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Here’s the second part of my two-in-one Kulinarya Challenge catch-up… Empanadas! These Spanish-inspired meat pastries are usually made with a very rich, oily pastry, which is then deep-fried. So considering I used TVP, frozen puff pastry and baked them, I’m not sure these really should count towards having completed the theme… But let’s [...] I’m not quite sure how Shanghai (the city) figures into the name of lumpia Shanghai, but according to Andrea Nguyen (Asian Dumplings), apparently the lumpia part comes from the Hokkien lunpia (潤餅), meaning “spring rolls”. Lumpia were featured in the Kulinarya Cooking Challenge for August 2010, and since they are similar in concept to [...] |
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