davidanugraha/M4-RAG huggingface dataset:
Lumpiang Shanghai

Lumpiang Shanghai(also known asFilipino spring rolls, or simplylumpiaorlumpiya) is aFilipinodeep-friedappetizerconsisting of a mixture ofginiling(ground pork) with vegetables like carrots, chopped scallions or red onions and garlic,wrapped in a thin eggcrêpe.Lumpiang Shanghaiis regarded as the most basic type oflumpiain Filipino cuisine, and it is usually smaller and thinner than other lumpia variants.
Despite the name of the dish, it does not originate fromShanghaiorChina. It is a Filipino version ofTaquito; its name is derived from twoHokkienwords,lunmeaning moist andpiameaning pastry.The early version of the wrap is made ofTortillafrom Spanish corn flourMasauntil Chinese migrants opened a business in thePhilippinesand introduce their own version of wrap made from rice flour hence, it's called Lumpia wrapperLumpiaitself is a combinedSpanishandChinese Filipinoinfluenced origin, brought over by migrants fromFujianand earlySpanishcolonial era. But Filipino lumpia varieties, as well as the wrappers used (which are thinner in comparison to Chinesespring rollwrappers) have been nativized.
Lumpiang Shanghaiis regarded as the most basic type oflumpiain Filipino cuisine.Lumpiang Shanghaican be defined by its use ofginiling(ground pork) as the mainstuffing. The ground pork issautéedwith finely choppedcarrots,garlic,onions,shallots, and salt andpepperto taste. A small amount of it is then placed on a lumpia wrapper (a thin eggcrêpe) which is then rolled around it into a thin cylinder. The ends are secured by wetting it with a bit of water or egg whites. Sometimes, the friedginilingare further moistened with raw eggs so they retain their shape better. It is then deep-fried until golden brown.
It is commonly served withagre dulce(sweet and sour) dipping sauce (which accentuates its "Chinese-ness").It can also use other common lumpia dipping sauces likebanana ketchup,sweet chili sauce, garlicmayonnaise, or vinegar withlabuyopeppers andcalamansi.
Lumpiang Shanghaiis one of the most ubiquitous dishes served in Filipino parties, along with variations ofpancit(noodles). They are commonly prepared ahead and stored in the refrigerator, and only deep-fried immediately before serving.
The basic recipe can be modified easily and is adapted to numerous variants.However, unless the variants still use ground pork as its main stuffing, the variants are usually simply referred to generically as "lumpia".
Common variations include usingground beef, ground shrimp, or shredded chicken. Other ingredients may also be added, includinggreen peas,raisins,cheese, peppers, milk,water chestnuts,singkamas(jicama), andkintsay(Chinese celery), among others.
Lumpiang ubod

Lumpiang ubod, also known asheart of palm spring rolls, is aFilipinoappetizerconsisting ofjuliennedubod(heart of palm) with various meat and vegetables in a thin eggcrêpe. It is commonly served fresh (aslumpiang sariwa), but it can also be deep-fried. It originates from the city ofSilayinNegros Occidentalwhere an original variant,lumpiang Silay, is still popular.
Lumpiang ubodderives its name fromubod("heart of palm") which is the ediblepithderived fromcoconuttrunks. The dish originates from the city ofSilayin the province ofNegros Occidental,Negros Islandin theVisayas. Purportedly it emerged as one of theappetizerscarried on woven trays (bilao) by servers (manuglibod) inmahjonggambling densfrequented by the city's large affluent class. Theubodwas taken from freshly felled coconut trees that are also used widely inIlonggo cuisine. It became popular and was adopted in other parts of the Philippines, eventually taking on the characteristics of the more prevalentlumpiang sariwa.
Modernlumpiang ubodis most commonly served aslumpiang sariwa(fresh lumpia). It is made byjulienningheart of palmandcarrotsinto thin strips. It is mixed together with minced garlic, onion and various other vegetables if desired, includingcabbage,green beans,singkamas(jicama),potatoes, and so on. Meat (pork, beef, or chicken), shrimp, ortofucan also be added. These aresautéedwith spices andpatis(fish sauce) until theubodis soft and the meat is thoroughly cooked.
Thelumpia wrappercan be homemade or commercial. It is the thicker variant used forlumpiang sariwa, and not the thin version commonly used in fried versions. It is made by mixing egg, flour, and water into a thin batter. It is poured into a thin pancake on a pan for more or less a minute and then taken out to dry. A small amount of the pre-cooked filling is then laid on a bed oflettuceand wrapped with the lumpia wrapper.It is served drizzled withpeanut sauceand garnished withgreen onions, crushed unsaltedpeanuts, toasted garlic, and/or crushedchicharon.
Lumpiang ubodcan also be served aslumpiang prito(fried lumpia). The preparation is more or less the same, though the type of lumpia wrapper used is less important. It is deep-fried and then served with a dipping sauce of choice, like other fried lumpia.
The original Silaylumpiang ubodis sometimes differentiated aslumpiang Silay,lumpiangIlonggo,lumpiang ubod de Silay, orlumpiangBacolod. Unlike the versions in other islands, it is always made fresh. It is originally smaller and thinner in comparison (approximately finger-sized). It traditionally includedubod, sautéed meat (ground or cut into strips) and shrimp, an entire sprig ofgreen onion, and crushedchicharonin a bed of lettuce. Thelumpia wrapperis also traditionally made withrice flour. It is not served with a dipping sauce or drizzled with peanut sauce like most modernlumpiang ubod. Rather the sauce is spreadinsidethe wrapper before rolling. The sauce is traditionally made fromcornstarch, salt, sugar,soy sauce, and  finely crushed toasted garlic. It is typically served with wax paper covering, a legacy of its origin asfinger foodrather than a dish served on a plate.
Lumpiang gulay

Lumpiang gulay, also known asvegetablelumpia, is aFilipinoappetizerconsisting ofjuliennedor cubedvegetableswith ground meat or shrimp in a thin lumpia wrapper made from rice flour that is deep-fried. A notable variant oflumpiang gulayislumpiang togue, which is made mostly withtogue(mung bean sprouts). Its origin is of both Spanish and Chinese influenced.Lumpiang gulayis a Filipino version ofchimichanga.
Despite the name,lumpiang gulayis not avegetariandish by default, thoughvegetarianlumpia, a vegetarian variant, can be created from the basic recipe.
Typical ingredients inlumpiang gulayincludecarrots,kamote(sweet potato),onions,garlic,shallots,cabbageorlettuce,potatoes,singkamas(jicama),sitaw(green beans),sayote(chayote), andtogue(mung bean sprouts). It is mixed with a small amount of ground meat, meat strips, and/or shrimp. Fish flakes can also be used. The meat is simmered for a few minutes before adding the rest of the ingredients. They are then wrapped inlumpia wrapperand deep-fried. The vegetables can alternatively be stir-fried. The ingredients oflumpiang gulayare roughly the same as the ingredients oflumpiang sariwavariants, except thatlumpiang gulayis fried.
It is traditionally eaten dipped in vinegar oragre dulce, but other types of dipping sauces can also be used. It is sometimes also known aslumpiang prito, a generic name for any friedlumpiaversions.
Lumpiang gulayis distinguished from other types oflumpia(especiallylumpiang Shanghai) in that it has a greater ratio of vegetables to meat. It is also typically thicker in diameter thanlumpiang Shanghaibecause it has more fillings.Other types oflumpialikelumpiang ubod,lumpiang labong, andlumpiang singkamasare generally regarded as different dishes, as they can be served fresh or fried, unlikelumpiang gulaywhich is always served aslumpiang prito(deep-fried).
A popular variant oflumpiang gulayislumpiang togue, also known as "bean sproutslumpia" or "bean sprouts egg roll".It is prepared roughly the same aslumpiang gulaywith mostly the same ingredients. The main difference is thatlumpiang togueuses moretogue(mung bean sprouts) as the main ingredients, replacing the main filler oflumpiang gulay(usually cabbage).
Despite the name,lumpiang gulayis typically not vegetarian. However, vegetarian versions can be made from bothlumpiang gulayandlumpiang toguewhich do not use meat at all. They typically also includemushroomsortokwa(tofu). These are differentiated as "vegetarianlumpia", which can be served fresh or fried. Apescetarianversion can also be made with just chopped shrimp or fish flakes. Unlikelumpiang gulayandlumpiang togue, vegetarianlumpiacan be served either aslumpiang prito(fried) orlumpiang sariwa(fresh).
Veganversions oflumpiang gulaycan also be created. Though the lumpia wrappers used will need to be the vegan versions (without eggs).
The vegetarian lumpia was featured on theNetflix TV seriesStreet Foodin theCebu, Philippinesepisode.
Ngohiong

