BurntLumpia
total posts: 58
burntlumpiablog.com
Whoever Smelt It, Dealt It: Fresh Smelt dredged in rice flour and fried to a crisp. Better than French Fries!
burntlumpiablog.com
Ube Doughnuts with Coconut Milk glaze: Purple spudnuts made from Filipino sweet yams.
burntlumpia.typepad.com
Papaitan: A Filipino soup made with beef, tripe, and bile. It's a wonderfully rich and complex dish for the brave.
burntlumpia.typepad.com
Live blue crabs to be steamed in beer, calamansi juice, cilantro, and lemongrass.
burntlumpia.typepad.com
Rat-tail radishes: pods that grow from radish roots are crunchy, peppery, & bitter--just like radishes themselves.
burntlumpia.typepad.com
Ube and Saba Banana Sandwich. If Elvis were Filipino, this would be his go-to sandwich.
burntlumpia.typepad.com
A coconutty beer float made with Maui Coconut Porter and a couple scoops of Filipino Macapuno ice cream.
burntlumpia.typepad.com
Rocky Road Ice Cream made with Filipino chocolate, purple yam marshmallows, and peanuts.
burntlumpia.typepad.com
Ginisang Ampalaya: A Filipino vegetable dish of sauteed bitter melon, onions, garlic, tomatoes, and scrambled eggs.
burntlumpia.typepad.com
Filipino-style hot wings: Crispy chicken wings with a Spicy and Sweet Adobo glaze.
burntlumpia.typepad.com
Easy chicken adobo recipe from The Steamy Kitchen Cookbook.
burntlumpia.typepad.com
Tsokolate: Filipino hot chocolate made from roasted cocoa nibs, sugar, and ground peanuts.
burntlumpia.typepad.com
Suman Sa Gata: A Filipino treat of glutinous rice cooked in coconut milk and sugar, and then wrapped and steamed in a fragrant banana leaf.
burntlumpia.typepad.com
Spring Roll wrappers made from scratch.
burntlumpia.typepad.com
Kinilaw: Filipino bar food consisting of raw fish dressed in vinegar, citrus, ginger, onions, and chilies.
burntlumpia.typepad.com
Salabat Cocktail: A tall refreshing glass of Filipino ginger tea mixed with dark rum. Think of it as a twist on a Dark and Stormy.
burntlumpia.typepad.com
A dirty martini made with a splash of spicy Filipino vinegar and garnished with a pickled pepper.
burntlumpia.typepad.com
Filipino "Jello" Shooter: An edible cocktail made from Filipino lime juice, agar-agar, and tequila.
burntlumpia.typepad.com
Candied Kalamansi Peel -- the rinds of Filipino limes can easily be turned into a sweet treat.
burntlumpia.typepad.com
Head-on shrimp sauteed in coconut milk with chilies, onions, and garlic.
burntlumpia.typepad.com
Pork Belly Adobo: Slow-braised pork belly with a side of sweet-tart apples.
burntlumpia.typepad.com
Autumn Halo-halo: Persimmons and pomegranates add fall flavors to a typically summertime Filipino dessert.
burntlumpia.typepad.com
Spicy Sizzling Sisig: A spicy sizzling platter of chopped pork ears and pork jowls. It's a Filipino dish of porky goodness!
burntlumpia.typepad.com
Bistek: Soy and citrus marinated flank steak wrapped in warm tortillas.
burntlumpia.typepad.com
Besides being delicious and easy to prepare, sardines are a sustainable species of seafood as well.
burntlumpia.typepad.com
These tiny dried shrimp can be used in fried shrimp fritters, or in a strong shrimp stock to be used in a risotto.
burntlumpia.typepad.com
Don't be afraid of chicken feet. They make a wonderful stock and they can also be grilled.
burntlumpia.typepad.com
Empanadas stuffed with duck confit and then deep-fried in duck fat.
burntlumpia.typepad.com
Duck Adobo Confit: a fantastic fusion of Filipino and French cuisines.
burntlumpia.typepad.com
Fava beans have mohawks... and plenty of flavor.
burntlumpia.typepad.com
Pickled carrot and green papaya salad, julienned with a scary-sharp mandoline.
burntlumpia.typepad.com
Pandan Old-Fashioned Cocktail: Bourbon whiskey and simple syrup infused with pandan leaf.
