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Takeout Service Skyrocketed but Cooking at Home Is Still Fun, Especially When Making Pork Lumpia
Restaurant owners and food delivery owners are putting a lot of effort during the time of coronavirus to meet the expectations of their customers. That’s why, almost everyone, if they haven’t already done so before, has started providing takeout services that will be fair and safe for consumers.
Conditions for Successful Takeout
Undoubtedly, the menu is in the first place, that is, the choice of meals for delivery. In most countries, there are no additional legal or operational requirements in this regard – the way the meal is served “at the table”, it can be delivered to the home address. However, a lot depends on the way the menu is created. In the case of delivery, it must be compact, clear (both on the website and in delivery apps), but above all, it must be “practical”.
It’s no coincidence that pizzas, Chinese, and burgers have a huge share in food takeout because we’re talking about meals that are easy to deliver and for which paying for meals isn’t as complex as in the case of traditional cuisine.
The next important thing is the cost of producing the meal intended for delivery. The success of delivery depends largely on revenue, but if the cost of meal production is high, the margin on this service is drastically reduced and the delivery model itself becomes problematic, despite increased sales.
In our opinion, even when the cost of food preparation is high, this problem can be solved by reducing indirect costs – the number of staff engaged in the production of meals, rental costs, turning production more to bars that can’t have guests…
The Advantages and Disadvantages of Introducing Delivery
Let’s start with the shortcomings. In the first place, it’s certainly the cost of delivery. Immediately afterward, there are potential problems in the kitchen itself, which, especially in days of high demand, could face overload. This prolongs the delivery time and, thus, creates room for poor ratings – both for delivery and for the restaurant service itself.
The key advantage is increased profits, although often with lower margins. With the delivery service, in fact, you reach a larger number of customers without having to have a restaurant with a lot of seating. Today, however, there are many delivery concepts that have a large number of customers who even have never physically seen or visited the restaurant itself, and yet are regular customers.
Another tangible advantage, economically speaking, is the optimization of food use, and thus the reduction of waste.
What Food Has the Biggest Share in Takeout?
Pizza is definitely at the top of the takeout menu, at least, when it comes to ordering during the ongoing coronavirus pandemic. It’s the most-searched food in 55 of the 81 countries for which data was available, with the majority of searches for “pizza delivery” per capita coming from eastern Europe: Belarus at the No.1, Russia at the No.4, Russia at the No.5, etc. People in the Philippines were also ordering pizza the most of all other takeouts during the corona crisis according to this infographic by Betway.
The 11 countries in the world had Chinese as the most searched takeout, which placed this food as the second most wanted takeout at the time of the corona crisis. Looking at the per capita criterion, the English-speaking countries dominated the most in searching this term for delivery, with the UK having the largest numbers of searches.
There’s one dish particularly popular among Filipinos, which restaurants and fast foods had to prepare on tons during the coronavirus restrictions – lumpia. For those not familiar with it, it’s a cousin to Chinese spring rolls. So, given that Chinese was the second most searched takeout from March to May, those who like that dish will like lumpia, too. These rolls can be filled with just about anything – from ground meat to hearts of palm. We’ll share the recipe for the meat version, which you can easily make in your own kitchen and not to wait for the delivery guy.
Homemade Pork lumpia – Ingredients (for 10 servings):
- 1 tablespoon vegetable oil
- 1 medium yellow onion, minced
- 2 cloves garlic, minced
- 1 medium carrot, minced
- 1/2 kilo ground pork
- 1 teaspoon fresh ginger, grated
- 12 oz water chestnuts, 1 can, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons soy sauce
- 1/4 cup green onion, minced
- 2 tablespoons fresh cilantro, minced, plus more for garnish
- 5 cups canola oil, for frying
- 25 lumpia wrappers
- 1 egg, beaten
- Sweet chili sauce, for serving
- Make the filling: Heat the oil in a medium pan over medium-high heat.
- Add the onion, garlic, ginger, and carrot. Cook for 4 minutes, or until the onion is slightly translucent.
- Add the ground pork and cook for about 6 minutes, or until cooked through.
- Add the water chestnuts, salt, pepper, and soy sauce. Stir for 2 minutes, then mix in the green onion and cilantro. Remove the pan from the heat and let cool.
- Heat about an inch of canola oil in a deep frying pan until it reaches 150°C.
- Lay out one lumpia wrapper in a diamond shape and spoon 2 tablespoons of filling at the bottom of the wrapper, leaving about an inch and a half of space from the bottom point.
- Fold the bottom point over the filling, then fold in the edges to create an envelope shape. Roll the wrapper toward the top point. Brush the top point with egg wash and finish the roll to seal the end.
- Carefully place four to five lumpia at a time in the hot oil. Frying on each side for 1-2 minutes, or until golden brown. Note: If the lumpia are cooking too fast or burning, reduce the heat.
- Remove the lumpia from the oil and drain on a wire rack or paper towels.
- Sprinkle with a garnish of cilantro and serve with sweet chili dipping sauce.