Ngohiong, also known and pronounced asngoyong, is aFilipinoappetizerconsisting ofjuliennedor cubedvegetableswith ground meat or shrimp seasoned withfive-spice powderin a thin eggcrêpethat is deep-fried. It is a type oflumpiaand is a Filipino adaptation of theHokkiendishngo hiang(known askikiamin the Philippines). It originates fromCebu City.
Ngohiongderives its name from the Hokkien dishngo hiang, which is known more generally askikiamin the Philippines. Despite this,ngohiongresembles the Filipinolumpiamore thankikiam.Ngohiongis prepared identically to most Filipinolumpia, with the only difference being the use offive-spice powderfor seasoning. It is generally made with ground pork or shrimp, garlic, onions,spring onions, five-spice powder, black pepper, and juliennedjicamaorheart of palm. They are all mixed and wrapped in alumpia wrapper(which is sometimes further coated in batter). It is deep fried and served with anagre dulce(sweet and sour) or spicy chili sauce.
Ngohiong and kikiam should not be confused with the "kikiam sticks" or "tempura sticks" sold by street food vendors, especially in Manila. The latter dishes are not related and are instead a variant offish ballsmade largely with flour.
Lumpia goreng

Lumpia gorengis a simpleIndonesianfriedspring rollfilled withvegetables. The spring roll wrappers are filled with chopped, matchstick-sizedcarrots, shreddedcabbage, and sometimesmushrooms. Although usually filled only with vegetables, the fried spring rolls might also be filled with minced beef, chicken, or prawns.
InIndonesia, lumpia goreng is usually considered asnackfood (gorengan).
Dinamita

Dinamita(also known simply asdynamite) is a deep-friedFilipinosnack consisting of stuffedsiling haba(long green chili peppers) wrapped in a thin eggcrêpe. The stuffing is usuallyginiling(ground beeforpork),cheese, or a combination of both but it can also be adapted to use a wide variety of ingredients, includingtocino,ham,bacon,tuna, and shreddedchicken.Dinamitais also known asdynamite lumpia, among other names. It is a type oflumpiaand it is commonly eaten as anappetizeror as a companion tobeer.
The name for the dish literally means "dynamite", due to its resemblance to a stick of dynamite with a longfuse; as well as a reference to the heat of the pepper.Since it is a type oflumpia, it is also known as "dynamite lumpia", "dynamite spring rolls", and "lumpiang dinamita". It also has other creative names likedynamite cheese sticks(with the filling consisting of cheddar or even mozzarella cheese), "barakofinger", from Filipinobarako(lit. "wild boar"), which has connotations of manliness equivalent to the English term "stud".
Like most lumpia recipes,dinamitais very easy to prepare and can be modified readily. Thestuffing,giniling(ground beeforpork), is sauteed beforehand with choppedonionsandgarlic, and seasoned with salt andblack pepperto taste.
The pepper used indinamitais the long and greensiling habapepper (also known assiling pansigang). The pepper is gently cut lengthwise and the pith and seeds removed, being careful to retain the stalk. It is then stuffed with the ground meat mixture and a strip of cheese (usuallycheddar). The stuffed pepper is then wrapped inlumpia wrapper(a thin eggcrêpe) with the stalk hanging out of one end. It is deep-fried until golden brown and served while still crispy.
It is eaten as is or dipped into common lumpia dipping sauces likebanana ketchup,sweet and soursauce, garlicmayonnaise,honey mustard, or vinegar withlabuyopeppers andcalamansi.It is usually eaten as anappetizeror aspulutan(finger food) with beer or other alcoholic drinks.
Siling habahas a "hot" rating in theScoville scale, at 50,000 SHU. However, some or most of the heat is neutralized by the cheese and the fact that the seeds are removed. The heat can be adjusted by using another type of pepper.Jalapeñoorserrano peppers, for example, will lower the spiciness; whilehabanero pepperswill increase it. Another method is to mix the stuffing with finely chopped nativelabuyopeppers, which are much hotter thansiling haba, with a Scoville scale rating of 80,000 to 100,000 SHU. Some of the seeds of thesiling habacan also be retained to make it hotter, though too much can make it taste bitter.
The stuffing can similarly be adjusted to taste. Some variants ofdinamitamay further encase or stuff the pepper withtocino,ham, orbacon, for example, before rolling it into the lumpia wrapper. Others may exclude the cheese or use shredded chicken or evencanned tuna.Other ingredients can also be added, likecarrotsorkintsay(Chinese celery).Some also prepare their lumpiabreadedwithpanko breadcrumbs.
Abi Marquez

Abigail Marquez(Tagalog pronunciation:[maɾˈkes]; born June 16, 2000) is a  Filipinosocial media personality,vloggerandcelebrity chef. Dubbed as the "Lumpia Queen", she is widely recognized for her cooking content onTikTokandYouTube.
Abigail Marquez was born inSanta Rosa,Lagunaon June 16, 2000. She developed an interest in cooking at a young age, often preparing meals for herself when home alone, stating that she was never afraid to experiment in the kitchen. While growing up, selling food became a regular activity for her as she soldcookiesandbrowniesthat she learned to bake by following online recipes. Marquez credits her entrepreneurial spirit to her father, who ran a construction materials business, but claims her motivation for selling food stems more from her passion for cooking rather than from financial gain.
She finished her bachelor's degree in Hotel, Restaurant and Institution Management (HRIM) at theUniversity of the Philippines Diliman, graduatingmagna cum laude.
Around 2022, Marquez began posting videos onTikTok, featuringsong coversand everyday life before entering thecooking genre.She has collaborated with various internet celebrities includingNigel Ng, Chef Boy Lee, Jessica Lee,Andre Rush,Andy Hearnden, Doobydobap,Ninong Ry,Saweetieand Jujumao,as well as celebrity chefGordon Ramsay.
On October 18, 2023, she appeared as a guest on thePhilippine televisionnewsandtalk showUnang Hiritwhere she shared her skills in cooking.
Marquez has received numerous accolades for her contributions to the culinary and digital content creation fields. She was named the People's Voice Winner in the Food & Drinks category at the 28th Annual Webby Awards and was awarded Foodie Creator of the Year at theTikTok Awardsin 2023.In 2024, she received a bronze award for Best Campaign by a Mega Influencer at the Hashtag Asia Awards.
Marquez is a nominee for the 2024 James Beard Media Awards. She has also been recognized on theForbes Asia"30 Under 30 Asia 2024" list and theTatler Asia"Gen.T List of 2024".
Lumpiá

