My new son-in-law is from the Philippine's and his lumpias have been a big hit with my Southern family!!! He usually makes100-125 or more when he cooks a batch. We love them and him!!!
Great video. My parents immigrated from the Philippines in the 1960's. I grew up eating Lumpia on special occasions. My last college room mate (also Filipino) and I would make 500 Lumpia while drinking cheap beer. We would fry about 50 and freeze the remainder for parties. Great memories. I make Lumpia for my wife and kids around Christmas and I still drink cheap beer when I make them. In my recipe, I make the mixture and roll uncooked and then deep fry. We make ours in long strips and cut down to about the size of my thumb. Thanks for sharing this. Cheers
March: Let's keep that Filipino train goin'. Can you make Longganisa? I have been craving this for weeks, put it with some fried rice! delicious. 1 kilogram ground pork - 20%-30% fat ½ cup brown sugar - or more 1 head garlic - finely chopped 1 tablespoon soy sauce 1000 mg Ascorbic Acid - crushed and dissolved in 1 Tbsp cold water 1 tablespoon salt 3 tablespoons coconut vinegar 1 teaspoon ground pepper 1 tablespoon paprika powder -optional sausage casing (or wax paper for skinless)
Filipino approved. Not bad! Some don't precook the meat and some do, it really depends on what province of the Philippines they're from. And your rolling skills are impressive sir!
Thank you so much Sam!!!! I appreciate so much you made the recipe I sent it. Ok a couple of things i did wrong. #1 was the wrappers, and I think the shredded carrots was a great idea. I make this again and follow along with you LOL. ALSO the sirracha idea AWESOME SAUCE! My husband recorded you saying my name and sent it out to friends. He watches your videos all the time and we always stop by your restaurants in SD on our way to Arizona. Thanks Sam and Sons of Sam... what a fun time for us to see you make my requested recipe !!!!!
We use the menlo wraps or the green and yellow package rice wrap. And we don’t brown/cook our filling. Or add cabbage. We do it Shanghai style. Freeze once wrapped
So happy to see this recipe. Many years ago, when I was a Navy wife, we had a neighbor who was Filipina. She showed me how to make lumpia, but I have since forgotten...it's been so long. I can now make them again. They were a favorite with my kids. Thank you for doing this recipe!
my cousin's phillabina wife makes them, and i LOVE them! they are so good! she says they're kind of a hassle, but she makes them cuz she knows how much i like them.
My Filipino neighbor when I was a kid growing up in Redondo Beach made these all the time. She also added something sweet in the filling, I believe some raisins. Really good that way.
This a solid vid. No overhyped bs. Its not your new fav or cant stop making bs. Just a good recipe for a beloved comfort food. This is why i subbed to Sam.
March: make a Porchetta, that is a pork shoulder inside a rolled pork belly, with no bones. Or a special cut of the pork belly that includes the pork shoulder still attached with no bones. Season with salt, pepper, dried rosemary, and lemon zest. Cook in the oven at 300f until done, and then at 500f until the pork skin has crisped up. When serving, attempt to cut it kind of thin, and then chop up any of the pork cracklings. Put it in a toasted Italian seasoned focaccia or ciabatta roll, with green salsa Verde. Green salsa Verde is like red salsa, but made with tomatillo instead of tomato. Dip the sandwich into some yellow mustard when eating.
Mostly, we mix the raw / meat ingredients altogether first and roll in the wrapper then we deep-fry. Its easier to roll when ingredients are raw before frying. Cooked ingredients tends to be porous that makes d wrapper harder to roll
Your cooking is great. I make lumpia at home almost every month. Looks good and yes MENLO is one of the best wrappers in my opinion. But any wrapper works as long as you cook it right👍
March: Day 10 (ish): Jollof Rice. Normally served with bone in roasted chicken but the rice is great by itself: For the sauce 3 red bell pepper 3 Plum tomatoes 1 medium onion 2 scotch bonnet/habanero use less if you don't like it spicy 1/4 cup water For the Jollof 1/2 cup oil 1 medium onion sliced 4 tablespoons tomato paste 4 cloves garlic finely minced 1 tablespoon ginger grated 2 bay leaves 1 tablespoon thyme 1 tablespoon curry Powder 1 teaspoons salt or add to taste white Pepper or black pepper to taste 1 tablespoon chicken bouillon powder or 3 cubes 4 cups long grain rice rinsed and drained 3-4 cups chicken stock 1 large tomato sliced 1 medium onion sliced 2 tablespoons butter at room temperature - optional US Customary - Metric Instructions First, make the tomato-based sauce by blending together the red bell peppers (pimento), tomatoes, onion, and scotch bonnet. Heat the cooking oil in a large pan over medium heat, then add the diced onions and let them cook for about 3 minutes or until they are soft. Next, add the tomato paste and fry for about 5 minutes. Then stir in garlic, ginger, and bay leaves-leave to cook for 2 more minutes. Add the blended sauce and allow the pepper to cook until the water is reduced and the sauce become thick -about 10 to 15 minutes. Season with thyme, curry powder, bouillon cubes, salt, and pepper to taste. Cook for another 2 to 5 minutes. Add the rinsed rice to the sauce and stir until it is well coated with the sauce. Then add the chicken stock, stir briefly, cover with a tight-fitting lid, and bring to a quick boil over high heat. Once it begins to boil-after about 3 to 5 minutes, reduce the heat immediately to low and steam until the rice is done-about 30 minutes. Add the butter, sliced tomato, and onions, stir together briefly and turn off the heat. Cover it immediately so that the heat remaining in the rice can steam up the vegetables a little. Serve with sweet fried plantains, roasted chicken, or salad.
MARCH: Recipe Gourmet Gizmo Sandwich Ingredients: 1/2 pound truffle-infused Italian sausage, casing removed 1/2 pound ground Wagyu beef 2 tablespoons olive oil 1 small onion, finely diced 3 cloves garlic, minced 2 tablespoons chopped Calabrian chilies 1 cup homemade marinara sauce (with San Marzano tomatoes) 1 teaspoon Italian seasoning blend, premium quality Salt and freshly ground black pepper to taste 4 artisanal hoagie rolls 4 tablespoons garlic butter (homemade or high-quality store-bought) 8 slices of aged Black Forest ham 8 slices of aged provolone cheese 1 cup shredded buffalo mozzarella cheese 1/2 cup grated Parmigiano-Reggiano cheese Fresh basil leaves, for garnish Black truffle shavings, for garnish (optional) Extra virgin olive oil, for drizzling Instructions: Cook the Meats: Heat olive oil in a large skillet over medium heat. Add the truffle-infused Italian sausage and Wagyu beef, cooking and breaking them apart until browned and cooked through. Drain excess fat. Sauté the Aromatics: Add diced onion, minced garlic, and chopped Calabrian chilies to the skillet. Cook until the onion is translucent and the mixture is fragrant. Simmer with Homemade Marinara: Pour in the homemade marinara sauce and add Italian seasoning. Season with salt and pepper. Simmer on low for 20 minutes, allowing the flavors to combine. Prepare the Hoagie Rolls: Preheat the oven to 375°F (190°C). Split the hoagie rolls and spread garlic butter on the insides. Toast lightly in the oven until golden. Assemble the Sandwiches: On each toasted roll, layer slices of aged Black Forest ham. Spoon the luxurious meat mixture generously over the ham. Layer on the aged provolone, then sprinkle with buffalo mozzarella and Parmigiano-Reggiano cheese. Broil to Perfection: Place the assembled sandwiches under the broiler for 3-5 minutes, or until the cheeses are melted, bubbly, and slightly golden. Garnish and Serve: Garnish each sandwich with fresh basil leaves and, if desired, black truffle shavings. Drizzle with a little extra virgin olive oil right before serving. Serve this masterpiece with a side of truffle fries Ingredients Potatoes (preferably russet for their starch content) Duck fat Truffle oil (to finish) Salt (sea salt or kosher salt is preferred) Optional: grated Parmesan cheese, minced fresh parsley, truffle salt for an extra truffle kick Instructions Prep the Potatoes: Wash and peel the potatoes. Cut them into your preferred size for fries. Soak the cut potatoes in cold water for at least 30 minutes or up to overnight in the fridge to remove excess starch. This step helps make the fries crispier. Dry and Season: Thoroughly dry the potatoes with a clean kitchen towel or paper towels. You can season lightly with salt, but keep in mind that truffle oil and duck fat both add flavor. Heat the Duck Fat: In a deep, heavy pot or deep fryer, heat the duck fat to about 325°F (163°C) for the first fry. You'll need enough duck fat to completely submerge the fries. First Fry: Fry the potatoes in batches to avoid overcrowding, which can lower the oil's temperature and result in soggy fries. This first fry is to cook them through, about 5 to 7 minutes per batch. Remove the fries and let them drain on a rack or paper towels. Increase Heat: Increase the duck fat temperature to 375°F (190°C) for the second fry. This step will crisp up the fries. Second Fry: Fry the potatoes again in batches until they are golden and crisp, about 3 to 5 minutes per batch. Remove and drain again. Finishing Touches: While still hot, toss the fries with a little truffle oil and salt. The heat will help the truffle aroma bloom. Be careful with truffle oil; a little goes a long way. If desired, add grated Parmesan cheese, minced parsley, or a sprinkle of truffle salt for extra flavor.
