Indonesian and Philippine spring roll For the Polish village, see Łumpia. Lumpia Top Fresh lumpiang ubod made with heart of palm from the Philippines Bottom Fried and unfried lumpia Semarang from Indonesia Alternative names Loempia, loenpia, ngohyong Course Main course or snack Place of origin China Created by Serving temperature hot or room temperature Main ingredients Wrapper, meat, vegetables Variations Fried or fresh Media Lumpia Lumpia are various types of spring rolls commonly found in the Philippines[1] and Indonesia.[2] Lumpia are made of thin paper-like or crepe-like pastry skin called “lumpia wrapper” enveloping savory or sweet fillings.[3] It is often served as an appetizer or snack, and might be served deep fried or fresh unfried. Lumpia are Filipino and Indonesian adaptations of the Fujianese and Teochew popiah, which was created during the 17th century in the former Spanish colonial era.[4] [5] In the Philippines, lumpia is one of the most common dishes served in gatherings and celebrations.[6] In Indonesia lumpia has become a favorite snack,[7] and is known as a street hawker food in the country.[8] In the Netherlands and Belgium, it is spelled loempia, the old Indonesian spelling, which has also become the generic name for “spring roll” in Dutch.[7] A variant is the Vietnamese lumpia, wrapped in a thinner pastry, though still close in size to a spring roll, in which the wrapping closes the ends off completely, which is typical for lumpia. Etymology [edit] The name lumpia or sometimes spelled as lunpia was derived from Hokkien spelling /lun˩piã˥˧/ 潤餅, lun 潤 means “wet/moist/soft”, while pia 餅 means “cake/pastry”, thus lun-pia means “soft cake”.[9] It is referred to as rùnbǐng 潤餅 or báobǐng 薄餅 in Mandarin, and also as bópíjuǎn 薄皮卷. In neighboring Malaysia and Singapore, lumpia is known in its variant name as popiah, from the Chaoshan dialect pronounced as /poʔ˩piã˥˧/ 薄餅,[10] which means “thin wafer.” Varieties [edit] Philippines [edit] Lumpia was introduced to the Philippines during the pre-colonial period by early Hokkien immigrants and traders from Fujian between 900 and 1565 AD. The name is derived from Hokkien, a language that originated in southeastern China “lun” means wet, moist, or soft, and “pia” means cake or pastry. They have been thoroughly nativized to Philippine cuisine and are found throughout the islands. They use various fillings inspired by local ingredients and dishes, and the later cuisines of Spain, China, and the United States.[11] [12] [13] Filipino lumpia can be differentiated from other Mendapat habuan spring roll versions in that they use a paper-thin wrapper made from just flour, water, and salt. They were also traditionally slender and long, with a shape roughly similar to that of cigars or cigarillos, though modern versions can come in various shapes and sizes. The thinness of the crêpe and the shape of the lumpia give them a relatively denser wrapping that nevertheless remains flaky and light in texture. They are also traditionally dipped in agre dulce sweet and sour sauce, vinegar-based sauces, banana ketchup, or sweet chili sauce. Fresh lumpia, however, have wrappers that are more crêpe-like and thicker due to the addition of eggs though still thinner than other Asian versions. They are closer in texture to the original Chinese versions and were traditionally made with rice flour which makes them chewier. Various kinds of lumpia, fried or fresh, are ubiquitous in Filipino celebrations like fiestas or Christmas.[11] [12] [13] Filipino lumpia also have a unique and extremely popular dessert subcategory, the turón. These lumpia variants are either cooked with a glazing of caramelized sugar, sprinkled with granular sugar, or drizzled in latík coconut caramel, a syrup, or honey. Turón are traditionally filled with ripe saba bananas and jackfruit, but they can also be made with a wide variety of other sweet fillings, from sweet potato to ube.[14] [13] Daral [edit] Another dessert lumpia, Daral called Balolon among the Maranao originates from the Tausūg people in Mindanao. The wrapper is made from unsweetened, ground glutinous rice and coconut milk galapóng, and is filled with sweetened coconut meat hinti.[15] [16] Dinamita [edit] Dinamita stuffed with a whole siling haba long chili pepper. Dinamita or “dynamite lumpia” is a deep-fried variant stuffed with a whole chili pepper wrapped in a thin egg crêpe. The stuffing is usually giniling ground beef or pork, cheese, and spices, but it can also be adapted to use a wide variety of other ingredients, including tocino, hamón, bacon, and shredded chicken. It is commonly eaten as an appetizer or as a companion to beer.[17] [18] Lumpiang adobo [edit] A type of lumpia filled with shredded meat that has been cooked adobo style.[19] Lumpiang gulay [edit] Lumpiang gulay “vegetable spring roll” usually consists of various chopped vegetables and a small amount of pork or shrimp. The types of vegetables can vary greatly, even including ingredients rarely used in lumpia, like tomatoes. It is a fried version.[20] It is titinada vegetarian by default, but vegan and vegetarian versions can be made from the basic recipe.