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Filipino Lumpia

Reviewed: Dec. 3, 2013
I make this all the time and spotted a few mistakes. Traditional Lumpia is made from ground beef but you can use pretty much any type of meat from chicken, pork, beef, etc. Favorites are leftover pot roast. Must do's: grate, not dice the carrots. Forget the green onions, they cook out too soon, use regular white onion. AND! Be extra choosey with the brand of wrapper. I use Spring roll wrappers from the Asian market. Wonton wrappers are too thick, commercial egg roll wrappers are also VERY thick and do not flake. Only the Asian made "Spring Roll" wrappers will produce a golden colored flakey and light Lumpia.
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Chicken Katsu

Reviewed: Dec. 3, 2013
I was taught to make this recipe by my dear Japanese friend and immediately saw the mistakes. Slice the chicken thin so it cooks faster. Dry the chicken and the sprinkle on both sides some garlic powder, salt, & pepper. Mix the egg with a teaspoon of Oyster Sauce. AND!!! Eliminate the flour. Much better. My family freaks out every time I make my version. Not bland at all and can be reheated the next day for a quick snack.
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Puttanesca I

Reviewed: Apr. 2, 2012
Did a little substitution. Angel Hair pasta cooked in chicken broth, no anchovies, sun dried tomatoes in olive oil, canned diced tomatoes instead of paste and a combo of green and greek olives. Was excellent!!!
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