Lumpiang Hubad

The sariwa filling served with no wrapper at all, which the name says.

Pork, Shellfish. Not vegetarian — contains pork, shellfish.

Ingredients

• 300 g heart of palm (ubod), julienned
• 200 g green beans, julienned
• 2 carrots, julienned
• 200 g cabbage, shredded
• 200 g pork belly, in small dice
• 200 g prawns, chopped
• lettuce leaves, to line the bowls
• 150 g peanuts, toasted and ground
• 400 ml water, for the sauce
• 60 g brown sugar, for the sauce
• 3 tablespoons soy sauce, for the sauce
• 2 tablespoons cornflour
• 8 garlic cloves, minced
• 2 tablespoons oil

Method

1. HUBAD MEANS NAKED AND THERE IS NO WRAPPER. The filling and the sauce are exactly a lumpiang sariwa's; what is missing is the crepe, and that is the entire dish.
2. Render the pork belly in the oil until crisp, add the prawns for 2 minutes, then lift both out.
3. Stir-fry the heart of palm, beans, carrot and cabbage in the same pan for 5 minutes, so they keep their crunch.
4. Return the pork and prawns and take it off the heat.
5. DO NOT DRAIN IT AS HARD AS YOU WOULD FOR A ROLL. With no wrapper to turn soggy, the filling can stay juicier, and this version is better for it.
6. Make the sauce and the fried garlic as for sariwa.
7. Line bowls with lettuce, spoon the warm filling in, and pour the peanut sauce over with the fried garlic and ground peanuts. Eaten with a spoon, warm, which a rolled lumpia never is.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes