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LUMPIA
UBOD |
Ingredients: |
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| 2 tbsps. Cooking oil |
1 c. snap beans or habichuelas, |
| 2 cloves garlic, crushed |
diagonal strips |
| 1 small onion, chopped |
½ k. ubod or heart of palm, |
| ¼ c. cooked ham, chopped |
match-like strips |
| ¼ k. boiled pork, diced |
2 c. cabbage, shredded |
| ½ c. shrimps, chopped |
2 tsps. Salt |
| ½ c. cooked garbanzos or peas |
24 pcs lettuce leaves or spring onions |
| 1 c. carrots, julienne |
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Brown garlic in hot cooking oil, add onions, cook slowly
until soft. Add the pork, ham, shrimps and garbanzos.
Simmer 5 minutes. Combine carrots, stringbeans and ubod.
Cook covered until vegetables are half done. Drop the
cabbage, continue cooking until done. Drain and season.
Cool. Set broth aside for brown sauce. Wrap mixture in
home made wrapper lined with lettuce leaves or spring
onion. Serve with brown sauce. |
HOME MADE LUMPIA WRAPPER |
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| 2 duck eggs |
½ c. cornstarch dispersed in 1 c.
water |
Separate egg yolks from egg whites. Beat egg whites until
frothy. Add egg yolks and beat just to blend. Blend in
dispersed cornstarch. Brush frying pan with cooking oil
and heat. Spoon about 2 tbsps. Batter then tilt pan to
spread evenly on pan. Lift off wrapper when done. |
LUMPIA SAUCE OR PAALAT |
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| ½ c. sugar |
1 tsp salt |
| 1 tbsp. soy sauce |
2 tbsp. cornstarch disp. in ¼ c.
water |
| 2 c. broth |
4-6 Cloves garlic, minced |
Blend first 4 ingredients together. Bring to boil. Thicken
with cornstarch. Sprinkle with minced garlic and serve.
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