Pancit and Lumpia

I've been under strict orders to not bother coming home until I knew some authentic Filipino dishes, so I inflicted myself upon my friend Cathy's helper, Cora, just prior to dinner last night.  Cora was not comfortable with this arrangement AT ALL. 

"Tell me what to do, Cora."

"No, Ma'am, I will do it."

"Cora, how can I learn to make pancit if I don't actually make pancit?"

"OK, Ma'am, chop these carrots.  I'm so sorry."

"Why are you apologizing?  You are helping me."

"No, Ma'am, you should not be chopping."

And so we went for an hour.  She finally caved and let me to all the julienning, and I'm still not sure if I did it right because I'm confident she would never say if I didn't.  She taught me how to make pancit, ("pan sit") which is a noodle dish kind of like chow mein, a little bit about lumpia ("loom pee uh"), and gave me the recipe for a dessert called mango float, which is kind of like a mango cheesecake.

Cora and the mango float.  It's graham cracker, mangoes, and a mixture of heavy cream and sweetened condensed milk all layered together.

Pancit.

Lumpia can be fresh or fried- these were obviously fried, and were filled with ground meat and spices.

I'm taking reservations for dinner when we arrive home.