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Chicken??? Pffft!! Lion diet, bro. Beef, salt(seasoning) and water, that’s all. Rolled back my arthritis, restored my six pack; it’s magic! Chicken…smh👍🏻
For better lumpia, add shrimp, oyster sauce, and shredded cabbage. Also, adding beef to make it 3-meat lumpia is my favorite, but I don't recommend doing just beef (i.e. only do pork + beef + shrimp, pork + shrimp, just pork, or even just shrimp).
my cousin married a filippina, and she made lumpia, and i was SO addicted to it i used to ask her to make it all the time! it's SO good! she always groaned, said it was a hassle, but would make it for me if i asked hard enough.
@@vincentdolido5437 As a man married to one amazing Filipina this statement is very true lol. After some time though she stopped and instead takes a dig at me saying what I say to her when I want something in a high pitch annoying voice as possible when she starts to do it lol....which is "Babe do you love me". Never been happier in my life ahah.
@@vincentdolido5437as the cook of our family I always pretend to be annoyed when they request a certain dish but sharing that meal with my family complete and together at the dinner table makes me really happy. But then I will get annoyed again because I already cooked and it's still me who will do the dishes after hahahah
Guga using wanton wrappers for his lumpia made it into a different dish completely. We call it "fried siomai" which is best served with soy sauce, chili oil and calamansi juice (lemon juice is suitable substitute if calamansi is not available).
As an American living in the Philippines and married to the most amazing woman in the world from there, I am happy to see you do this video. Never thought I would have as much pride for a country that wasn't America, but it is easy to fall in love with the Philippines. Lumpia is so common here and tastes amazing! There are other version as well like a fresh version which is great. Everyone uses magic sarap too! It is like a go-to ingredient here for many things. Some great food here as long as you stay away from balut ahah.
You don't like balut? Well, balut is delicious, too. Specially the broth that it comes with inside is too delicious to miss out on. The only downside is sometimes you can see something you don't want to though, haha, so I can understand it.
@ameliagamalo58 lol that is the problem it fails so hard on the sight test that I can't even think about the taste test 🤣🤣🤣🤣. I won't kiss my wife for a little bit after she would eat it! Lol. She mostly stopped eating it now since the last time she did, she had what seemed to be an allergic reaction to it.
@@ameliagamalo58Balut is not for everyone. End of discussion. I’m filipino and I love balut but pinoys should really stop on pushing other people to like balut, everyone has their own taste palate, if they don’t like it, then they don’t. We don’t have to push them to like it just because you find it delicious.
Guga's lumpia is also known as fried siomai here in PH. I don't know how others cooked their lumpia, we don't fry the ingredients before wrapping it up. We wrapped it first (raw) then cooked it in high temperature.
Same here. We cook the wrapped lumpia in med-low heat for a little long time to have the meat cook well-done. We had tried doing the half-cooked filling, but the cooked ground pork make it hard to roll
i believe his version cuts down on the time you cook it in oil. if you compare his lumpia vs our typical lumpia ours is very oily and juicy. his on the other hand is not very oily but looks sorta dry.
Pre-cooking the filling is perfectly valid. It's a good option if you're worried about undercooking the lumpia or getting the seasoning right (since you can taste as you go when you pre-cook it).
Only problems with cooking it with raw fillings is that, it can spoil your leftovers (even uncooked yet that got saved for later or another day) significantly faster even inside the fridge. It's just our observation though idk...
In Philippines, we consider Magic Sarap as a "Cheat" seasoning. It makes any dish delicious, you use 1 pack per kilogram of the dish. The Guga's version of the Lumpiang shanghai is what we called "Fried Siomai". The dish has mixed reviews to most filipino mostly because some restaurants cooked the Siomai too long. Adding Cilantro is pretty bizarre, we mostly never do that, we commonly used chinese parsley as the only herb in the Giniling (The pork dish).
When my ex made lumpia it was a three day project. The ingredients were very complicated and the meats had to be seasoned and mixed well ahead of time. We would turn out several hundred at a time, because her recipe wouldn't scale any smaller. My main job was separating the wrappers.
One of the guys I served with was Filipino, and his wife used to make huge batches of them, and freeze them. So it was just a matter of pulling them out of the freezer, thawing, a quick deep fry and they were ready. Oh they were sooooo good!
I'm Filipino and I introduced my girlfriend (she's white) to lumpia and she keeps insisting on making homemade lumpia... I keep telling her that if she has a free weekend, then we can lol
Pro tip on the lumpia, sauté the onion potato and carrot first, then before you add the meat, with sesame seed oil and butter, sauté garlic and ginger. It’ll blow your mind.
@@chrisneilson7221 yup! Potato carrot and onion are the main veggies and garlic and ginger are for a bit extra flavor. You want the potatoes diced as small as possible like the carrots in the video.