[21] Lumpiang hubád [edit] Lumpiang hubád, a salad made of the fillings of fresh lumpia. Lumpiang hubád “naked spring roll” is lumpiang sariwà fresh lumpia served without the crêpe wrapping. The lack of a wrapper technically does not make lumpia, but is an alternative way of serving fresh lumpia’s traditional fillings. Lumpiang isdâ [edit] Lumpiang isdâ “fish lumpia” is filled primarily with fish flakes and fried. It is also known as lumpiang galunggóng blackfin scad, lumpiang bangús milkfish, lumpiang tulingán yellowfin tuna, etc., depending on the type of fish used.[22] [23] [24] [25] A common version of this combines fish flakes with malunggay moringa leaves.[19] Lumpiang keso [edit] Lumpiang keso, more commonly known as “cheese lumpia” or “cheese sticks”, is deep-fried lumpia with a slice of cheese often cheddar as filling. It is usually served with a dipping sauce made of banana ketchup and mayonnaise.[26] Lumpiang labong [edit] Lumpiang labóng is similar to lumpiang ubód but is made with labóng bamboo shoot, rather than heart of palm, making it more like the Indonesian lumpiang bambu muda. It can be eaten fresh or fried.[27] [28] Lumpiang prito [edit] Lumpiang prito “fried spring roll”, is the generic name for a subclass of lumpia that is fried. It usually refers to lumpiang gulay or lumpiang togue. They can come in sizes as small as lumpiang shanghai or as big as lumpiang sariwà. It is usually eaten with vinegar and chili peppers, or a mixture of soy sauce and calamansi juice known as toyomansî. Lumpiang sariwà [edit] Lumpiang sariwà Tagalog “fresh spring roll” or “fresh lumpia”, consists of minced vegetables and/or various pre-cooked meat or seafood and jicama singkamás as an extender, encased in a double wrapping of lettuce leaf and a yellowish egg crêpe. An egg is often used as a binding agent for the wrap. The accompanying sauce is made from chicken or pork stock, a starch mixture, crushed and roasted peanuts, and fresh garlic. This variety is not fried and is usually around five centimeters in garis tengah and 15 centimeters in length. It is derived from the original Chinese popiah. Lumpiang Shanghai [edit] Lumpiang Shanghai is regarded as the most widespread type of lumpia and the most commonly served in Filipino gatherings. It is characteristically filled with sautéed ground pork, minced onion, carrots, and spices, with the mixture sometimes held together by beaten egg. It has numerous variants that contain other ingredients like green peas, kintsáy Chinese parsley or raisins. Lumpiang Shanghai is commonly served with agre dulce, but ketchup tomato or banana and vinegar are popular alternatives. This variant is typically smaller than other lumpia. Despite the name, it did titinada originate in Shanghai or China.[29] [30] [31] Lumpiang singkamás [edit] Lumpiang singkamás is similar to lumpiang ubod, but it is made primarily with julienned strips of jicama rather than heart of palm. It can be eaten fresh or fried.[32] Lumpiang togue [edit] This version of lumpiang gulay is filled primarily with bean sprouts togue and various other vegetables such as string beans and carrots. Small morsels of meat, seafood, or tofu may be added. Though it is the least expensive of the variants, the preparation the cutting of vegetables and meats into small pieces and pre-cooking these can be taxing and labor-intensive. It is a fried version.[33] Lumpiang ubód [edit] Lumpiang ubód is a variation made of julienned ubód heart of the coconut tree as the main ingredient. They can be fried or served as lumpiang sariwà. It originates from Silay, Negros Occidental, where a variant, lumpiang Silay, is still popular. Lumpiang pancit [edit] A type of lumpia where the filling consists of pancit, a popular Filipino noodle dish. Most likely created from the turo-turo or karinderias that have leftover pancit, often the sótanghon mung bean noodle or bihon rice noodle varieties, as fillers within the lumpia.[34] Ngohiong [edit] Ngohiong is a variant of lumpia distinctively seasoned with five-spice powder. It is derived from the Hokkien dish ngo hiang kikiám in the Philippines and originated in Cebu City.[35] Turón [edit] Turón, also known as lumpiang saging, banana lumpia, or banana rolls, is a golden-brown snack that is usually made of sliced saba bananas and jackfruit or cheese in a lumpia wrapper, sprinkled with brown sugar, and deep-fried. It is sometimes paired with ice cream or pancake syrup.[36] This snack is sold in the streets of most cities in the country alongside maruya, banana cue, and camote cue. Different variants have emerged using different ingredients such as manggáng turón mango, kamote turon sweet potato, turón de maní peanut, chocolate turón, and ube turon or turón halayá mashed purple yam.[37] [38] Indonesia [edit] Lumpia in Indonesia might be served in various dipping sauces, from sweet palm sugar sauce, savoury tauco or peanut sauce, to popular chili sauce. This one is served with sweet hot and spicy sambal chili sauce. Chinese influence is evident in Indonesian cuisine, such as bakmi, mie ayam aduan, pangsit, mie rendang, kwetiau goreng, nasi goreng, bakso, and lumpia.[39] Throughout the country, spring rolls are generally called lumpia; however, sometimes an old Chinese Indonesian spelling is used loen pia.