Lumpiásson rollitos de origenchinosimilar alpopiahfresco o a los rollitos de primavera fritos provenientes delSudeste de Asia.El términolumpiáderiva de Hokkienlunpia(enchino tradicional,潤餅;pinyin,rùnbǐng;pe̍h-ōe-jī,jūn-piáⁿ, lūn-piáⁿ:潤餅;pinyin:rùnbǐng; Pe̍h-ōe-jī: jūn-piáⁿ, lūn-piáⁿ), el cual es un término alternativo parapopiah.Las recetas, en ambas versiones fritas y frescas, fueron traídas por inmigranteschinosde la provincia China deFujian, al sudeste de Asia, y se hizo popular en lasFilipinaseIndonesia.
EnHolanda,BélgicayFranciase conoce comoloempia,la cual es la antigua ortografíaindonesiapara lumpiá y también se ha convertido como nombre genérico para "rollito de primavera" enholandésyfrancés.Una variante es lalumpiávietnamita, envuelto en una pieza más delgada depapel de arroz, y de tamaño parecido a un rollito de primavera.
EnVenezuelay Colombia también se conoce comolumpiá. En México y otras partes de Centroamérica se conoce más, pero no exclusivamente,​ por la traducción literal del inglésspring rolls,rollitos de primavera.
Rollo de verano

Un rollo de verano (vietnamitagỏi cuốn; literalmente "ensalada mixta enrollada"), es una comida vietnamita compuesta porcarne de cerdo,gambas,hierbas,bún(vermicelli de arroz) entre otros ingredientes, enrollado enpapel de arroz. Se sirven fríos y, al contrario que los rollos de primavera, no son fritos.
En los menús de algunos restaurantes de cocina vietnamita en el extranjero el'gỏi cuốnse traduce como rollo de primavera, con esa diferencia en la forma de preparación. También existen variaciones de estos rollos en la cocina tailandesa. Los rollos de verano se suelen untar en una salsa sencilla compuesta desalsa hoisin,ajo,mantequilla de cacahueteyagua, frito todo en unasarténhasta que se haya mezclado con una combinación desalsa de pescado, ajo,azúcar,limayzanahoria.
Aunque normalmente son servidos como un aperitivo fuera del continente asiático, el rollo de verano constituye a menudo unplato principalen Vietnam.
EnVenezuelase los conoce comolumpias vietnamitaspara diferenciarlos de laslumpiaspropiamente dichas o lumpias chinas.
Hermann Josis Mokalu

Hermann Josis Mokaluconocido también comoYosi(nacido enYakarta, el 27 de noviembre de 1970) es un cantanteindonesiomiembro de la bandaProject Pop, que pas{o a formar a partir desde 1995. Hasta el año 2007, con el Proyect Pop, ha publicado seis álbumes titulados: Bakpia Pathok Vs Lumpia (1996), Tu Wa Ga Pat (2000), BLI plis Dong (2001), OK Pop (2003), Pop Circus (2005), y Six a Six (2007).
Además de cantar, también ha incursionado en el mundo de la actuación. En la película que debutó fue en el film "Medley". También protagonizó junto a la actrizRachel Maryam, en una película donde el interpretaba uno de sus personajes m{as importante.
Se casó con Faisal Fahani Iryani Aprilla, una viuda con un hijo, el 11 de noviembre de 2005 en Seminyak, Bali.
Rollo de huevo

Elrollo de huevo(enchino,蛋卷;pinyin,dàn juǎn; literalmente "huevo enrollado") es una especie deentranteque es muy empleado en las cocinas delEste de Asiaque se ha difundido a través de todo el mundo siendo uno de los alimentos básicos de lascocinas asiáticas. En algunos casos se dice que elrollo de primaveraes una creación nacida del tradicionalrollo de huevo. Existe una disputa entre las cocinas asiáticas por la titularidad de haber inventado este plato, y existen infinidad de variantes de este plato en muchas cocinas deAsia(así como en lavietnamitadonde se denomina chả giò). En elSur de Chinaes muy habitual encontrarse con este plato, y es uno de los platos más populares de lacocina cantonesa.
Un rollo de huevo es una especie de combinación deverduras(en su mayor partecol china) finamente picadas,carne picaday en algunas ocasionesfideosque se preparan fritos en unasarténowoky que posteriormente se enrollan sobre una hoja muy fina de pasta de huevo y que luego sefríen. Los rollos de huevo pueden estar cerrados o abiertos en sus dos extremos.
Al ser comparados los rollos de huevo con su plato hermano que es elrollito de primavera, se puede ver que el rollo de huevo es generalmente más grande, más fino, y la masa que lo enrolla es más delgada y frágil; es de la misma forma más crujiente; y posee más relleno que el rollo de primavera. Sin embargo, los términos "rollito de primavera" y "rollo de huevo" son a menudo empleados de forma similar causando confusión a los turistas occidentales. La masa empleada en el rollo de huevo está elaborada a base deharina de trigo, mientras que los empleados en los rollos de primavera se fundamentan más en laharina de arroz.
En el interior de China, así como en muchos de las zonas donde hay muchos chino-parlantes en ciertas regiones de Asia, así como también en las comunidades chinas a lo largo del mundo, elrollo de huevose refiere predominantemente alsnackopostreelaborado con huevo, con forma deflauta, de color ligeramente amarillento, algo crujiente. Algunas variedades se elaboran con semillas desésamou otros recubrimientos/sabores, tales como crema de chocolate, crema, ofresas. el término se emplea a veces para referirse a otrosdesayunosque mezclantortillasoccidentales de huevo en rollos con otros ingredientes. El rollo de huevoEstados Unidosse denomina como "fried spring roll" (rollo de primavera frito).
EnBengala Occidentaly en especial enCalcutalos "huevos de rollo" son tortillas de huevo enrolladas dentro de unaparatha(pan plano) y que es conocido comorollo kati.​
En elReino Unido, el "egg roll" se refiere a unatortilla de huevoque se acompaña de pan (es considerado un elemento deldesayuno). El término "pancake roll" se emplea en los restaurantes chinos en Reino Unido para describir el "rollo de huevo". EnFrancia, existe unhors d'oeuvresimilar denominado "nem". EnMéxicoexiste un plato similar denominadoburritoo en algunos casostaquito.
EnVenezuelayColombiaa este plato se le conoce como "lumpia", igual que a losrollitos de primavera. Se encuentra en establecimientos gastronómicos regentados por inmigrantes de China.
Oon

Muhammad Fachroni, conocido artísticamente comoOon(Bandung, 18 de junio de 1972-ibíd., 13 de enero de 2017),​ fue un actor y cantanteindonesioque integraba la banda musicalProject Pop. Su carrera artística empezó a partir de 1992 y se integró a la banda a partir de 1996. Como actor debutó en su primera película titulada "Laskar Pemimpi" en el 2010. En el plano personal estaba casado con Ocha y ambos tienen un hijo llamado Raki.
Lumpia

Lelumpia(prononcé[lœ̃mpia]) est la formephilippineetindonésiennedupâté impérialou durouleau de printemps. Le motlunpia(zh)vient de la languehokkien. Ce mets, frais ou frit, a été apporté par des immigrants originaires de la province duFujian, dans le sud de laChine, qui constituent la majorité desChinois des Philippinesetd'Indonésie.
AuxPays-Baset enBelgique, son nom estloempia(prononcé[lumpia], c'est-à-dire avec l'ancienne prononciation indonésienne delumpia), qui est devenu le nom générique pour les rouleaux de printemps ennéerlandais.
Ce nom signifie «lumpiamouillé ». Il désigne la forme nonfrite, c'est-à-dire la versionrouleau de printemps. Il contient des germes desoja, des légumes, des crevettes ou du poulet, et se mange avec une sauce sucrée,tauco(mot hokkien désignant les germes de soja salés).
Nommée d'aprèsSemarang, la capitale de la province deJava central, cette version dulumpiacontient despousses de bambou, éventuellement des crevettes ou du poulet. On le mange avec une sauce pimentée sucrée, faite deterasi(pâte de crevettes), de sucre denoix de coco, de piments rouges, de poivre, d'amidondetapiocaet d'échalotes. On la sert frite ou fraîche, mais le contenu est toujours cuit.
Nommée d'aprèsSurabaya, la capitale de la province deJava oriental, sa recette est proche de celle dulumpia Semarang, mais moins sucrée.
Pâté impérial