I'm a filipino and I usually wrap the ground pork mixture RAW before frying it. It's my first time seeing this process where u sauté and cook it first before wrapping. I gotta try it out
Just made steaks last night and every bite was to die for, couldn’t help but think how much better my steaks look, feel, and taste since I started watching you, thank you guga for teaching us how to cook our meats the best ways ..
Thank you so much for showcasing our product. For sure all my fellow Filipinos out there are really happy seeing this. But man the amount of Magic Sarap you poured on those steaks are a lot. Yes. A LOT! Just a pinch on each side will do the magic, No need for extra salt. There's a good reason why it was named Magic Sarap( Magic YumYum/Delicious) because it does the magic indeed. A Filipino Neurologist will surely have a cringe while watching this video. 😂😂😂
True. If you have a birthday party and it has no lumpia, you fucked up. Second, if you do have a party and you think, oh this number of lumpia should be enough, maybe 2 per person, you also fucked up, because many of them will take 3 or 4. Always put a big buffer on your lumpia servings. Better to have leftovers than disappointed guests! That's the Pinoy way.
Fascinating experiment with the steaks and the magic syrup. Great use of the MSG seasoning and the comparison with the butter combination was really insightful. Your side dishes also looked amazing, especially the traditional lumpia.
I am a filipino based in California, been a subscriber for a while now, I have been waiting for you to do this experiment and here it is!! and I applaud you for going all out with the filipino theme by making lumpia, lumpiang shanghai to be precise hehe we have different lumpias in the philippines and what you made was the lumpiang shanghai anyway, excellent video as always!
Lumpia are 1000x better than spring rolls. Something you gotta try and should be as big as pad thai, sushi, or.. spring rolls 😅 Definitely underrated. Pancit Canton is also really good and similar to chow mein.
so many regions in Philippines w different variations of cooking any traditional Filipino dish i think it wasnt butchered but cilantro was a bit insane
Thank you Guga for naming the dish properly and just using Lumpia. Although it is popularly known as Lumpiang Shanghai it did not originate from Shanghai, China. The only Chinese influence it has was the wrapper, hence the saying "it is not a springroll".
As someone from the Philippines, I couldn't be more glad that Guga used Magic Sarap on steaks and cooked a Filipino dish. Proud Filipino moment here. 🇵🇭
We do not pre-cook the filling. For authentic lumpia shanghai. We use ground pork and chopped shrimp. For additional filler we use singkamas, a type of tuber called jicama or a type of turnip in the West. It adds crunch but must be cooked within the day or it might make the filling soggy. We also add finely chopped carrots, spring onions and onions. Then egg and cornstarch to bind it. Salt and pepper to taste. Dipping sauce: sweet chili sauce or sweet and sour sauce. For Vegetable lumpia, we use beans sprouts, julienned carrots, onions and cabbage, minced garlic and a little minced pork for umami. Salt and pepper to taste. Dipping sauce: white vinegar with minced garlic and ground pepper to taste. All of the above uses Philippine made lumpia wrappers which unlike Western made egg roll wrappers do not have eggs in it. It is used for frying. Our version of an egg roll wrapper is more of crepe like and can used for making fresh Chinese Filipino tofu based vegetable lumpia or native Filipino Lumpiang Ubod (Heart of Palm) It is served with crushed peanuts and a sweet brown sauce using sugar, soy sauce, cornstarch and etc… For wanton wrappers used to wrap fillings like what you did, it is called fried wanton or as previously mentioned by others it is called fried Siomai if the filling is wrapped like a siomai dumpling then fried. If only 1/2 of the filling is used approx. 1 to 1/2 tsp of filling to a wanton wrapper then folded in half with a dap of water to the edges to bind the wrappers then fried it is called Pinsec Frito. Local Filipinized Chinese Food is called Panciteria which is what Nonya Chinese cooking are to the Malaysian or Singaporean Chinese (Peranakan?) Anyways Filipino fried and fresh Lumpia are the best!!! 😊❤
8:14 I mean, "guga's lumpia" isn't even lumpai anymore. it's a fried wonton. Lumpia is a spring roll, you can put almost anything in it as long as it resembles the rolled shape.
@@slashroar Eh, it's easy to say that someone should start a business that's more or less self running/operated by another party - but then you can easily end up in the situation that Mr Beast is in with the MrBeast Burger chain. He contracted with a known company that was a big player in the ghost kitchen space and had a number of other major brands associated with them, and they've still basically phucked him over and tarnished his reputation. Can't even trust them to literally make sure burgers are cooked right, so many awful reviews.
I ain't gonna lie to you lad, I do really prefer banana ketchup than tomato ketchup since my Filipino friend recommended it to me back when we were in high school and since then I never bought a tomato ketchup lol.