[9] In Indonesia lumpia is associated with Chinese Indonesian cuisine and commonly found in cities where significant Chinese Indonesian settles. Although some local variants exist and the filling ingredients may vary, the most popular variant is Lumpia Semarang, available in fried or unfried variants. In Indonesia, lumpia variants usually named after the city where the recipe originates, with Semarang as the most famous variant. It represents creativity and the localisation of lumpia recipes according to locally available ingredients and local tastes.[9] Unlike its Philippines counterpart, Indonesian lumpia rarely uses minced pork as a filling. This was meant to cater to the larger Muslim clientele, thus popular fillings are usually chicken, shrimp, egg and vegetables. Indonesian lumpia is commonly filled with seasoned chopped anak buluh bamboo shoots with minced chicken or prawns, served with fresh baby shallots or leeks in sweet tauco fermented soy based sauce. In addition to being made at home, lumpia is also offered as street food sold by traveling vendor on carts, sold in foodstalls specializing on Lumpia Semarang, or sold in traditional marketplaces as part of kue Indonesian traditional snack or jajan pasar market munchies. Simpler and cheaper lumpia is sold as part of gorengan Indonesian fritters. Indonesians are noted for their fondness of hot and spicy food, and therefore spicy hot sambal chili sauce or fresh bird’s eye chili are usually added as a dipping sauce or condiment. Lumpia Semarang [edit] Named after the capital city of Central Java in Indonesia, Semarang, where significant Chinese Indonesian have settled, lumpia Semarang is perhaps the most popular lumpia variant in Indonesia. It has become associated with the city, and the spring rolls are often sought by the visitors in Semarang as food gift or souvenir. Originally made by Chinese immigrants, this lumpia is filled with bamboo shoots, dried shrimp, chicken, and/or prawns. It is served with a sweet chili sauce made from dried shrimp optional, coconut sugar, red chili peppers, bird’s eye chili peppers, ground white pepper, tapioca starch, water, and baby shallots. Lumpia Semarang is served either deep-fried or unfried, as the filling is already cooked.[8] Lumpia Jakarta [edit] Named after Indonesian capital city, Jakarta, this lumpia is usually being deep fried and sold as gorengan fritter snack. Unlike popular Semarang lumpia that uses rebung or bamboo shoots, Jakarta lumpia uses bengkuang or jicama, and served with typical Indonesian sambal polong or spicy peanut sauce as a dipping sauce.[9] Lumpia Bogor [edit] Named after Bogor, a city in West Java, this lumpia filling is almost similar with Jakarta lumpia; uses jicama, and added with tofu and ebi dried shrimp. Unlike other regions that are fried, Bogor lumpia are usually grilled on hot iron, giving off a distinctive aroma. In addition, Bogor lumpia is usually shaped rectangle like a pillow and quite large in size.[9] Lumpia Bandung [edit] Named after the city of Bandung in West Java, it is a variant of lumpia basah or fresh and wet lumpia that is not being deep fried. However, unlike common rolled elongated fresh lumpia, lumpia Bandung is not served in spring roll form, but the lumpia skin is spread, topped with fillings, stacked and folded square just like an envelope. Unlike Semarang style lumpia that uses bamboo shoots and minced chicken, Bandung style lumpia filling uses julienned jicama, beansprout, scallion, garlic, chili, and scrambled egg, with palm sugar sauce.[40] Lumpia Surabaya [edit] Named after the city of Surabaya in East Java, where this lumpia was originally made. It is made of mostly the same ingredients of lumpia semarang, but much less sweet in taste.[41] Lumpia Surabaya might uses bamboo shoots, corn, or slices of sausages as fillings, and served with sambal chili sauce and tauco fermented soybean paste as dipping sauce.[42] Lumpia Yogyakarta [edit] Although Yogyakarta is quite close to Semarang city, Yogyakarta also has a different type of lumpia. Yogya typical lumpia usually contain jicama, bean sprouts, carrots, and minced chicken meat; and sometimes stuff like boiled quail eggs and glass noodles are added as fillings. Yogya lumpia is usually served with acar pickles, chilies, and toppings made from crushed garlic and jicama. The generous use of garlic and pickles as garnishing was meant to refresh and neutralize the otherwise oily deep-fried lumpia.[9] Lumpia Ajang [edit] Originated from Arena city of North Sumatra, this lumpia version is more akin to popiah of neighboring Malaysia and Singapore, thus in Medan lumpia is more commonly called as popiah. Medan popiah or lumpia is a large fresh unfried spring roll, consumed titinada as a snack, but as a main meal. This was because Medan lumpias are made in large sizes with rich fillings, including bamboo shoots, scrambled eggs, peanuts, shrimp, crabs, etc.[9] Lumpia goreng [edit] Smaller size deep fried lumpia served with sambal hot sauce, sold as a snack in Purwokerto Train Station, Central Java Lumpia goreng is a simple fried spring roll filled with vegetables; the spring roll wrappers are filled with chopped carrots cut into matchstick-size, shredded cabbage, and sometimes mushrooms. Although usually filled only with vegetables, the fried spring rolls might be enriched with minced beef, chicken, or prawns.