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.

PANCIT CANTON

 

Pancit is a beloved Filipino noodle dish that comes in many variations, but Pancit Canton is one of the most popular types. It's a stir-fried noodle dish made with wheat noodles (pancit canton), vegetables, and meat, usually pork, chicken, and shrimp. It’s often served for special occasions like birthdays, fiestas, or family gatherings, symbolizing long life and good fortune. Here’s a complete recipe for making Filipino Pancit Canton:

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INGREDIENTS

• 1/2 kilo pancit canton noodles (Filipino egg noodles, available in most Asian supermarkets)

• 1/4 pork (pork belly or pork shoulder), thinly sliced into bite-sized pieces
• 1/4 kilo chicken breast or thigh, thinly sliced
• 1/4 kilo shrimp, peeled and deveined
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 medium carrot, julienned or thinly sliced
• 1/2 cup cabbage, shredded (can also use napa cabbage or bok choy)
• 1/2 bell pepper, julienned (optional)
• 1/2 cup snow peas or green beans, sliced (optional)
• 1/2 cup celery, chopped (optional)
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp fish sauce (optional, for added umami)
• 1 tbsp cornstarch (optional, to help thicken the sauce)
• 1/2 tsp ground black pepper
• 2 cups chicken broth (or water with chicken bouillon)
• 1 tbsp sesame oil (optional, for added flavor)
• 2-3 tbsp cooking oil
• 1/2 tsp sugar (optional, to balance the flavor)
• 6 boiled squail eggs (for garnish)
• Lemon or calamansi, for serving (for added tang)
• Green onions, chopped (for garnish)

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INSTRUCTIONS

Step 1: Prepare the Noodles

1. Cook the pancit canton noodles: In a large pot of boiling water, add the pancit canton noodles. Cook according to the package instructions (usually about 4-5 minutes).
   • Be sure to not overcook them as the noodles will continue cooking when stir-fried. Once done, drain the noodles and set them aside.
2. Optional: Some people like to toss the cooked noodles with a little bit of sesame oil or vegetable oil to keep them from sticking.

Step 2: Cook the Meat

1. Heat the oil: In a large wok or skillet, heat about 1-2 tablespoons of cooking oil over medium heat.
2. Cook the pork: Add the sliced pork to the wok and stir-fry for about 3-5 minutes, until it starts to brown and cook through.
   • Once browned, remove the pork from the pan and set it aside.
3. Cook the chicken: In the same pan, add a little more oil if needed and stir-fry the sliced chicken for another 3-5 minutes until it’s no longer pink and lightly browned.
   • Remove the chicken from the pan and set it aside with the pork.

Step 3: Cook the Shrimp

1. In the same pan, add the shrimp and stir-fry for about 2-3 minutes until they turn pink and are fully cooked.
   • Remove the shrimp from the pan and set it aside.

Step 4: Sauté the Vegetables

1. In the same pan, add 1 tablespoon of cooking oil and sauté the onion and garlic over medium heat until softened, about 2-3 minutes.
2. Add the carrot, cabbage, bell pepper, and any other vegetables (like snow peas, green beans, or celery). Stir-fry for another 3-5 minutes until the vegetables are tender but still crisp.

Step 5: Combine the Meat, Noodles, and Seasonings

1. Return the cooked meat: Add the cooked pork, chicken, and shrimp back into the wok with the vegetables. Stir to combine.
2. Add the noodles: Add the cooked pancit canton noodles into the pan and mix everything together.
3. Season: Pour in the soy sauce, oyster sauce, and fish sauce (if using). Add the chicken broth (or water with chicken bouillon), and stir everything together.
   • If you’d like a slightly thicker sauce, mix 1 tablespoon of cornstarch with a little bit of water and add it to the pan.
4. Add sugar and pepper: Add the sugar (optional) and ground black pepper to taste. Stir everything together until the noodles are well coated with the sauce and everything is heated through.
5. Cook until sauce is absorbed: Let everything cook for about 5-10 minutes, stirring occasionally, until the sauce is absorbed by the noodles, and the noodles are nicely glazed with the sauce.

Step 6: Garnish and Serve

1. Garnish with boiled squail eggs: Transfer the pancit canton to a large serving platter. Top with sliced boiled eggs and garnish with chopped green onions.
2. Serve with lemon or calamansi: Serve the pancit canton with lemon wedges or calamansi on the side for squeezing over the noodles to add some freshness and tang.

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Tips for the Perfect Pancit Canton:

• Noodle texture: Don’t overcook the pancit canton noodles; they should retain a bit of bite (al dente) even after stir-frying. You can also substitute with rice noodles or egg noodles if desired, but traditional pancit canton uses these yellow wheat noodles.

• Meat variations: While pork, chicken, and shrimp are classic, feel free to use other meats like beef, chorizo, or pork longganisa (Filipino sausage) for different flavors.

• Vegetable variations: If you don’t have all the vegetables listed, you can use whatever vegetables you have on hand. Bok choy, spinach, and green beans are commonly used, but sweet peppers, baby corn, and mushrooms can also be added.

• Making it gluten-free: If you're looking for a gluten-free version, replace pancit canton noodles with rice noodles or glass noodles (sotanghon).

• Leftovers: Pancit canton can be kept in the fridge for 2-3 days. To reheat, simply add a little bit of water or broth to loosen the noodles and heat it in a pan over medium heat.

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Variations of Pancit:

1. Pancit Malabon: A thicker noodle dish made with shrimp, crab, and a rich seafood-based sauce.
2. Pancit Palabok: Rice noodles in a garlic-peanut sauce, often topped with shrimp, chicharrón (crispy pork skin), and boiled eggs.
3. Pancit Bihon: A similar stir-fried noodle dish but made with bihon (thin rice noodles) instead of pancit canton. It's lighter and usually has a more delicate flavor.

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Serving Suggestions:

• Rice: While pancit canton is typically eaten as a standalone dish, serving it with fried rice or steamed rice can complement the flavors well.
• Side dishes: You can serve pancit canton with grilled meats, fried fish, or a side of crispy spring rolls (lumpia).

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Enjoy making and sharing this classic Filipino dish with your loved ones! Pancit Canton is perfect for celebrations, family dinners, or even as a satisfying everyday meal.