Lumpiang Ubod ng Sarap

Lumpiang Ubod ng Sarap is one of the savory dish that is hard to make, One had to be careful in choosing the right ingredients such as julienne coconut pit or coconut heart, julienne carrots. It must is not too soft and the coconut heart must not be too old. The crepe/ lumpia wrapper must not be too soggy or stiff.

The lumpia recipe is one of the dish that reflect strong Filipino-Chinese influence which uses ingredients that is locally available. There are several known variations within the country.

Lumpiang Ubod in sauce topped with crush garlic, peanuts

Lumpiang Ubod ng Sarap had a catchy tagline, in which is affordable and quite delicious. It had julienne coconut, carrots, fresh lettuce leaves topped with their secret sauce, crush peanuts, fried garlic, crush fresh garlic. All the ingredients are fresh and they do not skimp on the quality.

lumpia crepe wrap are soft and moist

This recipe is from the family of Ms. Mabelle Tenorio (heritage advocate and founder of T&T FB group) specializes on this dish.

Her cousin from the mother side, Ms. April Rose Manundo who hails from Tondo, Manila had been cooking for generations.

The sauce is quite sweet but by adding the fresh crush garlic and peanuts will taper the sweetness.

It is better that some of the well-known commercially available lumpiang ubod in the market. The lumpiang ubod can last up to 7 days if properly refrigerated. They also accept orders in bulk or for any occasion.

Grab driver Mr. Antonio Suarez

One can order a minimum of 30 lumpiang ubod ng sarap or more at least 2 days in advance. Plus grab delivery service fees. We can not wait to order again in the future.

Note: We would  gratefully ” Thank” Ms. Mabelle Tenorio and Ms. April Rose Manundo for letting us taste their lumpiang ubod ng sarap dish.

Do not forget to like and subscribe at their FB page and try to order via private message.

Lumpiang Ubod ng Sarap

Contact  Person : Ms. Mabelle Tenorio ( 09275887611) 

Ms. April Rose Manundo (0916-710-5934)

Facebook Page: https://m.facebook.com/LupmpiangUbodngSarap/

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Exciting Buffet Menus at the Quezon Restaurant in Fisher Mall

2nd Floor Fisher Mall, Roosevelt Avenue corner Quezon Avenue, Quezon City – Philippines

Mr. Bobby Yan ( celebrity host and model ) Miss Chanel Olive Tomas Miss Philippines -Earth 2015 -Air , Miss Philippine -Earth runner-up , vips and proprietors of the restaurant.

It was after the highly successful first concept buffet -Guevarra’s   , Gruppo Guevarra’s  Inc. ( GGI) .  The group opened another restaurant with a different theme.

buffet dishes

A soft opening was held last October 2015 and through word of mouth , This restaurant is getting a positive review among its customers .

The proprietors decided to open another thematic restaurant within Quezon City aptly named QUEZON Buffet at the Fisher Mall.

old photos of famous landmarks in Manila

The restaurant had a stylish reception area with a 3-d photo of a car somewhere in Escolta , the business district of Manila during president Manuel L. Quezon time.

Hon. John Marvin ” Yul Servo ” Nieto- Manila’s incumbent 3rd district councilor

The white walls had a lot of black and white colored photos of well-known landmarks of Manila and during the Commonwealth era.

ribbon cutting ceremony

The restaurant had a sitting capacity of 200 people at any given time

Chef Monica Bayhon , Mr Raymond Go ( one of the proprietors) Chef Trisha Ocampo , Chef Jordan Rina and Chef Tim Abejuela

The star -studded guests included Miss Philippines-Earth 2015 runner-ups, Mr. Bobby Yan, Mr. John Marvin ” Yul Servo” Nieto (3rd district councilor of Manila) .

Chef Kalel Chan

Celebrity chef Mr. Kalel Chan had been featured by several television shows like Kris TV on ABS-CBN channel 2 , Orange Magazine Television  , GMA channel 7 among others .He envision Quezon as a place where guests can experience a historic vibes through the food that they serve.  He also emphasized the freshness of the ingredients and food that they serve.

people behind the restaurant in a group photo

Miss Ima Castro

She rendered a song for all those people present at the opening.

