First off, all of the awesome pictures were taken by my husband. I was busy cooking so he turned into lead photographer (yay for him).
Sorry I’ve been MIA all weekend. I haven’t been *gasp* cooking.
Friday night I had a friend’s birthday to go to so basically just snacked before heading out. Saturday night I was down at Cincinnati’s Oktoberfest (the second largest in the world!) so we ate leftovers and then picked up a few nibbles there.
Sunday night we had planned a dinner and game night for my husband’s family and I ended up turning into a cooking fiend (but the bonus was my husband cleaned the house – yay). We basically both started at 11:30 and I think I wrapped up the prep around 4.
I’ll admit, I meant to have dinner ready at 6:30 so I started cooking at 6 figuring the pork would only need 6 minutes max, and the pancit (considering everything was pre-chopped) would only take around 20 minutes. Well I definitely should have started at 5:30 and multi-tasked better because frying the lumpia took around 30 minutes. Long story short dinner was an hour later than planned (oops).
So my fault because after eating and everything it was 8:30 so none of his family ended up staying (they all had to get up early in the morning) so there was no game part to game night.
We did end up having a fantastic time with our one friend watching Tanked and Hillbilly Handfishing though!
But back to the food. I freaking love this stuff. Maybe it’s because I grew up eating it but I’ve always been such a huge fan of lumpia, pancit, and bbq. I’ll give you a warning about it though – I usually tend to cook healthy but when it comes to Filipino dishes I throw those concerns out the window and just make it. Don’t misunderstand, the food isn’t horribly unhealthy or anything, but they definitely don’t have my usual healthy focus. I consoled myself by also making a quick fruit salad to serve alongside everything else (2 mangos, 2 kiwis, and a pint of strawberries tossed with 2 Tbsp of lime juice and 2 Tbsp of honey).
These recipes are party recipes. They’re meant to serve big crowds and usually appear at any Filipino gathering. For years, my requested birthday dinner has consisted of exactly these dishes.
So there’s three separate recipes below (for ease of perusal/printing). Usually the pork bbq is skewered and grilled but (1) I don’t have a grill and (2) I didn’t want to take the time to skewer everything. For that one I ended up just buying a 2.5 lb boneless pork loin and cutting it into thin “chops” myself.
A note on the lumpia. Everybody makes and rolls theirs differently. My mom always rolled hers thicker (I think it’s because she was lazy and didn’t want to make millions of little rolls *ha* for me figuring her out) and my aunt who makes them now rolls them pencil thin and small. I’ve also seen them rolled in really thin, long rolls. I prefer them thicker the way my mom used to do it and, I’ll admit, I was rolling them thinking “This is going to take forever…I’ll just roll them thicker” so I guess I really am my mother’s daughter (although I’m much more attractive – and yes my mom is probably reading this post which is why I put that in there).
- 2 tbsps. vegetable oil
- 8 garlic cloves mashed
- 1 medium white onion, minced
- 2 lb boneless, skinless chicken thighs, sliced in thin strips (you could also use pork here, or a mix of chicken and pork)
- 7 tbsp soy sauce, divided
- 1 tbsp fish sauce
- 3 cups chicken stock
- 2 cups shredded napa cabbage
- 3/4 cup shredded carrot
- 1 large red bell pepper, cut into matchsticks
- 16 oz rice stick noodles
- salt and pepper to taste
- Optional - Onion powder & Garlic Powder (don't be afraid to put some in at the end if you think you need it)
- Season chicken with salt, pepper, garlic powder, and onion powder. Heat 1 Tbsp oil in wok over medium high heat. Add chicken and stir fry until browned on outside. About halfway through the cooking process, add in 1 tbsp low sodium soy sauce. When it's done remove from wok and keep warm.
- Add garlic, onion and carrot, stir fry until onion are translucent. Add fish sauce and stir. Cook until brown bits form at the bottom and everything sizzles.
- Now add the red bell pepper and the cabbage. Stir fry for 2 to 3 minutes.. Remove from wok and set aside.
- Add chicken stock, remaining 6 Tbsp soy sauce (which is really 1/4 cup + 2 Tbsp). Add in a bit more pepper. Bring to a boil in wok, then reduce heat to medium. Add noodles and allow to boil for 5 minutes or so over medium heat until the noodles have softened and there’s approximately ¼ cup of stock left in wok. Remove from wok.
- Add in remaining 1 tbsp oil and heat. Add noodles back in and stir fry. Add meat and vegetables back in, continuing to toss. Season with pepper. Stir fry until most of the liquid is gone and everything is completely incorporated. Taste and adjust any seasonings - feel free to throw in a bit more soy sauce, fish sauce, garlic powder, or onion powder.
- 2.5 lb of pork (you can cut down a loin, use chops, etc.)
- ½ cup 7-UP
- 1/2 cup brown sugar
- 1/2 cup soy sauce
- 1/3 cup vinegar
- 1 head of garlic, crushed
- 1 small onion minced
- 1 cup banana ketchup
- 2 Tablespoons worcestershire sauce
- Black Pepper
- Combine 7-up through black pepper in a bowl and stir. Add in sliced pork and allow to marinate at least overnight.
- Preheat broiler.
- Remove pork from marinade, place marinade in food processor and process until the onion and garlic are basically pureed. Pour into a small sauce pan and bring to a boil. Allow to boil until the marinade has reduced by at least half (it should take around 10 minutes) to form a glaze.
- Place pork on a broiler pan and glaze. Broil for 3 - 8 minutes depending on the thickness of your pork. Mine were really thin (about 1/4 thick) so I ended up going for 3 minutes per side. After half the time, remove pan, flip and the chops and reglaze. Place back in broiler until pork is 160 degrees. Remove from heat and let rest for at least 5 minutes.
- 1 tablespoon vegetable oil
- 1.5 pound ground pork
- 6 cloves garlic, minced
- 1 1/2 cup chopped onion
- 1 1/2 cup thinly sliced green cabbage
- ½ cup minced carrots
- 1 1/2 teaspoon ground black pepper
- 2 tsp soy sauce
- 1 tsp fish sauce
- 20 or 40 lumpia wrappers (sub in spring roll wrappers if you can’t find it)
- 1 egg, beaten to seal wrapper
- 1 cup vegetable oil for frying
- Optional: Garlic Powder & Onion powder.
- Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook onion until slightly softened add in garlic, and stir constantly for 30 seconds. Add in pork and cook, stirring frequently until only a little pink is showing. Be careful not to overcook it though - you're basically going to recook it again (by frying the outside) and you don't want it to be dry. Stir in carrots, green onions, and cabbage. Season with pepper, soy sauce and fish sauce. Taste and adjust any seasonings – feel free to throw in garlic powder, onion powder, more pepper, etc until it’s perfect. Remove from heat, and set aside until cool enough to handle.
- Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with beaten egg to seal the edge.
- Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 4 - 8 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately (preferably with sweet chili sauce or banana ketchup).
Love this stuff! I ended up devouring probably more than I should have but it was worth it (plus I don’t always eat like this).
In fact both my husband and I are looking forward to two days worth of lunches.