@@TaLeng2023Me too. I'm filipino born and raised but the overly tangy and weirdly sweet flavor never agreed with my palate. The closest I'd get with sweet catsup dips is del monte's sweet & spicy variant (which is actually my go to 'cause the flavor is balanced). It cuts through the flavor of greasy fried foods and meat.
Love the idea of our cheap Magic Sarap to an expensive cut of meat turns out to be great. Also another thing in Lumpia is the debate of saute filling vs the not saute one's on the filling but either way, it's both good! Can't go wrong with sweet and sour sauce but UFC banana ketchup is the my favorite dipping sauce for lumpia. Nice work Guga!
Guga you did have sweet Chilli sauce or banana katsup for lumpia. That's what we use here. That being said miss steak it's not easy to find here in Philippines. As a American can make mostof my favorite foods here but getting steak is hard.
You can find them but they are incredibly rare and mostly found in high-end supermarkets or gourmet stores such as SnR or Landers... Some can be purchased online and delivered on the same day.
The guga lumpia looks like a thing called sipa in a restaurant we frequent. Based off the sipa game played locally :) these look so good as always guga!
The lumpia filling is very versatile, whenever we want to make lumpia, my mom always makes sure to buy 1 lumpia wrapper and 1 wonton wrapper. And then we'll wrap the filling using both wrappers. But when using the wonton wrapper, we can choose either to steam it to make siomai (siu mai) or just fry it along with the lumpia.
To us Filipino, we called the Guga's version as Fried Siomai. Lumpiang shanghai normally use fish and many preferred the fish version of lumpia but it's way too laborious to make. 😅 You need to boil the whole fish(Normally round scad but any fish will do.). Then peel off the flesh from the bone one by one and grinding/crumbling em up before proceeding to sautéing. 😅 Ground pork or chicken version is way easier to make. So to us, we often use ground pork or chicken when we are rushing, for time management, or just for preference.
as a filipino i am so proud to see more filipino dishes getting recognized. the other lumpia looks like siomai for us and it is good try a soy sause with Calamansi or Lemon to add sourness to it and a chopped bits of fried garlic. i highly recomend trying it. but i know we all have different taste on food but for filipinos its a good taste
Lumpiang Shanghai feeling doesn't need to be cooked. You wrap it uncooked and gets cooked when fried. Parsley and cilantro also not needed. But whatever floats your boat 😃
We usually do not cook the meat when preparing Lumpia, it will get cooked during the frying so that it doesn't get crumbly when biting the lumpia, but this recipe is good. Also pro tip, use banana ketchup as the dipping sauce, it brings out the flavor more, but you do you. use any dip you like 😁😁
Sarap is a slang word for "crazy" in my country. So it must've taste crazy magical. Indonesia shares the same language roots with Phillipines. Wish you all Filipino friends a very Happy Easter
We refrain from pre-cooking it, following the traditional method I grew up with, as it results in a juicier dish. By skipping the pre-cooking step, the vegetables release their water content, helping to retain the seasoning inside. Additionally, this approach makes the rolling process much easier.
What's funny is that we use this a lot for our home cooking, but my parents completely forbid Ajinomoto umami seasoning from even being in the house and used in our food. And I honestly wanna try how Ajinomoto makes food taste.
There is another Filipino fried snack we call pinsec. The wanton wrapper is just folded in a triangle with very little filling. The guga lumpia version can be simmered in a broth and we call this Pancit Molo. The resulting soup will look like pillowy dumplings.
My family don't actually pre-cook the meat. We just mixed the ingredients in a bowl like making dumpling filling. I also prefer it that way because after frying the filling becomes a solid meat log inside the wrapper.
Props Guga for venturing to the inner circle(kitchen) of pinoy cooking.. Magic Sarap’s a staple, like old bay or mcCormick, good stuff, enjoy the food 👌🏽
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Chicken??? Pffft!! Lion diet, bro. Beef, salt(seasoning) and water, that’s all. Rolled back my arthritis, restored my six pack; it’s magic!
Chicken…smh👍🏻
For better lumpia, add shrimp, oyster sauce, and shredded cabbage. Also, adding beef to make it 3-meat lumpia is my favorite, but I don't recommend doing just beef (i.e. only do pork + beef + shrimp, pork + shrimp, just pork, or even just shrimp).
you should have put magic sarap on the filling.
Guga bruh, don’t ever cook lumpia filling again. The filling has to be raw when you wrap it
When u put magic sarap on the steak u dont need to put salt on the meat, it will be too salty
my cousin married a filippina, and she made lumpia, and i was SO addicted to it i used to ask her to make it all the time! it's SO good! she always groaned, said it was a hassle, but would make it for me if i asked hard enough.