Entertainment writers Mr Ogie Diaz and Shalala were also present at the opening.

Shalala together with entertainment writers

The restaurant takes pride on their Filipino-Spanish menus which included paella , kare-kare, boneless lechon ,lechon chili belly,  chorizo gambas.

paella

Paella – This is the centerpiece of any event . The dish is widely regarded as Spain’s national dish , with mussels , bits of pork , prawns with bell peppers and green peas.

chorizo gambas

Gambas con Chorizo is a traditional Spanish recipe that brings both of these elements together to create a fusion of sensational flavors.

callos

Callos is a beef tripe soup with chickpeas (grabanzos) , blood sausage and bell peppers.

 lechon chili belly

Lechon chili belly – This is a deboned roasted pig with chili peppers and spices added .  There are a good assortment of condiments like traditional lechon sauce made from the liver of the pork, vinegar sauce and soy sauce.

While Filipino dishes like dory laing , pinakbet, fried fish with salsa , chicken inasal , pork and bangus sisig , dinakdakan .

Lumpiang Ubod ( spring roll with heart of coconut palm ) fried rather than the conventional crepe wrappings) They wrapped them into bite sized portion .

bagnet

Bagnet is deep fried crispy pork with its skin on and in most cases deep fried twice to attain the crispy texture. This is a popular dish in the Ilocos region and parts of Tarlac.

crispy kangkong

 Kangkong leaves ( Ipomea aquatica) also called water spinach , swamp morning glory , kankun , tanglong , kangkung, water glory bind are coated with batter and then deep fried . Leaves usually served as appetizers. This recipe is very much like  vegetable tempura, where you coat the vegetable in a very light batter and deep fried until crisp and golden brown.

This is very important vegetable and during the outbreak of the second world war , where vegetables were scare or hard to come-by .  This had saved millions of Filipinos from starvation .

bangus , chicken and pork sisig

hamonadong manok

Hamonadong Manok – It is marinated chicken hamonado  chicken baked in pineapple juice. It uses the pineapple, condiments and spices as a marinade.  This is quite popular dish in Central Luzon  and Southern Tagalog provinces where there are pineapples  grown .  This is usually serve during special occasions like Christmas and town fiesta.  

fried fish with salsa

Tilapia fish were deboned and deep fried into small pieces  . Best served with freshly sliced tomatoes and salsa .

pork binagoongan

Pork Binagoongan – it is a pork dish cooked in shrimp paste with vegetable like eggplant and topped with shredded  mangoes . I must say that it is not very salty and with the addition of semi-ripe mangoes neutralized the saltiness.

dinakdakan

Dinakdakan is a popular dish from the Ilocos region , The dish is somewhat similar to the Kapampangan dish  ( sisig ) the meat is diced rather than finely chopped

dory with laing/ natong

This dish is a perfect combination of fish and vegetables – The chefs used fillet cream dory aka kanduli or pangasius fish then cooked dried taro ( gabi) leaves in coconut milk. This dish represents the Bicol region.

lechon manok inasal

the chicken is very tender and reflect the regional taste of the Visayan provinces.  However , Those looking for a more authentic taste of inasal or the commercialized ones. This is quite different.

angus steak tapa, grilled vegetables and pork barbecue

Practically recommend this trio , I like the tender angus meat, grilled vegetables and pork barbecue .  The meat of the pork barbecue is quite tender and not tough .

bulalo steak

Bulalo Steak – The dish is made from beef shank and i like the way it is presented and cooked to perfection.

beef kare-kare

Beef Kare-Kare with shrimp paste

dessert table

Dessert table is also a combination of Filipino and Spanish desserts . There are also fresh sliced tropical fruits like water melon , cantaloupe and an area for bottomless soft-drinks and soft serve ice cream.

