Lumpia Two-Ways

Looking at these photos, I feel as though I must demand a taste tax for writing an introduction. How can I introduce a recipe (nay, two!) that I have never tasted? It is unthinkable, inauthentic, oppressive, manipulative…
So you can use most seasonal vegetables you get in your tampipi; the secret is the… wait for it…DIVERSITY of the vegetables you get! And yummz spicy vinegar for the fried one!

Fresh or fried.

Two types of filling. You can experiment with any vegetables! Sayote turon!

Yield 10 servings

Ingredients

  • 10 pcs lumpia wrapper

Filling 1:

  • 1 tbsp coconut oil
  • 2 stalks onion leeks, chopped coarsely
  • 3 cloves garlic, minced
  • 1 cup carrots, grated
  • 3/4 cup red radish, grated
  • 1/4 kg kamote tops, chopped coarsely
  • 1/4 kg mustard leaves, chopped coarsely
  • To taste salt
  • To taste pepper

Filling 2:

  • 1 tbsp coconut oil
  • 2 stalks onion leeks, chopped coarsely
  • 3 cloves garlic, minced
  • 1 cup carrots, grated
  • 1 cup Korean radish, grated
  • 1/4 kg wombok, chopped coarsely
  • 1 pc kamote, boiled and chopped coarsely
  • To taste salt
  • To taste pepper

Procedure

  1. Heat oil in a pan. Saute leeks and garlic until aromatic.
  2. Add carrots and radish, cook for about 2 minutes.
  3. Stir in kamote tops and mustard leaves (Filling 1) / wombok, cook until slightly wilted, add the kamote (Filling 2).
  4. Season to taste with salt and pepper.
  5. Let the filling cool before using.
  6. To assemble the lumpia, lay a piece of wrapper on a flat surface. Place 2 tbsp of the filling in the middle. Gently pull up the bottom of the wrapper and roll over the filling, tucking the sides to secure. Seal the roll by adding a bit of water to the edges.
  7. Serve it fresh or fried.

5-Minute warming Mirepoix

French cooking always uses a flavor base of carrots, celery and onions. What is our local flavor base? Jjoyce uses turmeric, leeks and ginger and shows us a simple everyday way we can harness the natural sweetness and texture of the vegetables. Enjoy!

Today’s lunch from some of yesterday’s farmshare.

Saute leeks, ginger and turmeric until aromatic. Add tomatoes, sayote stalks (reserve leaves for later), chili (optional) sauté until pan is slightly caramelized. Deglaze with water or stock of preference (veg, chicken, etc). Bring to a boil then reduce to simmer. Season with salt or aminos. Add sayote leaves, wombok, cooking until slightly wilted. Drizzle with sesame oil.

Better if you sauté garlic and celery along with the other aromatics for more depth of flavor, but I didn’t have any. Great also with noodles (egg or rice), like in a hot pot restaurant!