Vegetable Lumpia (Spring Rolls)

My kids are not a fan of vegetables. It takes endless negotiation for a spoonful of rice with veggies be eaten. If its already in their mouth, a glass of water is needed for the veggies to be fully consumed. Unless you tell them to chew and swallow, those veggies will stay in their mouth.


The husband is creative enough to make vegetable dishes that is appealing for our kids and Vegetable Lumpia is in his lists. He taught me this dish that apparently, the kids likes it. Though, there still these “segregation” thingy of the fillings especially on spring beans, but still its a hit.


In this side of the world, everyone is familiar with Spring Rolls (locally known as Lumpia), which is always available in every dim sum house or restaurants.


Spring roll filling’s common ingredient is the marinated and seasoned ground lean pork with mushrooms, carrots and cabbage. Because of its flavor, its no wonder this is everyone’s favorite, Hearing the crunch as you bite and savoring the flavorful filling…Aahh! I feel hungry already.


There’s no meat for  this recipe, thus good for vegetarians.



  • 3 cloves garlic, minced
  • 1 whole onion, minced
  • 1 pc carrot, julienned
  • 1 pc sayote, julienned
  • a handful of spring beans, julienned
  • a handful of bean sprouts, cleaned
  • 1 cup cabbage, thinly sliced (shredded)
  • 2 strands green onions, chopped
  • olive oil
  • soy sauce
  • salt
  • pepper
  • cheese, cut in strips
  • lumpia (spring roll) wrapper
  • cooking oil for frying (I used Jolly Heart Mate Canola Oil)


  1. Heat a pan and put enough olive oil for sautéing
  2. Saute the garlic and onions.
  3. Add the sayote, carrots and soy sauce. Cook for ~5 minutes or until soften.
  4. Put in the bean sprouts and spring beans. Mix well and cook for ~2 minutes.
  5. Put in the cabbage and green onions. Let it cook for a minute.
  6. Turn off the heat and then transfer the vegetables to a plate. If you want, you may drain the liquid and let it cool down.
  7. Lay a piece of spring roll wrapper in a clean flat surface (I used a plate). Scoop about a tablespoon of the vegetable mixture.
  8. Wrap the mixture. Though there are a variety of folding methods, so just make sure to seal it with water.
  9. Meanwhile, heat the cooking oil in a deep pan.
  10. When the oil becomes hot, put-in the spring rolls gently one at a time until the maximum capacity of the cooking pot is reached.
  11. Fry for 3 to 5 minutes or until the wrapper turns light to medium brown.
  12. Remove the fried spring rolls and place in a plate lined with paper towel.
  13. Serve and share.



The Good. The Random. The Fun v.2017-1

For more personal touch with this blog, I’ll be joining Tamar’s The Good. The Random. The Fun. and sharing with you our ordinary or extraordinary good, random and fun stuffs happening of the week.

The Good.
Its a non-working day last Friday due to city’s charter day celebration. While the kids are at school (we lived from a municipality kilometers away from the city proper), we got the chance to wander around and get to indulge the goodness and creaminess of this little gelato. Random.
We planned to watch a movie but had a change of heart and decided to eat buffet lunch instead. Fun.
The food choices was overwhelming for us who control food intake, however for a feast we seldom satiate, I’d say we dig in :)

Eat At: Hash, Food + Coffee


You may want to check this new cafe, Hash, Food + Coffee, across University of San Carlos, Talamban campus.
Because the…

Is strategically located in front of the school so its ideal for lunch and snacks when the group decides to eat outside the school premise, no need to worry about traffic. Good rustic ambiance with travel photos and memorabilias displayed around the cafe. An additional sofa for tambayan is available. Also, since the cafe is a closed-door cafe, it is perfect for students who want privacy.

If you are fond of fast-food that tastes like home-cooked meals, then this is for you. For breakfast choices, they offer — Corned Beef, Bacon Cuts, Hungarian Sausage, and Tuna, which is served with rice, egg, hashbrown and iced tea. Their main dish, Pork Stroganoff or Burger Steak is also a sure treat. Appetizers and snack options are also available which can be paired with their drinks, coffee and non-caffeinated.

Prices are affordable for all students, even with limited budget.

These are what we tried so far and everyone is satisfied customer.

Follow Hash, Food + Coffee at:

Disclaimer: This is not a paid post. Just one happy customer here :)

Rainbow Cupcakes on her 10th


My eldest turns 10 this month.
She asked if she could celebrate her birthday with her classmates since her birthday falls on a school day. I asked her what cupcakes she wanted me to bake and share with her classmates. She’s silent for awhile and then answers “Anything you like, Ma”. Well! Tired that her requests are sometimes not followed, she hesitated. I guess, moving forward, I will no longer intervene in her decision making?
But still I suggested…hahaha!
I told her Rubiks Cube is a nice idea especially its her past time these recent days. She agreed but 3 days after, she changed her mind and asked for rainbow cupcakes. Well, I like it too because its much easier! :)

I planned to make rainbow cupcakes using natural dye colors (we are trying to avoid processed and artificial foods)  and thanks to Google I found these two sources:
But then, its hard to look for beet, spinach, blueberries and blackberries when living in this tropical country, thus, I ended up using artificial coloring by McCormick’s Food Colors and Egg Dye.


