Marie Recipe Reviews (Pg. 1) - (183079266)

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Filipino Lumpia

Reviewed: Sep. 1, 2014
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.
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Perfect Lemon Curd

Reviewed: Feb. 23, 2014
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.
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