This is so funny. Hahaha. Filipino’s usually complain then do things with love. Hahaha
@@vincentdolido5437 As a man married to one amazing Filipina this statement is very true lol. After some time though she stopped and instead takes a dig at me saying what I say to her when I want something in a high pitch annoying voice as possible when she starts to do it lol....which is "Babe do you love me". Never been happier in my life ahah.
fresh lumpia with peanut sauce is a banger too
@@vincentdolido5437as the cook of our family I always pretend to be annoyed when they request a certain dish but sharing that meal with my family complete and together at the dinner table makes me really happy. But then I will get annoyed again because I already cooked and it's still me who will do the dishes after hahahah
Lmao so accurate, lumpia is fire
Guga using wanton wrappers for his lumpia made it into a different dish completely. We call it "fried siomai" which is best served with soy sauce, chili oil and calamansi juice (lemon juice is suitable substitute if calamansi is not available).
Guga read this!!
I agree with this
I think we call it pinsik in dumaguete but we use an orange sauce
no bro. the wanton wrapper has its own diff taste like a chalky taste. wanton wrap should only use to steam not fried.
omg i was searching for this comment. add shrimps into the recipe and youd have fried siomai
As an American living in the Philippines and married to the most amazing woman in the world from there, I am happy to see you do this video. Never thought I would have as much pride for a country that wasn't America, but it is easy to fall in love with the Philippines. Lumpia is so common here and tastes amazing! There are other version as well like a fresh version which is great. Everyone uses magic sarap too! It is like a go-to ingredient here for many things. Some great food here as long as you stay away from balut ahah.
You don't like balut? Well, balut is delicious, too. Specially the broth that it comes with inside is too delicious to miss out on. The only downside is sometimes you can see something you don't want to though, haha, so I can understand it.
@ameliagamalo58 lol that is the problem it fails so hard on the sight test that I can't even think about the taste test 🤣🤣🤣🤣. I won't kiss my wife for a little bit after she would eat it! Lol. She mostly stopped eating it now since the last time she did, she had what seemed to be an allergic reaction to it.
American try not to talk about their filipino wife challenge impossible
@@ameliagamalo58Balut is not for everyone. End of discussion.
I’m filipino and I love balut but pinoys should really stop on pushing other people to like balut, everyone has their own taste palate, if they don’t like it, then they don’t. We don’t have to push them to like it just because you find it delicious.
@CarLyy325 it is always set up like a dare to try it, lol. I am sure it taste great. I just can't get past the look of it lol.
Yesss at last !!!! I'm one of those who requested this one. Thank you Guga for making this happened!! More power to your Channel.
I USE MAGIG SARAP TO MAKE MUDDY AND DIRTY WATER TASTE GOOD>>>
EVERY FILIPINO I GIVE IT TO ALL SAY THE SAME THING..
No you didn't. You just need attention.
Guga's lumpia is also known as fried siomai here in PH. I don't know how others cooked their lumpia, we don't fry the ingredients before wrapping it up. We wrapped it first (raw) then cooked it in high temperature.
Same here. We cook the wrapped lumpia in med-low heat for a little long time to have the meat cook well-done. We had tried doing the half-cooked filling, but the cooked ground pork make it hard to roll
i believe his version cuts down on the time you cook it in oil. if you compare his lumpia vs our typical lumpia ours is very oily and juicy. his on the other hand is not very oily but looks sorta dry.
Me too. I prefer to make lumpia from raw filling. Cooked filling make for a dry lumpia, and generally alot more oily.
Pre-cooking the filling is perfectly valid. It's a good option if you're worried about undercooking the lumpia or getting the seasoning right (since you can taste as you go when you pre-cook it).
Only problems with cooking it with raw fillings is that, it can spoil your leftovers (even uncooked yet that got saved for later or another day) significantly faster even inside the fridge. It's just our observation though idk...
In Philippines, we consider Magic Sarap as a "Cheat" seasoning. It makes any dish delicious, you use 1 pack per kilogram of the dish. The Guga's version of the Lumpiang shanghai is what we called "Fried Siomai". The dish has mixed reviews to most filipino mostly because some restaurants cooked the Siomai too long. Adding Cilantro is pretty bizarre, we mostly never do that, we commonly used chinese parsley as the only herb in the Giniling (The pork dish).
What's Chinese parsley in tagalog?
Chinese Parsley is the same, aint it?
@@leechrec kinchay
kintsay
@@leechrec kinchay or kintsay, commonly used also in our Menudo
When my ex made lumpia it was a three day project. The ingredients were very complicated and the meats had to be seasoned and mixed well ahead of time. We would turn out several hundred at a time, because her recipe wouldn't scale any smaller. My main job was separating the wrappers.
