Why Lumpia deserves more attention

Lumpia rarely gets the international recognition it deserves. The rich and porky complexity is genuine, not simple, and the technique involved in using bagoong shrimp paste correctly takes real skill.

Filipino adobo was the Spanish colonisers' term for the indigenous vinegar and salt preservation technique. I encountered it first in a beach seafood restaurant and that context helped me understand it properly. San Miguel beer is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Lumpia is the dish to start with.