They have different price set , It is Php 368  weekday lunch ( Monday to Friday) Php 468 weekday dinner ( Monday to Thursday) and Php 568 ( Friday nights , weekend & holidays )

Operation Hours: 12:00 to 2:30pm lunch , 6:00 pm to 9:30pm Sunday to Tuesday , 6:00pm to 10:30pm Friday and Saturday

Contact Numbers : 281-2345, 366-6078

Mobile – (0917-6783966)

Note: children below 4 feet can get a discount of 50% off . Menus may be slightly different from – weekday lunch, weekday dinner and Fridays , weekends and holidays

Quezon Buffet Facebook : https://www.facebook.com/quezon.buffet?fref=ts

Fisher Mall -official Facebook Page: https://www.facebook.com/OfficialFisherMall

A Trip to Ambos Mundos at Florentino Torres Street in Santa Cruz

 750 Florentino Torres Street , Santa Cruz, Manila, Philippines

 Ambos Mundos

Whenever we have some foreign , local guest, students and convention guests from other parts of the country. We would try this restaurant in the heart of downtown Manila.

menus are written in black board

 Ambos Mundos means BOTH World  I must say , not just The best of East and West but the  best of Asia, Latin America and Europe ! The restaurant was founded in 1888 making it one of the oldest still existing in Manila.

students from Cavite province

I am very happy for this batch of students successfully defended their thesis and graduated few months ago.   One of them also collects postcards and stamps which is a common denominator of our hobby.  The team leader was the one who contacted me for a day tour of old restaurants that are located in Manila.

group of students from Del La Salle Univesity and College of Saint Benile and their balikbayan uncle from the United States

lawyers from the United States , Singapore , stamp collectors , heritage advocate

We would always pay this restaurant a visit , This is one of Manila’s best kept secrets . I personally thinks that what makes this good restaurant is it maintained its old world charm amid the hustle and bustle of modern metropolis .  We did a tour with some Postcrossing Philippines Eye Ball 2011

Some of the restaurant specialties

This seafood paella is a MUST for those people who crave for Filipino- Mexican- Spanish dish. According to some of my international guests and culinary chef, The Ambos Mundos variety had richer , more flavorful and more appealing to the eyes compared to their Cuban, Mexican , Peruvian and even Colombian paella.

The local counterpart had shrimps, mussels ( tahong ) , clam ( tulya ), shrimps, chunks of pork meat ,  hard boiled eggs and topped with marine crabs / blue crab ( alimasag ). I do not think that they add saffron in the dish.  The rice had some tomato sauce   , This is a bit different.

The only downgrade is the marine crab / blue crab which does not have much meat . The rice is a little bit mushy and  It would take between 20 minutes to 30 minutes before they can serve the paella dish .

Paella – Small cost around Php 650 large Php 1,250

Lengua estofado with camote  ( deep fried) in special sauce ( Ox tongue with sliced sweet potato ( deep fried ) in special sauce )

This is another dish which originated from Latin America and Spain . The Ambos Mundos version had thick sauce and sweet potatoes ( deep fried) .

Lumpiang ubod with think sauce

 Lumpiang Ubod is a type of spring roll that uses local coconut palm heart  as the main ingredient -( julienne, allumette or thinly sliced   )  with  carrots, picama ,ground pork , shrimps and fresh lettuce wrapped in crepe . It come with thick sauce and crush peanuts  .

Foreigner guests and balikbayans would compare the price and its taste between a commercialized version and this version still wins hands-down.

Related article: lumpiang ubod ng niyog

Lumpiang Shanghai ala Ambos Mundos

Lumpiang Shanghai ala Ambos Mundos – This is one of our favorite menus along with its asado and fried chicken .  It is meaty and prefect combination to their chili paste , matching calamansi ( local citrus fruit )  and a little bit of soy sauce !

Pork Asado ala Ambos Mundos- This is another MUST Try, Since it takes a long time preparing the asado , This is sold per kilo basis, smallest order is 250 grams or 1/4 kilo . It had a special sauce

Yang Chow Fried Rice– Morisqueta Tostada  is a  Hispanized  fried rice derived from the Chinese.

Kare-Kare – It is kind of ox tail stew with peanut sauce ,vegetables, which include (but are not limited to): eggplant, pechay , string beans and with shrimp paste .

Nido Oriental Soup– This is not the authentic bird’s nest soup which uses swiftlet’s nest made of saliva ( balinsasayaw )  as the main ingredient, They used pork soft tendons ( litid ng baboy ) with quail eggs, chicken eggs, corn starch and flour to thicken the soup.

