LUMPIANG UBOD

It’s something that we all want to eat; but many of us do not know how to make them. So here’s a very simple recipe that all of us can try.

 

Lumpiang Ubod

For the Wrappers:

  • 5 eggs, well beaten
  • 250 g all-purpose flour
  • 125 g cornstarch
  • 1 1/2 cups milk or water

To make the wrapper:

  • In a bowl, dissolve the flour and the cornstarch in water and mix; add the eggs and mix well
  •  Lightly grease a crepe pan and heat
  • Pour enough batter to form a thin layer
  • Cook until no longer moist on top
  • Remove from pan and place in a clean, dry plate
  • Repeat the procedure until all the wrappers are done
  • Place all the wrappers in the refrigerator, wrapped securely to avoid getting wet, until ready to be used

For the Filling:

  • 1/2 kilo Ubod or coconut shoots, cut into thin strips
  • 2 cups shrimps, chopped
  • 2 cups pork, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup stock
  • Spring onions, chopped
  • Salt and pepper to taste
  • Cooking oil for sautéing

For the Sauce:

  • 1 cup broth
  • 1 tsp salt
  • 1/2 tbsp soy sauce
  • 1/4 cup sugar
  • 1 tbsp cornstarch, dissolved in water
  • 2 cloves garlic, minced

Cooking Directions:

  •  Sautè garlic and onion in oil.
  • Add shrimps and pork, stirring until done.
  • Pour in pork stock. Cover pan. Continue cooking over medium heat until meat is tender.
  • Add the ubod. Simmer for 3 to 5 minutes.
  • Season according to taste.
  • Transfer to a strainer to drain the broth. Allow to cool.

To prepare sauce:

  • Combine the following into a saucepan: broth, sugar, soy sauce, and salt.
  • Bring to a boil.
  • Pour cornstarch dissolved in water.
  • Add the minced garlic.
  • Remove the saucepan from fire and transfer the sauce into a bowl to cool.

To assemble, simply place the lumpia wrapper in a clean plate. Place at least a tablespoon of filling in the middle, and wrap.

Serve with garlic sauce.

Fresh Lumpian Ubod
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