Filipino Cuisine 101: Lumpia, Munggo, Adobo, Talong, Ube

“What should we feed them?” I asked about our next door neighbors we invited over for dinner. It was our first time having them over, and if we’ve never fed someone before, we try to gauge the kind of people we are about to feed. Do they seem picky? Are they are adventurous enough to not wrinkle their nose at the mention of fish sauce? We had an idea but were uncertain. So as a precaution, I asked about any dietary restrictions. 
“None. Chef’s choice. Thanks for asking!” was the reply. That was music to our ears, so we decided on what it was going to be: Filipino Cuisine 101. 
What happened to the dinner? Our neighbors confessed that they’ve secretly enjoyed the cooking aromas coming from our door every night. They ate heartily, and those are the kinds of eaters I love to feed. Now we can move past 101 and maybe on over to 102 or another foreign cuisine. 
For now we’ll present the basics.  The captions link to each dish’s recipe. Enjoy!
Lumpiang Toge (Fried Bean Sprout Spring Roll)
Recipe and photos here.
 Ginisang Munggo (Mung Bean Soup)
Recipe and photos here.

Crispy Pork Belly Adobo.  
Recipe and photos here.
“Inihaw” Na Talong (Grilled Eggplant). 
Recipe and photos here.
Main Course: Adobo and Eggplant
Baked Ube (Purple Yam) and Vanilla Ice Cream.
Recipe and photos here.
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