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Sunday, June 26, 2011

Lumpiang Ubod

Lumpiang Ubod is a thin crepe wrapper filled with strips of ubod (the heart of a coconut palm) stir-fried with shrimp or pork or chicken. Served with a sweet garlic-flavored brown sauce and ground peanuts.

Ingredients:

1/2 kilo ubod (bamboo shoots), cut into thin strips
1 medium site carrots, cut into thin strips
1 cup chicken chicken breast, chopped into bits
1 small onion, chopped
2 cloves garlic, minced
salt and pepper
oil for sautèing
crepe wrappers (CLICK RECIPE)


For sauce:
1 cup water
1 tsp salt
1/2 tbsp soy sauce
1/4 cup sugar
1 tbsp cornstarch dissolved in water

For toppings:

minced peanuts
lettuce leaves


Procedure:

Sautè garlic and onion in oil. Add chicken and cooked until done. Add ubod and carrots. Stir and simmer for 5 minutes. Salt and pepper to taste. Transfer to a separate container. Allow to cool. Drain excess broth and set aside.

To prepare sauce: Combine sugar, soy sauce and salt. Allow to boil. To thicken, pour in cornstarch dissolved in water. Add minced garlic.

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