Ingredients on how to cook Lumpiang Ubod:

Lumpiang Ubod

  • 500 g (1 lb) ubod (heart of palm)
  • 1 liter (4 cups) water
  • 2 tablespoons oil
  • 1 small onion, minced
  • 3 – 4 cloves garlic, minced
  • 200 g (1 cup) diced pork
  • 100 g (1 cup) small prawns, peeled
  • 1 tablespoon patis (fish sauce)
  • 60 ml (1/4 cup) Brown sauce (see recipe below)
  • 12 – 14 lettuce leaves
  • 12 – 14 spring onions (white part only)
  • Cloves of ½ head of garlic, crushed

 

Brown Sauce

  • 150 g (1 cup) brown sugar
  • 500 ml (2 cups) water
  • 1 teaspoon salt
  • 2 tablespoons soy sauce
  • 2 tablespoons cornflour dissolved in 60 ml (1/4 cup) water

 

Spring Roll Wrappers

  • 1 egg
  • 125 g (1 cup) plain (all – purpose) flour
  • 375 ml (1 ½ cups) water
  • ½ teaspoon salt
  • 1 teaspoon oil

Procedure on how to cook Lumpiang Ubod:

[dropcap type=”1″]1[/dropcap]To make the Brown Sauce, Combine sugar, water, salt and soy sauce in a saucepan. Bring to the boil, and then simmer for about 5 minutes. Stir dissolved corn flour into the saucepan and simmer until mixture thickens for about 10 to 15 minutes, then set aside.

[dropcap type=”1″]2[/dropcap]To make the Spring Roll Wrappers, beat egg in a mixing bowl until thick. Blend in flour and alternately, beating with a wire whisk until mixture is smooth. And salt. The batter should be thin and pourable. Heat a non-stick frying pan and brush very lightly with the oil. Pour about ¼ cup of the batter into the hot pan and tilt the pan immediately to swirl the batter so it is spread evenly across the pan. Cook the batter until it solidifies, about 45 seconds to 1 minute. Run a metal spatula around the edges of the pan to loosen the cooked egg wrapper. Flip pan onto a plate to release the wrapper. Repeat with remaining batter, brushing pan with oil only if necessary. Be careful not to tear the wrappers. Makes 12 to 14 wrappers.

[dropcap type=”1″]3[/dropcap]To make filling, cut open ubod and julienne the ubod meat. Boil in the water until tender but still firm, about 10 minutes. Drain. In a wok, heat oil and sauté onion and garlic about 1 minute. Add the diced pork and cook until brown. Stir in prawns and the drained ubod. Continue stirring until prawns are cooked. Season with patis and blend in 60 ml (1/4 cup) brown sauce. Stir well to mix, then cool a few minutes.

[dropcap type=”1″]4[/dropcap]To assemble, line each spring roll wrapper with a lettuce leaf. Spoon 1 to 2 tablespoons of the ubod filling into the wrapper and add the spring onion. Roll the wrapper to enclose the filling. Pour brown sauce over the wrapper and top with crushed garlic. You now have your very own Lumpiang Ubod and you already know how to cook lumpiang ubod. you can cook this dish with your family and friends.

 

Serves 6-7 persons

Preparation time: 30 minutes

Cooking time: 30 – 40 minutes

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Lanz Decipeda
A nurse by profession but a web developer and a writer by passion, His goal is to consistently produce inspiring and relevant contents, to live everyday with passion and excellence. He is also one of the founder of Infoadvise.com

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