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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.
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 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 ...
Okoy or ukoy, are Filipino crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp, and various vegetables, including calabaza, sweet potato, cassava, mung bean sprouts, scallions and julienned carrots, onions, and green papaya. They are traditionally served with vinegar -based dipping sauces.
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 ...
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] Turon can also include other fillings. Most common is ...
Laing ( pronounced [ˈlaʔɪŋ] LAH-ing ), is a Filipino dish of shredded or whole taro leaves with meat or seafood cooked in thick coconut milk spiced with labuyo chili, lemongrass, garlic, shallots, ginger, and shrimp paste. It originates from the Bicol Region, where it is known simply as pinangat. Laing is also a type of ginataan (Filipino ...
Sinabawang gulay, usually anglicized as Filipino vegetable soup, is a Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce).