I really should not be writing this post right now. I’m neck-deep in Easter prep since I’m hosting this year, but there was no way that I could have a Filipino Food Month on this blog and not share my favorite Filipino dish.
Lumpia is a Filipino egg roll. Unlike Chinese egg rolls, lumpia are made with spring roll wrappers and have more vegetables in the interior. These are “regular” lumpia, if you will, but there’s another type you’ll also find often in the Philippines– Lumpia Shanghai– which are a bit more similar to Chinese egg rolls.
I certainly don’t want to alienate any of my readers, but I personally think that Filipino lumpia is the best kind of egg roll that ever was. Period.
Are you ready for the next installment of Filipino Food Month? I know I am.
This is a Filipino dish called Pancit. There are many versions of this dish in the Philippines, with the main two that I ever came across being Pancit Bihon and Pancit Canton. Bihon is made with thin rice noodles, and canton is made with more of a lo-mein kind of noodle. In our house, we’re split as to which we prefer, with myself vastly preferring bihon and Hubs vastly preferring canton. Since it’s my birthday month and I’m doing the cooking, I win this time. 😉
I’m going to let you in on a secret. Well, it’s not that much of a secret really.
My mom pretty much hates to cook. It’s not one of her gifts, really. She’s great at sewing and doing things with color and listening to your problems and a lot of other things, but would prefer to not have to cook anything ever.
That being said, she makes a good pot roast. And if my mom makes it, you know that it can’t be complicated. (more…)