Marie Profile - (183079266)

cook's profile


Home Town:
Living In:
Member Since: Feb. 2014
Cooking Level: Not Rated
Cooking Interests:
Recipe Box 0 recipes
Wishing there was more here to feast your eyes on?
Don't let visitors leave your Recipe Box hungry.
Start adding your favorite recipes now!
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 2 reviews
Filipino Lumpia
My Filipino (Bicol) father is a FANTASTIC cook so therefore I "allow" him to do all the Filipino cooking. I wanted to make lumpia myself and couldn't remember all the ingredients so I used this with my dad's alterations. This is very similar to his recipe except: he cuts the carrots into very small matchsticks, does not use green onion, salt or soy sauce and adds finely minced water chestnuts and a little grated ginger. My sister adds a little oyster sauce to the mix. I think there is too much filing per lumpia in this recipe. I would use only 1 tablespoon. We make them much thinner than egg/spring rolls. We always dip in a blend of soy sauce, lemon juice and finely chopped green onion. My aunt taught me how to make my own wrappers when I was very young but I find it quicker and easier to buy spring roll wrappers. I buy small wrappers (3" x 3") 50 to a pack for less than $2.00. I think there as many variations of lumpia as there are people who make them. Use this as a basic recipe and change to your family's tastes or traditions - but make them with your family because making, rolling and frying lumpia is a great bonding experience.

0 users found this review helpful
Reviewed On: Sep. 1, 2014
Perfect Lemon Curd
Better than my English mum used to make! I doubled the recipe - except the butter (left it at 1/2 cup) and sugar (used 1 1/4 cups). I mixed juice, eggs & sugar and cooked on low but it took about 20 minutes. I added the butter and zest when it was done and off the heat. My children loved it and my 12 year old daughter said it was better than chocolate! I used it for an anniversary cake filling and it was a HUGE hit.

0 users found this review helpful
Reviewed On: Feb. 23, 2014

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States