During the week, I am alone at home . I don’t bother cooking lunch or sometimes I even miss lunch. Whenever I’m hungry, I hie off to “Select” 24/7convenience store and buy 2 pieces of Lumpiang Ubod. This is not actually the fresh lumpia that is often ordered at restaurants. In my college days, I often ate this type of lumpia at an Ilonggo restaurant. This site mentions that
The lumpiang ubod, said to have been invented in Silay, came cold from the refrigerator.
I assume this is an Ilonggo recipe. So yes, this is my favorite among the lumpia variations. It’s filled with ubod and a generous amount of fresh garlic. It tastes good ven when served cold from the refrigerator. I don’t know how this is cooked but it satisfies my hunger pangs. At the same time, it’s a good diet for diabetics like me.
My girls are difficult to persuade when it comes to vegetables. The only greens they eat are those cooked “adobo style”. Adobong kangkong is very simple to cook. The only ingredients I saute the kangkong with is garlic, toyo and vinegar. Simple. No frills. I know there are cooking varieties for adobong kangkong such as adding oyster sauce . When I use oyster sauce , I just saute ithe kangkong with garlic and call this dish “Kangkong in Oyster sauce”. 
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