This Is Why the Lumpiang Ubod from Negros Occidental Doesn’t Have a Sauce

Palm spring rolls, chicken binakol, and other regional dishes were highlighted in the Kulinarya dinner series.

Of all the different kinds of lumpia found in the Philippines, the one from Negros Occidental is different from the other lumpia in other regions. Lumpiang Ubod (fresh palm spring rolls) from Silay, Negros Occidental has a fresh delicate wrapper, is made with young ubod—white strips of fibrous meat from the heart of the palm vegetable—and is served without a peanut sauce which often accompanies the spring rolls.

 

“Lumpiang ubod in Silay, Negros Occidental doesn’t have a sauce, unlike the lumpia in other parts of the Philippines. People who grow sugar in Negros wait for the sugar to grow for the rest of the year and a lot spend their time playing mahjong and that’s why the lumpia in Bacolod doesn’t have a sauce. They like playing games [mahjong] and they don’t like getting up from the table,” Chef Margarita Fores shared during the Kulinarya dinner series held at The Loft, Rockwell, Makati. 

 

Kadyos, Baboy, Langka (KBL) 

 


 

Adobado nga sili sa gata (Braised Bago river eel in gata, ginger, and atsuete) 

 


Dessert: Bibingka Balinghoy, dulce de leche, and tsokolate pastillas

 

Lumpiang ubod or Palm spring rolls were just some of the Filipino dishes highlighted during the second Kulinarya dinner series held March 15 at Rockwell, Makati. The techniques and flavors of Western Visayas, mixed with the personal touches of Chef Margarita Forés, were highlighted at the dinner she prepared for the guests.

 

The dinner series highlighted the mission of Kulinarya: A Guidebook to Philippine Cuisine. Published in 2008, it is a coffee table book and a collaboration among six Filipino chefs—Glenda Barretto, Conrad Calalang, Margarita Fores, Myrna Segismundo, Jessie Seincioco, and Claude Tayag and produced by the Asia Society Philippines—which presents the core principles of Filipino cooking. It is meant to inspire home cooks, aspiring chefs, cooks, culinary students, and restaurants to bring Filipino cuisine to greater heights. It’s an essential book and guide for anyone who has a passion for food and Filipino culture.

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According to Asia Society Chair, Doris Magsaysay-Ho, “the goal is for people all around the world to be able to recognize Filipino food upon seeing it”. The book and the dinner series will hopefully educate Filipinos and even non-Filipinos to understand and appreciate Filipino cuisine beyond fusion dishes. 

 

Chef Margarita Fores continued, “Judging from where Filipino cuisine is today, all the attention that we are getting globally, I’d like to think that the Kulinarya project was actually quite instrumental in starting  this very infectious movement in the global stage.” The next Kulinarya dinner is slated for June 2018 and will feature Chef Jessie Sincioco.  

 

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