Shanghai Lumpia

I went to make Lola Momma’s lumpia recipe and did a quick search to find the ingredients. What? Nothing found. How have I never put the recipe in here? Welp, I winged it because she was asleep since she’s in the PI and we’re in the US and it was a midday project. Everyone says I did it. And the photo is proof that it was good. We couldn’t even get a pic, they went so fast.

Ate them before we could get a photo
Too much filling in this one by a third.

Mix all the filling ingredients together until well incorporated. It should no longer look like separate ingredients but more like a paste.

Set up your rolling station. You will need a bowl of water, a cutting board to roll on, a plate for lumpia you’ll fry, a couple of ziplock bags for lumpia you’ll freeze. A paper towel for any wiping and great music. (Lola Momma suggests a piping bag for the mix but I haven’t tried it yet)

After the filling is mixed and you’re set up at your rolling station, it’s time to get your wrappers ready.

The wrappers like to stick together. Pull apart a stack. Sometimes the edges are really stuck or kinda hard. I just trim off all the hard edges on the stack. Then I cut the wrappers in half.

Pull off individual wrappers. It’s important to cover the wrappers you’re not using with a damp towel so they don’t get dry.

Put about a half inch wide of filling across the bottom of the wrapper. Roll it up trying to avoid air bubbles. Wet the sealing end of the wrapper with water using your finger dipped in the bowl. Once rolled, cut the lumpia in half.

Freeze some (making sure they’re not touching until frozen). Fry others.

Enjoy with sweet spicy dipping sauce.

Lola Momma’s Picadillo

My MIL was supposed to come back to the states this month from the Philippines for her annual 3 month stay. But it’s too risky to get on a plane. She’s going to stay home. We miss her so much. So, I made one of my favorite dishes that she makes when she comes. It’s so comforting and sweet. Serve it up over rice and maybe top it with a fried egg. It can be eaten any time of day. Enjoy!

Lola Momma’s Picadillo

  • 1 lb ground pork
  • 4-5 baby Yukon potatoes or 1 large Russet, diced into 1/2″ cubes
  • 1/2 orange or red bell pepper, diced slightly smaller than potatoes
  • 2 carrots, diced into littler cubes
  • 2 garlic cloves, minced
  • 1 can tomato paste
  • 1/3 – 1/2 cup raisins (I know, trust me)
  • 1,5 – 2 cups water
  • 1 TBSP fish sauce
  • 1 tsp sugar

In a medium pot, begin to brown the ground pork. Add the garlic midway through and cook until pork is no longer pink. Add tomato paste and cook for 1 min. Add potatoes, raisins, carrots and enough water to cover the veggies. Simmer until cooked through adding more water as needed. Add fish sauce and sugar to taste.

Enjoy comfort in a bowl.

Shrimp and Pork Dumplings

Oh my delicousness, you guys! Just as it starts to get cold outside, my body craves hot, brothy, noodley soups. And this one is absolutely perfect for the occasion. BTW, did you know that John Legend’s wife, Chrissy T has her own cooking/food blog and is ready to release a cookbook? I’m not normally a celeb follower on social media but that girl is funny and makes some pretty damn good food. This is her recipe…with minor tweaks.


Shrimp and Pork Dumplings Soup (mostly from So Delushious)

  • 3 cups chicken broth
  • 2 TBSP fish sauce
  • pinch of chili flakes
  • 1/2 lb of shrimp, cleaned, deshelled and minced
  • 1/2 lb of ground pork
  • 6 shitake mushrooms (I used trumpet because my store didn’t have shitake)
  • 1/4 cup cilantro, minced
  • 4 cloves garlic, minced
  • 1 TBSP of fresh ginger, minced
  • 1/2 TBSP of sesame oil
  • 1 TBSP sriracha
  • 1/2 tsp salt
  • 20 wonton wrappers
  • 2 scallions, sliced

Ok. So, this makes about 20 pretty little dumplings. They freeze great. So, spend a little time making them and then you’ll have easy peasey dumpling soup in a giffy. (just note that you’ll need 3 cups broth, 1 TBSP fish sauce, pinch of chili flakes and cilantro and scallions for the soup each time).

Bring the broth, 1 TBSP fish sauce, pinch of chili flakes to a low simmer in a medium pot.

Gently combine the shrimp, mushrooms, pork, cilantro, garlic, ginger, 1 TBSP fish sauce, sesame oil, sriracha and salt. It’s okay if it’s not totally mixed perfectly. It’s better to have unevenness vs over-mixed and mushy.

Pull out two of the wrappers and put a little spoonful of the mix in the center of each. Oh yeah. Have a little bowl of water near. Wet your finger and moisten the edges of the wrapper. Draw up each diagonal corner and seal.


Repeat with the remaining filling and wrappers.

Gently drop about 8 dumplings into the pot of soup broth. Give it a little stir. Don’t over simmer. And be super gentle when you’re stirring.

Cook about 7 mins.

Gently (again) lift 4 dumplings per bowl and cover it with broth. Garnish with scallions and cilantro leaves.




Crockpot Pork (aka Delicious Carnitas or Pulled Pork)

Not to toot my own horn or anything – ok, I will – my carnitas are famous (not globally, nor nationally but among my 4th of July camping buddies – or at least some of them).

The secret is slow cooking the pork in loads of garlic and a bit of wine. Then, frying it up with more salt than is necessary.

And the good thing about this recipe is that it can be turned into something totally different the next night (pulled pork).


Crockpot Pork Carnitas
• 3-5 lb pork butt/shoulder
• 1 head of garlic, peeled and diced
• 2 TBSP salt
• 1 glass of white wine
• freshly ground pepper
• 1 TBSP ground cumin
• 1 bottle of your fav BBQ sauce (if you’re making pulled pork)

Liberally salt and pepper the shoulder and place in a frying pan to sear on all sides. Make sure your pan is hot. It should be a quick sear. And you’ll need your fan going for this one.


While the pork is searing, put the garlic and 1 TBSP of salt in a matter and pestle and grind it into a paste.

Put the seared pork in your crockpot. Rub the garlic paste on the top and sides of the pork. Pour the glass of wine into the crockpot (not over the pork).

Cook on low heat for 8 hours.

Now, you can refrigerate the pork and save it for later if you like.

Or, you can shred some or all of it and fry it up in a pan on med/high with a couple TBSP of the pork juices. Add the cumin and salt to taste (up to 1 TBSP depending on the amount of pork). Fry it until bits become crispy.


Serve it with tortillas, beans, avocados, salsa and cilantro.

You can also shred the pork and heat it up with BBQ sauce. Put it between some buns and enjoy!

Let me know how famous you become after this one.