Wilco ouwe filipina snoepert XD
One of the guys I served with was Filipino, and his wife used to make huge batches of them, and freeze them. So it was just a matter of pulling them out of the freezer, thawing, a quick deep fry and they were ready. Oh they were sooooo good!
@@Norbrookc Same.
I'm Filipino and I introduced my girlfriend (she's white) to lumpia and she keeps insisting on making homemade lumpia... I keep telling her that if she has a free weekend, then we can lol
Separating the wrappers is a pain in the ass XD
Pro tip on the lumpia, sauté the onion potato and carrot first, then before you add the meat, with sesame seed oil and butter, sauté garlic and ginger. It’ll blow your mind.
Oh, hell yes!
@@stephenbaluran3298 it’s amazing lol
Potato?
@@chrisneilson7221 yup! Potato carrot and onion are the main veggies and garlic and ginger are for a bit extra flavor. You want the potatoes diced as small as possible like the carrots in the video.
@@metaldemonseanknels Potato? That definitely isn't a main veggie in pork lumpia.
I really enjoyed this episode. THIS is how you review Filipino food. Objective and just straightforward.
I'm a filipino and I usually wrap the ground pork mixture RAW before frying it. It's my first time seeing this process where u sauté and cook it first before wrapping. I gotta try it out
Leo going crazy 😂 you didn’t have to do his mom like that
My country is well represented on this episode. Lumpiang Shanghai for the side dish and Magic Sarap. Nice job Guga and team!
Yea ok etong episode na eto🔥🔥🔥
Nah. He used sweet chili sauce instead of Banana Ketchup so a minus points on that.
@@jccapistrano13There is no such thing as banana ketchup, Philippines has Banana Catsup 😂 and it tastes like cat soup 🤣
it needed banana ketchup but I was very excited to see Lumpiang Shanghai and Magic sarap here. He should try Knorr Seasoning at some point
@@jccapistrano13
What? You crazy… banana catsup?
Jufran sweet chili dabest
Just made steaks last night and every bite was to die for, couldn’t help but think how much better my steaks look, feel, and taste since I started watching you, thank you guga for teaching us how to cook our meats the best ways ..
Cosign. My steaks went from respectable to phenomenal. Thx Guga
thank you for putting Magic Sarap. in the spotlight! i justbused it on my sunnyside up eggs this morning! 😅
Thank you so much for showcasing our product. For sure all my fellow Filipinos out there are really happy seeing this. But man the amount of Magic Sarap you poured on those steaks are a lot. Yes. A LOT! Just a pinch on each side will do the magic, No need for extra salt. There's a good reason why it was named Magic Sarap( Magic YumYum/Delicious) because it does the magic indeed. A Filipino Neurologist will surely have a cringe while watching this video. 😂😂😂
In a typical Filipino celebration, the lumpia is always the first to go, as it's easy to eat, crunchy, and tasty
Or it’s the last to go, because it’s going to go home with me.
True. If you have a birthday party and it has no lumpia, you fucked up. Second, if you do have a party and you think, oh this number of lumpia should be enough, maybe 2 per person, you also fucked up, because many of them will take 3 or 4. Always put a big buffer on your lumpia servings. Better to have leftovers than disappointed guests! That's the Pinoy way.
If you're late you gonna have to pick pocket someone's
Fascinating experiment with the steaks and the magic syrup. Great use of the MSG seasoning and the comparison with the butter combination was really insightful. Your side dishes also looked amazing, especially the traditional lumpia.
I USE MAGIG SARAP TO MAKE MUDDY AND DIRTY WATER TASTE GOOD>>>
EVERY FILIPINO I GIVE IT TO ALL SAY THE SAME THING..
I am a filipino based in California, been a subscriber for a while now, I have been waiting for you to do this experiment and here it is!! and I applaud you for going all out with the filipino theme by making lumpia, lumpiang shanghai to be precise hehe we have different lumpias in the philippines and what you made was the lumpiang shanghai anyway, excellent video as always!
Hi Guga the one you made using wonton wrapper is called pinsec here in the philippines. you normally find them sold as street food.
Thanks for the review. Magic sarap is also really good with fried rice
YESSS!! MY LONG REQUEST HAS BEEN FULFILLED!!
After a long time requesting Magic Sarap from our beloved Country, the Philippines, finally!
Took me a long time for adobo, it's great
i literally commented this on the adobo video 😂
malaysia: 🧍
Leo is roasting everyone today.
Leo gonna get his ass kicked when the cameras turn off lmao
Next on Sous Vide Everything: Pranking Leo!
dry age leo coming up
This episode was recorded two years ago. They got a clone now.
Leo is awesome 😎
Never had Filipino food before but this video definitely makes me want to try it now. Looks so good!