Since early 2013 , Wah Sun / Sun Wah is closed , customers can order their menus at Ambos Mundos . Asado , Yang Chow Fried Rice are specialties of Wah Sun

How to get There :

The location of the new restaurant is near Claro M. Recto Avenue and about  5  minutes walking distance from  LRT line 1 ( Doroteo Jose station ) and about 8 to 15 minutes walking distance from LRT line 2 ( Recto- Isetann station).

Among this restaurant long list of celebrity clientele includes Dolphy, Chiquito ,German Moreno, Philip Salvador, Alona Alegre, Pacquito Diaz, Rene Saguisag among others.

Operations: Open Everyday from 8:00am to 9:00pm  except Holy Week

Address:750- 752 Florentino Torres St., Sta. Cruz , Manila 1003 ,Philippines

Phone Number (+63 2) 734-1160 / (+632 ) 734-41-08

Facebook Page: Ambos Mundos

Personal BLOG of Ms. Teresa Martinez : http://aletterwriter.com/saving-ambos-mundos-restaurant-name/

Note: portion of  Florentino Torres Street is still under construction

Different Lumpias ( Spring Rolls ) from the Philippines

Quezon City , Philippines

Chinese style -lumpia from Sincerity Restaurant, Binondo

Lumpia is a common term for any egg roll , spring roll , vegetable rolls that is Chinese in origin but through centuries of assimilation and adaptation to suit the local taste, preference, availability of the ingredients and due to health reasons  . There had been different  varieties of the lumpias in the country. It is more popularly called ” spring roll” since most of the vegetables used in the ingredients are grown in spring and it is normally eaten as a festival food during ” Spring Festival ” which coincide with Chinese New Year .

I have some relatives and friends who lives in Malabon / Navotas areas and some of them called  it ”  Sumpia” . I do not know where did they get the name but somehow the name eventually evolve .

Lumpiang Shanghai ala New Toho Restaurant ( This is one of the favorite meal of Dr. Jose Rizal) – The New Toho Restaurant  had more meat compared to the regular lumpia.

The recipes, both fried and fresh versions, were brought by Chinese immigrants from the Fujian province of China to Southeast Asia and became popular where they settled in Malaysia, Vietnam, Thailand, Indonesia and the Philippines.

Lumpiang Shanghai ala Ilang-Ilang restaurant

Lumpiang Shanghai is one of the MUST Try menu at the Ilang-Ilang Restaurant in Binondo . It is bigger compared to the other Lumpiang Shanghai in Binondo area.

Lumpiang Shanghai is not a spring roll that came from Shanghai , China.  It was more of a marketing style to lure people asking for a more specific name to the spring roll. It is sometimes called Lumpiang Baboy because of the main ingredient , which is ground pork meat. But according to some Filipino-Chinese , people name these spring roll to Shanghai because of the many Fujian, Cantonese, Taiwan dishes in the country.

Shanghai is more cosmopolitan and urban in nature which makes this dish more international appeal. Hence it was called ever since.

Globe Lumpia located in 740 Raon St. ( Gonzalo Puyat street ), Quiapo, Manila.

Globe Lumpia or Lumpiang Sariwa is the most popular spring roll hole in a wall type of eatery near Quiapo church . I usually order 2 to 3 Globe lumpia . They are one of the cheapest in Manila. Their special ingredient includes julienne papaya , jicama  ( picama/ singkamas) , sayote/ chayote with generous topping of crush peanuts, finely chop fresh garlic and their special sauce. The most busy day is friday and on weekends. It is best to accompany the lumpia with softdrink like sarsi or sprite.

The store had been there since 1956 .  The price increased from 20 centavos in the 1950’s to Php 18.00 . The restaurant can only accommodate between 15 to 20 people. I would always frequent the place since i  just lived just a few blocks away, until a few years ago. Some television shows like Kris TV, Kapuso Mo Jessica Soho , Ceasar Montano and even Dolphy are some of the famous clientele of the place.

Lumpiang Bangus – Milk Fish Spring Roll

Milk Fish Spring Rolls or Lumpiang Bangus may have traced its origin to the milk fish producing provinces of Pangasinan, Sarangani, Davao area.  The main ingredient is from milk fish fillet . This is a healthy spring roll , But compared to the regular Lumpiang Shanghai or Lumpiang Frito – This is more expensive . In a recent food fair, I also have tasted Lumpiang Tahong ( made from mussles ) from Cavite province. There is also Lumpiang Kanduli or Creme Dory spring roll. These are some of the spring rolls that i have tasted .

