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Lumpiang Shanghai. Lumpiang Shanghai (also known as Filipino spring rolls, or simply lumpia or lumpiya) is a Filipino deep-fried appetizer consisting of a mixture of giniling ( ground pork) with vegetables like carrots, chopped scallions or red onions and garlic, [1] wrapped in a thin egg crêpe. Lumpiang Shanghai is regarded as the most basic ...
Dinamita (also known simply as dynamite) is a deep-fried Filipino snack consisting of stuffed siling haba (long green chili peppers) wrapped in a thin egg crêpe. The stuffing is usually giniling ( ground beef or pork ), cheese, or a combination of both but it can also be adapted to use a wide variety of ingredients, including tocino, ham, bacon, tuna, and shredded chicken. Dinamita is also ...
Lumpia ( zh:潤餅) are various types of spring rolls from China, Indonesia [1] and the Philippines. [2] Lumpia are made of thin paper-like or crepe -like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. [3] It is often served as an appetizer or snack, and might be served deep-fried or fresh (unfried). Lumpia are Indonesian and Filipino adaptations of the Fujianese ...
Lumpiang keso is a Filipino deep-fried appetizer consisting of a stick of cheese wrapped in a thin egg crêpe. It is more commonly known as cheese sticks, cheese lumpia, or cheese turon. It is usually served warm and crispy, with a dipping sauce made from a mixture of banana ketchup and mayonnaise.
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.
Binagoongan. Binagoongan is a Filipino cooking process consisting of vegetables (most notably water spinach) or meat (usually pork, but can also be chicken or beef) sautéed or braised in bagoong alamang ( shrimp paste ), garlic, black peppercorns, and bay leaves. Some recipes also add pineapples, chilis, or coconut cream to balance the flavors.
Ngohiong. 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).
Lechon kawali, also known as lechon de carajay or litsong kawali in Tagalog, is a Filipino recipe consisting of pork belly slabs deep-fried in a pan or wok ( kawali ).