[43] There is also a common, cheap and simple variant of fried lumpia, eaten not as a single dish but as part of assorted gorengan Indonesian fritters snack, sold together with fried battered tempeh, tofu, oncom, sweet potato and cassava. The filling is simple and modest, only filled with bihun rice vermicelli with chopped carrots and cabbages. Usually eaten with fresh bird’s eye chili pepper. The sliced lumpia goreng is also the ingredient of soto mie noodle soto. Lumpia basah [edit] Lumpia basah fresh, unfried lumpia It literally means “wet spring roll”, or often translated as “fresh spring roll” which means spring roll without frying. It is similar to the Vietnamese spring roll with bean sprouts, carrots, shrimp and/or chicken, and served with sweet tauco another Hokkien word for salted soybeans sauce.[44] Lumpia ayam aduan [edit] This popular appetizer in Indonesia is chicken lumpia, with fillings including shredded chicken, sliced carrot, onion and garlic; and seasoned with sugar, salt and pepper.[45] In Yogyakarta, there is a popular chicken lumpia variant called Lumpia Dur, sold in front of Loklok Hotel in Malioboro street.[46] Lumpia sayur [edit] Vegetarian lumpia, usually filled with glass noodles, shredded cabbage, lettuce, julienned carrots, minced garlic and celery, seasoned with soy sauce and sweet chili sauce.[47] Most of cheaper lumpia sold as part of Indonesian gorengan fritters are lumpia sayur or vegetables lumpia, that contains only bits of carrots and mi rice glass noodles. Lumpia mercon [edit] Lumpia mercon lit. firecracker lumpia traveling vendor mounted on a motorcycle, Sidoarjo, East Java The name lumpia mercon lit. firecracker lumpia implies that this lumpia is extra hot and spicy, filled with slices of cabe rawit or bird’s eye chili, a small type of chili that is very spicy and much hotter than a common jalapeño. This lumpia demonstrates the Indonesian fondness for extra hot and spicy food.[48] Lumpia mini [edit] This is a bite size smaller lumpia snack, a skin pastry crepe the same as with common lumpia; however, it is filled only with abon beef floss or ebi dried prawn floss.[49] Lumpia dulek [edit] Lumpia dulek, also known as lumpia delanggu or sosis kecut sour sausages is a simple and cheap lumpia snack from Delanggu subdistrict, Klaten Regency, Central Java, a town located between Yogyakarta and Semarang. It is a small finger-sized lumpia filled with mung bean sprouts tauge with slightly sour flavour.[50] Lumpia tahu [edit] Another vegetarian lumpia in Indonesia is lumpia tahu or tofu lumpia. It is filled with tofu and diced carrot, lightly seasoned, and deep-fried. Usually, its size is smaller than common lumpia, and consumed as a snack. Sometimes beaten egg and chopped scallion might be added to the filling mixture.[51] Lumpia telur [edit] This simple and cheap street food is a popular snack among Indonesian school children. Lumpia telur is an egg lumpia, which is lumpia skin placed upon a hot flat pan, topped with beaten egg and chopped scallion, folded, and fried with cooking oil. Sometimes slices of sausages are added. The shape is not cylindrical like a common spring roll, but rather a flat half-circle, drizzled with cepak manis sweet soy sauce and chili sambal. It is often regarded as a hybrid between lumpia and egg martabak.[52] Lumpia jantung pisang [edit] Lumpia with filling made of jantung pisang lit. banana’s heart which refer to banana blossom bud, mixed with eggs, seasoned with shallot, garlic, turmeric and pepper, served in hot sambal chili sauce.[53] Lumpia udang mayones [edit] Seafood lumpia, filled with shrimp, diced carrots, scallions, garlic and mayonnaise.[54] Actually, the popularity of mayonnaise-filled snack was started by another Indonesian popular snack called risole. Risole is quite similar to lumpia, with the difference in skin texture – in which risoles’ skin is thicker, softer, and breaded. This novelty risole recipe with mayo flavor then spin-off using lumpia skin to become a new lumpia variant. Piscok [edit] Pisang Cokelat, choco-banana spring roll Piscok is an abbreviation of pisang cokelat banana chocolate in Indonesian.[55] It is a sweet snack made of pieces of banana with chocolate syrup, wrapped inside lumpia skin and being deep fried.[56] Pisang cokelat is often simply described as “choco banana spring rolls”.[55] It is often regarded as a hybrid between another Indonesian favourites; pisang goreng fried banana and lumpia spring roll. The type of banana being used is similar to pisang goreng; preferably pisang uli, pisang kepok or pisang ratu sereh.[57] Pisang cokelat is almost identical to Philippines turon, except in this Indonesian version chocolate content is a must. Sumpia [edit] Sumpia, a finger-sized small lumpia, as a snack The much smaller and drier lumpia with similar beef or prawn floss filling is called sumpia. Its diameter is about the same as human finger. In Indonesia, the most common filling for sumpia is ebi or dried shrimp floss, spiced with coriander, lemon leaf, garlic and shallot.[58] These miniature lumpias are deep fried in ample of palm oil until golden brown and crispy. Sumpia has a more crunchy and drier texture and is often consumed as a savory kue snack. The Netherlands [edit] Indo loempia as part of assorted gorengan fritter snacks, sold in a toko Mendapat shop in Amsterdam In the Netherlands, lumpia is called loempia, an old Indonesian spelling. It was introduced to the Netherlands through its colonial links with Indonesia. In the Netherlands, loempia is described as a large Indonesian version of Chinese spring rolls, stuffed with minced meat, bean sprouts, and cabbage leaves, and flavored with soy sauce, garlic, and green onion.