You can get Lumpia rappers that have wax paper between each sheet. Makes it so much easier. I like to add a few golden raisins. Adds a touch of sweetness. Just dont over due it.
My grandma used rice paper, she is born and raised Filipino. This was my favorite dish she made for family events and every single birthday party I had until she passed. Still make it to this day for friends and family to remind myself of her and our memories as a family. :)
I’ve never precooked the filling. Raw filling goes into a ziplock, cut the corner and pipe onto wrapper the entire length (ends open), roll long tube then cut into thirds. Freeze on cookie sheets then put in ziplocks to use as needed 😊
Kellie’s Italian chicken recipe: Brown 2 pounded out chicken breast salt and pepper . Dredge in flour and cook 3 to 4 minutes on each side. I use cast iron skillet. blister a small container of fresh bb tomatoes in pan add 2 cloves crushed garlic. Nestle chicken back in pan smear fresh pesto on each breast. Top with fresh mozzarella. Broil. Yum
March; taco crepes. Make crepes without sugar and taco meat. Add cheese inside usually marble or jalapeno jack for some extra flavour. Then a little on top of the crepe and bake it in til it melts.
Rosies Italian Stuffed Shell recipe is from the greatest Italian cook and my sweetheart Rosie...Captdave...PS we love your show Max and Chance...oh and Sam too
Todd & Tyler here who you were so gracious to meet/talk with at the 4th anniv of Little Italy (CU Boulder conversation). Love the recipe and when we win the lottery I will help you replace your outdoor kitchen roof with a completely covered rainproof outdoor one as long as we get a knife in the process and get to mess with Max & Chance a little and watch you film a couple. Nice job guys!
I love lumpia. I I grew up eating it in the Philippines. One time I couldn't find the wrapper to make lumpia, I used wonton wrappers instead. It was still pretty good.
Easy way to seperate the wrappers is by loosening all the wrappers together before you start the pull em apart. I hold em in one hand and smack em on my other hand on all sides of the wrapper
I make a “steak, rice, and gravy” stew meat, “boil-in-bag” white rice, and I use packet gravy, but I would be excited to see what kind of a spin you put in it. I sear the meat (using Lawry’s seasoned salt & lemon pepper) while sautéing canned mushrooms in butter, Italian seasoning and salt and pepper and cooking rice then the gravy. Like I said, I’d be so pumped to see what kind of changes you would make. I make this while hinting with my dad every year.
My grandparents grew up in the depression. My first cooking training was survivalist. I had to learn how to make basics into a good meal. Make Ham Hock Beans, Tadders & Cornbread.
March: Donair (Canadian east-coast specialty) ½ cup all-purpose flour 4 tsp sweet paprika 3 tsp dried oregano 2 tsp salt 2 tsp onion powder 1 tsp pepper ¾ tsp cayenne pepper Mix all ingredients together and add 2 pounds medium ground beef and 3 cloves of minced garlic. Form into a loaf pan and cook at 300 degrees for about 2 hours. Cool. Slice thin and heat on the flat-top. Sweet garlic sauce: 1 can sweetened condensed milk 3/4 tsp garlic powder 1/4 cup white vinegar Mix all ingredients until thickened Wrap the hot, sliced beef in a warm pita and top with finely diced white onion, diced tomato and top with the sweet garlic sauce.
Yeah, a good friend of mine is from the Philippines and she cooks these for her squad on occasion, her and I cook them as well. Two kinds, pork, only onion and pork, never precooked, rolled out longer and thinner. Then a veggie one with cabbage, carrot, onion, etc and those are thicker. Need to visit her soon lol.
Love lumpia. I grew up with a Filipino family. We learned to make them without precooking the meat and wrapping them raw letting the oil cook everything at once.
March: “High School Lunch” would be a great recipe to make better. My wife and I make boxed mashed potatoes then heat jarred chicken gravy with a large can of shredded chicken to smother the potatoes. It’s quick, cheap, and great but it is like finding nostalgia in the pantry every time.
NAVAJO TACOS For the fry bread... All purpose flour, Baking powder, salt, warm milk, hot water, oil for frying. Place dry ingredients in a bowl, kneed for 20 min, place in a bowl covered and let the dough rise. Cut into equal balls of dough, roll out dough until flat & place in hot oil until golden and puffy on both sides when flipped. TOPPINGS Ground beef seasoned, diced onion, refried beans, shredded lettuce, diced tomatoes, cheddar cheese, salsa, sour cream & avocado topped with green onion. Very filling and easy to get creative with. ENJOY!
Made this when working in a restaurant. Basically the same ingredients, but no need to cook everything first. Food process the veg, mix with pork in large bowl, season and add to pipette bag. Pipe it raw into the wrap, roll up and freeze. Deep fry to order.
Kudos Sam! Great video. Now here's another Filipino recipe that I have always wanted to be featured in your channel. It's an authentic one. March: Sisig Kapampangan. Recipe 500 grams pig's ear and jowl (trim excess fat if preferred), boiled in water with salt, black peppercorns, bay leaf, onion and garlic until tender, drained . 1 pc yellow onion, chopped 1/4 cup chicken liver boiled then mashed with vinegar and calamansi 3 pc green chilli, sliced 5 pcs calamansi 4 tbsp vinegar ======================== Cooking Method Season boiled pig's ears and jowl then grill. Chop into small pcs. In a bowl, mix calamansi juice, vinegar, chopped onion, chillis and mashed chicken liver. Add the chopped meats into the bowl and mix well. Heat sizzling plate (cast iron), once hot, put margarine then put the mixed sisig from the bowl. Wait till the sizzle stops then serve hot. As what the Legendary Anthony Bourdain said, " This Food 'The Best Thing You Could Ever Eat With A Cold Beer. "
Green chile casserole 1lb ground beef 2/3 cup evaporated milk 10.5oz cream of mushroom 4 or 8oz dice green chiles (I like more) 10-14 oz of salsa One box of taco shells or 5-6oz of tortilla chips broken up Brown the ground beef Mix in a pan with the rest of the ingredients, breaking up the taco shells/tortilla chips into small pieces. Bake at 350 for 20-25 minutes Honestly id like to see what changes you'd make. I've tried a bunch of different salsas, added diced onions, added black beans, tried seasonings on the ground beef (salt pepper garlic are the only ones I've found that add flavor without overwhelming the dish) This is my all time favorite dish from when I was a kid that I still love today. It's great as is, but I'm curious if you can take it to another level!
March Recipe Month: I grew up in the Rochester/Buffalo NY area and after The Garbage Plate & Buffalo Wings, one of my favorite local specialties was "Beef on Weck". I know live outside of Boston, so I would loved to be able to make my own at home since they don't make them around here. Beef on Weck - A beef on weck sandwich is an easy roast beef sandwich with local origins in Buffalo, New York. Kimmelweck rolls are hard kaiser-type rolls covered in coarse ground salt and caraway seeds. INGREDIENTS FOR THE BEEF AND JUS: 2 teaspoons kosher salt, plus more as needed 2 teaspoons freshly ground black pepper, plus more as needed 1 teaspoon garlic powder 1 teaspoon onion powder 3/4 teaspoon celery seeds 3/4 teaspoon caraway seeds 1 (2-pound) beef eye of round roast 4 tablespoons neutral oil, such as vegetable, divided 1 medium yellow onion 3 large cloves garlic 1 1/2 cups regular or low-sodium beef broth FOR THE HORSERADISH CREAM: 2 cloves garlic 2/3 cup mayonnaise 2/3 cup sour cream 1/4 cup prepared horseradish 1/4 teaspoon kosher salt FOR THE ROLLS: 5 to 6 Kaiser rolls 1 teaspoon caraway seeds 3/4 teaspoon flaky salt 1 large egg white I NSTRUCTIONS MAKE THE BEEF: Arrange a rack in the middle of the oven and heat the oven to 400ºF. Meanwhile, place 2 teaspoons kosher salt, 2 teaspoons black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 3/4 teaspoon celery seeds, and 3/4 teaspoon caraway seeds on a large plate or small rimmed baking sheet and mix to combine. Pat 1 (2-pound) beef eye of round roast dry with paper towels. Rub all over with 1 tablespoon of the neutral oil. Roll the beef in the spice mix until evenly coated on all sides; leave on the plate or baking sheet. Heat 2 tablespoons of the neutral oil in a Dutch oven over medium-high heat until shimmering. Add the beef and sear until all 4 sides are browned, about 6 minutes total. Cover and transfer the pot to the oven. Immediately reduce the oven temperature to 325ºF. Roast until the thickest part of the roast registers 125ºF on an instant-read thermometer, 20 to 30 minutes. Transfer the beef to a wire rack fitted over a baking sheet and let rest uncovered for 20 minutes. Meanwhile, make the horseradish cream and jus, and toast the rolls. MAKE THE HORSERADISH CREAM AND JUS: Finely chop 2 garlic cloves and place in a medium bowl. Add 2/3 cup mayonnaise, 2/3 cup sour cream, 1/4 cup prepared horseradish, and 1/4 teaspoon kosher salt. Stir to combine. Peel and slice 1 medium yellow onion into 1/2-inch thick rounds and separate the rings. Thinly slice 3 large garlic cloves. Add the remaining 1 tablespoon neutral oil to the Dutch oven (no need to clean) and heat over medium heat until shimmering. Add the onions and garlic and sauté until the onions are translucent, about 5 minutes. Add 1 1/2 cups beef broth and scrape up the browned bits from the bottom of the pot with a wooden spoon. Simmer for 5 minutes. Remove the pot from the heat. Add any accumulated juices from the roast. Taste and season with kosher salt and black pepper as needed. MAKE THE ROLLS: Split 5 to 6 Kaiser rolls with a serrated knife. Place each half cut-side down on a baking sheet in a single layer. Brush the rolls with egg white. Sprinkle 1 teaspoon caraway seeds and 3/4 teaspoon flaky salt over the rolls. Bake until golden brown, about 5 minutes. Assemble the sandwiches: Thinly slice the beef across the grain. Spread about 3 tablespoons of the horseradish cream onto the cut side of the top halves of each roll. Dip the beef in the jus and divide among the bottom halves of the rolls (or just place the sliced beef on the rolls and serve the jus on the side for dipping instead). Top with the onions if desired and close the sandwiches with the top halves of the rolls. Serve with the remaining horseradish cream on the side.
