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Lumpiang Ubod Recipe
Lumpiang Ubod is a vegetable extensively used in the Visayas. In fact, they even serve it as punch called ensalda. Lumpiang Ubod is a specialty of Silay, Negros Occidental.

Lumpiang Ubod Ingredients
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Lumpia Wrapper:
- 2 eggs
- 3 oz/75 g cornflour
- ½ pint/250 ml water
- peanut oil
Filling:
- 2 tbsp. oil
- 1 garlic clove, crushed
- 1 small onion, thinly sliced
- 4 oz/100 g parboiled lean pork, diced
- 2 oz/50 g ham, shredded
- 4 tbsp. peeled chopped prawn
- 2 oz/50 g cooked chickpeas
- 8 oz/200 g ubod (coconut palm hearts), shredded
- 6 oz/150 g French beans, shelled
- 1 carrot, shredded
- 12 oz/300 g cabbage, shredded
- 12 sprigs onions
- salt and pepper
- 12 crisp lettuce leaves
- 12 lumpia wrappers
Lumpiang Ubod sauce:
- ¼ pint (or more) chicken stock
- 2 oz/50 g sugar
- 2 tbsp. soya sauce salt
- 1 tbsp. cornflour
- 3 tbsp. cold water
- 1-2 tsp. finely minced garlic
Lumpiang Ubod Cooking Instructions:
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Lumpia Wrapper:
- Separate the eggs and whisk the whites until very stiff. Fold into the lightly beaten yolks.
- Blend the cornflour with water, adding the water gradually to ensure smoothness.
- Stir thoroughly into the egg. Lightly brush the frying pan with oil and heat.
- Using 2 tbsp. of lumpia batter at a time, fry very thin pancakes.
- Tilt pan to spread the batter evenly, do not turn and do not allow the pancakes to color.
Filling:
- Heat the oil and lightly fry the garlic and onion until soft.
- Add the pork and ham, cook, stirring for a few minutes.
- Add prawns and chickpeas and cook a little longer.
- Stir in the ubod, beans, carrot and cabbage.
- Season with salt and pepper.
- Cover and simmer until the vegetables are just tender. Drain and cool.
- Wrap a portion of the filling and a sprigs onion in a lettuce leaf and then in a pancake.
- Serve with Lumpiang Ubod sauce.
Sauce:
- Bring the stock to the boil with the sugar, soya sauce and salt.
- Blend the cornflour with the cold water and stir it into the stock.
- Simmer, stirring for 2-3 minutes, until the sauce thickens.
- Sprinkle the minced garlic on the top.
Lumpiang Ubod Recipe, 5.0 out of 5 based on 4 ratings
Tags:
chicken,
pork,
vege
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About the author
Ed Joven is the owner of PinoyRecipe.net and Aspire Search Marketing an SEO and Web Marketing company. He loves Filipino Recipes and other Asian cuisines. Over the past 6 years Ed has provided SEO services to hundreds of online businesses. You can find him on Google+ , Twitter, Facebook and Pinterest.
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One Response
jayneh
February 6th, 2010 at 1:34 pm
1Ang Sarap!i’ll try this!thanks