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Lumpiang Ubod Recipe is a specialty of Silay, Negros Occidental.

Lumpiang Ubod Ingredients

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:

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.

Tags: chicken, pork, vege

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