I have a friend who's wife makes amazing Lumpia! I also have a cousin that owns a local watering hole & one of her cooks is filipino. They put it on the menu as "spring rolls", & she was surprised that I knew what it was actually called. I'm pretty sure that's the brand they use as well!
When I was stationed a marine barracks subic bay in the Philippines lumpia was a definite go to after leaving the bar, a big plate of fresh hot lumpia was almost a daily occurrence
March: Instant pot Pork Adobo (Staying with the filipino theme) 1.75-2lb lean pork belly - no skin (Slice into 1-1.5” cubes) Sauce: 1/2 cup Low sodium/ Light Soy Sauce 1/2 cup Dark Soy sauce 1/3 cup vinegar 1/2-1 TB Patis (Fish Sauce) 1 cup water (to adjust) 1/2-1 Tb coarse ground pepper 10-15 cloves garlic coarse chopped 3-5 bay leaves Cornstarch slurry 1. Make adobo sauce: In large bowl/container, Combine Light & Dark Soy sauce, Patis, vinegar, bay leaves, 1/2 Tb ground pepper and 8-10 cloves of rough chopped garlic. Add water to dilute it a little (~1/2 cup). Set aside. 2. Coat bottom instapot 1/2 Tb oil. Set insta pot to Saute - Saute 3 cloves rough chopped garlic for 20 seconds or until fragrant. 3. Add Pork Belly. Brown all sides. Add 1/2 tsp coarse black pepper 4. Once pork belly is browned on all sides, add Adobo sauce mixture; ensure pork is nearly covered. If needed, Add water; enough water to cover meat. 5. Pressure cook on high for 20-25 mins instant pressure release (cook 15 mins if natural release) 6. After pressure cooked, removed pork leaving sauce in the pot (fish out bay leaves if you want to). Set instant pot to saute, bring to boil and add cornstarch slurry until thick. 7. Re-add pork to pot, stir, and serve with a side of blanched Baby bok choy or favorite greens. 8. Most importantly, Ensure you have enough Rice cooked for this dish.
Had a Pot-Luck @ work & one of my Filipino Folks make Lumpia in & no one was eating them; well The Ol’ Boy saw something lookin’ all Crispy in a little basket 🧺…I was holding back the excitement of how great they were! But Real Talk; I’ve always wanted to try them since Bourdain was alive. (R.I.P.!) Do your thing, Sam! MUCH LOVE FROM MARYLAND!!!
March: make “the Sunday roast wrap” cook one flat giant Yorkshire pudding, sliced roast beef, mash potato/roasted potatoes, carrots, broccoli, parsnips etc with a side of thick rich beef dipping gravy, you put all your preferred Sunday roast ingredients inside the big Yorkshire pudding and wrap it like a tortilla, you will not be disappointed and you will make it again.. trust a welsh man.
March recipe buffalo chicken fried rice. Stir fry diced celery and onions, then add cooked chicken and rice and mix together then Add buffalo sauce and stir fry on high heat for a few minutes.
Love lumpia’s. This doesn’t look that hard. I may try this. I have a March suggestion… tostones with carne asada on top. Green plantain. Peel completely, Cut into circles about 1/2 in thick. Fry about 2 min. Pull out. Squish on a tostonera or splat between a paper bag til it’s flat but not too flat. Fry til light brown then salt. Top with ur favorite carne asada. It’s a great appetizer.
Hey Sam, here's a recipe for pepsi pot roast. Yes, you read that right. 3lb pot roast. 2 10oz cans cream of mushroom soup. 1 onion soup mix. 32 oz pepsi. Step 1, place meat in slow cooker. 2. Mix the other ingredients. 3 Cover and cook on high 6 hours. That's it. Feel free to take some creative liberties. No clue where this recipe came from, but my mom used to make it. Hello from my wife and I in Nebraska.
MARCH : Air Fryer Everything Bagel Crispy Salmon Bowls I've made this dozens of times and it's a huge hit! Better yet, it's super fast and really customizable for all those picky eaters and you gotta make it!! asian style rice: 1.5 cups jasmine rice 3 cups low sodium chicken broth 2 tbs soy sauce 1 tbs sesame oil salt to taste salmon: 2 lbs salmon, (no skin) sliced into large cubes 2 tbs sesame oil and/Chili Crisp Oil (I use both) 2 Tbs Mirin Smoked Paprika Garlic Powder Chili Powder and any other seasonings you desire! 2 tbs Everything Bagel seasoning spicy mayo: 1/2 cup kewpie mayo 2 tbs sriracha sauce 1 tbs hot honey assembly: Prepare your rice with the chicken broth as per the instructions on the package. Once its done, fluff it with the soy sauce and sesame oil. salmon: Preheat your air fryer to 400°F. Pat your salmon cubes dry and toss to coat with the oil and salt to taste. Sprinkle with the Everything Bagel seasoning on tops. Transfer to your air fryer basket or tray and cook for 8-10 minutes (no flipping required). Internal temperature of fish should read no less than 145°F. spicy mayo: Whisk together ingredients until smooth. Taste and adjust if you like it HOTTER. Assemble your bowls with the rice, salmon, and any other desired toppings. I usually do: Mango, Green Onions, Edamame, Shredded Carrots, homemade pickled jalapeños, and Avocado. I then drizzle with the spicy mayo and sprinkle some everything bagel seasoning on top and crispy onions or crispy jalapenos. So good!
March recipe: NM Green Chili Chicken Enchilada casserole Corn tortillas (we have used corn chips or doritos) fried and salted, (hence chips to skip this step). Chicken breast cooked and diced ( we have used par boiled, and smoked. Also used smoked turkey) 2 cans mushroom soup Green Chilis, NM Hatch (roasted and heat level to taste) diced about 1/3 cup 1 cup sour cream 1 cup milk 1.5 tsp onion flakes Combine all above ingredients Shredded cheese ( it calls for 8 to 12 ozs but we use much more) layer tortillas (chips) on bottom of sprayed 9×13 baking dish. Spoon over chicken green chile mixture, top with cheese and repeat, like a lasagna Bake for about 45 to 60 minutes at 350 Garnish with diced tomato and shredded lettuce to taste and enjoy.
One of my best friends growing up was a Filipino, lumpia rolling/wrapping get-togethers were a thing. They were constantly having family events and we would wrap hundreds of these. As an adult, I can tell you from experience if you do office potlucks and bring 50 or 500 of them, they will ALWAYS be gone at the end. :)
As a Filipino American this recipe is very close to the one my family uses. One change I would highly recommend is to use a bit of sesame oil when cooking the pork. Makes a small but noticeable difference in flavor. Sweet chili sauce is definitely a must for sipping sauce.
March: recipe best pasta ever Alfredo Italian pasta 1 box of penne pasta 1 package(5) Johnsonville Italian sausages 1 onion cut into strips 2 bell peppers (1 red & 1 yellow) cut into strips Homemade Alfredo sauce (1/4 cup butter, 1 1/2 cups of heavy cream, 2 cloves of garlic minced, 1 1/2 cups of Parmesan cheese, salt and pepper to taste) Boil pasta Grill sausages, onions, and peppers, char is your friend. Let sausages rest then cut into slices. Mix all ingredients and enjoy the best pasta you’ll ever have. Chefs kiss
March: Oriental Turkey Burgers Mix: Ground Turkey water chestnuts, drained and chopped fresh grated ginger root soy sauce or paste Cook: Patty out into even burgers Heat oil in frying pan on medium-high Fry burgers until done with a slight crust Top with American cheese Build: Toasted bun of choice Light mayo on the bottom bun Mayo mixed with sriracha on the top bun. Sides: Serve with fries and a dipping sauce of mayo mixed with sriracha or plain old mac n' cheese.