Filipino food is criminally underrated.
I am a filipino, I assure you, Lumpiang Shanghai is the best.
Lumpia are 1000x better than spring rolls. Something you gotta try and should be as big as pad thai, sushi, or..
spring rolls 😅
Definitely underrated. Pancit Canton is also really good and similar to chow mein.
@@Samuri5hit84 pancit is chow mein on crack. So delicious.
I have never met anyone who has tried lumpia and did not love it
You have the most comforting voice i have ever heard in my life😦
sounds like a Mexican
Guga Discovered "MAGIC SARAP" like a man Discovered Fire!!
I had several Guamanian friends in high school who introduced me to lumpia. Almost 60 years later I'd still thank them for that good stuff.
My wife is Filipino and we can vouch that the recipe you gave for Lumpia is very different than what we traditionally eat.
Don't think it matters. Even in the Philippines, there are various Lumpia recipies.
Yeah we dont cook the filling. We place it raw in the wrapper then fry it.
Never heard of cilantro in lumpia, but there's no rules with the filing. As long as they enjoyed it that's all that matters.
so many regions in Philippines w different variations of cooking any traditional Filipino dish i think it wasnt butchered but cilantro was a bit insane
lol yeah cilantro doesn’t grow in PI. In fact, if anyone knows a good substitute, let me know.
9:11 "It's just better bro, you f**ked up"
Boom, roasted moment
@@SimuLord Leo do be roasting the hell outta people recently
@@SimuLord Uncle Roger should have been here for the MSG video
Saying Boom with that time stamp is wild
Our Lumpia version, we don’t sauté it, just wrapped it raw then fry it to golden brown. You can really taste the moist juiciness of it.
Thank you Guga for naming the dish properly and just using Lumpia. Although it is popularly known as Lumpiang Shanghai it did not originate from Shanghai, China. The only Chinese influence it has was the wrapper, hence the saying "it is not a springroll".
My aunt makes these tiny lumpia (about 2 inches) with a strip of cheddar cheese. My fave version. ❤
Damn that may actually be the first time guga got an honest opinion from leo for the side dish
FINALLY! MY REQUEST HAS BEEN GRANTED!
I had a thought of it, and I didn't know it would actually happen loll
As someone from the Philippines, I couldn't be more glad that Guga used Magic Sarap on steaks and cooked a Filipino dish. Proud Filipino moment here. 🇵🇭
We do not pre-cook the filling.
For authentic lumpia shanghai. We use ground pork and chopped shrimp. For additional filler we use singkamas, a type of tuber called jicama or a type of turnip in the West. It adds crunch but must be cooked within the day or it might make the filling soggy. We also add finely chopped carrots, spring onions and onions. Then egg and cornstarch to bind it. Salt and pepper to taste. Dipping sauce: sweet chili sauce or sweet and sour sauce.
For Vegetable lumpia, we use beans sprouts, julienned carrots, onions and cabbage, minced garlic and a little minced pork for umami. Salt and pepper to taste. Dipping sauce: white vinegar with minced garlic and ground pepper to taste.
All of the above uses Philippine made lumpia wrappers which unlike Western made egg roll wrappers do not have eggs in it. It is used for frying. Our version of an egg roll wrapper is more of crepe like and can used for making fresh Chinese Filipino tofu based vegetable lumpia or native Filipino Lumpiang Ubod (Heart of Palm) It is served with crushed peanuts and a sweet brown sauce using sugar, soy sauce, cornstarch and etc…
For wanton wrappers used to wrap fillings like what you did, it is called fried wanton or as previously mentioned by others it is called fried Siomai if the filling is wrapped like a siomai dumpling then fried. If only 1/2 of the filling is used approx. 1 to 1/2 tsp of filling to a wanton wrapper then folded in half with a dap of water to the edges to bind the wrappers then fried it is called Pinsec Frito.
Local Filipinized Chinese Food is called Panciteria which is what Nonya Chinese cooking are to the Malaysian or Singaporean Chinese (Peranakan?)
Anyways Filipino fried and fresh Lumpia are the best!!! 😊❤
8:14 I mean, "guga's lumpia" isn't even lumpai anymore. it's a fried wonton. Lumpia is a spring roll, you can put almost anything in it as long as it resembles the rolled shape.
I appreciate the brutal honesty ♥️
Filipino's loves you guga and your folks👍
it would be so cool to pit all the msg tests youve done against each other in a march madness style bracket
"avoid you from getting there" could be - prevent you from getting there. Thanks for these intriguing ideas. I'm trying them.
So happy with this video. I'm not a chef so I make everything with Magic Sarap ("Sarap" means delicious btw). Thank you!
