12 pork, finely minced
12 shrimp, chopped fine
14 onions, chopped fine
14 soy sauce
12 salt
50 lupia wrappers (spring roll
1 oil, for deep frying
Directions
Recipe by: Nila Sweeney 1. Mix all ingrediants (except wappers and
oil!) thoroughly.
2. Take a heaped tablespoon of mix and roll in lumpia wrapper. Make
roll about 3/4" in diameter. Cut into 2" peices using very sharp
knife.
3. Deep fry.
Serve with soy sauce and calamansi, sweet & sauce, or chillie sauce.
Servings: 50 servings
Lumpia Shanghai Recipe brought to you by Recipe Ideas
Categories: Fish; Meat; Pork; Sauce; Sauce And Dip
The History of Recipes
We are able to follow the history of written recipes way back into the far past, in truth as far back into recorded history as the early Egyptians, and possibly even further than that. Interesting though that is, generally, these ancient cookbooks were just basic hieroglyphic recipes for food preparation.
In an interesting twist, the oldest recipe found, according to Professor Solomon Katz, is a series of tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. As we move into The time of the roman empire around 25BC a man called Apicius compiled a number of scripts describing recipes prepared by wealthy Romans. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvres, main meal and afters, something we still use today. Aspicius also tells us how the cooks of Roman times used many different spices, including some familiar names like thyme, fennel and dill. Moving our culinary historical trip onwards, there are some recipe books dating from the fourteenth century : one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the curry that is familiar to us all today, but rather recipes for the types of meals on the menues of the rich and wealthy people of those days. In the 15th century, knights returning from the crusades brought us many foods, spices and herbs from the East, including spices like coriander, parsley, basil and rosemary. These new spices and herbs caused an explosion in manuscripts on food, many of which are now in private libraries. Over the next few hundred years, the wealthy families of Wesstern Europe competed with each other to offer the most exotic banquets, and as a result the best chefs and their collection of recipes were greatly in demand. Even so, it wasn`t until the 19th century that formal cookery and recipe collections became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, testing, and writing down recipes that were common in the better off homes of the day. When we get to the 1900s, recipe publications are in great demand, due to increased literacy, people having increased leisure time and being a little richer. The arrival of TV brought us TV cookery programs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes like those on this web site. |
We hope you enjoy this Lumpia Shanghai recipe.