Lepâté impérialest un mets originaire d’Asie orientale, qui s’est répandu à travers le monde ; sa forme la plus répandue est lenemvietnamien, connu sous le nom de rouleau impérial enFrance. EnSuisse, le nem et le pâté impérial chinois sont appelés de façon génériquerouleau de printemps, par traduction littérale de l'appellation anglophonespring rolls.
De nombreux paysasiatiquesrevendiquent en être à l'origine. Il en existe en effet des variantes dans nombre decuisines asiatiques. Bien que laChinedu Sud soit la source la plus couramment citée, en raison de caractéristiques qui semblent provenir de lacuisine cantonaise, le pâté impérial n’est en fait pas un mets traditionnel de cette région.
On peut distinguer trois grandes familles de plats, dont les dénominations contradictoires en fonction des régions de la francophonieentraînent souvent des confusions: le nem vietnamien à farce crue roulé dans une galette de riz et frit à l’huile, le pâté impérial chinois à farce cuite roulé dans une feuille de brick (farine de blé) et frit dans l’huile et le rouleau de printemps decruditésroulé dans une galette de riz crue (qui peut inclure des morceaux de viande cuite séparément du reste de la farce). Lesegg rollsaméricains sont une variation du pâté impérial chinois roulé dans une feuille à base d’œuf plus épaisse. Il existe aussi une grande variété de recettes pour les farces.
Ce mets fut élaboré bien après la chute du royaume deNanyue— duquel il tire cependant son nom français —, durant l’une des dynasties de l’empire du Viêt Nam. Il fut très apprécié à la cour impériale de ce pays.
Lumpia

Lumpiaadalah sejenisjajanan.
Lumpia terdiri dari lembaran tipis tepunggandumyang dijadikan sebagai pembungkus isian yang umumnya adalahrebung,telur,sayuran segar,daging, ataumakanan laut.
DiIndonesia, lumpia dikenal sebagai jajanan khasSemarangdanUjung Pandangdengan tata cara pembuatan dan bahan-bahan yang telah disesuaikan dengan tradisi setempat.
Pisang cokelat

Pisang cokelatatau kerap disingkatpiscok,adalahkudapanmanis dariIndonesiayang terbuat dari irisanpisangdengancokelatcair ataususu kental maniscokelat, yang dibungkus dalam kulittepungtipis miripcrepe, atau lazim menggunakan kulitlumpiayang kemudian, digoreng dalam rendamanminyak goreng.Pisang cokelat sering didefinisikan secara singkat sebagai "lumpiapisang cokelat".Makanan ini perpaduan antarapisang gorengdanlumpia.
Jenis pisang yang digunakan biasanya sama dengan pisang yang biasa digunakan untuk pisang goreng; yaitupisang uli,pisang kepokataupisang raja sereh. Sedangkan kulit yang digunakan biasanya kulit lumpia siap pakai yang dijual di pasar.Di Indonesia, pisang cokelat dianggap sebagai salah satu variasipisang goreng, dan digolongkan ke dalam kategorigorengan. 
Oleh pedagang gorengan kaki lima, pisang cokelat, bisa juga dijual bersama dengantempe goreng,tahu goreng, dan pisang goreng. 
Makanan ini populer sebagai kudapan atau makanan kecil, disajikan oleh pedagang gorengankakilima, sampai di kafe atau restoran sebagai teman minum kopi atau teh.
Pisang cokelat hampir identik dengan jajananFilipinabernamaturon, yaitu lumpia pisang. 
Perbedaan dengan piscok adalah turon biasanya tidak mengandung cokelat.
Lumpia Vs Bakpia

Lumpia Vs Bakpiaadalah albummusikpertama karyaProject Popyang dirilis pada tahun1996, album ini juga merupakan satu-satunya albumProject Popdengan formasi lengkap (7 orang) yaituUdjo,Yossi,Odie,Tika Panggabean,Gugum,OondanHilman. Hits single pada album iniLumpia Vs Bakpia,Mimpi BurukdanSakit Gigi.
Berikut ini adalah daftar lagu dari Project Pop. Masing-masing penjual kaset ini tersedia di seluruh Indonesia persembahan dari rekaman musik Musica untuk membeli kaset isi lagu ini dengan harga eceran cukup Rp 8.000 (delapan ribu rupiah) khusus termasuk pulau Jawa.
Gỏi cuốn

Gỏi cuốn,(secara harfiah, lumpia nem, gulungan kertas beras dan lumpia salad dalam masing-masing dialek Vietnam utara, tengah, dan selatan),Lumpia Vietnam,lumpia musim panas, ataulumpia salad, hidangan tradisional dalammasakan Vietnamyang terdiri daridaging babi,udang,sayuran,bún(bihun), dan bahan lainnya yang dibungkus dalambánh trángVietnam (secara umum dikenal sebagai kertas beras).Makanan ini umumnya disajikan dalam suhu ruangan (atau didinginkan) dan tidak digoreng atau dimasak bagian luarnya. Makanan ini berada diurutan ke-30 dalam50 Makanan paling lezat seduniayang dirilis olehCNN Gopada tahun 2011.Gỏi cuốn segar memperoleh popularitas di antara negara-negara tetangga Vietnam dan juga negara-negara barat. Lumpia ini menjadi hidangan pembuka yang sangat populer di kalangan pelanggan di restoran masakan Vietnam.
Hidangan Jawa

Masakan Jawa(bahasa Jawa:Olah-olahan Jawi) adalah masakan darimasyarakat JawadiJawa Tengah,Daerah Istimewa Yogyakarta, danJawa Timur. Masakan Jawa tersedia diWarung Tegal. Salah satu masakan Jawa sepertiTempetelah menjadi masakan internasionaldan menjadi satu satunya masakan Indonesia yang tidak terpengaruh olehmasakan Tionghoa,masakan India, ataumasakan Arab.
Turón (gastronomia)

Iturónoturrón, anche conosciuti cometurrón de banana,turrón de plátanoolumpiyang saging(lumpiadibananeinfilippino), sono unospuntinofilippino.
Si tratta diinvoltinifritti ripieni di banane tagliate sottili (preferibilmente della varietàsaba), una fetta digiacae addolciti con una spolverata dizucchero di canna. Possono essere utilizzati anche altri ripieni, tra cuipatate dolci,mango,formaggio cheddarecocco. Iturónsono uno snack ecibo da stradapopolare tra i filippini e vengono solitamente venduti lungo le strade assieme ad altre specialità isolane come iBanana kyu,ikamote kyue imaruya. AMalabonil termine "turrón" o "turón" si riferisce invece a unlumpiafritto  e dolce a base difagioli indiani verdi. Ituróndi banana di Malabon prendono infatti il nome divalenciaovalencia triangguloa causa della loro forma triangolare.
Lunpia Semarang

Lunpia SemarangutawaLumpia Semarang, ikupanganansabangsarolladesing isibung,endhog, lan dagingpitikutawaurang.
Citarasa lumpia Semarang iku perpaduan rasa Tionghoa lanIndonésia, amarga pancèn sing nemu iku wong Tionghoa Semarang sing nikah karo wongIndonésia.
Panganan iki wiwit didol lan dikenal ing Semarang wektu pista ulah ragaGANEFOing jamané papréntahan PrésidhènSoekarno.
Lumpiang Shanghai