[7] Loempia is one of the popular snacks sold in the Dutch snack bars or eetcafé. Loempidel [edit] Loempidel in the Netherlands The loempidel or Vietnamese frikandel is a variant of the loempia introduced in March 2022 by the Dutch food company Vanreusel, its name is a portmanteau of “loempia” and “frikandel”. The snack consists of a frikandel with sweet sauce wrapped in a coat of phyllo, the phyllo coat being similar to that of another Dutch snack known as the Vietnamese loempia.[59] Lumpia wrapper [edit] Philippines [edit] Filipino lumpia wrappers being fried on a heated plate Filipino lumpia wrappers being made with modern machinery Filipino lumpia wrappers generally come in two variants. The most common variant used mostly for fried lumpia is made from just flour, water, salt, and optionally cornstarch. This type of wrapper is characteristically paper-thin, much thinner than other spring roll wrappers. The ingredients are mixed into a wet dough, then left to sit for a few hours before cooking. A ball of dough is taken with one hand and smeared into a heated large flat metal plate greased with oil until a very thin circular film of it adheres to the pan and fries. It is cooked for a few seconds then quickly taken out and left to dry.[60] [61] For “fresh” non-fried lumpia, the wrappers are usually made with egg in addition to the other basic ingredients and it may use rice flour. This essentially turns it into a thin egg crêpe. It is still thinner than other spring roll variants, but much thicker and softer than variants made from just flour and water.[60] In berbudaya mass production, Filipino lumpia wrappers are generally made by automated assembly-line machines similar to those used to make spring roll wrappers, differing only in the recipe and the thickness of the wrapper. It uses a revolving tahang.[62] Vegan versions of the wrapper exclude eggs, and is instead just made with flour, salt, and water, which results in a thinner translucent wrap. These are also sealed with water, not an egg wash.[63] [64] Popularity [edit] Filipino-inspired lumpia from Lumpia Shack in New York City Lumpia have such enduring popularity that one can see at least one variant in almost any set of Filipino or Indonesian festivities. Despite its Chinese origin, in the United States, lumpia is associated with Filipino cuisine, while in Europe, especially in the Netherlands, it is associated with Indonesian cuisine, owed to their shared colonial links. The distinct taste and ease of preparation the Shanghai variant at least have caused lumpia to be one of the staple food products on the menus of many Filipino restaurants in the United States and around the world.[65] See also [edit] Popiah Bakpia Hopia Crepe Egg roll Spring roll Turon Daral Gỏi cuốn Chả giò Javanese cuisine Chinese Indonesian cuisine Filipino Chinese cuisine List of stuffed dishes References [edit] ^ Foodspotting March 18, 2022. The Foodspotting Field Guide. Chronicle Books LLC. p. 46. ISBN978-1-4521-3008-8. ^ Tony Tan. “Indonesian spring rolls Lumpia”. Gourmet Traveller Australia . Retrieved February 25, 2022. ^ Amy Besa; Romy Dorotan 2014. Memories of Philippine Kitchens. Abrams. ISBN9781613128084. ^ “照過來！清明到呷潤餅” [Picture it! Qingming Festival to lunpia]. TVBS in Chinese. March 31, 2022. Retrieved May 24, 2022. ^ “清明吃润饼你知道来历吗？ 美味润饼菜咋做?” [Do you know the origin of Qingming eating lunpia?]. 闽南网 Minnan Net in Chinese. April 1, 2022. Retrieved May 24, 2022. ^ Abby November 28, 2022. “Lumpiang Shanghai Filipino Spring Rolls”. Manila Spoon. ^ a b c Koene, Ada Henne 2006. Food Shopper’s Guide to Holland . Eburon Uitgeverij p. 140. ISBN9789059720923. Lumpia Indonesian spring rolls. ^ a b Nasution, Pepy February 18, 2010. “Lumpia Semarang Recipe Semarang Style Springroll”. Indonesia Eats . Retrieved February 16, 2022. ^ a b c d e f g Prasetyowati, Novita Desy August 19, 2022. “Mengenal 5 Keberagaman Lumpia di Berbagai Negeri Indonesia, Ada yang Dibakar!”. in Indonesian. Retrieved April 26, 2022. ^ Wu, Olivia January 10, 2022. “Full-moon feast”. The San Francisco Chronicle. ^ a b “Filipino Lumpia Recipe”. Chef Pablo’s . Retrieved December 30, 2022. ^ a b Dwyer, “Everything you need to know about Asian egg rolls”. The Takeout . Retrieved December 30, 2022. ^ a b c Santanachote, Perry. “Beyond Egg Rolls 9 Spring Rolls Everyone Should Know About”. Thrillist . Retrieved December 30, 2022. ^ “Turon Filipino Fried Banana Rolls”. The Little Epicurean. February 20, 2022. Retrieved December 30, 2022. ^ Madarang, Rhea Claire May 27, 2022. “Sweet tradition A peek at Tausug treats”. Rappler . Retrieved January 15, 2022. ^ Polistico, Edgie December 28, 2022. “daral”. Philippine Food Illustrated . Retrieved January 15, 2022. ^ Polistico, Edgie June 18, 2022. “Barako finger dynamite chili stick”. Philippine Food Illustrated . Retrieved December 22, 2022. ^ “Dinamita Dynamite Spring Rolls”. Pinoy Kusinero . Retrieved December 22, 2022. ^ a b “Love Lumpia? These Lumpia Recipes Are All You Need”. . Retrieved January 8, 2022. ^ Merano, Vanjo. “Lumpiang Gulay Vegetable