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Local Comments (3)

uNdj9BQVY1 Says:

Sep 24, 2013 - AugisWell, I don't know whether it's the best one (I haven't seen much mini-football) but this is btifeauul goal, indeed.What's more, unlike with many other nice goals, it seems as the guy indeed meant to do what he achieved in the end. [url=]shiadd[/url] [link=]yalqtuqspei[/link]

UUTDIlTuEy Says:

Sep 21, 2013 - Hi Dave,First, thanks for all the great aivdce, I enjoy reading all of your updates. We are in preproduction to add video to my blog so I am exploring all avenues AND learning a lot from you.It seems I am missing something very obvious here, but better to ask I am uncertain about the URL requirement for Bitgravity. If the video is in my computer, and I don't want to put it on another site like YouTube, where am I grabbing the URL?

YrYRJnIKOq7n Says:

Sep 20, 2013 - Hi Ira! I'am Jack Aquino.Have you tasted Lumpiang Shanghai (spring rolls) not from Shanghai? Try this hot, sweet and sour luinampg Shanghai. I have tried this with my daughters and they like it So here goes Lumpiang Shanghai (with a twist)Ingredients: be kilogram ground pork bc kilogram back fat; diced bc” 1 medium onion; chopped finely 4 cloves garlic; chopped finely 1 medium carrot; diced finely 1 stalk of celery; diced finely bd cup peanuts; ground finely 1 teaspoon powdered black pepper 4 tablespoons soy sauce some green peppers (siling haba) 1 egg; beaten some spring roll wrappers; separated and keep moist 6 tablespoons water and 6 tablespoons of cornstarch; dissolved some cooking oilProcedures: Peel and halve the onion. Remove the roots and the stems. Chop the onion finely. Peel the garlic cloves and minced them finely. Cut the roots and the head of the carrot. Skin the it. Dice it very finely. Pound or grind the peanuts. A handy osterizer will help. Mix thoroughly the ground pork, onion, garlic, carrot, celery, peanuts, pepper, soy sauce and egg. Separate the wrappers. It helps to moisten the wrappers (fine sprayer will be handy). Cover the wrappers with moist cloth and keep in the refrigerator. Cut one side along the vein of the siling haba. Leave the stems. Discard the seeds. Wash it and dry. Roll a tablespoon or the ground pork mixture. Open a slit along the length of siling baha from the stem to the tip end, resembling a tube with a handle. Insert the mixture inside the siling haba (looks like a lollypop). Cut a wrapper about the length of the siling haba. Wrap it around the spring roll with the pork mixture. Use dissolved cornstarch and water to seal the spring roll. Do these steps for all the rolls. If you run out of siling haba, make regular spring rolls with the siling haba. Heap them in a cling wrapper until you are ready to fry. Heat the wok or deep frying pan with about 2 inches of cooking oil. Fry the rolls at medium temperature. When the rolls turn golden brown, drain and hang them dry.Making sweet and sour sauce: ⅓ cup vinegar (depending on the vinegar's acidity) 6 tablespoons sugar 4 tablespoons ketchup 1 tablespoon soy sauce 2 tablespoons cornstarch 1/2 teaspoon chili pepper flakes 2 cups waterSauce-making Procedures: Mix vinegar, sugar, ketchup, soy sauce, pepper flakes and water. Bring to a boil in a pansauce. Mix cornstarch and water. Add into the saucepan and stir constantly until thickens. Adjust the cornstarch and water mixture to your desire stirring constantly. Turn off the heat. Serve with the lumpia rolls.Preparation time: 90 minutes; Cooking time: 30 to 40 minutesJack

Youtube Comments (1443)

Renee Pasten Says:

Apr 15, 2014 - This looks soooo easyyyy and deliciouuuuuusssssssss

Julie Says:

Apr 6, 2014 - OMG I gotta make these! So yummy 💜

Orin Richburg Says:

Dec 17, 2013 - Finally found it! :) I'm making this soon!

Kenneth Larson Says:

Jan 19, 2014 - I wouldn't make it unless it is Lumpia Wrapper. If it doesn't say lumpia wrapper don't do it ^_^

BG Guerrero Says:

Feb 20, 2014 - That's not Lumpia...................................................

Putri Kartika Sinaga Says:

Apr 3, 2014 - lumpia is from Indonesia!

PinkSugar Collage Says:

Mar 30, 2014 - Shes full filipino :) *bow* (new subscriber) :D

1Mybosslady Says:

Apr 7, 2014 - I love this! Your mom is adoreable. 

craxyo Says:

Mar 28, 2014 - Where can I find lumpia wrappers? In any super markets? Or in a Filipino grocery? 

Sagacious Marie Says:

Nov 20, 2013 - Can you make Lumpia with other types of meat? 

donny ray Says:

Dec 25, 2013 - Is she Hispanic? She looks filipino and Hispanic 

Jennifer Rassberry Says:

Jan 31, 2014 -

makeupyourmind2019 Says:

Nov 22, 2013 - Your mom should either have her own cooking channel, or join Benji on his channel.

Wong Fu Says:

Dec 2, 2013 - thanks i lov yr video n homemade is the best by the way your apron attracted my eyes because im watching your video from france :) lov filipino food they r so yummy

DejaJourney21 Says:

Dec 14, 2013 - Just made them today...they were AWESOME!

Jenna Taylor Says:

Jan 31, 2014 - I wonder if I could make this with like tofu... or no meat.

tojiroh Says:

Dec 3, 2013 - Yum! Gonna try it today... "Repeat a million times" indeed. :-) Your mom's a good teacher.

Amy Joneswood Says:

Jan 20, 2014 - I love them .my sister law mom makethem .she from there. What else can she make .

Vagd Says:

Mar 23, 2014 - Your mom is so cool!:)

Kari Hess Says:

Apr 1, 2014 - My whole family went crazy over these! Very easy to make too! 

susanne villari Says:

Jan 17, 2014 - Made these the other night....delicious!!. Love Judy's Mom... she has such a soothing voice. Thank you mama Nini :))

Shazna Begum Says:

Dec 25, 2013 - Your mum is amazing and hilarious 

Leo Evidente Says:

Oct 8, 2013 - shremp

iheartbb1 Says:

Sep 7, 2013 - Hey Judy! If you freeze them do you wait until they thaw to fry or can you just fry straight from the freezer?

Kenneth Larson Says:

Sep 9, 2013 - Once there frozen and you want to cook them. Do not defrost the lumpia because it will rip and be sticky when you try to fry then. There's a reason why they are frozen when you buy the lumpia wrapper frozen. Just thought everyone knows :)