Lumpiang shanghai(uga dikenal minangkaFilipino nggulung spring,utawa munglumpiautawalumpiya),punika Filipinojero-gorengappetizer dumadi saka dicampur sakaginiling(lemah daging babi) kebungkus ing endhog lancipPancake.Lumpiang Shanghaidianggep minangka jinislumpiapaling dhasar ing masakan Filipina, lan umume luwih cilik lan luwih tipis tinimbang varian lumpia liyane.
Lumpiang Shanghaidianggep minangka jinislumpiapaling dhasar ing masakan Filipina.Lumpiang Shanghaibisa ditetepake dening migunakakéginiling(lemah daging babi) minangka utamastuffing. Ing babi lemah wissauteedkaro sacoro apik disigarwortel,papak,bawang,shallots, lan uyah lanmricokanggo rasa. A jumlah cilik saka iku banjur diselehake ing salut lumpia (endhog lancipPancake) kang banjur mbalek sak menyang slinder lancip. Ujunge diamanake kanthi dibasahi banyu utawa endhog putih. Kadhangkala,ginilinggorengbanjurdibasahi endhog mentah mula tetep bentuke luwih apik. Banjur digoreng nganti coklat emas
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Lumpiang keso

Lumpiang kesopunika Filipinojero-gorengappetizer dumadi saka kelet sakakejukebungkus ing endhog lancipPancake. Iki luwih dikenal minangkatongkatkeju,lumpiakeju, utawakeju turon. Biasane disajikake kanthi anget lan renyah, kanthi saus dicelup digawe saka campuranketchup pisanglanmayones.Uga bisa disajekake nganggo mayones bawang putih utawasaus cabai sing legi.Resep kasebut mung ngemot keju gedhe (biasanekeju olahanutawacheddar) ingbungkus lumpia(jinis tipis). Wis dimasak kanthi cepet, biasane kurang saka 2 menit. Apike, keju utawa kabeh lumpia adhem utawa malah beku sadurunge dimasak amarga iki keju ora bisa leleh nalika digoreng. Utawa, bungkus lumpia bisa digulung kanthi kenceng supaya keju ora bocor.Kekandelan gulung beda-beda wiwit tipis lan dawa, nganti kandel lan gagang.Opsional ditaburi bubuk keju.
Dinamita

Dinamita(uga dikenal kanthi jenengDynamiteutawaDinamite Lumpiang) minangka nyamikan saka Filipina sing digoreng jero singisine kisaran habahaba(mrica cabai ijo dawa) sing dibungkuscrepeendhog sing lancip.Isianbiasaneginiling( daging sapi utawa daging babi ),keju, utawa kombinasi saka kalorone, nanging uga bisa diadaptasi kanggo nggunakake maneka bahan, kalebutocino,ham,daging babi, lanpitikabon.Dinamitauga dikenal minangkalumpia dinamit, uga kalebu jeneng liyane. Yaiku jinis lumpia lan umume dipangan minangka panganan pembuka utawa minangka kancabir.
Lumpiang gulay

Lumpiang Gulay,uga dikenal minangkalumpiasayur-sayuran,punika Filipino gorengan dumadi saka julienned utawa rajangansayurankaro daging lemah utawa urang ing endhog lancipPancakesing jero-goreng. Varianlumpiang gulay sing misuwuryaikulumpiang togue, singumumedigawe karotogue(tunaskacang mung).
Lumpiang ubod

Lumpiang ubod,uga dikenal minangkajantung lumpia sawit,punika hidangan pembukaan Filipina dumadi saka juliennedubod(jantung sawit) karo macem-macem daging lan jangan ing endhog lancipPancake. Umume disajikake seger (minangkasariwa lumpiang), nanging uga bisa digoreng. Asale saka kutha Silay ing Negros Occidental, ing endi varian asli,lumpiang Silay, isih kawentar.
Taman Indonesia

Taman Indonesiaiku siji kebon raja cilik ing Kallenkote,Steenwijkerland,Overijssel,Walanda. Kebon raja iki ndarbèni téma Indonésia lan uga ndarbèni spésialisasi kéwan-kéwan Indonésia, mligi manuk, kaya ta manuk-manuk Bali, mamalia cilik kaya tabinturung,kucing kuwuk, lanluwak. Ing kéné ana luwih saka 50 jinis manuk.
Ing warung kebon raja iki, para tamu bisa tuku kudhapan panganan Indonésia kaya ta lumpia lan lapis legit. Saliyané iku uga ana toko karajinan, klambi, lan suvenir Indonésia.
Ngohiong

Ngohiong,uga dikenal ditulis minangkangoyong,punika salah sawijining jinis panganan tradisional Filipino appetizer dumadi saka julienned utawa Cubedsayurankaro daging lemah utawa urang akeh pengalamane karo wêdakakêna limang spice ing endhog lancipPancakesing jero-goreng. Iki kalebu jinislumpialan adaptasi saka Filipina kanggongo hiangsajian Hokkien (dikenal kanthi jenengkikiaming Filipina). Asale saka Kutha Cebu .
룬삐앙

룬삐앙(민난어:lūn-piáⁿ,중국어간체자:润饼,정체자:潤餅,병음:rùnbǐng룬빙)은동남아시아에서 즐겨 먹는푸젠·차오저우식 롤 요리이다. 중국의푸젠과차오저우, 그리고 이곳 출신 이주민이 많은동남아시아국가에서 먹는청명절음식이다.
민난어룬삐앙(lūn-piáⁿ)은중국어룬빙(润饼,潤餅,rùnbǐng)에 대응한다.중국과타이완에서는룬빙쥐안(润饼卷,潤餅卷,rùnbĭngjuăn)으로도 불린다.
필리핀에서는룸피야(타갈로그어:lumpiya)로 알려져 있다.인도네시아에서는룸피아(인도네시아어:lumpia)라 부른다.
뻐삐앙

뻐삐앙(민난어:po̍h-piáⁿ,중국어간체자:薄饼,정체자:薄餅,병음:bóbǐng보빙)은동남아시아에서 즐겨 먹는푸젠·차오저우식 롤 요리이다. 중국의푸젠과차오저우, 그리고 이곳 출신 이주민이 많은동남아시아국가에서 먹는청명절음식이다.
민난어뻐삐앙(po̍h-piáⁿ)은중국어보빙(薄饼,薄餅,bóbǐng)에 대응한다.
말레이시아와싱가포르에서는포피아(말레이어:popia)라 부른다.베트남에서는보삐어(베트남어:bò pía),태국에서는뽀삐아(태국어:เปาะเปี๊ยะ)로 알려져 있다.
에그 롤

에그롤(egg roll)은미국식 중국 요리식당에서 제공되는튀겨낸애피타이저의 한 종류이다. 에그롤은 원통형 모양의 향미가 있는 롤이며밀가루피 안에 채썬양배추와돼지고기등의 소가 들어가있고 이를 뜨거운 기름에 튀겨낸 것이다.이 요리는 따뜻한 상태로 대접되며손가락으로보통 집어서덕 소스,간장,플럼 소스,핫 머스터드에 찍어 먹는다.이 소스는 보통 셀로판지 주머니에서 꺼낼 수 있다.에그롤은미국식 중국 요리의 고유한 한 특징이며 미국 전역에서 (볶음밥,포춘 쿠키와 함께) 미국식 중국 콤비 접시의 무료 추가 음식으로 대접되기도 한다.
몽꿋

