October is Filipino Heritage Month, and we'd like to celebrate by sharing with you some of our favorite Filipino recipes! You may know about lechon and adobo, but these lesser-known veggie-filled dishes are easy to make at home, and totally delicious.
Lumpia (Spring Rolls)
Lumpia is the Filipino version of an all-time favorite: the spring roll. Whether it’s filled with veggies, meats or seafood, it’s the perfect crispy finger food.
What you’ll need:
- 1 medium onion, minced
- 2 garlic cloves, minced
- 1 carrot, minced
- 1 tsp ginger, grated
- 1 lb ground pork (Optional)
- ¼ cup green onion, minced
- 2 tbsp cilantro, minced
- 1 tsp salt
- 1 tsp pepper
- 2 tsp soy sauce
- 25 lumpia wrappers, or spring roll wrappers
- 1 egg, beaten
- sweet chili sauce, for serving
For the filling:
Sauté the onion, garlic, ginger, and carrot in a medium pan with oil over medium-high heat for approx. 4 minutes, or until the onion is translucent. Add the pork and cook for about 5 minutes, then stir in the salt, pepper, and soy sauce, then the green onion and cilantro. Put aside to cool.
Lay out one lumpia wrapper in a diamond shape and place 2 tbsp of filling about 1 1/2" from the bottom. Fold the bottom over the filling, then fold in the sides like an envelope and continue to roll the wrapper to the top. Brush the top with water or egg wash to seal the end. Heat oil in a deep frying pan. Fry the lumpia for 1-2 minutes on each side, or until golden brown. Reduce the heat if the lumpia are burning. Remove from the pan and place on paper towels to drain. Serve with a garnish of cilantro and sweet chili dipping sauce, and enjoy!
Ginataang Langka (Jackfruit in coconut milk)
In the Bicol region, where we produce the coconut insulation for Nutshell Coolers, this dish is prepared with chilis for a delicious sweet and spicy result. Using two superfood ingredients, this is a true winner. Plus it’s perfect for vegans and vegetarians!
What you’ll need:
- 1/2 kg. green jackfruit, sliced
- 3 cups coconut milk
- 5 garlic cloves, minced
- 1 onion, diced
- 1 tbsp ginger, minced
- 1 tbsp shrimp paste (Optional)
- 1 red chili peppers (Optional)
- 1 tsp salt
- 1 tsp pepper
Sauté the garlic, ginger, and onion until the onion turns translucent, then mix in the shrimp paste and jackfruit and cook for 1-2 minutes. Add 2 cups of coconut milk and bring to a boil then turn the heat down to simmer for 10 to 15 minutes, or until the jackfruit is tender. Stir in the third cup of coconut milk and boil until the sauce thickens. (Note: you can replace with 1 cup of coconut cream for a thicker sauce). Add chili peppers and season with salt and pepper to taste.
Sinigang Na Isda (Sour Fish Soup)
Everyone knows soups are the perfect comfort soup when the weather starts to cool down, so we couldn’t skip this favorite: Fish Sinigang. A light, brothy sour soup packed with veggies and flavor.
What you’ll need:
- 1/2 lb. Mild, white fish (like tilapia, seabass or milkfish), cleaned and sliced
- 1 bunch of water spinach or a small head of bok choy, chopped
- 4 okra
- 2 red or green chili peppers (Optional)
- 1 tomato, wedged
- 1 yellow onion wedged
- 2 ½ tablespoons fish sauce
- ¼ teaspoon ground black pepper
- ¼ cup tamarind paste
- 1 qt water
Boil water and add the tomato, onion and fish. Cover and let it simmer for 8 to 12 minutes. Add the peppers and okra (and bok choy if using) and cook for another 5 minutes. Stir in the fish sauce, pepper, and tamarind paste. Turn off the heat, add the water spinach, and cover. Serve and enjoy!
Give them a try, and let us know what you think! And if you're feeling extra adventurous, pack them in your Nutshell Cooler and enjoy on a picnic with a view!
Do you have another favorite Filipino dish? Let us know in the comments!
