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.

LECHE FLAN

Leche flan is a rich and creamy caramel custard that is a popular dessert in the Philippines. It's made with eggs, condensed milk, and evaporated milk, creating a smooth and indulgent treat. Here's how to make it:

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Ingredients

For the caramel:

• 1 cup sugar
• 2 tablespoons water

For the flan:

• 10 large egg yolks (make sure to separate the yolks from the whites)
• 1 can (12 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream (optional, for extra creaminess)

Equipment Needed:

• 8-inch round llanera (traditional flan mold) or any heatproof dish (like a cake pan or baking dish)
• Steamer or large pot with a lid
• Mixing bowls
• Whisk
• Strainer (optional, for smoother custard)
• Saucepan for caramelizing sugar

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Instructions

Step 1: Prepare the Caramel

1. Caramelize the sugar:
   • In a saucepan, combine 1 cup of sugar and 2 tablespoons of water.
   • Place the pan over medium heat and stir gently until the sugar dissolves.
   • Once the sugar has dissolved, stop stirring and let the mixture boil. Swirl the pan occasionally (don’t stir) until the sugar turns golden brown.
   • Be careful not to burn the caramel; once it reaches a golden amber color, immediately pour it into your llanera or flan mold. Swirl the mold around so that the caramel coats the bottom evenly. Set aside to cool and harden.

Step 2: Prepare the Flan Mixture

2. Mix the custard ingredients:
   • In a large mixing bowl, whisk the 10 egg yolks until they are smooth and slightly frothy.
   • Add the sweetened condensed milk, evaporated milk, and vanilla extract to the egg yolks. If using, add the heavy cream for an extra creamy texture.
   • Whisk everything together until fully combined. You can strain the mixture through a fine-mesh sieve or cheesecloth to remove any air bubbles or egg white traces for a smoother texture.

Step 3: Assemble the Leche Flan

3. Pour the flan mixture:
   • Carefully pour the prepared custard mixture into the caramel-coated mold. Fill it up but leave a little space at the top to allow for expansion during steaming.

Step 4: Steam the Leche Flan

4. Steam the flan:
   • Prepare a steamer by filling the bottom with water and heating it to a gentle simmer over medium heat. If you don’t have a steamer, you can use a large pot with a lid or a bamboo steamer.
   • Place the mold (or molds, if you’re using more than one) into the steamer. Make sure the mold is not touching the water—use a small rack or trivet to lift the mold above the water level.
   • Cover the steamer with a lid. Steam the flan for about 30-40 minutes, or until the custard is set. To check for doneness, insert a toothpick or skewer into the center; it should come out clean.
   • Avoid opening the lid too often while steaming, as this can cause the flan to collapse. If you’re unsure if it’s cooked, let it steam a little longer.

Step 5: Let It Cool and Unmold

5. Cool and unmold the flan:
   • Once the leche flan is set, remove it from the steamer and let it cool completely at room temperature.
   • Refrigerate for at least 2-3 hours, or preferably overnight, to let the flavors meld and the custard firm up.
   • To unmold the leche flan, run a knife around the edges of the mold to loosen it. Invert the flan onto a serving platter. The caramel will flow over the flan, creating a beautiful sauce.

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Serving Suggestions:

• Slice the leche flan into small pieces, as it's quite rich and creamy.
• Serve chilled as a delightful dessert or treat for special occasions like birthdays, fiestas, or holidays.

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Tips:

• Egg Yolks: Only egg yolks are used for a smoother texture. The egg whites can be saved for other recipes, like meringue or egg-white omelets.
• Caramel: Keep an eye on the sugar while caramelizing—it can go from golden to burnt quickly.
• Steaming Time: Steaming times may vary depending on the size and depth of your mold. Larger or deeper molds will take longer to cook.
• Flavor Variations: You can add a bit of citrus zest (like orange or lemon) to the flan mixture for a fresh twist or even a splash of rum or brandy.

Enjoy your creamy and delicious Filipino Leche Flan!