몽꿋(태국어:มงกุฎ, Mongkut,1804년10월 18일~1868년10월 1일)는 몽꿋 왕으로 알려진태국의짜끄리 왕조의 네 번째 군주이다.라마 4세로 정식 명칭은프라밧솜뎃 프라뽀라민타라 마하몽꿋 프라쫌끌라오 짜오유후아(태국어:พระบาทสมเด็จพระปรเมนทรมหามงกุฎฯ พระจอมเกล้าเจ้าอยู่หัว)이며, 재위 기간은1851년에서1868년까지이며, 태국의 가장 존경 받는 왕 중의 하나이다.
1946년영화안나 레오노웬즈가 6년 간의 궁중 생활 이후에 쓴 〈안나와 시암의 왕〉이라는 영화를 바탕으로 한 《왕과 나》라는 연극은 외국에도 잘 알려져 있다.
그의 통치기간에 서양 제국주의의 압력이 최초로 시암에 밀려들어 왔다. 서양의 개혁을 포용했고, 기술과 농업 분야에서 시암의 현대화를 시작했다. 그의 묘비명에 있는 “시암의 과학과 기술의 아버지”라는 것도 바로 이런 이유 때문이다.
몽꿋 왕은 또한 그의 형제 추따마니 왕자와의 약속으로도 알려져 있다. 추따마니는1851년삔끌라오 왕으로 즉위를 했다. 몽꿋 왕 자신은 삔끌라오가 그 자신과 같이 존경을 받을 것이라고 확신했다. 몽꿋의 통치는 또한 분낙 가문의 권력이 절정에 달한 시기이기도 하였다.
몽꿋은1804년톤부리왕궁에서짜끄리 왕조의 최초의 왕인붓다 요드파 출라로께의 아들인 ‘이사라순드혼 왕자’와 분레오드 공주와의 사이에서 둘째 아들로 태어났다. 이후1808년그의 동생 ‘춧따마니 왕자’가 태어났다.1809년그의 부모인 이사라순드혼 왕자가붓다 르딸라 납할라이로 즉위하였다. 그 당시 왕자는 아홉살이었고, 그들 모두 왕궁으로 옮겨갔다.
KS X 1001

KS X 1001은한국 산업 규격으로 지정된 한국어문자 집합으로서, 정식 규격명은 ‘정보 교환용 부호계(한글 및 한자)’이며, 옛 이름인KS C 5601로도 알려져 있다.1974년에 처음으로 제정되었고,2004년에 개정된 KS X 1001:2004가 최신 규격이다.
이 규격은 2바이트 부호계로서, x2121 - x7E7E 영역에서 8,836문자의 표현을 규정하는데, 문자는 제어 문자와 도형 문자로 분류하며, 도형 문자는 특수 문자, 괘선 조각, 숫자, 한글 낱자, 한글 글자 마디, 한자, 기본 로마 문자, 확장 로마 문자, 그리스 문자, 가나 문자, 키릴 문자로 구성되어 있다. 한글 부분은 기본적으로 2바이트 완성형 코드이지만, 부속서 3에서2바이트 조합형 코드도 보조 부호계로서 규정되어 있다.
KS X 1001은유니코드를 제외하고대한민국에서 사용되는 거의 유일한 문자 집합이다. KS X 1001 기반의문자 인코딩으로는EUC-KR(완성형)과 ISO-2022-KR(과거 인터넷 메일에서 쓰던 문자 인코딩)이 있다. MS 윈도우에서 사용하는CP949은 EUC-KR의 확장으로 2바이트로 표현할 수 없는 한글 글자 마디 8,822자를 추가한 것이다.
KS X 1001은 전형적인 94×94 문자 집합이며, 각 행들은 다음과 같이 구성되어 있다.
특수 문자 영역은 개정판마다 계속 추가되고 있다. KS X 1001:1998에서는 ®('등록 상표' 줄임표), €(유로기호)가, KS X 1001:2002에서는 ㉾('우편 번호' 줄임표, U+327E)가 추가되었다.
이 규격에는 완성형 한글 코드인 기본 부호계에 포함되지 않은 한글에 대해서 글자 마디마다 맨 앞에 '채움' 문자를 덧붙여 교환하는 방식이 규정되어 있다. 즉, 한글 채움 문자(24-54,EUC-KR에서는A4 D4)를 사용해서 "(채움) 초성 중성 종성"과 같이 한글 영역에 들어 있지 않은 한글을 표시하는 것은 가능하다. 예를 들어 '(채움) ㅆ ㅠ (채움)'은 KS X 1001에서 나타낼 수 없는 '쓔'라는 글자를 나타낸다. 이러한 확장 방법은 2004년 개정에서도 유지되어 있다.
이 규격의 부속서 3에서는 2바이트 조합형을 보조 부호계로 규정하고 있는데, 1992년 개정부터 기존상용 조합형을 반영하여 표준화하였다. 아울러 부속서 4에서는 7비트 한글 낱자 부호계를 포함하여 2바이트 부호계가 적용되지 않는 특수 장비 등에 대한 한글 코드를 규정하고 있다.
초성+중성+종성 완성자 '뢨', '썅', '쏀', '쓩', '쭁'은 포함되어 있으나, 이 글자들에서 종성을 뺀 '뢔', '쌰', '쎼', '쓔', '쬬'는 포함되어 있지 않다. 이는 입력 시에 문제를 일으킬 수 있다.
KS X 1001에 모든 현대 한글을 표현할 수 있는 방법이 존재하는데도모질라 파이어폭스등을 제외한 대부분의 프로그램들이 구현하지 않고 있다. 따라서 KS X 1001은 사실상 2350자의 한글만 지원하기 때문에 모든 현대 한글을 제대로 표현할 수 없다는 비판이 제기되었다. 또한 2350자 바깥의 한글을 처리하는 방법이 프로그램마다 여러 가지로 나뉘면서 서로 다른 프로그램 사이에서 인코딩의 호환성이 보장되지 않는 문제가 생기기도 했다. 또한, 필요한 특수 문자는 배제되고 자판으로 손수 입력 가능한 특수 문자가 너무 많이 포함되었다는 비판도 존재한다.
그 외에도 독음이 여러 개인 한자가 독음에 따라 중복되어 있기 때문에 나타나는 처리상의 문제도 있는데,유니코드에 이런 특성이 고려되어 모든 중복된 한자가 유니코드호환성 영역에 수록되기도 했다.
풋릇란팔라이

풋릇란팔라이(태국어:พุทธเลิศหล้านภาลัย, Rama II,1766년2월 26일~1824년7월 21일)는태국의짜끄리 왕조의 두 번째 군주이다.라마 2세로 정식 명칭은프라밧솜뎃 프라보롬랏퐁셋 마헤수아순톤 프라풋릇란팔라이(태국어:พระบาทสมเด็จพระบรมราชพงษเชษฐมเหศวรสุนทร พระพุทธเลิศหล้านภาลัย)이며, 줄여서 ‘붓다 르뜰라 납할라이’라고 한다. 재위 시기는 1809-1824이다.
라마 1세의 아들로 아명을 ‘침’이라고 했다. 침은1782년라마 1세가 즉위 하면서 "이사라순돈"이라는 이름을 주었다. 그 후 태국의 불교 전통에 따라 출가를 했다.1806년의 부왕의 죽음으로 자신이 부왕이 되었고, 왕태자가 되었다.1809년에 라마 1세가 붕어하자 왕으로 즉위하였다. 치세의 전반기에는 버마가 공격해 왔지만, 후반기에는 버마가 영국에 점령되어서 공격당하지 않았기 때문에, 국내의 정비 등을 실시했다.
문학 방면의 공적은 크지만, 분나크 가문에 내정을 맡기고 있었을 뿐이므로, 정치적으로는 별로 실권을 가지지 못했다.
최영애-김용옥 중국어 표기법

최영애-김용옥 중국어 표기법은 기본적으로 웨이드-자일시스템과 병음방식의 장점만을 골라 취하여 현실음에 가장 가깝도록 보완한 것이며, 만 4년의 광음을 소요하여 꾸준한 개선작업을 거쳐 완성되었다.
기본원칙은 다음과 같다.
Lumpia

