. Sear them in batches, ensuring each side is golden brown. This should take 3-5 minutes per side.

   Note: Searing is optional but adds a caramelized, slightly crispy texture to the pork. If you prefer a simpler version, you can skip this step and proceed to simmering.

Step 3: Simmer the Pork Adobo

1. Add the marinade: After browning the pork, return all the pork pieces to the pot (or if you skipped searing, just pour the entire marinade into the pot with the pork).

2. Add the water: Pour in 1/2 cup of water to help create the sauce. Stir to combine.

3. Bring to a boil: Turn the heat to high and bring the mixture to a boil.

4. Once boiling, lower the heat to a simmer and let the pork cook uncovered for 45 minutes to 1 hour, or until the pork is tender and the flavors have melded together. Stir occasionally and check the sauce level. Add a bit more water if the sauce reduces too much.

   Tip: If you prefer a thicker sauce, let it simmer longer to allow the liquid to reduce and concentrate. If you like it more saucy, you can add a bit more water.

Step 4: Adjust the Flavor

1. Taste the sauce: Taste the adobo and adjust the seasoning according to your preference. If it's too sour, add brown sugar (about 1 tablespoon) to balance the flavors. If it’s too salty, add a bit of water to dilute it.
2. Salt and pepper: Add more salt, soy sauce, or pepper if needed. Some like it saltier, while others prefer a more balanced flavor.

Step 5: Optional Final Touches

1. Add onions (optional): In the last 10 minutes of cooking, you can add the sliced onions to the adobo to add a bit of sweetness and richness. Let them cook down and soften in the sauce.
2. Thicken the sauce: If you like a thicker sauce, you can let it cook a little longer uncovered to reduce further, or you can add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and simmer for a few minutes until the sauce thickens.

Step 6: Serve

1. Serve hot: Serve your Pork Adobo with steamed white rice. The rich, savory sauce pairs perfectly with the fluffy rice, which absorbs all the delicious flavors.

   Tip: Adobo often tastes even better the next day after the flavors have had time to develop, so it’s perfect for leftovers.

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Additional Tips for the Perfect Pork Adobo:

• Pork cuts: Pork belly or pork shoulder are commonly used because they become tender and flavorful after simmering in the sauce. However, you can also use pork ribs or pork loin for a leaner option.

• Vinegar: Different types of vinegar (white vinegar, cane vinegar, apple cider vinegar) will give slightly different flavors. Cane vinegar is often preferred in traditional Filipino adobo for its smooth, mild tang.

• Longer marination: Marinating the pork for a longer time, even overnight, will allow the flavors to deeply penetrate the meat, resulting in a more flavorful dish.

• Sweetness: If you prefer a sweeter adobo, feel free to increase the amount of brown sugar or add a small amount of pineapple for a tropical twist.

• Leftovers: Pork adobo is one of those dishes that tastes even better the next day as the flavors continue to develop and intensify.

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Variations of Pork Adobo:

1. Adobo sa Gata: Add coconut milk in the last 15-20 minutes of cooking for a creamy, rich twist. This variation is popular in some regions like Bicol and Visayas.

2. Adobong Baboy sa Miso: For a more umami-packed adobo, add a tablespoon of miso paste to the marinade for extra flavor.

3. Spicy Pork Adobo: Add fresh chili peppers (such as bird’s eye chili) to make it spicy. Adjust according to your spice tolerance.

4. Adobo with Potatoes: Add sliced potatoes to the pot and let them cook with the pork. The potatoes absorb the adobo sauce, becoming flavorful and tender.

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Serving Suggestions:

• Side dishes: Pork adobo is commonly served with steamed rice but also pairs well with fried rice, pickled vegetables, or tangy mango salad to balance out the richness of the dish.

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Enjoy your homemade Pork Adobo - a hearty and satisfying Filipino dish that’s perfect for any occasion!