Egg Roll Recipe”. Panlasang Pinoy . Retrieved January 8, 2022. ^ “Filipino Lumpia recipe – the vegetarian version of the original ghetto meat filled spring roll”. vegetarian yums . Retrieved January 13, 2022. ^ “Fish Lumpia Tulingan with Malunggay”. Yummy Recipes . Retrieved January 8, 2022. ^ “Lumpiang Isda Fish Spring Roll Recipe”. . Retrieved January 8, 2022. ^ “RECIPE Lumpiang bangus with singkamas”. ABS-CBN News. August 25, 2022. Retrieved January 8, 2022. ^ “Lumpiang Galunggong”. Kawaling Pinoy. March 24, 2022. Retrieved January 8, 2022. ^ “Filipino Cheese Sticks”. The Not So Creative Cook. October 16, 2022. Retrieved December 24, 2022. ^ Veneracion, Connie. “Lumpiang labong bamboo shoots spring rolls”. Casa Veneracion . Retrieved January 8, 2022. ^ “Lumpia-Stuffed Wrappers Lumpia Labong”. Genius Kitchen . Retrieved January 8, 2022. ^ Gapultos, Marvin 2013. The Adobo Road Cookbook A Filipino Food Journey. Tuttle Publishing. ISBN9781462911691. ^ Besa, Amy; Dorotan, Romy 2014. Memories of Philippine Kitchens. Abrams. ISBN9781613128084. ^ “Lumpiang Shanghai Filipino Spring Rolls”. Manila Spoon. November 28, 2022. Retrieved December 24, 2022. ^ “Lumpiang Singkamas Recipe”. . Retrieved January 8, 2022. ^ “Lumpiang Togue Bean Sprout Spring Rolls Recipe”. . Retrieved January 8, 2022. ^ “How to Make Pancit Lumpia Food Business Recipe”. ^ “Ngo Yong or Ngohiong Cebu Style Lumpia with Five Spice Powder a la Marketman”. Market Manila. April 20, 2022. Retrieved May 9, 2022. ^ “Authentic Turon Recipe”. tasteatlas . Retrieved September 12, 2022. ^ “Kamote Turon – Lumpiang Kamote Sweet Potato Roll Recipe”. Savvy Nana’s . Retrieved January 8, 2022. ^ Savage, Emilou. “Ube Halaya Lumpia Filipino Purple Yam Dessert Spring Rolls”. Colorado Springs Independent . Retrieved January 8, 2022. ^ Heinz Von Holzen 2014. A New Approach to Indonesian Cooking. Marshall Cavendish International Asia Pte Ltd. p. 15. ISBN9789814634953 . Retrieved February 16, 2022. ^ VIVA, PT VIVA MEDIA Baru- February 11, 2022. “Anak kunci Lumpia Basah Bandung, Kudap Segar Bikin Ngiler”. in Indonesian. Retrieved April 16, 2022. ^ Snack Box in Indonesian. PT Gramedia Pustaka Utama. p. 33. ISBN9789792245325 . Retrieved February 16, 2022. ^ “Jajaran Lumpia di Surabaya, Camilan Enak bikin Ganjal Perut Saat Jelajah”. Traveling Yuk in Indonesian. March 14, 2022. Retrieved April 26, 2022. ^ Sri Owen 2014. Sri Owen’s Indonesian Food. Pavilion Books. ISBN9781909815476 . Retrieved February 16, 2022. ^ Yuen, Dina 2013. Indonesian Cooking Satays, Sambals and More. Tuttle Publishing. ISBN9781462908530 . Retrieved February 16, 2022. ^ “Lumpia Ayam”. Tasty Indonesian food. ^ Christina Andhika Setyanti April 11, 2022. “Lumpia Mutiara’ Lumpia Legendaris dari Malioboro”. CNN Indonesia in Indonesian. ^ “Lumpia Sayur Vegetarian Spring Rolls or Egg Rolls”. Indonesian Cooking 101. ^ “Resep Lumpia mercon oleh Dapur_macio”. Cookpad in Indonesian. Retrieved April 16, 2022. ^ Yuyun A. 2010. 38 Inspirasi Manuver Makanan Minuman untuk Home Industry Modal di Bawah 5 Miliun in Indonesian. AgroMedia. ISBN9789790062719 . Retrieved February 16, 2022. ^ “4 Lumpia individual ciri tunggal berbagai macam kota di nusantara, tak cuma berpangkal Semarang”. in Indonesian. November 12, 2022. Retrieved April 26, 2022. ^ “Mencicipi Lumpia Sempat Wortel, Camilan Renyah Paling Legit Dimakan Pakai Rawit”. in Indonesian. August 7, 2022. Retrieved April 17, 2022. ^ “Resep Lumpia Telur Kudapan SD oleh vnsachta”. Cookpad in Indonesian. Retrieved April 17, 2022. ^ Indoculinaire Hunter September 15, 2022. “Kiat lumpia buah pisang, legit dan krispy, banana blossom recipe”. Archived from the original on November 18, 2022. Retrieved April 27, 2022. ^ “Muslihat SeafoodLumpia Ebi Mayones”. detikfood in Indonesian. Retrieved April 17, 2022. ^ a b “Easy Chocolate Banana Spring Rolls”. Much Butter. September 9, 2022. Retrieved April 17, 2022. ^ “5 Prinsip Membuat Pisang Coklat Leleh, Enak dan Gampang Banget”. in Indonesian. February 13, 2022. Retrieved April 17, 2022. ^ Tri Hagung September 21, 2022. “Takhlik Piscok Mauz Coklat”. Kompasiana in Indonesian. Retrieved April 17, 2022. ^ Trademarks, PT Ajinomto Indonesia, All. “Sumpia Ebi”. Dapur Umami . Retrieved April 16, 2022. ^ Ellen den Hollander March 8, 2022. “Loempidel ligt straks tussen de kroketten en de frikandellen” in Dutch. Algemeen Dagblad. Retrieved January 23, 2022. ^ a b “Marketman’s Quest For The Thinnest Lumpia Wrappers…”. Market Manila. August 25, 2010. Retrieved December 24, 2022. ^ “Lumpia Wrappers Spring Roll Wrappers”. ChefLolasKitchen. October 8, 2022. Retrieved April 16, 2022. ^ “Filipino Spring Rolls Special Made From Jollibee”. Ready-Market Online. Anko Food Machine Co., Ltd. Retrieved December 24, 2022. ^ “Vegetable Lumpiang Shanghai”. Simply Bakings. October 3, 2022. Retrieved April 9, 2022. ^ Enriquez, Richgail. “The Happy Home Cook Vegetable Lumpiang Shanghai”. Positively Filipino . Retrieved April 9, 2022. ^ Carey Jones March 14, 2022. “9 Filipino Dishes You Need to Know”. Zagat. Google Inc. Retrieved May 18, 2022. Paolo Espanola October 14, 2022. “How To Navigate A Filipino Restaurant Menu”. Thrillist. Group Nine Media Inc. Retrieved May 18, 2022. External links [edit] Lumpia Semarang Recipe Semarang Style Springroll Wikimedia Commons has media related to Lumpia.

