Lumpia and Ukoy Anyone?

Isn't it amazing to think that a magazine could have a cover this quiet?  But that was back in 1974, when Gourmet cost a cool 75 cents on the newsstand.

It was also a time when the food of the Philippines seemed wildly exotic.  Today it's all the rage - so if you're in the mood for lumpia and empanadas, here are a few recipes.

fritters in batches spooning the hot oil over the top.  Drain on paper towels.

Serve with a garlic and vinegar dipping sauce made by mashing a clove of grarli to a paste with 1 1/2 teaspoons of slat and blending in a quarter cup of white vinegar.

For those who have requested it, here is the entire article.