I spent three years Home Ported on a submarine in the Philippines in the late 60s. Pork fried Lumpia was one of my favorite bar foods. I normally ate them with a hot mustard sauce though. It went great with beer.
It's easy...my sister in law is philapino she makes them with raw ground beef. . Including a hot sweet sauce. She said philapinos don't use eggs or veggie. She taught me how to make them years ago. She used ginger, salt , black pepper, garlic powder and soy mixed in the raw meat. Then rolled a deep fried.
Dad is from Guam so we grew up with these rolls of awesomeness. Dad adapted his recipe to include pimento and green beans. We served with Nuuk Mum sauce. Excellent flavor! Highly recommend.
Try this recipe. It was a huge hit in the military. Always ran out of Pete's Buffilo Chicken Soup * 2 bunches of green onion:, (or 1 medium yellow onion) chopped * 3 stocks of celery, chopped * 1/4 cup butter * 1/4 cup flour * 3/4 cup milk (I use 1/2 and 1/2) * 3/4 cup chicken broth * 2 cups dice cooked chicken * 1/4-1/2 cup buffalo chicken sauce ( franks red hot is best) * 1/2 cup (4 ounces) Velveta cheese (or cheddar jack) * 1/2 teaspoon celery salt * 1/2 teaspoon garlic salt Instructions: 1. Sautee onions and celery in butter until tender 2. Stir in Flour until smooth 3. slowly add milk and broth 4. Add remaining ingrediants and simmer, stirring ocassionally until cheese is melted. SERVES 4
March recipe: My mom’s Mexican casserole recipe! Love this dish! Ingredients: 1 pound ground beef 1 fresh jalapeño, diced 1 white or yellow onion, diced 1 can of cream of chicken soup 1 small can of tomato sauce 1 bag of tortilla chips 2 cups of grated cheese Brown ground beef, drain. Add jalapeño, onion, soup, and tomato sauce to ground beef. Let simmer. Layer chips on bottom of 9x13 baking dish. Pour beef mixture over chips. Layer cheese on top. Bake at 350 for 20 minutes. Serve with salsa, sour cream and guac!
One I have been working on is broccoli beef recipe. I use basically any beef cut but top sirloin was the last. First the meat, finely cut in about 2 to 3 inch slices, Then mix 1 TS soy sauce, 1 TS hoisen sauce, , and s splash of sesame oil, 1 tsp corn starch. Mix by hand. Cook meat in hot pan with avocado oil or olive oil. I just sear all sides quickly then pull off and put aside. Prepare broccoli, 1 head, sliced. I quickly boil for about a minute or two then pull and put aside. I large carrot thinly sliced, and I use a lot of garlic, about 6 to 8 cloves, diced. About 1inch of fresh ginger, grated. Sauce; 1 TS soy, 1 TS hoisen, 1 tsp sugar, 1 tsp corn starch, 2 tps water, 1 avocado oil, 2 tsp hot chilly oil, 3 stalks of green onion, add the thinly sliced whites to mix and save the green for garnish. mix all together. In a hot pan, I don't have a wok or I'd use that, add chilly oil and meat then carrots and broccoli then sauce. heat for a couple minutes all should be coated and cooked. Take off heat, add sesame seeds and green onion. Bam, eat that shit!
Oo pare masarap na masarap. Been making these for 30+ years. Attended the Filipino basic course at DLI in 92-93. I use pretty much the same recipe using Simex wrappers, which have a bit of plastic between each actual wrapper... much easier. Pro tip, you can put anything in these, though the pork is traditional. Try a banana filling with confectionary sugar sprinkled after frying.
We used this recipe when my family decided to give up potatoes - it really goes great with steak, chicken or fish! 1 cauliflower head 12 tbsp organic butter 3/4 TBS kosher salt 1/2 TSP black pepper 1/2 cup Grana Padano 1/4 cup butter milk 1/4 TBS chives 1/4 TBS dried dill 1 whole roasted garlic clove Olive oil -Preheat oven to 400. -Slice the garlic head in half across the middle and place both halves onto a large piece of foil (large enough to wrap around both parts). Add a pinch of salt and olive oil to the garlic before wrapping in foil and placing in the oven. Let it roast for about 30 minutes. Once it’s finished cooking (or until soft), remove from oven and let it cool. -Cut the cauliflower head into smaller bite size pieces and put into a pot of boiling water. Add salt to boiling water. Boil until cauliflower is soft then strain. -Put cooked cauliflower into blender, then add your roasted garlic, salt, pepper, Grana Padano, butter milk, chives and dried dill. Blend until smooth (we like leaving it a little chunky to add texture into each bite.) -Serve and garnish (optional) with fine chopped chives and ground pepper.
March: Greek burger lamb meat burger tzatziki for spread sliced olives kalamatas lettuce tomato instead of burger buns... use 2 small pitas like the ones used in gyros
I came up with what i called "One Eyed Jack Stacks" layered breakfast sandwich like thing... basically its, one eyed jack, then a layer of ham (or spam), layer of cheese, then repeat 1x more times and crown it with a a third one eyed jack... upon typing this tho i feel like a french toast one eyed jack might be grubbin too n drizzle syrup n powdered sugar... worth a shot for one of them knives😋
MARCH: smothered brisket stuffed pasta you have to make this i never can because i never have leftover brisket Cube leftover brisket as you would for burnt ends, par cook jumbo conchiglioni noodles, place brisket inside noodle and arrange in cast iron pan, smother with cheese sauce ( flour/butter rue, heavy cream, sharp cheddar, peppecorn jack mix) then place on smoker at 350f for 20 mins
Homemade Pierogie traditional! Cheese (dry cottage cheese, onion, American and cheddar cheese salt pepper) we also do Potato (instant mashed potatoes, cheddar cheese, onion, salt and lots of pepper). Homemade dough stuff and boil, then fry in onions and butter. Not the full recipe but you get the idea. We make them as a family every Good Friday, we'll fly out and show how we do it! (Wine is involved)
Y'all should try my beer pork n’ beans in the Insta pot! Miller Lite, pork country ribs cubes (seasoned with SPG)(seared on all sides), pinto beans, diced sweet onion, and minced garlic!! Cook for 15 minutes release the pressure stared around and then cook for another 15 minutes! Super good especially with cornbread! Eastern Kentucky food! Love you guys
Italian pasta and chicken 1 tablespoon EVOO 1 teaspoon garlic 1/4-1/2 teaspoons of crushed red pepper 1/4 cup white wine 1 bottle wishbone Italian dressing 1/2 teaspoon roasted chicken better than bullion 1-2 teaspoons of balsamic vinegar (optional) 1 box of spaghetti/Angel hair 1 chicken breast cut to tender size and grilled (Marinating the chicken for a few hour in the dressing if time allows) My dad made this for me as a kid. I’ve altered somethings to make it better as I grew up and every so often I make it and I’m never disappointed.
This is the best, because I can scroll down the comment section and find some good recipes to cook for my co-workers. Great idea. I will have to look up some old recipes that I have and post some up here.
Loved working with Filipina nurses. The potlucks were off the hook and any time anyone brought Lumpia or Korean food, it was a Snoopy dance kinda day.
I love how you described that lol
banana turon was incredibly delicious too!
@@Just__Blaze and Pansit and Adobo
Pancit. Ive learned to make it. 😊
My new son-in-law is from the Philippine's and his lumpias have been a big hit with my Southern family!!! He usually makes100-125 or more when he cooks a batch. We love them and him!!!
Great video. My parents immigrated from the Philippines in the 1960's. I grew up eating Lumpia on special occasions. My last college room mate (also Filipino) and I would make 500 Lumpia while drinking cheap beer. We would fry about 50 and freeze the remainder for parties. Great memories. I make Lumpia for my wife and kids around Christmas and I still drink cheap beer when I make them. In my recipe, I make the mixture and roll uncooked and then deep fry. We make ours in long strips and cut down to about the size of my thumb. Thanks for sharing this. Cheers
March:
Let's keep that Filipino train goin'. Can you make Longganisa? I have been craving this for weeks, put it with some fried rice! delicious.
1 kilogram ground pork - 20%-30% fat
½ cup brown sugar - or more
1 head garlic - finely chopped
1 tablespoon soy sauce
1000 mg Ascorbic Acid - crushed and dissolved in 1 Tbsp cold water
1 tablespoon salt
3 tablespoons coconut vinegar
1 teaspoon ground pepper
1 tablespoon paprika powder -optional
sausage casing (or wax paper for skinless)
Longganisa is the BEST!
Filipino approved. Not bad! Some don't precook the meat and some do, it really depends on what province of the Philippines they're from. And your rolling skills are impressive sir!
Yum Lumpia. I was always so excited when my Filipino colleagues would make these. YUM! Thank you Robin and Sam
Thank you so much Sam!!!! I appreciate so much you made the recipe I sent it. Ok a couple of things i did wrong. #1 was the wrappers, and I think the shredded carrots was a great idea. I make this again and follow along with you LOL. ALSO the sirracha idea AWESOME SAUCE! My husband recorded you saying my name and sent it out to friends. He watches your videos all the time and we always stop by your restaurants in SD on our way to Arizona. Thanks Sam and Sons of Sam... what a fun time for us to see you make my requested recipe !!!!!