Lumpiaatawalun pia(Hanzi: 潤餅 / 润饼, POJ: lūn-piáⁿ, hanyu pinyin: rùn bǐng,Bahasa Inggris:long pia) nyaéta salah sahiji kadaharan tradisionalTionghoa.Lumpia dipikawanoh ku urang Indonesia mangrupa lafalBasaHokkian.Lumpia dijieun tina lambaran ipistipunggandumnu dijadikeun pamungkus eusina, kayaningIwung,Endog,sayuranseger,daging, atawakadaharantina bahanlaut.DiIndonésia, lumpia dipikawanoh jadi jajanantradisionalhasSemarangkalawan tata cara jeung bahanna disaluyukeun jeung kondisimasarakatna.
Lumpia mimiti dipikawanoh di Semarang waktu aya péstaolahragaGANEFO nu diayakeun waktu jamanpamaréntahanPrésidénSoekarnotaun 1963-1966.Di Semarang aya opat variasi tempat lumpian anu kawentar.
Lumpia mimiti aya dina abad ka 19 kalawan mangrupaakulturasibudayaantaraTiongkok–Jawaanu diadumaniskeun dina rasa.Ieu sajarah téh dimimitian ku Tjoa Thay Joe anu babar diFujianhayang dumuk di Semarang kalayan muka bisnis kadaharan has Tiong hoa atawa Tiongkok.Tuluy, Tjoa Thay Joe panggih jeung Mbak Wasih, pituin urang Jawa anu dagang kadaharanamisguriheusinakentangjeungdaging.Beuki dieu, duaan téh jatukrami tuluy ngahijikeun usahana nepi ka ngarobah rasa asli lumpia.Eusi lumpiana dirobah jadidaginghayamjeunghurangkalayan teu ngaleungitkeun iwung nu jadi bahan utamana.Kaonjoyanana téh hurang jeung endogna henteuhanyir, iwungna ogé amis, jeung kulit lumpiana ngerekes lamun digoréng.Ieu jajanan téh biasana didagangkeun diOlympia Park,pasar malemWalanda.Usahana beuki maju nepi ka bisa diteruskeun ku anakna, nyaéta Siem Gwan Sing jeung Siem Hwa Noi nu muka  cabang diMataramjeung Siem Swie Kiem anu nuluykeun usaha warisanbapanadi Gang Lombok no. 11.Kiwari Siem Siok Lien, anak Siem Swie Hie muka toko lumpia anu kawentar kalayan ngaran Lumpia Mba Lien di Pemuda jeung Pandanaran.
Lumpia Semarang anu kawentar jeung pangkolotna téh di Gang Lombok padeukeut pisan jeungKlenténg Tay Kak SieGang Lombok, salah sahiji kelenténg pangkolotna di Kota Semarang.Ieu lumpia dijieun ku Tjoa Thay Yoe jeung Wasih, kiwari dituluykeun ku incuna, Siem Swie Kiem nu mangrupa generasi katilu Lumpia Gang Lombok.Aya duavariasilumpia nu dijual nyaétalumpia basahjeunglumpia goréng.Lumpia goréng dicampur jeungsaladah,sambelhas Semarang anukenteljeungbawangnu seger kénéh.Saupama Lumpiana dibungkus, wadah anu dipakéna nyaétapipiti(anyaman awi) jeung sambelna dibungkus kudauncau.Sabésék téh eusina bisa kana 10 nepi ka 15 lumpia.
Ieu di handap dijétrékeun gizi lumpia.
Vitamin
Lumpia basah

Lumpia basahmangrupa salah sahiji kadaharan khas tiIndonésianu asalna ti Tiongkok.Di taun 90-an jajanan lumpia basah ilahar diSemarangjeungBandung. Sanajan dipiwanoh ti Semarang, Bandung ogé miboga lumpia nu teu éléh rasana.Lumpia basah téh nyaéta lumpia nu geus diropéa ti kuéh lumpiah nu biasana digoréng.Kiwari lumpia basah miboga rupa-rupa variasi.Béda ti lumpia nu biasana, lumpia basah biasana dijieun tina campurantogé,endogsarta samara séjénna.Lumpia basah téh bisaa kapanggih disisi jalan, biasana nu jualana makégorobag surung.
Lumpia mangrupa salah sahiji jajanan nu asalna tiTiongkokatawaChina.Kadaharan ieu sumebar ka sababaraha nagara dibawa ku urang Tiongkok nu dagang ka nagara-nagara séjén.ku sabab éta rasa sarta bentukna béda-béda diunggal nagara.
Dina basa Tiongkok kadaharan ieu disebutlun piaatawapokpia. Sadenngkeun di basaKoreadisebutchungwon.Di Indonésia sorangan ilahar dipiwanoh lumpia.
Pikeun nyieun lumpia basah, aya sawatara bahan nu kudu disadiakeun, di antarana kayaning togé, endog,bawang bodas, pikeun bahan palengkepna nyaétagula beureum,gula bodas,céngék,tipung aci,uyah,minyak kalapa.Mimitina goréngkeun endog dinakatéltuluy campurkeun bawang bodas nu geus disiksikan lemes, tuluy abuskeun togé, sanggeus kitu tambahan cai saeutik.Siapkeun kulit lumpia nu geus dibalur ku olahan tipung aci nu diliiyurkeun jeung gula beureum.Lumpia basah siap dipidangkeun.
Cibay

Cibay(aci ngageubay) 
ieu kadaharan téh dijeunna tinaacisampeu. Kiwari loba kapanggih diwarung-warung sakola atawa dijual maké goroobag surung. Antukna hargana ogé murah, kahontal ku balaréa. Loba pisan nu mikaresep kadaharan ieu, komo budak leutik mah.
Siapkeun cai tuluy digolotrok dina cai panas kalawan campurkeun aci jeung sababaraha samara sapertibawang daun,uyahjeungpecin.
geus kitu ieu adonan aci sampeu anu geus asak. Mun ditilik tilik mah nyarupaan lem kertas, anu berarti ieu adonan téh geus asak jeung siap di jieun ka proses salajeung na..
Keur kulit cibay, biasana ngagunakeun kulit paranti lumpia, salembar kulit lumpia dibeberkeun terus satengah sasendok adonan cibay téh di abuskeun kana kulit lumpia terus kulit lumpia anu geus diisian ku adonan cibay digulungkeun jeung ditilepkeun nepika ngabentuk pasagi opat..
Geus kitu cibay digoreng dina minyak nu teu pati panas. teu butuh waktu lila pikeun cibay asak. geus asak mah kari bleum we huapkeun.
Project Pop

Project Popmangrupa grup musik anu asalna tiBandung.anu dipikawanoh rumpaka-rumpaka laguna téh guyonan.Anggotana asalna ti grup bobodoranPadhyangan. Project pop mangrupa band komedi kréatif anu asalna ti grupPadhyangan, kelompok anu diwangun ping4 desember1982ieu anggotana téh mahasiswa-mahasiswa ti Fakultas SastraUniversitas Padjadjaranjeung Fakultas Ilmu Sosial dan PolitikUniversitas Katholik Parahyangan. Kecap Padhayangan sorangan mangrupa singgetan tinaPadjadjaranjeungparahyangan. Maranéhna nyieun kelompok ieu pikeun nyalurkeun bakat jeung ide-ide anugaréloti anggotana dina widang seni.
Mimitina padhayangan ngan saukur ngayakeun kagiatan panggung dina wangunkabarét.Sajalan jeung kaseriusan kelompok ieu dina karir,anggota-anggotana gé gonta-ganti. TapiIszur muchtarjeungDenny Chandraanu mimiti aktip ti taun1984angger di grup ieu. Tuluy dibaturan kuDaan Aria,Joehana,Iang DharmawansartaWawan Hanuraanu gabung taun1986.
Jang tetep mertahankeun éksistensina di dunya hiburan, P-Project ngayakeun regenerasi ku cara ngawangun adi-adina dina hiji grup anu dibéré ngaran Project Pop anu personilnaGumilar Nurochman(gugum),Wahyu Rudi Astadi(odie),Mochammad Fachroni(oon),Kartika Rachel Panggabean(Tika),Djoni Permato(udjo),Hermann Josis Mokalu(Yosi) jeungHilman Mutasi(hilman).
Project pop miboga konsép anu béda jeung P-Project,lamun P-Project ngaparodikeun lagu anu geus dipikawanoh saméméhna, ari project pop nyieun lagu anyar anu aya unsur bobodoranana. Masih di handapeun bandéraMusica Studio’sproject pop geus ngaluarkeun albumLumpia vs Bakpia,Tu Wa Ga Pat,Bli Dong Plis, jeungPopOK,POP Circus,Six-A-Six,Top Of The POPjeung anu pamungkasYOU GOT Project POPanu suksés ngirut masarakat.
Misi ti P-Project sorangan nyaéta nyieun hiji badan usaha sacara profesional pikeun jadimarket leaderdina widang jasa hiburan, hususna bobodoran di rupa-rupa média contona panggung, TV, radio, média citak, jeung internet.
ลุมปียา

