LUMPIANG UBOD

EVERYDAY SPECIALS

LUMPIANG UBOD

Ingredients:

½ cup shrimps
½ cup pork
1 cup shredded cabbage
¼ cup chickpeas
1 square tofu
2 cloves garlic
½ tbsp sugar
Soy sauce and pepper to taste
1 cup ubod (coconut)
1 small onion
1 Spanish sausage
¼ cup ham
½ cup potatoes
½ cup lima beans
1 small carrot cut into strips
½ cup shrimp juice
Salt
Lumpia wrappers and lettuce

Procedure:
1. Blanch the shrimps and boil the pork until tender.
2. Slice and cut the other ingredients, pound shrimps heads and mash in1/2 cup pork broth.
3. Strain liquid. Fry tofu until golden brown then add the pounded garlic, onion, shrimps, pork and the lime beans.
4. Add meat shrimp, liquid, sausage, soy sauce and ½ tbsp sugar.
5. When the lima beans are half done, add the potatoes, ham, carrot, ubod, cabbage and garbanzos and let boil for five minutes.
6. Season with salt and pepper.
7. Let cool and wrap in lettuce and wrapper.


LUMPIA SAUCE:

Ingredients:

Mix: 3 tbsp cornstarch
1/3-cup brown sugar
¼ cup soy sauce
and 1-1/2 cups water. Strain if lumpy
1 head of garlic
1 tbsp fat

Procedure:
1. Fry until brown segments of minced garlic. Remove the garlic.
2. Into the heated fat, pour slowly the sauce batter, stirring constantly until mixture thickens.
3. Top with fried garlic and chopped roasted peanuts.


I got this recipe from Recipes of the Philippines by Enriqueta David-Perez

*image courtesy of www.maxschicken.com