I was just introduced to lumpia for the first time recently and I. AM. IN. LOVE. WILL be trying this recipe!
We use the menlo wraps or the green and yellow package rice wrap. And we don’t brown/cook our filling. Or add cabbage. We do it Shanghai style. Freeze once wrapped
Yes definitely this is by far one of the most mistakes doing the process of this lumpia
So happy to see this recipe. Many years ago, when I was a Navy wife, we had a neighbor who was Filipina. She showed me how to make lumpia, but I have since forgotten...it's been so long. I can now make them again. They were a favorite with my kids. Thank you for doing this recipe!
This isn’t lumpia. It’s a generic spring roll. Try someone else’s recipe.
my cousin's phillabina wife makes them, and i LOVE them! they are so good! she says they're kind of a hassle, but she makes them cuz she knows how much i like them.
My Filipino neighbor when I was a kid growing up in Redondo Beach made these all the time. She also added something sweet in the filling, I believe some raisins. Really good that way.
This a solid vid. No overhyped bs.
Its not your new fav or cant stop making bs. Just a good recipe for a beloved comfort food. This is why i subbed to Sam.
March: make a Porchetta, that is a pork shoulder inside a rolled pork belly, with no bones. Or a special cut of the pork belly that includes the pork shoulder still attached with no bones.
Season with salt, pepper, dried rosemary, and lemon zest. Cook in the oven at 300f until done, and then at 500f until the pork skin has crisped up. When serving, attempt to cut it kind of thin, and then chop up any of the pork cracklings.
Put it in a toasted Italian seasoned focaccia or ciabatta roll, with green salsa Verde.
Green salsa Verde is like red salsa, but made with tomatillo instead of tomato.
Dip the sandwich into some yellow mustard when eating.
Mostly, we mix the raw / meat ingredients altogether first and roll in the wrapper then we deep-fry. Its easier to roll when ingredients are raw before frying. Cooked ingredients tends to be porous that makes d wrapper harder to roll
This. Plus cilantro? This isn’t lumpia anymore. It’s just a general spring roll.
@@hennagaijin86💯
Your cooking is great. I make lumpia at home almost every month. Looks good and yes MENLO is one of the best wrappers in my opinion. But any wrapper works as long as you cook it right👍
March: Day 10 (ish): Jollof Rice. Normally served with bone in roasted chicken but the rice is great by itself:
For the sauce
3 red bell pepper
3 Plum tomatoes
1 medium onion
2 scotch bonnet/habanero use less if you don't like it spicy
1/4 cup water
For the Jollof
1/2 cup oil
1 medium onion sliced
4 tablespoons tomato paste
4 cloves garlic finely minced
1 tablespoon ginger grated
2 bay leaves
1 tablespoon thyme
1 tablespoon curry Powder
1 teaspoons salt or add to taste
white Pepper or black pepper to taste
1 tablespoon chicken bouillon powder or 3 cubes
4 cups long grain rice rinsed and drained
3-4 cups chicken stock
1 large tomato sliced
1 medium onion sliced
2 tablespoons butter at room temperature - optional
US Customary - Metric
Instructions
First, make the tomato-based sauce by blending together the red bell peppers (pimento), tomatoes, onion, and scotch bonnet.
Heat the cooking oil in a large pan over medium heat, then add the diced onions and let them cook for about 3 minutes or until they are soft.
Next, add the tomato paste and fry for about 5 minutes. Then stir in garlic, ginger, and bay leaves-leave to cook for 2 more minutes.
Add the blended sauce and allow the pepper to cook until the water is reduced and the sauce become thick -about 10 to 15 minutes.
Season with thyme, curry powder, bouillon cubes, salt, and pepper to taste. Cook for another 2 to 5 minutes.
Add the rinsed rice to the sauce and stir until it is well coated with the sauce. Then add the chicken stock, stir briefly, cover with a tight-fitting lid, and bring to a quick boil over high heat.
Once it begins to boil-after about 3 to 5 minutes, reduce the heat immediately to low and steam until the rice is done-about 30 minutes.
Add the butter, sliced tomato, and onions, stir together briefly and turn off the heat. Cover it immediately so that the heat remaining in the rice can steam up the vegetables a little.
Serve with sweet fried plantains, roasted chicken, or salad.
Also traditionally chili vinegar made from sugarcane vinegar is delicious with the sweet chili sauce
MARCH: Recipe
Gourmet Gizmo Sandwich
Ingredients:
1/2 pound truffle-infused Italian sausage, casing removed
1/2 pound ground Wagyu beef
2 tablespoons olive oil
1 small onion, finely diced
3 cloves garlic, minced
2 tablespoons chopped Calabrian chilies
1 cup homemade marinara sauce (with San Marzano tomatoes)
1 teaspoon Italian seasoning blend, premium quality
Salt and freshly ground black pepper to taste
4 artisanal hoagie rolls
4 tablespoons garlic butter (homemade or high-quality store-bought)
8 slices of aged Black Forest ham
8 slices of aged provolone cheese
1 cup shredded buffalo mozzarella cheese
1/2 cup grated Parmigiano-Reggiano cheese
Fresh basil leaves, for garnish
Black truffle shavings, for garnish (optional)
Extra virgin olive oil, for drizzling
Instructions:
Cook the Meats:
Heat olive oil in a large skillet over medium heat. Add the truffle-infused Italian sausage and Wagyu beef, cooking and breaking them apart until browned and cooked through. Drain excess fat.
Sauté the Aromatics:
Add diced onion, minced garlic, and chopped Calabrian chilies to the skillet. Cook until the onion is translucent and the mixture is fragrant.
Simmer with Homemade Marinara:
Pour in the homemade marinara sauce and add Italian seasoning. Season with salt and pepper. Simmer on low for 20 minutes, allowing the flavors to combine.
Prepare the Hoagie Rolls:
Preheat the oven to 375°F (190°C). Split the hoagie rolls and spread garlic butter on the insides. Toast lightly in the oven until golden.
Assemble the Sandwiches:
On each toasted roll, layer slices of aged Black Forest ham. Spoon the luxurious meat mixture generously over the ham. Layer on the aged provolone, then sprinkle with buffalo mozzarella and Parmigiano-Reggiano cheese.
Broil to Perfection:
Place the assembled sandwiches under the broiler for 3-5 minutes, or until the cheeses are melted, bubbly, and slightly golden.
Garnish and Serve:
Garnish each sandwich with fresh basil leaves and, if desired, black truffle shavings. Drizzle with a little extra virgin olive oil right before serving.
Serve this masterpiece with a side of truffle fries
Ingredients
Potatoes (preferably russet for their starch content)
Duck fat
Truffle oil (to finish)
Salt (sea salt or kosher salt is preferred)
Optional: grated Parmesan cheese, minced fresh parsley, truffle salt for an extra truffle kick
Instructions
Prep the Potatoes:
Wash and peel the potatoes. Cut them into your preferred size for fries.
Soak the cut potatoes in cold water for at least 30 minutes or up to overnight in the fridge to remove excess starch. This step helps make the fries crispier.
Dry and Season:
Thoroughly dry the potatoes with a clean kitchen towel or paper towels.
You can season lightly with salt, but keep in mind that truffle oil and duck fat both add flavor.
Heat the Duck Fat:
In a deep, heavy pot or deep fryer, heat the duck fat to about 325°F (163°C) for the first fry. You'll need enough duck fat to completely submerge the fries.
First Fry:
Fry the potatoes in batches to avoid overcrowding, which can lower the oil's temperature and result in soggy fries. This first fry is to cook them through, about 5 to 7 minutes per batch.
Remove the fries and let them drain on a rack or paper towels.
Increase Heat:
Increase the duck fat temperature to 375°F (190°C) for the second fry. This step will crisp up the fries.
Second Fry:
Fry the potatoes again in batches until they are golden and crisp, about 3 to 5 minutes per batch.
Remove and drain again.
Finishing Touches:
While still hot, toss the fries with a little truffle oil and salt. The heat will help the truffle aroma bloom. Be careful with truffle oil; a little goes a long way.
If desired, add grated Parmesan cheese, minced parsley, or a sprinkle of truffle salt for extra flavor.
I hope you have this copied so you can just paste every video. That’s some time and effort writing this one out 👌 good luck
You can get Lumpia rappers that have wax paper between each sheet. Makes it so much easier. I like to add a few golden raisins. Adds a touch of sweetness. Just dont over due it.
Day #61 trying to win a free knife so I can cook like sam.
March: beer - take glass add cold beer (tilt glass slightly to begin the our and then straighten the glass as it fills; 1/2” foam on top is ideal)
My grandma used rice paper, she is born and raised Filipino. This was my favorite dish she made for family events and every single birthday party I had until she passed. Still make it to this day for friends and family to remind myself of her and our memories as a family. :)
damp towel over the wrappers just prior to trying to peel them apart helps.......a ittle.
Please make a traditional Mexican Pozole! Especially for these cold days in socal!!@
Stationed in PI when in the Navy. Best stuff ever
I’ve never precooked the filling. Raw filling goes into a ziplock, cut the corner and pipe onto wrapper the entire length (ends open), roll long tube then cut into thirds. Freeze on cookie sheets then put in ziplocks to use as needed 😊
This wasn’t lumpia. He turned it into a generic spring roll.
