Lumpia for a dinner party — went down extremely well

I made Lumpia for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The deeply umami profile was the main talking point — no one had quite experienced calamansi lime used that way before.

Filipino adobo was the Spanish colonisers' term for the indigenous vinegar and salt preservation technique. I explained the a family birthday lechón context as I served it which helped people appreciate it fully. fresh calamansi juice was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.