'burnt lumpia' on Serious Eats

Behind the Scenes with an L.A. Food Trucker: Manila Machine Filipino Food

I won't say there are no great Filipino restaurants here in the United States (there are) but they are few and far between. Even in Los Angeles of all places. Over the past few years, I've been attempting to unlock some of these mysteries by researching and writing about Filipino food on my blog, Burnt Lumpia. But in order to bring a greater awareness and appreciation of Filipino cuisine to the rest of the world, or at least to Southern California, I had to actually start a food truck. More

How to Torture an Eggplant, or Make Tortang Talong

[Photographs: Burnt Lumpia] The alternative name for tortang talong as "tortured eggplant" (real translation: "eggplant omelet") intrigued me. How is it tortured? Marvin of Burnt Lumpia outlines its creation: It starts with a full-body charring, then the skin is peeled off, the flesh is "mooshed and flattened," and then it's dunked into a egg bath, topped with ground meat, and pan fried to a crisp. Sounds delicious—the eggplant gives itself up for a good cause. Related Blogwatch: Duck Adobo Confit Dinner Tonight: Adobong Na Manok Dinner Tonight: Chicken Adobo Grilling: Filipino Barbecue... More

Guide to Filipino Vinegars

Reading Marvin's post on Burnt Lumpia about different types of Filipino vinegars (or "suka") makes me wish I knew more about Filipino cuisine and ate it more often. Marvin may not be able to feed me through the Internet, but at least he can teach me more about Filipino food: The prevalent use of Suka (sooh-kah) is due in large part to the extended shelf life bestowed upon goodies cooked in vinegar—a necessary culinary 'voodoo' needed for tropical climes during the days of pre-refrigeration. But aside from its preservative powers, we Filipinos also just happen to like the elevated flavor punch that vinegar provides—that certain Asim (sourness) that we love oh so much in our food. He describes palm vinegar,... More

Blogwatch: Duck Adobo Confit

Marvin of Burnt Lumpia combines Filipino and French meat-preserving techniques to make this luscious duck dish, marinating the poultry with soy and vinegar and then poaching it for eight hours in rendered duck fat.... More

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