Still applies 🙂
Kellie’s Italian chicken recipe: Brown 2 pounded out chicken breast salt and pepper . Dredge in flour and cook 3 to 4 minutes on each side. I use cast iron skillet. blister a small container of fresh bb tomatoes in pan add 2 cloves crushed garlic. Nestle chicken back in pan smear fresh pesto on each breast. Top with fresh mozzarella. Broil. Yum
I did a US Navy deployment in the '70's at Subic Bay. The Lumpia by the street vendors was always a treat. Yours looks good Sam.
Omg. That recipe looks amazing! Sam rocks! Thanks for sharing the recipe with him Robin
Omg. That recipe looks amazing! Sam rocks! Thanks for sharing the recipe with him Robin
Omg. That recipe looks amazing! Sam rocks! Thanks for sharing the recipe with him Robin
Thanks for making this filipino recipe. Been watching your channel for 5 years now. Carry on my good man, carry on.
March; taco crepes. Make crepes without sugar and taco meat. Add cheese inside usually marble or jalapeno jack for some extra flavour. Then a little on top of the crepe and bake it in til it melts.
Rosies Italian Stuffed Shell recipe is from the greatest Italian cook and my sweetheart Rosie...Captdave...PS we love your show Max and Chance...oh and Sam too
Todd & Tyler here who you were so gracious to meet/talk with at the 4th anniv of Little Italy (CU Boulder conversation). Love the recipe and when we win the lottery I will help you replace your outdoor kitchen roof with a completely covered rainproof outdoor one as long as we get a knife in the process and get to mess with Max & Chance a little and watch you film a couple. Nice job guys!
Sam, I've been watching you for years ! Love your show ! Making these this weekend!
I love lumpia. I I grew up eating it in the Philippines. One time I couldn't find the wrapper to make lumpia, I used wonton wrappers instead. It was still pretty good.
Easy way to seperate the wrappers is by loosening all the wrappers together before you start the pull em apart. I hold em in one hand and smack em on my other hand on all sides of the wrapper
I make a “steak, rice, and gravy” stew meat, “boil-in-bag” white rice, and I use packet gravy, but I would be excited to see what kind of a spin you put in it. I sear the meat (using Lawry’s seasoned salt & lemon pepper) while sautéing canned mushrooms in butter, Italian seasoning and salt and pepper and cooking rice then the gravy. Like I said, I’d be so pumped to see what kind of changes you would make. I make this while hinting with my dad every year.
My grandparents grew up in the depression. My first cooking training was survivalist. I had to learn how to make basics into a good meal.
Make Ham Hock Beans, Tadders & Cornbread.
March: Donair (Canadian east-coast specialty)
½ cup all-purpose flour
4 tsp sweet paprika
3 tsp dried oregano
2 tsp salt
2 tsp onion powder
1 tsp pepper
¾ tsp cayenne pepper
Mix all ingredients together and add 2 pounds medium ground beef and 3 cloves of minced garlic. Form into a loaf pan and cook at 300 degrees for about 2 hours. Cool. Slice thin and heat on the flat-top.
Sweet garlic sauce:
1 can sweetened condensed milk
3/4 tsp garlic powder
1/4 cup white vinegar
Mix all ingredients until thickened
Wrap the hot, sliced beef in a warm pita and top with finely diced white onion, diced tomato and top with the sweet garlic sauce.
We make Lumpia on Guam too! Such a pleasure watching this on your channel! 💛
Northern Michigan Pasties!
3 cups cubed peeled potatoes
1 cup chopped carrots
1 medium onion, chopped
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound ground beef
1/4 pound ground pork
1 tablespoon butter, melted
pastry:
4 cups all-purpose flour
1-1/4 teaspoons salt
1 cup shortening
3/4 cup cold water
Yeah, a good friend of mine is from the Philippines and she cooks these for her squad on occasion, her and I cook them as well. Two kinds, pork, only onion and pork, never precooked, rolled out longer and thinner. Then a veggie one with cabbage, carrot, onion, etc and those are thicker. Need to visit her soon lol.
I need to find that wrapper. So many ideas with a thin wrapper like that!
Love lumpia. I grew up with a Filipino family. We learned to make them without precooking the meat and wrapping them raw letting the oil cook everything at once.
Lumpia also tastes great with a Fina'dene sauce. That's what my friend from Guam uses and it's fantastic!
March: “High School Lunch” would be a great recipe to make better. My wife and I make boxed mashed potatoes then heat jarred chicken gravy with a large can of shredded chicken to smother the potatoes. It’s quick, cheap, and great but it is like finding nostalgia in the pantry every time.
NAVAJO TACOS
For the fry bread... All purpose flour, Baking powder, salt, warm milk, hot water, oil for frying. Place dry ingredients in a bowl, kneed for 20 min, place in a bowl covered and let the dough rise. Cut into equal balls of dough, roll out dough until flat & place in hot oil until golden and puffy on both sides when flipped.
TOPPINGS
Ground beef seasoned, diced onion, refried beans, shredded lettuce, diced tomatoes, cheddar cheese, salsa, sour cream & avocado topped with green onion.
Very filling and easy to get creative with. ENJOY!
Made this when working in a restaurant. Basically the same ingredients, but no need to cook everything first. Food process the veg, mix with pork in large bowl, season and add to pipette bag. Pipe it raw into the wrap, roll up and freeze. Deep fry to order.
Kudos Sam! Great video. Now here's another Filipino recipe that I have always wanted to be featured in your channel. It's an authentic one.
March: Sisig Kapampangan.
Recipe
500 grams pig's ear and jowl (trim excess fat if preferred), boiled in water with salt, black peppercorns, bay leaf, onion and garlic until tender, drained .
1 pc yellow onion, chopped
1/4 cup chicken liver boiled then mashed with vinegar and calamansi
3 pc green chilli, sliced
5 pcs calamansi
4 tbsp vinegar
========================
Cooking Method
Season boiled pig's ears and jowl then grill. Chop into small pcs.
In a bowl, mix calamansi juice, vinegar, chopped onion, chillis and mashed chicken liver.
Add the chopped meats into the bowl and mix well.
Heat sizzling plate (cast iron), once hot, put margarine then put the mixed sisig from the bowl.
Wait till the sizzle stops then serve hot.
As what the Legendary Anthony Bourdain said, " This Food 'The Best Thing You Could Ever Eat With A Cold Beer. "
Green chile casserole
1lb ground beef
2/3 cup evaporated milk
10.5oz cream of mushroom
4 or 8oz dice green chiles (I like more)
10-14 oz of salsa
One box of taco shells or 5-6oz of tortilla chips broken up
Brown the ground beef
Mix in a pan with the rest of the ingredients, breaking up the taco shells/tortilla chips into small pieces.
Bake at 350 for 20-25 minutes
Honestly id like to see what changes you'd make. I've tried a bunch of different salsas, added diced onions, added black beans, tried seasonings on the ground beef (salt pepper garlic are the only ones I've found that add flavor without overwhelming the dish)
This is my all time favorite dish from when I was a kid that I still love today. It's great as is, but I'm curious if you can take it to another level!
March Recipe Month: I grew up in the Rochester/Buffalo NY area and after The Garbage Plate & Buffalo Wings, one of my favorite local specialties was "Beef on Weck". I know live outside of Boston, so I would loved to be able to make my own at home since they don't make them around here.
Beef on Weck - A beef on weck sandwich is an easy roast beef sandwich with local origins in Buffalo, New York. Kimmelweck rolls are hard kaiser-type rolls covered in coarse ground salt and caraway seeds.
INGREDIENTS
FOR THE BEEF AND JUS:
2 teaspoons kosher salt, plus more as needed
2 teaspoons freshly ground black pepper, plus more as needed
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon celery seeds
3/4 teaspoon caraway seeds
1 (2-pound) beef eye of round roast
4 tablespoons neutral oil, such as vegetable, divided
1 medium yellow onion
3 large cloves garlic
1 1/2 cups regular or low-sodium beef broth
FOR THE HORSERADISH CREAM:
2 cloves garlic
2/3 cup mayonnaise
2/3 cup sour cream
1/4 cup prepared horseradish
1/4 teaspoon kosher salt
FOR THE ROLLS:
5 to 6 Kaiser rolls
1 teaspoon caraway seeds
3/4 teaspoon flaky salt
1 large egg white
I
NSTRUCTIONS
MAKE THE BEEF:
Arrange a rack in the middle of the oven and heat the oven to 400ºF. Meanwhile, place 2 teaspoons kosher salt, 2 teaspoons black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 3/4 teaspoon celery seeds, and 3/4 teaspoon caraway seeds on a large plate or small rimmed baking sheet and mix to combine.
Pat 1 (2-pound) beef eye of round roast dry with paper towels. Rub all over with 1 tablespoon of the neutral oil. Roll the beef in the spice mix until evenly coated on all sides; leave on the plate or baking sheet.
