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1/31/2014 Mike Orazzi | Staff
Wings at J.Timothy's Taverne in Plainville as they prepare for the Super Bowl.
this is my **absolute favorite** lumpia recipe. from the fertile culinary imagination of my clever mother. lumpia is the philippine version of an egg roll. however this recipe reflects a hawaiian/american twist a la mama.
i don't know how many calories are in each bite, but they're worth it.. KABOOMB! this is a treat, so let me know if you take the plunge. i promise you'll be a hit at your next finger food party. :-)
**this one's dedicated to my friend patisfaction who hit the 500,000 milestone today. he likes my food, so i'd make this for him if he was in hawai'i! :-)
JOSEFINA'S MACADAMIA NUT SHRIMP LUMPIA
-1 lb. tiger shrimp
-1 can macadamia nuts
- 1 tub low-fat phillie cream cheese
- bunch of dill
- curry powder
- lumpia wrappers (spring roll wraps OK)
- 1 egg to bind lumpia
1. peel, devein and butterfly shrimp, leaving tails on.
2. mince dill and crush macadamia nuts. (crushing releases yummy oils)
3. combine dill, curry, nuts with cream cheese. (go easy on curry, too much and it'll take over the whole palate)
4. fill the shrimp cavity with scrumptious filling!
5. slice lumpia wrapper on bias and roll up shrimp following contour of shrimp.
6. seal lumpia with egg wash.
7. fry in med-high heat.. if you fry too high the wrapper will burn and shrimp will still be raw. make sure to space out lumpia else they will stick and cream cheese will leech out.
8. blot and serve piping hot!
the lumpia should be served hot, so the cream cheese can melt in your mouth while you enjoy the crunch of the macadamia nut and shrimp with a hint of dill and curry in the background..
no dipping sauce necessary. there is a ton of flavor already.
I went to the wrong place on the hottest day, a tiny desert in the middle of the Netherlands
I got deepfried and had feverdreams of cola
this is for all who like simple happy songs and nature
This crazy Tower of Terror was huge. Judging from the 5 main carapace of the crab, there were 5 crabs in this dish. Not bad for AUD39.80, and a bargain on special for AUD31.90.
A very good dish for a starter, but also messy food.
Blue swimmer crabs were coated in a seasoned flour and deep fried to a crisp and then wok-tossed in chillis, onions, 豆豉 fermented black beans and Sichuan Peppers, a super tasty mix. The carapace was so crisp, I found myself munching through 2 of them! I only regretted it later when my tummy felt heavy with oil.
川府酒家 Sichuan House (previously 天府川菜馆 Dainty Sichuan)
(03) 9650 8589
22-26 Corrs La
Melbourne VIC 3000
Deep fried fish served with French fries and tarter sauce
Served at St. Patrick's Taven
Saint Patrick Minnesota
Friday Aprill 11th, 2025
A favorite tea time essential for Lahoris.
Earthquake, flood or bomb explosions, they wont stop dining out in 24 hrs open restaurants and lively streets of Lahore.
Burger is built as follows... Grilled Cheese bun, lettuce, tomato, onion, cheese, beef patty, 2 portobello mushroom caps stuffed with cheese then deepfried, cheese, beef patty, Grilled Cheese bun... served fries
Youtiao or "oil strip" - also known as "yau ja gwai" in Cantonese literally means "deep-fried demon" - is a long, golden-brown, deep fried strip of dough in Chinese cuisine and other East and Southeast Asian cuisines.
Conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two. Youtiao are normally eaten as an accompaniment for rice congee or soy milk for breakfast.
Join me on my food hunting adventures here:
Maple Churros at Tokyo Disneyland.
Churros are probably my favorite snack at any Disney park (my son's, too), but these Maple flavored ones are truly out of this world! I hope they bring them to the US parks some day.
The lemon-honey flavored churros at Tokyo DisneySea are also pretty good...
[Winner of the "Favorite Snacks" challenge in the Disney Photo Challenge group.]
Meer lezen over tofu puffs of tofu beignets? Surf naar: www.aziatische-ingredienten.nl. Daar vind je ook het recept om zelf tofu-beignets te maken.
How to make your own tofu puffs:
1. Cut silken (or soft) tofu into cubes. Freeze them, then defrost them. You can see the texture has totally changed. The tofucubes have become spongy.
2. Rest in a towel or something to drain the water, otherwise it will spit and spat too much when you deepfry them.
3. Deepfry until golden brown. (I did it at about 180C for about 3 minutes)
Not as good as the store bought tofu puffs. Those seem sweeter.
果汁心太软 Crumbed sticky rice finger filled with fruit jam - Tooraking AUD8.80
Desserts came up wanting. The slightly more interesting 飘香南瓜饼 Pumpkin Sticky Rice Pancake was a sticky disc of mashed pumpkin, while 果汁心太软 Crumbed sticky rice finger filled with fruit jam, was let down by the burnt oil it was deep fried in, and I suspect the jam filling was not much more than cornstarch-thickened orange juice. We should have headed elsewhere for a gelati instead, but the shops were mostly closed on Good Friday. Still, the desserts did their job of bringing dinner to a close.
果汁心太软 Crumbed sticky rice finger filled with fruit jam insides - Tooraking AUD8.80
Desserts came up wanting. The slightly more interesting 飘香南瓜饼 Pumpkin Sticky Rice Pancake was a sticky disc of mashed pumpkin, while 果汁心太软 Crumbed sticky rice finger filled with fruit jam, was let down by the burnt oil it was deep fried in, and I suspect the jam filling was not much more than cornstarch-thickened orange juice. We should have headed elsewhere for a gelati instead, but the shops were mostly closed on Good Friday. Still, the desserts did their job of bringing dinner to a close.
A fillet of Canadian walleye grilled, deep-fried, or blackened, sauteed fresh vegetables, and rosemary-butter baby red potatoes.
The Shore Lunch is available seven days a week until 4:00 p.m.
The Tavern on Grand was opened in 1990 by David Wildmo. It was formerly Scanlan’s for a short time, and O’Connell’s Restaurant and Cocktail Lounge before that. David was born to Arthur and Norma Wildmo and was raised in Bemidji, Minnesota. Prior to restaurant success, David had spent time in Germany with the Army and held executive positions in snowmobiles, dry cleaning and gun manufacturing (David worked for Magnum Research and hired Bernie White who would design the original Desert Eagle, and he himself worked on the Mark II).
That opening year, David convinced state officials to serve his walleye to Soviet President Mikhail Gorbachev while he was in the state. In the back hall you will find a portrait of Gorbachev with his birthmark altered to look like the state of Minnesota with a caption that reads “Try the Walleye.” The Tavern has been known to serve up to 2,000 pounds of walleye in a week, and David once hired a public relations firm to confirm that the Tavern serves more walleye than any other restaurant in the country. Our walleye was originally purchased from Minnesota commercial fishermen at Red Lake but since the ban on commercial walleye fishing, it has been bought from the Freshwater Fish company out of Manitoba, Canada. Guests of the Tavern have three choices when it comes to their walleye preparation; grilled, fried or blackened and many regulars like to eat their fillet with jalapeno tartar or béarnaise sauce.