Mushrooms Cabbage Shanghai Lumpias
I made these Mushrooms Cabbage Shanghai Lumpias during Super Bowl along with bacon-peas fried rice and shrimp & veggies stir-fry. I laughed at the irony of cooking Asian dishes on the most American day in America. I’m a “rebel” that way, I guess. Anyhooo, if you’re asking why these are called Shanghai Lumpias or Lumpiang Shanghai, my answer is, I really have no idea. They could just as easily be called lumpias or eggrolls. But I grew up with the term lumpiang shanghai whenever these skinny eggrolls were served at our table so I gravitate towards that name when I make them now.
Perhaps, it’s the skinny form of the eggrolls. Instead of folding up the sides after putting the filling in the wrapper, these are just rolled all the way leaving both ends exposed. Maybe that’s why. Seriously, I don’t know. In any case, here’s how I made these skinny lumpias, 
Tofu & Zucchini Fritters
To go along with the dumplings I made for dinner a couple of nights ago, I decided to make fritters out of a block of tofu and 2 zucchinis. I used the batter from the sesame chicken to continue the Asian theme I was going for. You could serve these as either appetizers, snacks, or lunch. Or dinner with dumplings as well.
| Tofu & Zucchini Fritters |
- 1 cup of flour
- 1 egg, beaten
- 1/2 cup of cornstarch
- 3/4 cup of water
- 2 tbsp of baking powder
- salt and pepper
- 2 zucchini. cut lengthwise
- 1 block of firm tofu, cut lengthwise
- Combine the egg, cornstarch, flour, baking powder, salt and pepper. Whisk everything together to form the batter. Dip the tofu and zucchini slices in batches.
- Heat oil in a pot. Deep fry the battered tofu and zucchini slices, in batches as well.
- Drain the oil in a paper-lined platter.
- Serve the tofu and zucchini fritters with a soy sauce, scallions, and lemon juice dip, alongside dumplings.
Thanksgiving Day Recipes
Looking for easy recipes to make for Thanksgiving Day? I’ve curated the recipes from my own Thanksgiving Day Menu throughout the years that I’ve posted in this foodblog for easy access. Just click the links to get the recipes. The print button for each recipe is located underneath the title and in newer posts, it’s also located within the recipe box, top-right.
Garlic-Parmesan Chicken Wings
I stepped away from the usual hot chicken wings and made garlic-parmesan chicken wings instead last night. It worked out fine actually coz I didn’t have to save separate wings for the children since my son doesn’t like spicy food and my daughter is not allowed to have too much spicy food. She’s way too young to be enjoying hot-sauced coated chicken wings. I’ll give her a few more years, heh. The garlic-parmesan version is definitely something the entire family could enjoy.
Fry Up Some Chicken Rinds
I made chicken nuggets for lunch the other day by using chicken leg quarters because that’s the chicken pieces I had at the time. Usually, I’d use boneless chicken breasts. The chicken quarters have skins on ‘em so I took those out and set aside to fry. I didn’t want to throw them away especially since crispy chicken skin is really good. Admit it. Uh Huh!
Parmesan Chicken Tenders W/ Honey Mustard Sauce
I thought about grabbing a bag of frozen chicken nuggets from the grocery store while I was doing my shopping this weekend but changed my mind in the end. I know I could make a better and “fresher” batch of homemade chicken tenders. And I did. And they were soooo good my son wouldn’t stop talking about them. And the leftovers were even better the next day….for hangover early morning cold munchies. YUM!
Read more
How-To Make Easy Siopao
Finding an easy way to make Siopao was an accidental feat while perusing The Pioneer Woman’s Tasty Kitchen portal a few months ago. I was just surfing around the site really. Until I saw one of the recent headlines which said “Siopao W/ Sassy Sauce” from blogger Skwishface. In the beginning of the recipe there was a note about excessive step-by-step photos so I went to the original post to see the pictures coz I love recipes with a lot of pictures . So from there on I learned how to make siopao so easily that I could make it with my left eye closed. Well maybe not but you’ll see what I mean when you read this whole thing.
Asian Steamed Meatballs
I had leftover pork fillings when I made pork dumplings for dinner last night. Usually I’d put the leftover in a freezer bag, freeze it, and use it later for dirty rice. Last night I decided to turn them into mini meatballs and steamed them like I did the pork dumplings.
If you want to make a lot for appetizers or snacks, here’s a modified recipe of the dumplings to make Asian Steamed Meatballs.
Honey Mustard Wings
When we are having our Hot Wings night, I set aside some of the fried wings for the kids. They usually get them plain or sometimes I make honey-mustard sauce to make them honey-mustard wings. It’s quite simple by the way.
HOW TO MAKE FILIPINO EGGROLLS
If you ask any non-Filipino person who has been to a Filipino party or simple get-together quite a few times here in America what they’ve eaten at that particular party they’ll tell you the most quintessential Filipino party appetizer. And that’s LUMPIA which is what we Filipinos call our egg rolls.
What’s the difference between the Filipino egg rolls compare to other Asian egg rolls? The kind of wrapper used is the big difference. The egg rolls you find from Asian take-out restaurants use the wonton kind (used in dumplings/pot stickers). Filipinos use a thinner version. This makes the fried wrapper crispier, both inside and out.
