Sunday, 30 June 2012
Lumpia Rolls (Pork and Vegetable Rolls)
Well the appetizer was bound to be popular with the boys, they love spring rolls, and that’s pretty much what these are – with a pit of pork as well.
And on the plus side these are baked, not deep fried, so they’re a little healthier as well. Filipino Lumpia Rolls do have their origin in Chinese spring rolls, and are served with a dipping sauce I can only describe as “sweet and sour”. I’m assuming it is a sweet and sour sauce as I’ve never known the recipe . Vinegar, brown sugar and spices – it was just perfect – I think I’ll be borrowing it to use in other dishes in future.
Sam loves Chinese sweet and sour pork, so these were a hit with him – Ryan is not big on sauce, so he had his plain. He wasn’t keen to try them to start with, but once we got him to take a bit “I love this!” So all good there.
Sam’s Rating: 10/10
Ryan’s Rating: 110/110
Pan De Sal (Salt Bread)
Lomi Soup (Shrimp and Fish Egg Noodle Soup)
Ahh… bread… so many different types of different breads from so many cultures around the world – and it’s pretty much the one thing that’s 100% guaranteed the boys will love (wait ’til you read Ryan’s rating on this one.)
Pan de Sal is historically originally from Spain, but has been adopted by the Phillipines and is one of its most popular national breads. Pan de Sal are small bread rolls, the sticky dough is rolled in breadcrumbs, packed tightly into a pan so they keep their shape, left to rise in the pan and then baked until golden. And again success on the bread front, they turned out perfectly, and although I made 20 buns the kids finished them all off – with Ryan “winning” by having six!
I’d made the bread so we could have it with the Lomi soup, which looked interesting, and tasty, and it was! Lomi had a few ingredients that I though might be difficult to find; bamboo shoots, fish balls, shrimp stock cubes, and lastly bok choy which isn’t hard to find at all.
Sam was a great help at the asian supermarket, searching for the ingredients. The only tricky ingredient was the shrimp stock, but I found some 2-minute-type noodles with shrimp stock sachets, and it was close enough that it would have to do.
The boys weren’t too keen on the soup, but they did dip/soak their bread in it rathe than eat it, so I suppose that’s a half win. Chicken noodle is normally the only soup Ryan will touch.
As of the adults, we loved this, and I made heaps – so just as well! We had it for the next couple of days for lunch – just the thing on these cold, wet days.
PAN DE SAL BREAD
Ryan’s Rating: Infinity/Infinity, no wait… Dad, what’s that google number? Googleplex/Googleplex!
Sam’s Rating: 100/100
Ryan’s Rating: 5/10
Sam’s Rating: 6/10
Sapin Sapin (Layered coconut, ube, rice pudding, topped with latik)
The dough for this recipe was similar to the klepon cakes we made for Indonesia night, but the end result was quite different. The keplon balls were boiled, and the sap in sap in is steamed.
Basically the sweet, coconut and sticky rice dough is made into a runny batter, then divided into three, one third left plain, the other colored yellow (sometimes with yellow yams, sometimes just with colouring), and the last third is mixed with ube.
Now this ube stuff – Sam was really keen on this dessert from the photos he had seen “we just have to make it Dad!” Ube was going to be the problem, I had to do some research. So I finally came across a good description of it as a sweet purple yam, now yams as I have discovered (last week in fact) are something totally different in New Zealand, we call them by their indigenous Maori name – Kumara – Kumara come in gold, yellow, red, and purple… so once I had that figured out – I was confident we would be able to make this reasonably authentically.
I’ll be honest I made this twice, the first time was not too successful, I figured the ratio of dry to wet ingredients need to be tweaked a bit from the recipe I had to achieve the desired consistency when steamed. The first one, following the recipe as it was, needed to be cooked for twice as long and was still overly sticky and “gloopy”. So I adjusted and tried again, with much better results, and you’re only going to get to see attempt #2’s photos. Although the first one tasted fine, it was a little ugly to serve up, not as nicely defined color boundaries then got messed up when slicing it.
It is topped with something called Latik, which is coconut milk, cooked in a fry pan until golden, it’s like a mild sugar when finished, sweet, but not overly so, and crunchy too!
Sam was coming down with something on Sunday night and after the soup he asked to go to bed, he was starting to run a temperature, and has been crook all week, so he never got to try the dessert, his stomach just wasn’t up to it, which is a pity.
Ryan however did try it, but again I think it is a case of it being a subtle sweet, when their tastebuds are used to wested super sweet, so he wasn’t that keen, which was okay, at least he tried it. Which meant I got seconds!
Strange sticky texture, but nice, and you can’t go wrong with those cool looking colors, which appear to change in order depending on where you are in the Phillipines, a national dessert with regional differences.
Ryan’s Rating: 6/10
Sam’s Rating: 5/10 (He didn’t taste it – but insisted I record him as giving it 5 out of 10….)