My LUMPIANG SHANGHAI (spring rolls)

Lumpia is a spring roll in the Philippines, Lumpiang Shanghai means spring rolls filled with ground or finely minced pork and served with sweet and sour sauce. For me it’s good with fried rice and chilli sauce. Also a great center-piece, mostly during parties or celebrations. My mother’s favorite!

This was kids lunch today prepared with Mama Sita’s Lumpiang Shanghai Mix and served with garlic fried rice, sliced tomatoes, cucumber and for dipping sauce vinegar with crushed garlic and sweet chilli sauce. You can add some powdered pepper too.


* 1 pouch Mama Sita’s (Lumpiang Shanghai Mix)
* 500g Ground Pork maet
* 120g Carrots, chopped
* 120g Onions, chopped
* 10g Chive, chopped
* 1 Egg, beaten
* Lumpia Wrapper
* some Vegetable Oil for frying

Procedure are all the same with the other Recipe down here!


* 500 g ground lean pork
* 1 tbsp. of finely mince garlic
* 1/2 tsp. of finely grated ginger
* 1 onion finely chopped
* 1 1/2 tbsps. of finely chopped chives
* 1 small carrot, finely chopped
* 1 tbsp. soy sauce
* 1 tsp. salt
* 1/4 tsp.pepper
* 1/2 tsp. sesame seed oil
* 12 to 15 Lumpia wrapper or more, depends upon your prference!
* some or 2 cups of cooking or vegetable oil


1.) Mix together all the ingredients.

2.) Place 1 tbsp. of pork filling at the center of wrapper and roll. Brush the edges with a little beaten egg to seal completely. Repeat until all wrappers are filled.

3.) Heat wok or skillet. Pour in vegetable oil, when the oil start to smoke, carefully lower the lumpia one by one. Do not overcrowd cook only 5 to 6 pieces at a time. Roll them in oil to brown evenly.

4.) Remove once they turn golden brown. Drain on paper towels. Serve with sweet and sour sauce or chilli sauce.


Start with the most important rule. Have everything ready before you start making the spring rolls. Separate the wrappers, have a pastry brush within reach and a clean plate on which to place the prepared spring rolls.



The Grill season is open! So, on Saturday for the first time in this year to those openly fire place with the goal of the food preparation was. Unfortunately not at the beach or at home, but however with my family, which had procured also yummy things to fork out SPECIALLY MY BBQ which I marinated the family’s favorite BBQ of mine…….

On this day we decided to GRILL outside, we went to DRASCHEPARK where a GRILL-AREA is located in 23rd District of Vienna. This not too far away from our place, since we are in the 10th District.
In 17. Century as surge tank builds old lock Inzersdorf and the 1765 southwest of it established, for 1944 by bomb hits destroyed new lock 1965 was cleared away. The originally baroque, later changed lock park, became partially end 20. Century with road courses (A23) covers.

It exists now as public park and/or grill place. It is permitted only at the proven grill place to crickets. In the Franziszei land register of 1818 the entire possession is of regular flight corridors pulled through and as forest park, northwest and west the old lock proven. That southwest the old lock established new lock contains a latebaroque ornamental garden.

In the western connection to it extend fruit trees, utilizable garden and meadows. Of the differentiated room layout of the large property only the Kastanienalleen and field maple hedges remained. Parts of the threshing park are verwaldet by approach. The Mühlbach flowing in the north and the Liesing were seized and adjusted.

Playgrounds and a large grill place were arranged. Formerly in the park of the new lock existing, of George the Raphael thunder around 1765 manufactured, river Gods representing figures, Ebreichsdorf list found in the lock park. The name of the today’s park refers Dra on since 1857 the family possessing both locks of Wartinberg. Easily to confound the threshing park with the Alois Drasche park is in the 4th district.



Every Saturday I used to buy fresh vegetables from the farmers in Viktor-Adler Market at 10 district where I live.

Besides, that you have the opportunity to visit the farmer’s market during the weekend where you can find fresh fruit and vegetables, wine and other products offered by the local farmers.
The market named after the Austrian politician, name Victor Adler (June 24, 1852, Prague – November 11, 1918) was an Austrian Social Democratic leader.

Born in Prague, Adler received a university degree in Vienna in 1881. He founded the Socialist movement in Austria and created the Marxist journals Equality in 1886 and Workers’ News Paper in 1889. That year he participated in the Hainfelder Parteitag, the conference which took part in Hainfeld to form the Social Democratic Party of Austria. As a member of the provincial parliament he played a leading role in the fight for universal suffrage.

The stands are here is a large extent in the hands of Austrian distributor, but also Greek, Indian, and especially Turkish businessmen as well as chinese can find the envelop the entire market in the wonderful aroma of fresh goods.

The Victor-Adler-Markt is without doubt one of the most beautiful of the Vienna market, with its tightly strung together donation booths whose between street hidden even in midsummer, with many shades and awnings, coolness. It winds its way through this, sometimes even in caves reminiscent maze of streets, we shall pass by many interesting and unique small shops and stores.

Here I got some fresh eggplants, pumpkin and leek for only 1 euro per pack.
The eggplants I need for my “Ensaladang Talong”, pumpkin for my pumpkin cream soup and leek, I was planning to cook Sipo Eggs in which I need some leek for it.
Maybe next week I will upload on youtube the cooking video of this recipe. To all my “DISTRACTORS” whatch out!!! 😈



Paksiw is a Filipino cooking method. With fish and seafood, paksiw means cooking with a sour base. The souring agent is usually vinegar or kamias. When cooking meat, paksiw means braising the meat in a mixture of soy sauce, sugar and vinegar. With paksiw na pata (pork leg with knuckles), a few sprigs of dried oregano and handful of bulaklak ng saging is added for flavor. Despite the name, bulaklak ng saging, or banana blossoms, do not come from the banana plant. They are dried lily buds. What is known in the west as banana blossoms is called puso ng saging (banana heart) locally. Pork pata may be the front or hind leg. The front is preferred since it is meatier.


* 1 pork “pata” (pork leg with knuckels)
* 3/4 cup vinegar
* 3/4 cup soy sauce
* 3/4 cup brown sugar
* 1 whole garlic
* 1 onion
* 2 bay leaves
* pepper corns
* 1 tsp. dried oregano
* a handful banana blossoms (bulaklak ng saging) or Lily flower buds
* some water