Heat 2 tablespoons of the neutral oil in a Dutch oven over medium-high heat until shimmering. Add the beef and sear until all 4 sides are browned, about 6 minutes total.
Cover and transfer the pot to the oven. Immediately reduce the oven temperature to 325ºF. Roast until the thickest part of the roast registers 125ºF on an instant-read thermometer, 20 to 30 minutes.
Transfer the beef to a wire rack fitted over a baking sheet and let rest uncovered for 20 minutes. Meanwhile, make the horseradish cream and jus, and toast the rolls.
MAKE THE HORSERADISH CREAM AND JUS:
Finely chop 2 garlic cloves and place in a medium bowl. Add 2/3 cup mayonnaise, 2/3 cup sour cream, 1/4 cup prepared horseradish, and 1/4 teaspoon kosher salt. Stir to combine.
Peel and slice 1 medium yellow onion into 1/2-inch thick rounds and separate the rings. Thinly slice 3 large garlic cloves. Add the remaining 1 tablespoon neutral oil to the Dutch oven (no need to clean) and heat over medium heat until shimmering. Add the onions and garlic and sauté until the onions are translucent, about 5 minutes.
Add 1 1/2 cups beef broth and scrape up the browned bits from the bottom of the pot with a wooden spoon. Simmer for 5 minutes. Remove the pot from the heat. Add any accumulated juices from the roast. Taste and season with kosher salt and black pepper as needed.
MAKE THE ROLLS:
Split 5 to 6 Kaiser rolls with a serrated knife. Place each half cut-side down on a baking sheet in a single layer. Brush the rolls with egg white. Sprinkle 1 teaspoon caraway seeds and 3/4 teaspoon flaky salt over the rolls. Bake until golden brown, about 5 minutes.
Assemble the sandwiches: Thinly slice the beef across the grain. Spread about 3 tablespoons of the horseradish cream onto the cut side of the top halves of each roll. Dip the beef in the jus and divide among the bottom halves of the rolls (or just place the sliced beef on the rolls and serve the jus on the side for dipping instead). Top with the onions if desired and close the sandwiches with the top halves of the rolls. Serve with the remaining horseradish cream on the side.
My mom still makes these. Everyone love them.
I have a friend who's wife makes amazing Lumpia!
I also have a cousin that owns a local watering hole & one of her cooks is filipino. They put it on the menu as "spring rolls", & she was surprised that I knew what it was actually called.
I'm pretty sure that's the brand they use as well!
When I was stationed a marine barracks subic bay in the Philippines lumpia was a definite go to after leaving the bar, a big plate of fresh hot lumpia was almost a daily occurrence
Saving this 1 to the 5000 others... might add some slivered waterchessnuts to it as well
March: Instant pot Pork Adobo
(Staying with the filipino theme)
1.75-2lb lean pork belly - no skin (Slice into 1-1.5” cubes)
Sauce:
1/2 cup Low sodium/ Light Soy Sauce
1/2 cup Dark Soy sauce
1/3 cup vinegar
1/2-1 TB Patis (Fish Sauce)
1 cup water (to adjust)
1/2-1 Tb coarse ground pepper
10-15 cloves garlic coarse chopped
3-5 bay leaves
Cornstarch slurry
1. Make adobo sauce: In large bowl/container, Combine Light & Dark Soy sauce, Patis, vinegar, bay leaves, 1/2 Tb ground pepper and 8-10 cloves of rough chopped garlic. Add water to dilute it a little (~1/2 cup). Set aside.
2. Coat bottom instapot 1/2 Tb oil. Set insta pot to Saute - Saute 3 cloves rough chopped garlic for 20 seconds or until fragrant.
3. Add Pork Belly. Brown all sides. Add 1/2 tsp coarse black pepper
4. Once pork belly is browned on all sides, add Adobo sauce mixture; ensure pork is nearly covered. If needed, Add water; enough water to cover meat.
5. Pressure cook on high for 20-25 mins instant pressure release (cook 15 mins if natural release)
6. After pressure cooked, removed pork leaving sauce in the pot (fish out bay leaves if you want to). Set instant pot to saute, bring to boil and add cornstarch slurry until thick.
7. Re-add pork to pot, stir, and serve with a side of blanched Baby bok choy or favorite greens.
8. Most importantly, Ensure you have enough Rice cooked for this dish.
March recipe:
Loaded
Gyro
Fries!
*chef's kiss
Had a Pot-Luck @ work & one of my Filipino Folks make Lumpia in & no one was eating them; well The Ol’ Boy saw something lookin’ all Crispy in a little basket 🧺…I was holding back the excitement of how great they were! But Real Talk; I’ve always wanted to try them since Bourdain was alive. (R.I.P.!) Do your thing, Sam! MUCH LOVE FROM MARYLAND!!!
March: make “the Sunday roast wrap” cook one flat giant Yorkshire pudding, sliced roast beef, mash potato/roasted potatoes, carrots, broccoli, parsnips etc with a side of thick rich beef dipping gravy, you put all your preferred Sunday roast ingredients inside the big Yorkshire pudding and wrap it like a tortilla, you will not be disappointed and you will make it again.. trust a welsh man.
March recipe buffalo chicken fried rice.
Stir fry diced celery and onions, then add cooked chicken and rice and mix together then Add buffalo sauce and stir fry on high heat for a few minutes.
Love lumpia’s. This doesn’t look that hard. I may try this. I have a March suggestion… tostones with carne asada on top. Green plantain. Peel completely, Cut into circles about 1/2 in thick. Fry about 2 min. Pull out. Squish on a tostonera or splat between a paper bag til it’s flat but not too flat. Fry til light brown then salt. Top with ur favorite carne asada. It’s a great appetizer.
Hey Sam, here's a recipe for pepsi pot roast. Yes, you read that right. 3lb pot roast. 2 10oz cans cream of mushroom soup. 1 onion soup mix. 32 oz pepsi. Step 1, place meat in slow cooker. 2. Mix the other ingredients. 3 Cover and cook on high 6 hours. That's it. Feel free to take some creative liberties. No clue where this recipe came from, but my mom used to make it. Hello from my wife and I in Nebraska.
MARCH : Air Fryer Everything Bagel Crispy Salmon Bowls
I've made this dozens of times and it's a huge hit! Better yet, it's super fast and really customizable for all those picky eaters and you gotta make it!!
asian style rice:
1.5 cups jasmine rice
3 cups low sodium chicken broth
2 tbs soy sauce
1 tbs sesame oil
salt to taste
salmon:
2 lbs salmon, (no skin) sliced into large cubes
2 tbs sesame oil and/Chili Crisp Oil (I use both)
2 Tbs Mirin
Smoked Paprika
Garlic Powder
Chili Powder and any other seasonings you desire!
2 tbs Everything Bagel seasoning
spicy mayo:
1/2 cup kewpie mayo
2 tbs sriracha sauce
1 tbs hot honey
assembly:
Prepare your rice with the chicken broth as per the instructions on the package. Once its done, fluff it with the soy sauce and sesame oil.
salmon:
Preheat your air fryer to 400°F.
Pat your salmon cubes dry and toss to coat with the oil and salt to taste. Sprinkle with the Everything Bagel seasoning on tops. Transfer to your air fryer basket or tray and cook for 8-10 minutes (no flipping required). Internal temperature of fish should read no less than 145°F.
spicy mayo:
Whisk together ingredients until smooth. Taste and adjust if you like it HOTTER.
Assemble your bowls with the rice, salmon, and any other desired toppings. I usually do: Mango, Green Onions, Edamame, Shredded Carrots, homemade pickled jalapeños, and Avocado. I then drizzle with the spicy mayo and sprinkle some everything bagel seasoning on top and crispy onions or crispy jalapenos. So good!
I've never had this form of Lumpia, but Banana Lumpia oh man that was my favorite childhood snack growing up in Hawaii.
It’s also delicious with vinegar garlic and chilis
March recipe: NM Green Chili Chicken Enchilada casserole
Corn tortillas (we have used corn chips or doritos) fried and salted, (hence chips to skip this step).
Chicken breast cooked and diced ( we have used par boiled, and smoked. Also used smoked turkey)
2 cans mushroom soup
Green Chilis, NM Hatch (roasted and heat level to taste) diced about 1/3 cup
1 cup sour cream
1 cup milk
1.5 tsp onion flakes
Combine all above ingredients
Shredded cheese ( it calls for 8 to 12 ozs but we use much more)
layer tortillas (chips) on bottom of sprayed 9×13 baking dish. Spoon over chicken green chile mixture, top with cheese and repeat, like a lasagna
Bake for about 45 to 60 minutes at 350
Garnish with diced tomato and shredded lettuce to taste and enjoy.
One of my best friends growing up was a Filipino, lumpia rolling/wrapping get-togethers were a thing. They were constantly having family events and we would wrap hundreds of these.
As an adult, I can tell you from experience if you do office potlucks and bring 50 or 500 of them, they will ALWAYS be gone at the end. :)
As a Filipino American this recipe is very close to the one my family uses. One change I would highly recommend is to use a bit of sesame oil when cooking the pork. Makes a small but noticeable difference in flavor. Sweet chili sauce is definitely a must for sipping sauce.
Simex sells lumpia wrappers already separated. Much easier.