ลุมปียา(อินโดนีเซีย:Lumpia) เป็นหนึ่งในประเภทของเปาะเปี๊ยะที่พบทั่วไปในประเทศอินโดนีเซียและประเทศฟิลิปปินส์ลุมปียาทำมาจากผิวขนมคล้ายกระดาษหรือคล้ายเครปที่เรียกว่า "กระดาษห่อลุมปียา" ใช้ห่อหุ้มไส้คาวหรือหวานมักเสิร์ฟเป็นอาหารจานหลักหรืออาหารว่างและอาจเสิร์ฟเป็นแบบทอดจมหรือสด (ไม่ทอด) ลุมปียาเป็นอาหารที่ดัดแปลงมาจากบูร์ริโต,ชิมิชางกา,ตากีโตกับเปาะเปี๊ยะของฝูเจี้ยนกับแต้จิ๋วซึ่งถูกสร้างในช่วงคริสต์ศตวรรษที่ 17 สมัยยังเป็นอาณานิคมของสเปน
ในประเทศอินโดนีเซียลุมปียาเป็นอาหารว่างโปรดและเป็นที่รู้จักในฐานะอาหารหาบเร่ริมถนนในประเทศส่วนประเทศฟิลิปปินส์ ลุมปียาเป็นหนึ่งในอาหารทั่วไปที่เสิร์ฟในงานรวมตัวและงานเฉลิมฉลอง
ตำบลกันทรารมย์ (อำเภอขุขันธ์)

ตำบลกันทรารมย์เป็นตำบลหนึ่งในอำเภอขุขันธ์ เดิมเป็นเมืองเก่าชื่อว่า"เมืองกันทรารมย์"(พื้นที่บริเวณบ้านลุมพุกในปัจจุบัน) ก่อตั้งขึ้นเมื่อปี พ.ศ. 2415 โดยพระยาสังฆะบุรีศรีนครอัจจะ เจ้าเมืองสังฆะ(ซึ่งต่อมาเรียกเพี้ยนเป็นสังขะ) ต่อมาเมืองกันทรารมย์ถูกลดฐานะเป็นตำบลกันทรารมย์ ขึ้นเมืองสังฆะ และถูกโอนไปขึ้นกับเมืองขุขันธ์ซึ่งคืออำเภอขุขันธ์ในปัจจุบัน เมืองกันทรารมย์หรือตำบลกันทรารมย์นั้นไม่ได้มีความเกี่ยวข้องทางประวัติศาสตร์กับอำเภอกันทรารมย์ จังหวัดศรีสะเกษ ในปัจจุบันแต่อย่างใด แต่เกิดจากความเข้าใจผิดทางประวัติศาสตร์หรือไม่รู้สภาพภูมิศาสตร์ในพื้นที่ จึงทำให้หลายคนเข้าใจผิดว่ามีความเกี่ยวข้องกันทางประวัติศาสตร์หรือเป็นเมืองเมืองเดียวกัน ปัจจุบันพื้นที่ตำบลกันทรารมย์ถูกแยกออกไปเป็นอีก 2 ตำบล คือ ตำบลศรีสะอาด และตำบลปราสาท
กันทรารมย์เมืองเก่า เสาหลักเมืองคู่บ้าน พระประธานพุทธโสภณศักดิ์สิทธิ์ วิถีชีวิตพอเพียง หนองน้ำช้างพันหล่อเลี้ยง คู่เคียงผ้าไหมงาม สมญานามถิ่นสมุนไพร เลื่องลือไกลแซนโฎนตา
ตำบลกันทรารมย์ตั้งอยู่ทางทิศตะวันตกของอำเภอ มีอาณาเขตติดต่อกับเขตการปกครองข้างเคียงดังต่อไปนี้
ตำบลกันทรารมย์แบ่งการปกครองออกเป็น 11 หมู่บ้าน ดังต่อไปนี้
ฟุตบอลชิงถ้วยพระราชทานประเภท ง. ประจำปี 2551/52

การแข่งขันฟุตบอลชิงถ้วยพระราชทานประเภท ง.ของประเทศไทย ประจำปีพ.ศ. 2551-2552โดยทำการแข่งขันระหว่างวันที่ 27 มกราคม-17 มีนาคม พ.ศ. 2552 มีสโมสรเข้าร่วมการแข่งขันทั้งหมด 69 ทีม แบ่งการแข่งขันเป็น 23 สายในรอบแรก
แข่งแบบแพ้คัดออก วันที่ 24 กุมภาพันธ์ พ.ศ. 2552
ยูฟ่าซูเปอร์คัพ 2015

ยูฟ่าซูเปอร์คัพ 2015จะเป็นการแข่งขันยูฟ่าซูเปอร์คัพครั้งที่ 40 ซึ่งจะเป็นการแข่งขันฟุตบอลประจำปีของผู้ชนะจากยูฟ่าแชมเปียนส์ลีกกับผู้ชนะจากยูฟ่ายูโรปาลีกการแข่งขันเป็นการพบกันของสองทีมจากสเปนบาร์เซโลนาและเซบิยาผู้ชนะของยูฟ่าแชมเปียนส์ลีก ฤดูกาล 2014–15และยูฟ่ายูโรปาลีก ฤดูกาล 2014–15ตามลำดับโดยจะลงเล่นกันที่สนามบอริส ไพแชดซ์ ดีนาโม อาเรนาในทบิลิซีจอร์เจียเมื่อวันที่ 11 สิงหาคม ค.ศ. 2015.นี่ถือเป็นครั้งแรกในประวัติศาสตร์ของการแข่งขันซูเปอร์คัพนัดหนึ่งเป็นการแข่งขันของครั้งก่อนหน้านี้ ทั้งสองทีมในคำถามก่อนที่จะพบกันในยูฟ่าซูเปอร์คัพ 2006ที่สตาดลูยเดอในประเทศโมนาโกเมื่อ เซบิยา ชนะ 3–0
สนามกีฬามิเคห์อิล เมสคีได้มีการประกาศสนามที่ใช้แข่งขันซูเปอร์คัพในการประชุมคณะกรรมการบริหารยูฟ่าเมื่อวันที่ 5 มีนาคม ค.ศ. 2014แต่สนามที่ได้รับเปลี่ยนไปใช้สนามบอริส ไพแชดซ์ ดีนาโม อาเรนานี่จะเป็นครั้งแรกในการรับหน้าที่เป็นเจ้าภาพยูฟ่าซูเปอร์คัพในประเทศจอร์เจีย สนามโบริส ไปชาดเซ อาเรนาถูกสร้างขึ้นในปี ค.ศ. 1976 และได้รับการบูรณะในปี ค.ศ. 2011 สนามแห่งนี้คือสนามทีมเหย้าของฟุตบอลทีมชาติจอร์เจียและดีนาโม ทบีลีซี