banana ketchup

Lumpia are cousins to spring rolls, a tradition that most likely goes back to the Chinese traders who first visited the Philippines in the ninth century. As kids, we’d crowd around the kitchen counter to make them, spooning out the filling and rolling up the skins before sliding them into hot oil. They come in different incarnations and may be served unfried and even unwrapped, but the classic is lumpia Shanghai, skinny cigarillos with supercrunchy skins, packed with meat, juices seething. I like dipping them in banana ketchup, which you can buy or improvise by cooking overripe bananas and tomato paste into a sweet-and-sour jam.

Lumpia Shanghai

yellow onion, finely minced (about 1 1/2 cups)

celery stalk, finely minced (about 1/2 cup)

garlic cloves, finely minced

eggs egg

fish sauce

salt

pork

beef

black pepper

(8-by-8-inch) lumpia

Canola oil

Banana ketchup,

Prepare the filling: In a large bowl, combine the carrot, onion, water chestnuts, celery, garlic, 1 whole egg and 1 egg yolk, fish sauce and 1/2 teaspoon salt; mix until well blended. Add the pork, beef, pepper and remaining 2 teaspoons salt. Using your hands, gently mix until everything is evenly distributed, being careful not to overwork or compress the meat mixture.

Prepare the lumpia: In a small bowl, whisk about 3 tablespoons water into remaining egg white. Working one at a time, place a lumpia wrapper on a work surface with one corner facing you. Add 3 tablespoons of filling in the center of the wrapper and shape it into a 7-inch-long log stretching from the left corner of the wrapper toward the right corner of the wrapper. Brush the outer 1-inch edge of the wrapper with the egg white mixture, then lift the bottom corner of the lumpia wrapper and fold it up and over the filling, making sure there’s no air between the filling and the wrapper. Tightly fold the left and right corners of the wrapper toward the center, pulling and folding the corners over the filling. Roll the log away from you toward the top corner, tightly sealing it closed and forming it into a compact roll.

In a deep pot, add enough oil to reach 3 inches and heat over medium-high until about 350 degrees. Working in batches, add 6 or so lumpia and cook, rotating frequently and separating if needed, until golden brown and cooked through, 3 to 4 minutes. Transfer to a large, paper towel-lined baking sheet to cool, then cook the remaining lumpia. (You can also freeze uncooked lumpia until firm on a wax paper-lined baking sheet, wrap them well and keep them frozen for up to 2 weeks. Fry frozen lumpia for 4 to 5 minutes.)

Serve lumpia whole or halved crosswise, with banana ketchup for dipping. If serving a crowd, you can cook the lumpia an hour or two ahead, let them come to room temperature then reheat them in a 350-degree oven for 10 minutes.

Use this traditionally sweet spaghetti recipe from the Philippines that&#039;s filled with rich, umami flavored meat sauce and topped with sliced hot dogs and melted cheese for your next dinner.

Filipino Spaghetti (w/ Sweet Spaghetti Sauce)

vegetable oil

onion

garlic (minced)

lb pork

fl oz canned tomato sauce

fl oz banana ketchup

dark brown sugar

hot dogs (sliced on a bias)

¼ tsp black pepper

spaghetti

c filtered water (for boiling spaghetti)

tsp salt

Velveeta (or cheddar cheese)

In a large pan over medium heat, add the vegetable oil and the onion. Saute the onion for 3-5 minutes or until translucent.

Add the garlic and saute until fragrant or about 30 seconds.

Add the ground pork and cook for about 5-7 minutes or until the meat is completely browned.

Add the tomato sauce, banana ketchup, fish sauce, and the dark brown sugar and stir until combined with the meat mixture. Bring the mixture to a boil and then lower to medium low heat and continue to cook for 5 minutes to slightly thicken the sauce.

Add the hot dogs and continue to cook for another 5 minutes.

Taste test the sauce and add salt and black pepper, adjust to your preference.

You have the option of adding cheese on top too.

Add the spaghetti on a plate and ladle on the sauce. Serve immediately.

Filipino spaghetti sauce

In a large pot, add the water and bring to a boil over medium high heat. Add the salt and stir until dissolved. Add the dried spaghetti and follow instructions on the box to cook. This could take anywhere between 8-15 minutes depending on the pasta brand.

Test your spaghetti by tasting one strand, it should be cooked throughout without any opaqueness in the center, but still slightly firm.

Strain the pasta from the boiling water, reserving some of this water in case you need it to thin the sauce, and set the pasta aside. Do not rinse the pasta.

Spaghetti noodles

This Filipino-style spaghetti is sweet and savory, with ground beef, banana ketchup sauce, hot dogs, and topped with shredded cheese. It&#39;s sure to become a family favorite!

Jollibee Spaghetti Recipe

olive oil

hot dogs, sliced diagonally (on the bias)

onion,

garlic cloves,

(15 ounce) tomato sauce (about 2 cups)

(8-ounce) tomato paste (about ½ cup)

beef broth

sugar

spaghetti noodles

cheddar cheese

parsley

Heat the oil in a large saucepan over medium-high heat. Add the hot dog slices and cook through, about 5 minutes. Once fully cooked, transfer the hot dog slices to a plate and set aside.

Add the onions and garlic to the saucepan and sauté for 1-2 minutes, just until they are soft and fragrant.

Add the ground beef and cook, stirring regularly. Once cooked through, drain any excess fat as necessary then return the pan to the stovetop.

Pour in the tomato sauce, banana ketchup, tomato paste, beef broth and sprinkle in the sugar. Stir well, bring to a boil, then lower the heat to low and simmer, covered, for 30 minutes to 1 hour.

During this time, cook the spaghetti in a large pot, according to package directions.

Once the sauce has become slightly thicker and developed a rich flavor, uncover and add the hot dog slices back to the pan; stir. Taste the sauce and season with salt and pepper as needed.

Add the pasta to the pan, along with ¼ cup of hot starchy pasta water, and toss to coat. Add more pasta water as needed to get the sauce to your preferred consistency.

Serve topped with shredded cheese and, if desired, chopped parsley.

So glad to hear you all loved this Filipino spaghetti, Jasmin! ❤️

I absolutely recommend this recipe! My siblings and I LOVED it! The taste is amazing.

Roasted bananas add caramelized sweetness and depth of flavor to this homemade version of the popular Filipino condiment. 

Banana Ketchup

bananas (about 2 lb.), sliced into ½-in. rounds

Tbsp. garlic

ginger,

½ medium onion, coarsely chopped

achiote (annatto) powder

white vinegar

½ cup packed light brown sugar

soy sauce

Tbsp. gochugaru (Korean red pepper powder)

Tbsp. kosher salt

Position a rack in the center of the oven and preheat to 375°F. On a baking sheet, arrange the bananas in a single layer and bake until light golden brown and starting to dry out, about 20 minutes.

Meanwhile, to a large pot over medium heat, add the oil. When it’s hot and shimmering, add the garlic, ginger, and onion and cook, stirring occasionally, until the onion is lightly browned, about 10 minutes. Add the achiote powder and cook until darkened slightly, about 1 minute. Add the vinegar, brown sugar, soy sauce, gochugaru, salt, reserved bananas, and ½ cup plus 2 tablespoons of water to the pot and bring to a simmer. Turn the heat to medium-low and continue simmering, stirring occasionally, until the liquid is reduced by a third, about 20 minutes more.

Transfer to a blender (or use an immersion blender) and process until smooth. Place a fine-mesh strainer over a medium bowl and strain the ketchup, pressing on the solids to extract as much sauce as possible. Set aside to cool completely. (The ketchup will keep in an airtight container in the fridge for up to 2 weeks.)

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