Love Lumpia. I had to learn t o make it. I don't make it often, but it is one of my favorite things in the whole world.
When I was a kid in the 70s we lived on Guam and discovered thus wonderful ďish!😊
March: recipe best pasta ever
Alfredo Italian pasta
1 box of penne pasta
1 package(5) Johnsonville Italian sausages
1 onion cut into strips
2 bell peppers (1 red & 1 yellow) cut into strips
Homemade Alfredo sauce (1/4 cup butter, 1 1/2 cups of heavy cream, 2 cloves of garlic minced, 1 1/2 cups of Parmesan cheese, salt and pepper to taste)
Boil pasta
Grill sausages, onions, and peppers, char is your friend. Let sausages rest then cut into slices. Mix all ingredients and enjoy the best pasta you’ll ever have. Chefs kiss
March:
Oriental Turkey Burgers
Mix:
Ground Turkey
water chestnuts, drained and chopped
fresh grated ginger root
soy sauce or paste
Cook:
Patty out into even burgers
Heat oil in frying pan on medium-high
Fry burgers until done with a slight crust
Top with American cheese
Build:
Toasted bun of choice
Light mayo on the bottom bun
Mayo mixed with sriracha on the top bun.
Sides:
Serve with fries and a dipping sauce of mayo mixed with sriracha or plain old mac n' cheese.
I spent three years Home Ported on a submarine in the Philippines in the late 60s. Pork fried Lumpia was one of my favorite bar foods. I normally ate them with a hot mustard sauce though. It went great with beer.
It's easy...my sister in law is philapino she makes them with raw ground beef. . Including a hot sweet sauce. She said philapinos don't use eggs or veggie. She taught me how to make them years ago. She used ginger, salt , black pepper, garlic powder and soy mixed in the raw meat. Then rolled a deep fried.
Dad is from Guam so we grew up with these rolls of awesomeness. Dad adapted his recipe to include pimento and green beans. We served with Nuuk Mum sauce. Excellent flavor! Highly recommend.
Frying lumpia in duck fat is also life changing. 😊
My husband is Filipino and we have these fried lumpia a lot! I sent you his family’s recipe for Oxtail Kare Kare, please make it!
Try this recipe. It was a huge hit in the military. Always ran out of
Pete's Buffilo Chicken Soup
* 2 bunches of green onion:, (or 1 medium yellow onion) chopped
* 3 stocks of celery, chopped
* 1/4 cup butter
* 1/4 cup flour
* 3/4 cup milk (I use 1/2 and 1/2)
* 3/4 cup chicken broth
* 2 cups dice cooked chicken
* 1/4-1/2 cup buffalo chicken sauce ( franks red hot is best)
* 1/2 cup (4 ounces) Velveta cheese (or cheddar jack)
* 1/2 teaspoon celery salt
* 1/2 teaspoon garlic salt
Instructions:
1. Sautee onions and celery in butter until tender
2. Stir in Flour until smooth
3. slowly add milk and broth
4. Add remaining ingrediants and simmer, stirring ocassionally until cheese is melted.
SERVES 4
March recipe:
My mom’s Mexican casserole recipe! Love this dish!
Ingredients:
1 pound ground beef
1 fresh jalapeño, diced
1 white or yellow onion, diced
1 can of cream of chicken soup
1 small can of tomato sauce
1 bag of tortilla chips
2 cups of grated cheese
Brown ground beef, drain. Add jalapeño, onion, soup, and tomato sauce to ground beef. Let simmer. Layer chips on bottom of 9x13 baking dish. Pour beef mixture over chips. Layer cheese on top. Bake at 350 for 20 minutes. Serve with salsa, sour cream and guac!
One I have been working on is broccoli beef recipe. I use basically any beef cut but top sirloin was the last. First the meat, finely cut in about 2 to 3 inch slices, Then mix 1 TS soy sauce, 1 TS hoisen sauce, , and s splash of sesame oil, 1 tsp corn starch. Mix by hand. Cook meat in hot pan with avocado oil or olive oil. I just sear all sides quickly then pull off and put aside. Prepare broccoli, 1 head, sliced. I quickly boil for about a minute or two then pull and put aside. I large carrot thinly sliced, and I use a lot of garlic, about 6 to 8 cloves, diced. About 1inch of fresh ginger, grated. Sauce; 1 TS soy, 1 TS hoisen, 1 tsp sugar, 1 tsp corn starch, 2 tps water, 1 avocado oil, 2 tsp hot chilly oil, 3 stalks of green onion, add the thinly sliced whites to mix and save the green for garnish. mix all together. In a hot pan, I don't have a wok or I'd use that, add chilly oil and meat then carrots and broccoli then sauce. heat for a couple minutes all should be coated and cooked. Take off heat, add sesame seeds and green onion. Bam, eat that shit!
Sam, as a paprika lover I would love to see your take on Hungarian Goulash. If you make it, use spaetzel as your noodle base. Thanks.
Oo pare masarap na masarap. Been making these for 30+ years. Attended the Filipino basic course at DLI in 92-93. I use pretty much the same recipe using Simex wrappers, which have a bit of plastic between each actual wrapper... much easier. Pro tip, you can put anything in these, though the pork is traditional. Try a banana filling with confectionary sugar sprinkled after frying.
We used this recipe when my family decided to give up potatoes - it really goes great with steak, chicken or fish!
1 cauliflower head
12 tbsp organic butter
3/4 TBS kosher salt
1/2 TSP black pepper
1/2 cup Grana Padano
1/4 cup butter milk
1/4 TBS chives
1/4 TBS dried dill
1 whole roasted garlic clove
Olive oil
-Preheat oven to 400.
-Slice the garlic head in half across the middle and place both halves onto a large piece of foil (large enough to wrap around both parts). Add a pinch of salt and olive oil to the garlic before wrapping in foil and placing in the oven. Let it roast for about 30 minutes. Once it’s finished cooking (or until soft), remove from oven and let it cool.
-Cut the cauliflower head into smaller bite size pieces and put into a pot of boiling water. Add salt to boiling water. Boil until cauliflower is soft then strain.
-Put cooked cauliflower into blender, then add your roasted garlic, salt, pepper, Grana Padano, butter milk, chives and dried dill. Blend until smooth (we like leaving it a little chunky to add texture into each bite.)
-Serve and garnish (optional) with fine chopped chives and ground pepper.
Ordered a signed cookbook. Cant wait!
March: Greek burger
lamb meat burger
tzatziki for spread
sliced olives kalamatas
lettuce
tomato
instead of burger buns... use 2 small pitas like the ones used in gyros
Get the wrappers that are separated in the blue label.
I came up with what i called "One Eyed Jack Stacks" layered breakfast sandwich like thing... basically its, one eyed jack, then a layer of ham (or spam), layer of cheese, then repeat 1x more times and crown it with a a third one eyed jack... upon typing this tho i feel like a french toast one eyed jack might be grubbin too n drizzle syrup n powdered sugar... worth a shot for one of them knives😋
I've never precooked the pork or veggies. Idk if it's necessary. And I usually use sesame oil...and refrigerated overnight so the flavors mix
The King Ranch Casserole is by Matt at Meat Church, very good! But needs an Asian twist!!!
MARCH: smothered brisket stuffed pasta you have to make this i never can because i never have leftover brisket
Cube leftover brisket as you would for burnt ends, par cook jumbo conchiglioni noodles, place brisket inside noodle and arrange in cast iron pan, smother with cheese sauce ( flour/butter rue, heavy cream, sharp cheddar, peppecorn jack mix) then place on smoker at 350f for 20 mins
Homemade Pierogie traditional! Cheese (dry cottage cheese, onion, American and cheddar cheese salt pepper) we also do Potato (instant mashed potatoes, cheddar cheese, onion, salt and lots of pepper). Homemade dough stuff and boil, then fry in onions and butter. Not the full recipe but you get the idea. We make them as a family every Good Friday, we'll fly out and show how we do it! (Wine is involved)
Y'all should try my beer pork n’ beans in the Insta pot! Miller Lite, pork country ribs cubes (seasoned with SPG)(seared on all sides), pinto beans, diced sweet onion, and minced garlic!! Cook for 15 minutes release the pressure stared around and then cook for another 15 minutes! Super good especially with cornbread! Eastern Kentucky food! Love you guys
Italian pasta and chicken
1 tablespoon EVOO
1 teaspoon garlic
1/4-1/2 teaspoons of crushed red pepper
1/4 cup white wine
1 bottle wishbone Italian dressing
1/2 teaspoon roasted chicken better than bullion
1-2 teaspoons of balsamic vinegar (optional)
1 box of spaghetti/Angel hair
1 chicken breast cut to tender size and grilled
(Marinating the chicken for a few hour in the dressing if time allows)
My dad made this for me as a kid. I’ve altered somethings to make it better as I grew up and every so often I make it and I’m never disappointed.
Compliments for the format for this month
Ive been making Lumpia for a few year, so good! the whole family loves them. I also put shredded carrot and cabbage..
This is the best, because I can scroll down the comment section and find some good recipes to cook for my co-workers. Great idea. I will have to look up some old recipes that I have and post some up here.