Yesterday, reading Viveca’s blog, My Guilty Pleasures, she mentioned deep fried capers. I have never heard of that. I am trying to find out all the details. Apparently they open up into little flowers when you fry them and they are crispy. However, Matt commented, wouldn’t there be a lot of spluttering when you fried them? Ours are generally preserved in brine but they can be preserved in salt, maybe that’s what Viveka uses. Or maybe she is able to buy them fresh. She now tells me she uses the brined version and drains them well before frying.
Talking of Viveka at My Guilty Pleasures she has just awarded me the One Lovely Blog Award which means that I have to a) thank her for the award and then b) follow the rules.
- Name the blogger who awarded you this fantastic award
- List 7 random facts about yourself
- Award 15 other bloggers this award
Obviously I have named the blogger, now for 7 random facts about myself. What on earth can I say, I think I probably tell people everything about myself in my blogs anyway.
2. I love children’s stories about magic such as The Little White Horse by Elizabeth Goudge, same for movies although Disney mucks about with the endings.
3. I have anosmia, that is I lost my sense of smell some 16 odd years ago. No, I don’t know why.
5. I bowl – yes most of you knew that already. Didn’t say it had to be new facts. Of course its 5 pin which other than Canadians, most people haven’t a clue as to what that is. The original game was invented by a Canadian 100 years ago, in 2011, but has been amended somewhat since.
6. Apart from cooking, I am domestically challenged. These days I have an excuse I can’t physically cope, before I was just unwilling to do it if I could possibly put it off. Luckily I have found a real domestic goddess who does a fantastic job.
7. I can’t stand squid. I have a rule, try everything, if I don’t like it, try again in a couple of years, and so on. Been doing that all my life, most things I end up enjoying. At 15 I couldn’t stand artichokes, these days they are my favourite food. Unfortunately squid has never made it into my repertoire of food I enjoy.
These are my 15 nominations for the award:
- Sia McKye from Sia Mckye Over Coffee
- Hilary Melton Butcher at Positive Letters …. inspirational stories
- Amanda Trought at Inspiration and Creativity
- Denine Severino at Words&Music375
- Bob Scotney at Bob’s Home for Writing
- Lucy Adams at Lucy Adams
- Michelle Jones at Michelle Jones and the Family Tales
- Alex J. Cavanaugh at Alex J Cavanaugh
- Arlee Bird at Tossing it Out
- Damyanti at Amlokiblogs
- Glenda Larke at Tropic Temper
- Ciara Knight at Turquoise Morning Press
- Lover of Words at Of Shoes and Ships and Cabbages and Kings
- Patricia at Sugar & Spice and all Things ? Nice
- Stephen Tremp at Welcome to Stephen Tremp’s Website
Years ago, when we used to visit North Carolina regularly, before we lived there, we had a friend from the Philippines – her name was Linda – and at the drop of a hat she would make us Lumpia which we adored. They are kind of like egg rolls, but not. She made a stack of them which we munched whilst sucking down a beer or two. Delicious. Actually Matt makes very good spring rolls. Not for a while though, I must do some nagging.
Photo By: just rell
"This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer."
1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, crushed
1/2 cup chopped onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 lumpia wrappers
2 cups vegetable oil for frying
Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.
Have a great weekend