FOOD DAY / FRIDAY / EATS QUEENS Edition 1

Jolina's, a new Filipino restaurant, breaks away from the pack of Filipino eateries that have clustered around the intersection of Roosevelt Boulevard and 69th Street. For appetizers, we had lumpiang Shanghai - crisp, finger- sized egg rolls, stuffed with a savory filling of ground pork and shr...

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Bibliographic Details
Published inNewsday
Main Author Rose Kim. Rose Kim is a regular contributor to Food
Format Newspaper Article
LanguageEnglish
Published Long Island, N.Y Newsday LLC 13.12.2002
EditionCombined editions
Online AccessGet full text

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Summary:Jolina's, a new Filipino restaurant, breaks away from the pack of Filipino eateries that have clustered around the intersection of Roosevelt Boulevard and 69th Street. For appetizers, we had lumpiang Shanghai - crisp, finger- sized egg rolls, stuffed with a savory filling of ground pork and shrimp, pleasantly spiced with garlic and black pepper, and served with a sweet and sour sauce. Or try the lumpiang sariwa, a crepe stuffed with shredded cabbage, carrots and onions, topped with a rich peanut sauce. Meat, barbecued Filipino-style, is a tasty treat when done well; here, the pork sticks were delicious. Tender pieces of meat - marinated in a sweet, tangy sauce of soy sauce, sugar, ginger and garlic - were skewered on wooden sticks and grilled over an open fire until slightly charred and crisp around the edges. They can be ordered as appetizers or side dishes for $2 a stick or as an entree with fried rice and achara, a slaw, made with shredded cabbage, sliced garlic and raisins.