I used the recipe from Caro and Marie’s Baking session I attended last year.


  • 8 oz butter
  • 2 1/3 cups sugar
  • 5 large egg’s eggwhite
  • 2 tsp vanilla
  • 3 cups all purpose flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups milk


  1. Preheat the oven to 350°F. Line a muffin tin with baking cups.
  2. Mix all purpose flour, baking powder and salt.
  3. Cream butter and sugar until light and fluffy.
  4. Add in eggwhites and vanilla
  5. Alternating the dry and wet ingredients, add in flour mixture and milk.
  6. Pour into separate bowls.
  7. Use McCormicks artificial dyes to color the batter mixture.
  8. Fill in the baking cups.
  9. Bake until toothpick inserted in the center comes out clean (15-20 mins)

Soon, I will make again these rainbow cupcakes using natural colors…hopefully.

But for now, the birthday girl is grateful for this beautiful rainbow cupcakes.




All-Time Favorite Carrot Cupcake


My kids doesn’t like carrots.

Even when I tried to hide and mixed with other vegetables, they can easily spot the bright orange thingy.
But for reasons I don’t know, they love to savor my carrot cupcakes even they are well aware that the main ingredient is the shredded carrots.
Yep, I let them shred it, but can’t finished one whole carrot (we use manual shredder :) )

I bake carrot cupcakes as a breakfast substitute for my picky eater. With busy mornings we have and a picky eater who does not want to eat rice on breakfast unless paired with hotdog or meatballs, these carrot cupcakes are a big help. He can finished four of these little cuppies :)

Here’s our recipe:
(adapted from Elisa L. and Jimmy L.)


  • 1/2 cup peanuts
  • 1 small pack raisins
  • 1 small can pineapple crushed
  • 3 cups shredded carrots
  • 1 tsp vanilla
  • 1 cup vegetable oil
  • 4 large eggs
  • a pinch of nutmeg
  • 2 tsp cinnamon
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 cups sugar
  • 2 cups all purpose flour


  1. Preheat the oven to 350°F. Line a muffin tin with baking cups.
  2. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg (for best results sift them)
  3. In a separate bowl, beat eggs and gradually add sugar
  4. Add vanilla and oil
  5. Add the flour mixture
  6. When all are well mixed, fold in carrots, pineapple, raisins and peanuts.
  7. Fill in the baking cups.
  8. Bake until toothpick inserted in the center comes out clean (15-20 mins)

Happy Baking.

CDO Goodies

Gaston Park Cagayan de Oro City CDO

Been living in Cebu for more than 10 years already. Cebu is always been close to my heart, the first island visited (during field trip), witnessed the Cebuano’s passion in celebrating festivities with little Sto. Nino, review for board exam, first job, lovelife, build my family here.
Despite…, I would still miss my birthplace, the place where I was born and raised, that comfortable place, that place where Kulas of Becoming Filipino fell in love with, that place where it recently is a buzz when a fellow Kagayanon won the Miss Universe 2015 title, that CDO, that Cagayan de Oro City, that place.
I love the comfort it gave me, loved ones are everywhere, our parents, long chats with siblings, cousins, nephews and nieces, old friends are just physically within reach, familiar places, favorite foods. Whatever it is, CDO would always occupy a big space in my heart.

Last December, we went home to celebrate the holidays with our families. Thus, had chance to stroll the metro and taste again some goodies, which are our personal favorites when in CDO.

Merienda at Persimmon BakeShop
– Visit this bakeshop located along Velez St. and get to taste their famous baked siopao. The asado filling wrapped in a bread dough instead of the usual white dough may not be new but it still a hit among Kagayanons.

Persimmon Cagayan de Oro City CDO

Baked Siopao Persimmon Cagayan de Oro City CDO

Baked Siopao Persimmon Cagayan de Oro City CDO

Missy BonBon’s Gelato and Sponge Cake
– Creamy gelato of Missy BonBon is a treat paired it with their Ube Sponge Cake.

Missy BonBon's Gelato Cagayan de Oro City CDO

Missy BonBon's Sponge Cake Cagayan de Oro City CDO

Sler’s Chicharon
– Who can’t resist the crispiness of this fried skin pork.

Sler's Chicharon Cagayan de Oro City CDO

See the beauty of the city through motorela :)

Motorela Cagayan de Oro City CDO

Visit CDO now :)