There are mostly fried , wrapped fresh with the cooked ingredients which consists of vegetables and some meat. Most people refer Chinese -style lumpia because of the main filling is made of sauted chopped carrots, green beans, tofu, bean sprouts , mushrooms, sayote ,crush peanuts , fried and crush vermicelli noodles, hoti ( type of green seaweed ) , lettuce leaves ,wansoy ( chopped coriander leaves) , with sweet sauce or slightly spicy sauce. Some would like more more fresh chopped garlic included in the wrapper , some do not like fresh garlic and wansoy ( chopped coriander leaves ) . BUT i loved them.

Lumpia Puso ng Saging (  banana blossom spring rolls)

Lumpia Puso ng Saging or Banana Blossom Spring Roll is not popular in mainstream Philippine culinary palate , But once you tasted it , you will be a convert . It is one of the alternatives for meat and oily deep fried spring rolls. The ingredients is quite common especially when you come from a province where there are a lot of banana plants in bloom.

The common variety of banana blossom is  the saging na saba ( a type of plantain) .  I have tasted this lumpia in a gathering of some senior citizen which prefers this type of lumpia compared to lumpiang shanghai  . This is the same with Lumpiang Kabute ( Mushroom Spring roll) In mushroon growing areas , They used 2 to 3 types of mushroom , chop them finely combined with tofu , carrots and spices. They can be a good alternative to the usual fried lumpia.

The dipping sauce is very varied too, Some use ordinary vinegar with some finely chopped garlic, shallots , chilli peppers and ground peppers. Other favorite condiments includes, banana ketchup, soy sauce with vinegar with finely chopped onions, chilli peppers and calamansi .

The banana blossom lumpia is much cheaper to make compared to the mushroom lumpia .  One big banana blossom only cost between Php 15 to Php 30 in local wet market ( depending on season and availability )

Lumpiang Shanghai by Ambos Mundos

Ambos Mundos is one of the oldest restaurant in Santa Cruz, Manila area . The restaurant offers Filipino, Chinese and Spanish dishes . One of the fave is their Lumpiang Shanghai .

Lumpiang Ubod / Sariwa by Max’s restaurant

Lumpiang Ubod ng Niyog- This is one of the most popular spring rolls being offered by Goldilocks, Max’s restaurant , Kunina ni Kambal among several others. The main ingredients are the young coconut  heart are sauteed with shrimp and pork, rolled in crepe-like wrappers made with flour , egg and cornstarch. Special coconut farms specifically for the production of palms. If unavailable , Picama /Jicama  / Singkamas can be used to substitute .

home -style lumpia

The author have tasted at least around a dozen or so variation with different types of ingredients and preparation. I have an aunt who prepares Filipino- Chinese style of lumpia with 18 ingredients .  I tried to collectively write about the different types of lumpias that i have eaten , mostly in Metro Manila . But i think that there are more than a dozen  of spring roll variants.

This is our home-style version of lumpia- It is our way of combining different ingredients and cooking styles. The wrapper is home made .

Lumpiang Tagalog by Kusina ni Kambal

The cheapest and one of the most underrated ones are Lumpiang Frito / Lumpiang Toge or Lumpia Gulay ( normally fried )  – without the wrappers, The dish is called Lumpia Hubad or Lumpia Tagalog. 

lumpiang frito  is also called lumpiang gulay ,lumpiang toge

They are commonly sold as street foods all over the country and price range from Php 4.00 to about Php 40.00 in posh malls. Spring rolls or lumpia ingredients vary from one family to another . It may also due to the availability of the ingredients.

Mann Hann restaurant serve lumpia. Delis like Little Store, DEC, or sunday market bazaar regular Yen Ching , New Po Heng near Binondo church , GLOBE lumpia in Quiapo , Maki Place, New Eastern Restaurant along Ongpin street, Sincerity in Yuchengco street ( formerly called Nueva)  , Polland , Baliwag Lechon among others.