Guga you should open your own steak restaurant where you sell all the best "MSG steaks" from countries of the world
But that would take up all his time and he wouldn’t be able to make videos anymore
@@Voltar_99 He doesn't need to be the one cooking
Open it across Salt Bae's. 😂
@@slashroar Eh, it's easy to say that someone should start a business that's more or less self running/operated by another party - but then you can easily end up in the situation that Mr Beast is in with the MrBeast Burger chain. He contracted with a known company that was a big player in the ghost kitchen space and had a number of other major brands associated with them, and they've still basically phucked him over and tarnished his reputation. Can't even trust them to literally make sure burgers are cooked right, so many awful reviews.
@@jenjenhocho3188 and call it "MSG > Salt"
Dudeee the editing is on point! XD
I don’t know what is happening. Angel is sitting on the wrong side of Guga. Leo is smacking down Guga. And Guga is eating chicken!!!! What’s HAPPENING
finally showing my country some love
The lumpia filling should also have magic sarap. And the deep fried wonton is also present in Filipino dish.
🤣🤣🤣My guy Leo roasted, flamed, bbqd and charbroiled Angel's mom steak cooking skills to death on this one..
Guga, next time try Banana ketchup for dry aging steak!
Jufran spicy!
@@dtravisspins yup!
I ain't gonna lie to you lad, I do really prefer banana ketchup than tomato ketchup since my Filipino friend recommended it to me back when we were in high school and since then I never bought a tomato ketchup lol.
@@eetfuk3571it was the reverse for me, not much into banana ketchup. The only thing I use it is on sunny-side "burger".
@@TaLeng2023Me too. I'm filipino born and raised but the overly tangy and weirdly sweet flavor never agreed with my palate. The closest I'd get with sweet catsup dips is del monte's sweet & spicy variant (which is actually my go to 'cause the flavor is balanced). It cuts through the flavor of greasy fried foods and meat.
Great content guga team!
Love the idea of our cheap Magic Sarap to an expensive cut of meat turns out to be great. Also another thing in Lumpia is the debate of saute filling vs the not saute one's on the filling but either way, it's both good! Can't go wrong with sweet and sour sauce but UFC banana ketchup is the my favorite dipping sauce for lumpia. Nice work Guga!
Watching from the Philippines here! I'm glad you liked our own variant of msg, me and my family been using it since the 90's, thankyou for trying!😊
I've been a fan of guga ever since i saw all his steak videos❤❤
Guga you did have sweet Chilli sauce or banana katsup for lumpia. That's what we use here. That being said miss steak it's not easy to find here in Philippines. As a American can make mostof my favorite foods here but getting steak is hard.
Try Kitayama Meat shop
You can find them but they are incredibly rare and mostly found in high-end supermarkets or gourmet stores such as SnR or Landers... Some can be purchased online and delivered on the same day.
Get Bolzico beef then!
Steaks are easy enough to find here. For me, its tough to find a good Mexican joint
"It's got electrolytes!" Great quote from my favorite documentary
Maybe Guga can do a wet aged steak using Brawndo.😁
George Carlin tier stuff well done
Magic Sarap is translated to Magic Delicious
The guga lumpia looks like a thing called sipa in a restaurant we frequent. Based off the sipa game played locally :) these look so good as always guga!
The lumpia filling is very versatile, whenever we want to make lumpia, my mom always makes sure to buy 1 lumpia wrapper and 1 wonton wrapper. And then we'll wrap the filling using both wrappers. But when using the wonton wrapper, we can choose either to steam it to make siomai (siu mai) or just fry it along with the lumpia.
Guga just summoned the Filipino people
he summoned us Brits in his previous video about the HP sauce, but for all the wrong reasons.
Thanks, Guga for representing Filipino Food!
To us Filipino, we called the Guga's version as Fried Siomai.
Lumpiang shanghai normally use fish and many preferred the fish version of lumpia but it's way too laborious to make. 😅 You need to boil the whole fish(Normally round scad but any fish will do.). Then peel off the flesh from the bone one by one and grinding/crumbling em up before proceeding to sautéing. 😅
Ground pork or chicken version is way easier to make. So to us, we often use ground pork or chicken when we are rushing, for time management, or just for preference.
I am one of your filipino fans...i am proud and happy that you featured this MSG... 🎉🎉
as a filipino i am so proud to see more filipino dishes getting recognized. the other lumpia looks like siomai for us and it is good try a soy sause with Calamansi or Lemon to add sourness to it and a chopped bits of fried garlic. i highly recomend trying it. but i know we all have different taste on food but for filipinos its a good taste
Fake lumpia being worse was the work of our ancestors
They can recreate any dish.. like how we do with foreign foods as well to suit our taste. Dont be too sensitive
@@journalsince2022 it's a joke lmao
Lumpiang Shanghai feeling doesn't need to be cooked. You wrap it uncooked and gets cooked when fried. Parsley and cilantro also not needed. But whatever floats your boat 😃
Do you fill like he did it wrong? 😭
@@averym710 pff hahaha
I think it depends maybe in Phil area coz in our place we cooked the filling. But no cilantro and parsley. 😊😊😊
you just made a fried siomai
We usually do not cook the meat when preparing Lumpia, it will get cooked during the frying so that it doesn't get crumbly when biting the lumpia, but this recipe is good.
