Rated 5 out of 5

Lumpiang Ubod

Vegas, this is how we, Filipinos, roll. Lumpia, ubod ng sarap! Ubod din ng hirap gawin! After a punishing schedule engaging brain, gut, and hands with work, I finally sat down to eat the last of the left-over Lumpiang Ubod. Safely nested on my ref shelf, it was calling me to try it. I had been making these for the last few days or so; part therapy, part commerce, part fitness regimen, yet mostly fueled by a preponderance for making things, and making my family and friends happy. Tucked with insecurities about this cooking skill nonetheless, I validate how it must be really like. I close my eyes and it was love at first bite! Now, I understand why it’s my favorite thing to eat-and do! Mild, and gentle, no strong flavors assault you. Rather, it grows on your palate, with the range of textures that wake you to chew, bite and enjoy a well-rounded gustatory delight! The brown sauce, crushed peanuts, chicharon, cilantro and minced garlic give the extra dash! The handmade crepe keeps getting better each roll, doing it is part frenzy and part meditation. However, painstaking sometimes, I must admit that I should give myself a pat on the belly! I tell you, this is really good!

INGREDIENTS:

  • 1 lb. hearts of palm ubod
  • 1 piece Knorr Shrimp Cube
  • 4 ounces pork thinly sliced
  • 12 pieces shrimp deveined
  • 2 tablespoons parsley chopped
  • 1 piece onion chopped
  • 4 cloves garlic crushed
  • 3 tablespoons cooking oil
  • Fish sauce and ground black pepper to taste
  • 8 pieces lettuce leaves
  • 1/2 cup roasted peanut crushed

 

Fresh Lumpia Wrapper Ingredients

  • 1 cup all-purpose flour
  • 2 pieces eggs
  • 2 tablespoons canola oil
  • 1 1/2 cups water
  • 1/4 cup cooking oil or cooking oil spray

 

Lumpia Sauce Ingredients

  • 6 tablespoons brown sugar
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 cups water
  • 6 cloves garlic crushed
  • 1 tablespoon cornstarch

INSTRUCTIONS:

  • Make the lumpia filling. Start by heating 3 tablespoons oil in a pan. Saute onion and garlic until the onion softens.
  • Add pork and saute until light brown. Pour 1 ½ cup water into the pan. Let boil.
  • Add Knorr Shrimp Cube. Stir. Continue boiling in medium heat until the liquid evaporates.
  • Add hearts of palm (ubod). Cook for 5 minutes. Toss every few seconds.
  • Add carrots. Cook for 3 minutes.
  • Put the shrimp into the pan. Toss and continue cooking until shrimp turns orange.
  • Add chopped parsley and season with ground black pepper and fish sauce. Set aside.
  • Make the sauce by pouring water in a saucepan. Let it boil.
  • Add brown sugar and stir until completely diluted.
  • Put the garlic in the saucepan. Cook for 20 seconds.
  • Combine cornstarch with 3 tablespoons water. Stir until blended. Pour the mixture into the pan. Continuously stir while cooking until mixture thickens. Set aside.
  • Make the fresh lumpia wrapper by beating eggs in a bowl.
  • Stir-in cooking oil and add water. Gradually add all-purpose flour. Continue stirring until all ingredients are well blended. Note: you can let the mixture pass through a strainer to filter lumps.
  • Cook the wrapper by heating a non-stick pan. Grease it with oil. Pour wrapper mixture into the pan enough to cover the area. Continue cooking using medium heat until the wrapper can freely slide on the pan when you shake it. Transfer the wrapper to a clean plate. Note: do the same step until the mixture is fully consumed.
  • Assemble the lumpiang ubod by laying a piece of wrapper flat on a plate. Place a piece of lettuce leaf over the wrapper. Scoop a good amount of filling (hearts of palm) over the lettuce. Gently wrap.
  • Arrange the wrapped lumpia on a serving plate. Pour sauce over it and finish by topping it with crushed peanuts.
  • Serve. Share and enjoy!

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