Category: Pinoy Recipes

Posted in Asian Recipes, Pinoy Recipes

Crunchy Lumpiang Shanghai (Spring Rolls)

Posted on by Myra Ortiz

This is one of my 4-year old son’s favorite food! He loves Jollibee Lumpiang Shanghai so much that we literally buy it everyday after school for his lunch. I just had to make a healthier version since he loves it too much he can actually eat it everyday! 😉

Prep Time 20 minutes

Cook Time 10 minutes

Yield 35-40 pieces

What you need for the filling:

  • half kilo lean ground pork ( I used Australian 90% ground pork)
  • 150 grams shrimp (optional but recommended)
  • 2 carrots (finely diced)
  • 2 medium white onions (finely minced)
  • 1 stalk celery (finely diced)
  • half cup minced parsley
  • 1 1/2 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp all purpose seasoning/garlic powder (optional for more flavor)
  • 2 tbsp brown sugar
  • 1 egg
  • 1/3 cup water
  • 1 1/2 tbsp all purpose flour

Other Ingredients:

  • Lumpia wrapper (I used Bambi Spring Roll Wrapper 35 pcs)
  • approx 3 cups of cooking oil (best to deep fry to get the right crispiness!)

How to make lumpia:

  1. Put all the filling ingredients in a large bowl and mix very well
  2. Get enough amount of lumpia mix about 1 spoon scoop and wrap ( I used egg white as glue for wrapper ends when rolling – this works really well)
  3. Heat oil. carefully place the spring rolls before it gets too hot. This way the meat inside gets thoroughly cooked without burning the wrappers
  4. Serve with sweet and sour sauce or mayo or ketchup! whichever dip you like 🙂

You can set aside the rest of the uncooked lumpia to keep in the fridge and cook the next day or 2 for baon or appetizer. Here’s what I did to the rest of the lumpia:

Posted in Pinoy Recipes

Pinoy Pork SISIG

Posted on by Myra Ortiz

It’s cheat day weekend!(or any day really) This is a shortcut version to making the famous sisig using Monterey Ready To Cook Frozen Pack. Below are the ingredients I used:

What to add to make it yummier 🙂

  • pepper (to taste)
  • salt (to taste)
  • 1 tbsp chicken liver spread
  • 2 tbsp soy sauce (or liquid seasoning for a more elevated flavor!)
  • 2 red onions (finely minced)
  • 1 piece finger chili pepper (sliced)
  • 2-3 pieces calamansi (Philippine lime)
  • 1 egg (optional)

Let’s get cooking!

  1. From the freezer, allow the sisig to thaw out completely, best if you leave it in the fridge to preserve the flavor
  2. No need to use oil as the fats of the pork will be used to cook itself. Get your pan hot and transfer over all the contents of Monterey Sisig
  3. Add salt and pepper to taste and also add half of your minced red onions as this will work up the flavor
  4. Cook it well for 10 minutes until the color becomes darker or until you notice that its starting to look chewy and crunchy! (oh yeah!)
  5. Add in the liver spread and soy sauce/liquid seasoning . Throw in the minced red onions and give it a good mix. Cook it for another 5 minutes or so.
  6. Serve in a fancy sizzling plate or small skillet and add in the green pepper slices for some heat. Squeeze calamansi extract all over and if you like, top it with egg.
  7. Partner with some iced cold beer, Netflix and enjoy! #YOLO