Lumpia is the Filipino spring roll, rooted in Chinese-Filipino cuisine, wrapped in a thin crepe-like skin. Lumpiang sariwa is fresh and unfried, filled with vegetables under sweet peanut sauce; lumpiang Shanghai is fried, filled with ground pork, and served crisp as an iconic party staple.
Lumpia
Not all dishes fare well in the fridge. And even if they technically could, they don’t all last the same amount of time in the fridge.
Two chefs decided to open their house and host a small set of guests to sample their original take on Filipino cuisine.
Figuring out which one deserves a spot in your kitchen is all about what you will need them for.
It’s not a party without these 6 dishes at the handaan!
From balut and quail eggs to isaw, Auro Chocolate’s new Filipino Street Food Collection transforms familiar street-side favorites into playful chocolate creations.
One thing I know is, if you can cut, then you're on the right path. Level up your kitchen skills with the brunoise, julienne, and chiffonade!
To celebrate this year’s Tuna Festival, why not brush up on your knowledge of tuna and how to cook and enjoy all of its parts!
Nina Daza-Puyat looks back on her mother Nora Daza’s pioneering career, from introducing Filipino cuisine to diners in Paris and New York to becoming one of the country’s first television cooking stars.
From its roots in La Paz to the careful use of ginamos that gives its clear broth remarkable depth, batchoy tells a story of Ilonggo heritage, family tradition, and a beloved dish that continues to evolve without losing its soul.
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