Acar Ikan Mas Khas Sunda – Pada hari ini kami akan resep acar ikan mas khas sunda, Bagi anda yang suka acar ikan mas khas sunda, salah satu ide masakan yang wajib kalian hidangkan di rumah adalah cara membuat acar ikan mas khas sunda. Cita rasa yang empuk, sedap dan nikmat pastinya akan membuat aktivitas sarapan bersama keluarga kamu semakin istimewa. Untuk membuat acar ikan mas khas sunda, selain bahan membuat Acar Ikan Mas Khas Sunda yang dibutuhkan mudah disiapkan kemudian cara acar ikan mas khas sunda pun sangat mudah. Mengenai seperti apa cita rasa sedapnya, pada Pagi ini ini kami akan berbagi informasi lengkapnya cara membuat acar ikan mas khas sunda untuk anda! Walaupun banyak sekali kalian temukan acar ikan mas khas sunda ini di pasaran, namun alangkah baiknya jika kita menghidangkannya sendiri di rumah, yang tentunya bebas pengawet, pewarna dan lebih sehat. 21 Bahan membuat Acar Ikan Mas Khas Sunda Sediakan 3 ekor ikan mas ukuran sedang. Sediakan 1 jeruk nipis, ambil airnya. Siapkan 1/2 sdt kaldu jamur. Siapkan 1/2 sdt garam. Ambil 1/2 sdt merica bubuk. Siapkan Bumbu Marinasi. Gunakan 1/2 sdt garam. Gunakan 2 ruas kunyit. Gunakan Secukupnya minyak untuk menggoreng dan menumis. Siapkan Bumbu Iris. Siapkan 2 cabe merah sesuai selera. Ambil Bumbu Halus. Siapkan 6 butir bawang merah. Siapkan 4 siung bawang putih. Ambil 4 buah kemiri. Sediakan Seruas jahe. Sediakan Seruas kunyit. Siapkan Bumbu Aromatik. Sediakan 2 lembar daun jeruk. Siapkan 1 lembar daun salam. Gunakan 1 batang sereh, ambil bagian putihnya, geprek. 5 Cara Membuat Acar Ikan Mas Khas Sunda Langkah 1 Buang sisik dan isi perutnya. Cuci bersih, tiriskan dan kucuri dengan perasan air jeruk nipis. Diamkan 10 menit. Bilas bersih. Marinasi dengan garam dan kunyit, diamkan 5 menit. Goreng di api sedang hingga matang.. Langkah 2 Tiriskan dari minyak. Haluskan semua bumbu halus.. Langkah 3 Tumis bumbu halus dengan api sedang hingga baunya harum, beri air aduk rata. Masukkan ikan mas.. Langkah 4 Aduk hingga rata, masukkan cabe, garam, kaldu bubuk, Dan merica, aduk lagi dan koreksi rasa. Diamkan beberapa saat hingga air menyusut dan bumbu meresap. Matikan kompor.. Langkah 5 Sajikan dengan nasi hangat, nikmaat…. Bagaimana? Gampang kan? Itulah cara menyiapkan acar ikan mas khas sunda yang bisa Anda praktikkan di rumah. Selamat mencoba! Post Views 15

