Search results
Results from the WOW.Com Content Network
Lumpiang ubod. Lumpiang ubod, also known as heart of palm spring rolls, is a Filipino appetizer consisting of julienned ubod ( heart of palm) with various meat and vegetables in a thin egg crêpe. It is commonly served fresh (as lumpiang sariwa ), but it can also be deep-fried. It originates from the city of Silay in Negros Occidental where an ...
Fresh lumpiang ubod made with heart of palm. Lumpia was introduced to the Philippines during the pre-colonial period by early Hokkien immigrants and traders from Fujian between 900 and 1565 AD. The name is derived from Hokkien, a language that originated in southeastern China: "lun" means wet, moist, or soft, and "pia" means cake or pastry.
Lumpiang gulay. Lumpiang gulay, also known as vegetable lumpia, is a Filipino appetizer consisting of julienned or cubed vegetables with ground meat or shrimp in a thin lumpia wrapper made from rice flour that is deep-fried. A notable variant of lumpiang gulay is lumpiang togue, which is made mostly with togue (mung bean sprouts).
A variant of spring rolls, either deep or pan fried (prito), or fresh (sariwa). Popular versions include lumpiang shanghai, a fairly narrow fried roll usually with a meat filling, often accompanied by a sweet chili dipping sauce, and lumpiang ubod, a wider, fresh spring roll filled with raw vegetables local to the area. Mechado: Meat dish
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano ...
Ngohiong, also known and pronounced as ngoyong, is a Filipino appetizer consisting of julienned or cubed vegetables with ground meat or shrimp seasoned with five-spice powder in a thin egg crêpe that is deep-fried. It is a type of lumpia and is a Filipino adaptation of the Hokkien dish ngo hiang (known as kikiam in the Philippines).
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
Turon (food) Turon (Tagalog pronunciation: [tuˈɾɔn]; also known as lumpiang saging (Filipino for "banana lumpia ") or sagimis in dialectal Tagalog, is a Philippine snack made of thinly sliced bananas (preferably saba or Cardaba bananas), rolled in a spring roll wrapper, fried till the wrapper is crisp and coated with caramelized brown sugar. [1]