Tuesday, January 25, 2011

Lumpiang Shanghai for Kulinarya and some happy snaps from Manila

I have been looking forward to this month's Kulinarya Cooking Club Challenge. After ringing in the New Year and spending a week discovering culinary delights in the Philippines with Demos - I have come back recharged and all the more excited to share my favorite Filipino dishes here on our blog. This month's theme was sharing a dish "that you would most like to have on your birthday' (thanks, JenMaribel and Tressa!). So friends, behold my super easy family recipe for Lumpiang Shanghai.
I've been known to request this dish so many times when I was little - and standing in the kitchen patiently watching these filipino spring rolls being wrapped. This attentiveness has actually paid off because now I am the only one at home who can sucessfully wrap spring rolls in quick succession. Take a look at my handywork below:  



Ingredients
  • 1 pack of spring roll pastry (this recipe makes roughly 30 3 inch pieces)
  • 250 grams mince pork
  • 250 grams mince beef
  • 1 whole onion diced
  • 1 whole carrot diced
  • 100g water chesnuts (a small can) chopped
  • 100g softened vermicelli noodles, roughly cut in 1 inch pieces
  • 8 pieces of chinese mushrooms, sliced
  • 3 tbsps soy sauce
  • Salt and pepper to taste
The Too-Easy Method:
Mix together all prepared ingredients and spoon into wrappers - See my photo's below for the spring roll wrapping origami method - but the trick is to keep the wrapper tight with the filing and roll away. Heat up some oil and fry. Serve hot with sweet chilli sauce - too easy, I told you.
    
It is a very easy recipe and perfect for party food. Growing up, I just remember this dish making an appearance at several birthday parties or family get togethers. 
 Although Lumpiang Shanghai is not strictly a filipino dish and very similar to its Chinese or Vietnamese spring rolls counterparts - and exemplifies how filipino cuisine is a melting pot of different food traditions.  Demos and I experienced this first hand while eating our way through Manila and we are looking forward to sharing our experiences here in the blog.
 Here are some of our happy snaps from the Manila leg of the trip - and devoted blog posts will follow 
Hello Manila
Demos' first encounter of the Lechon kind
Family Feasting!
Sansrival and Camaron
Sisig and Halo Halo at Kabisera
Taho from Greenhills and the most Amazing Lychee Martinis at Izakaya
Tropical Hut and Mc Donalds - Burgers of the World quest.
When taking a break from eating - Playing Rachel and Rodger in Robes :)
Bone Marrow and Sangria + Salad at Cirkulo
Queso and Avocado Ice Cream (WOW!) and Dalandan Juice
World Class Dining at Antonio's Tagaytay
Some souvenirs from the street - pure coconut alcohol and chicharon!
Oh the beer! But Red Horse was our Fave!
4am Tapa at Rufos Famous Tapa - Makati - a favorite!
Food Court Finds - with Jolibee of course!




We tried to soak in as much of the food culture - from traditional filipino food, family get togethers, late night haunts, burger joints and especially - awesome bars. Check back soon for updates!


Kulinarya Cooking Club:

For more great Filipino recipes - visit the Kulinarya Cooking Club Group!
Kulinarya Cooking Club was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine. 


Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.
Here is a complete list of all members - drop them a line

13 comments:

cusinera said...

Welcome to KCC, wonderful January post...thanks for sharing your recipe=) I love Tropical Hut Cheeseburgers....I miss it so much!

eatmarvin said...

I love Lumpiang Shanghai! I could munch on them all day! And also, very nice pictures from back home. I miss Jollibee. :)

Adora's Box said...

I really enjoyed your "birthday party post". Thanks for choosing my top favourite Filipino food and for posting all those mouth watering food in Manila.

ray said...

What's a Pinoy party without these little yummers. Great choice for a "birthday theme" post and how appropriate. Thanks for sharing.

mademoiselle délicieuse said...

I love spring rolls, of any kind, but what I can't wait to see are your posts from the Philippines! I spot a roast piggy...

Joy said...

I love lumpia shanghai. Yours looks great.

mommy j said...

Yes, you're right! Lumpiang Shanghai is always at birthday parties or any kind of fun celebration! I love the vermicelii idea - adds crunch! Thanks for joining this mth's challenge!

♥peachkins♥ said...

Lumpiang Shanghai!!!! dipped in ketchup or sweet chili sauce! one of my faves!

mrs fridgemagnet said...

Gianna's lumpiang Shanghai recipe is from her paternal grandmother, Sally Reyes. I love the addition of water chestnuts and vermicelli for crunch as well as shitake mushrooms for taste.

I can mix all the bloody ingredients wearing my disposable gloves, but no one like Gianna can wrap lumpia with panache!

Diona said...

Taste is one thing and wrapping it is another thing. You definitely have both. In my kitchen, not everyone is allowed to wrap the shanghai- only the "chosen" ones! Lol. You have the skill. Good job and thanks for sharing the photos back home.

A cupcake or two said...

Nice Kulinarya Dish Gianna. I love the step by step instructions. OMG those photos from your trip are making me super hungry. The sans rival, the taho and OMG Lapids. My favourite. I cant wait to eventually go back.

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