Selain digoreng dan dihidangkan dengan sambal penyet, terong ungu juga enak diolah dengan cara diberi bumbu semur.. Pada resep semur yang satu ini menggunakan santan kental sebagai salah satu bahan untuk kuahnya. Spesialnya lagi, ada potongan daging sapi yang juga ditambahkan pada seporsi semur.. Simak cara membuat semur terung ungu kuah santan dari buku "Sedapnya Variasi Semur

Butuhwaktu untuk membuat dirinya nyaman dengan lingkungan baru. Guru pun pasti sudah dibekali ilmu cara pendekatan pada anak. jadi serahkan saja pada ahlinya. Saat si kecil melihat dukungan bunda terhadap gurunya, si kecil tentu akan merasa senang dan lebih mudah menaruh rasa percaya pada si guru.

Ikanair tawar yang menjadi bahan untuk di buat olahan masakan yang enak itu seperti ikan mas, ikan lele, ikan gurame, Pais merupakan ciri khas sunda dimana cara memasaknya dengan menggunakan daun pisang sebagai pembungkus bahan utama. Resep Cara Membuat Semur Jengkol Pedas Empuk. Resep Cara Membuat Semur Jengkol Pedas Empuk. Dzulfikkar.

1 Sudah. Cuci bersih bandeng lalu lumuri dengan air perasan jeruk nipis dan garam secukupnya. Diamkan selama 15 menit lalu cuci bersih kembali. 2. Sudah. Panaskan minyak lalu goreng ikan bandeng hingga matang dan kering. Angkat dan tiriskan. 3.

sfpm.

bg1xvp07c2.pages.dev/184

bg1xvp07c2.pages.dev/118

bg1xvp07c2.pages.dev/215

bg1xvp07c2.pages.dev/187

bg1xvp07c2.pages.dev/510

bg1xvp07c2.pages.dev/421

bg1xvp07c2.pages.dev/244

bg1xvp07c2.pages.dev/540

cara membuat semur ikan mas khas sunda