Pinoy Food & Other Cuisine :: Food PhotoBlog and Events |

As I glanced the gastronomic feast over at the buffet lunch at the Diamond Hotel, the ube wrapped lumpia caught my fancy. What a pretty sight to behold. My appetite started to rev up. I love anything with Ube (Purple Yam). The ube wrapped lumpia is my appetizer. As I took my first bite, I expected to taste the ube but I remembered this was not dessert. So I tasted nothing like the ube sweetness. Just a hint of the starchy tuber. Eating lumpia is something I should always eat in lunch buffets so I feel full. Feeling satiated won’t make me want to add more food on my plate.

Over at the Sunday Organic Market , a stall sells vegetarian “veggie” lumpia and ubod lumpia. Looking at the process, it is actually [tag]Chinese Lumpia[/tag]. For only 40 pesos, one can choose a mix of both vegetarian and ubod lumpia. I chose a mix of the two. It’s just the way Chinese Lumpia should be with lots of vegetables and ground peanuts as they sell it in Binondo.

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The Good Earth Fusion Cuisine at Greenbelt 3 offers this soybean curd dish . Soybean curd is sometimes known as “tokwa” or “tofu,” or “to-kua,”. In the past, I always thought that the “tokwa” tasted like paper. It just depends on the manner of cooking. I really need to reduce my meat diet. A diet rich in phytoestrogens such as those found in soy as well as spinach, carrots and broccoli appears to reduce the risk of lung cancer, researchers report. The problem is it’s also high in uric acid which my husband cannot tolerate.

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View the uneaten whole wheat siopao. The usual siopao dough is so ghostly white. Anyway, this Whole Wheat Siopao costs only 20 pesos at the Salcedeo Community Food Market in Leviste St, Salcedo Village. Halfway eating through the siopao, I am already full. This is definitely a healthy alternative to the usual carbohydrate filled snack.

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.

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