Comments on: Lumpia Ubod a la Manang Laida

By: I Wei

I Wei — Fri, 18 Jun 2010 14:29:01 +0000

I took up MA in Linguistics at UP, and my professor said that when languages are being mapped out, the linguist can pinpoint the exact house where the language changes.

Dialects understand each other; languages don’t.

http://bilihingpinoy.blogspot.com/2010/06/best-tokwat-baboy.html

By: thea

thea — Wed, 17 Jun 2009 22:27:53 +0000

hi marketman. i like the version of the one in yummy yummy, bacolod. it’s a pizza house in front of la salle. in their fresh lumpia ubod, they put chicharon to add crunch and texture, a napa cabbage and a small stalk of scallion. namit gid! sometimes we ask for extra chicharon :D

By: mcf

mcf — Tue, 02 Jun 2009 03:39:28 +0000

just cooked this recipe today..it was delicious!…just like what i tasted in bacolod last month!….could not have it imagined it was so simple to do!..love it!will try kansi next time……do you have the recipe?

By: ted

ted — Fri, 20 Mar 2009 23:51:59 +0000

Ariel, you can get frozen ubod (heart of palm) from either Seafood City or Island Pacific if you are in the SF bay area. I think they may also be available at 99Ranch. They are in the freezer section and the brand name is by “Tropics” or “Tropical Islands”. They are julienned and frozen with water. You have to really thaw and drain them before cooking. You would probably need 4 to 5 packs of these to make lumpia for a family of 4.

By: marissewalangkaparis

marissewalangkaparis — Fri, 20 Mar 2009 11:18:42 +0000

Thanks bettyq!! I will find time to pass by Nepa Q. That is more acessible to me than Commonwealth which is at the end of the world for me. Hope to find some good ubod there too. Will look for those wrappers….I don’t want to make them…yikes…too tedious….Thanks so much….Wow…hope I can replicate your recipe Manang!