Also pro tip, use banana ketchup as the dipping sauce, it brings out the flavor more, but you do you. use any dip you like 😁😁
knor beef cubes turned to a paste with a little olive oil is way better to coat the steak
Magic sarap is already salty should not have added salt with it. Also no cilantro for lumpia and don't precook the mixture.
No one cares what you say
He's not wrong though 🤷
@@matthewwalter67he’s actually correct. Gugas lumpia is wack. If you know you know
@@matthewwalter67 ulol
True i wonder why he didnt taste it first before adding all that salt😢
the lumpia one is on point the other one is actually siomai (siumai)
You must be living large if you need a hangover subscription lol
I find those with hangovers every morning are often at the bottom of the barrel personally.
In traditional lumpia, you wrap the raw filling. It cooks when you deep fry. You get a moist inside and a crunchy outside.
I love you Gaga! NO shame! I cant even do stakes any other way, but the Guga way! You tought me alot! And your amazing bro!
Kuya Guga made 99% authentic pinoy food. No parsley or cilantro in lumpia but honestly it sounds like it will taste amazing.
youre lumpia has no coriander
Me tearing up just watching this ❤ it's a masterpiece!
Philippines flags!!!!
For Lumpia, you can also add chicken, or substitute the pork with fish(fibrous meat preferably:tuna, mackerel etc)
That's a ridiculous amount of magic sarap for a steak, you already salted it and you still put a lot of magic sarap. No wonder your steak is salty 😂🤣.
Sarap is a slang word for "crazy" in my country. So it must've taste crazy magical. Indonesia shares the same language roots with Phillipines. Wish you all Filipino friends a very Happy Easter
Sarap means delicious in Philippines
i fry pork and chicken with this as a rub and yeah its tastes better than cheap breading mix
We refrain from pre-cooking it, following the traditional method I grew up with, as it results in a juicier dish. By skipping the pre-cooking step, the vegetables release their water content, helping to retain the seasoning inside. Additionally, this approach makes the rolling process much easier.
EXCELLENT VIDEO and welcome to another million subs. We know
We destroyin' our pancreas with this one 🗣️🔥🔥
next time add egg or 2 after you cook the ground beef when its get cold. so all the ingriends will stick together
Magic sarap means magically delicious! My everyday go to ingredient!
Because you did lumpia and the dumplings well, and used Magic Sarap in ways even I wouldn’t think using for, I have just subscribed. Awesome!
Thank you for representing the philippines there is some good foods here lumpia is one of my favorites
For the lumpia, best not to cook the filling beforehand, it would cook when you deepfry it , also add celery
Thank you Guga for featuring Magic Sarap. 😊
What's funny is that we use this a lot for our home cooking, but my parents completely forbid Ajinomoto umami seasoning from even being in the house and used in our food. And I honestly wanna try how Ajinomoto makes food taste.
There is another Filipino fried snack we call pinsec. The wanton wrapper is just folded in a triangle with very little filling.
The guga lumpia version can be simmered in a broth and we call this Pancit Molo.
The resulting soup will look like pillowy dumplings.
Deep frying it in wanton is the original lumpia shanghai. The chinese here used to tie the wrapper with lemon grass before deep frying it.
Good job Guga. "Sarap" means Tasty or Delicious. Filipino's cheat code. Proud Filipino here. 🇵🇭
Guga would 100% pass as Filipino with his accent
my mother put raisin on lumpia and it's so delicious 😋
My family don't actually pre-cook the meat. We just mixed the ingredients in a bowl like making dumpling filling. I also prefer it that way because after frying the filling becomes a solid meat log inside the wrapper.
Guga's lumpia is an existing dish especially in a knowned fastfood chain named "Paotsin". The dish is called "sharksfin"
Not traditional with the parsley but I'll try it. The GBD fry is *chef's kiss*
Magic Sarap
"Sarap" is a Tagalog word that can be translated into English as Delicious
That fried siumai looks good
Magic Sarap is filipino's seasoning for everything. I even use it to season a very simple fried egg. It's definitely better than salt.
Props Guga for venturing to the inner circle(kitchen) of pinoy cooking.. Magic Sarap’s a staple, like old bay or mcCormick, good stuff, enjoy the food 👌🏽