Stuffed ,Wrapped  and Rolled.This is the life of Lumpia.It doesn’t  sit long in the table during parties and festivals. From a tray of lumpia, one cannot resist to pick a roll and dip.

My memories of lumpia are those busy mornings when there's a house celebration and I’d asked mom for any cooking task. I’d always wish she’d allow me sauté onions and garlic as its my favourite part of cooking but it never happened.Instead, she would ask me to carefully split the yellow wheat based wrappers from a packet of 10 to 30 sheets separated by a strip of coconut leaf. I would complain while mom would just laugh as she leaves me on a table with heaps of those yellow lumpia wrappers. she'd then be busy cooking the lumpia stuffing made of mung bean sprout, ground meat, carrots, chayote and other seasonings which seems foreign to me then.

I did not like the vegetable kind of lumpia until I reached 20s and I started eating it again. This was because of the fresh lumpia and the shanghai lumpia that became a hit on Filipino tables around 2000 and on.

According to a cuisine book entitled Palayok: Philippine food through time, on site, in the pot, lumpia has had different cultural incarnations including Vietnamese lumpia, Indonesia lumpia, and even European lumpia spreading from France and into England. In Venezuela Lumpia was introduced by the Chinese and it seems wherever lumpia goes people always tend to put there own spin on it whether it be fat lumpia, skinny lumpia or a combination of both.

Filipinos are very innovative that we came up to many versions of lumpia.There are hundred versions of lumpia in the world and with this I am proud when Alan Davidson, in his book The Oxford Companion to Food (1999),said "Philippines is the country where lumpia-making has been carried to a high pitch of excellence."

Vegetable Lumpia Recipe


1 whole garlic – chopped

1 Onion – chopped

1 cup shredded cabbage

1 cup carrots –thinly sliced

1 cup chayote- thinly sliced

1 cup green beans – thinly sliced

2 cups Mung bean sprout (togue)

¼ Kg. Ground beef

Lumpia wrapper (spring roll wrapper)

Canola Oil




1.     Heat oil in a wok with medium low heat.

2.     Sauté garlic and onion.

3.     Add in the ground beef. Sauté ‘til light brown or until cook.

4.     Mix in the carrots, green beans, chayote cabbage and bean sprout in the wok.

5.     Season with salt and pepper. Once cook, set aside.

6.     Prepare the spring roll wrapper in to single sheet.

7.     Put a spoon of the sautéed vegetable in the middle of a wrapper and rolled it carefully making the vegetable well-sealed inside. Do the same in all the remaining vegetables. Set aside.

8.     Heat oil in a frying pan with medium high heat.

9.     Fry the wrapped vegetables ‘til the wrappers turn into golden brown.

10.   Serve with tomato catsup and mayonaise dip.

There is one candy every Filipino loves – Yema.

Yema are custard candies that we, Filipinos, inherited from our Spanish colonizers of more than 300 years.

Have you ever wondered how these heavenly-tasting candies came about? It may be so common and made up so basic ingredients but truth is, yema had a very interesting beginning.

The word “yema” actually means  “yolk” in Spanish. During the Spanish occupation, millions of egg whites and egg shells were used to build churches in the country. It was a technique in the olden times to use the egg whites and egg shells as mortar to hold the stones together. That left an abundance of egg yolks. So as not to put them to waste, Filipinos, with their ingenuity and passion for food, gave birth to recipes that call for yolks as one of the main ingredients: cookies (like uraro type), leche flan, and of course, yema.

Preparation Time: 10 mins
Cooking Time: 30 mins
Yield: 20 pcs -

2 medium sized cans condensed milk
3 egg yolks
1 tbsp margarine or butter
3 tbsp peanuts, chopped
toothpicks or cellophane for wrapping -

Cooking Directions:

1. Pour the condensed milk in a pot over low heat, and then add the egg yolks. Stir.
2. Add the margarine or butter, and keep on stirring until the mixture thickens. Add the chopped peanuts.
3. Stir continuously to avoid burning and sticking at the bottom of the pan. This will also ensure that it is evenly cooked.
4. Lower the heat once the desired consistency is almost achieved which is about 15 to 20 minutes.
5. Let the mixture cool off.
6. Scoop a spoonful of the mixture and start rolling it into a ball or shaping it into a pyramid with your hands.
7. If desired, you can roll them in sugar, stick them in toothpicks or wrap in cellophane or paper.
8. Serve on a dish with your desired presentation. -


According to there are 10 reasons why you should pick salad!
Sharpen your eyesight: That’s right, certain salads can actually help sharpen your eyesight. Salads that have spinach, romaine, or red leaf lettuce contain loads of vitamin A carotenoids, lutein, and zeaxanthin. These nutrients help prevent high-energy light that may cause eye damage and aid in light and dark eye adaptation.

 Strengthen your muscles: Popeye had it right all along. Salad greens and spinach have nitrates that can boost the production of the proteins in the muscles, making them stronger and more efficient.

Slim down your waist: Salads are very low in calories, so eating salad in place of many other fatty foods will help you slim down the pounds.

Get to sleep easier: Lettuce contains a sleep inducing substance called ‘lectucarium’ which has been used to treat cases of insomnia.

High source of fiber: Salads are high in fiber which slows the rate that sugar is absorbed into the blood-stream, makes your intestines move faster, and it speeds up the digestive process.

Lower your food cravings: Eating a salad will help reduce cravings for many other fatty foods. Additionally eating a small salad before a meal will help prevent over-eating.

 Fast and easy: Don’t have time to cook a meal? Or not quite sure what to get on the menu? Choosing a salad is always quick and easy. Anyone can easily make a salad and any place you choose to dine will probably have a salad on their menu.

 Stay Regular: A high-fiber diet helps you have soft, regular bowel movements, reducing constipation.

Protect against diseases:  By improving digestive health, eating salads can help protect the body from diseases such as cancer and heart disease.

Increased Immune system: Eating salads is a great way to increase your vegetable intake and vegetables contain antioxidants which help aid in booting the immune system.

So what are you waiting for? Slice, Pick, Dip and Bite into Healthiness!
Avocados? I like it.

I used to eat it cold and smooth on a tall glass blended by my mom with a just amount of cream and an alaska condensed milk. Sometimes I liked it mashed in a bowl with my favorite alpine milk. I never ate it freshly sliced not until one morning, when mom served it for merienda.And it looked so beautiful the way it is, not being crushed and smashed.The yellowish core meets the greenish crust in a perfect tone. The milk and sugar was just enough not to out stand the avocado.

I took photos, from angle to another.As I turned the plate for the seventh time perhaps, I realized, "This is not just an image, This is a food."

That one morning, I loved avocado thrice than I did before. I loved it more because of its rawness, that is yes sweet but a bit bitter.I loved how a bite along with just few dust of powdered milk and sugar explode into my mouth. Its ascending sweetness while it melts makes me scoop for one. And then another and another.

Avocado? how do you eat one?