WATCH: How To Cook Lumpiang Hubad

You have all the delicious ingredients that make a fresh lumpia in this dish!

 

 

Love the medley of vegetables and the garlicky sauce of lumpiang hubad? Former Yummy magazine associate editor Idge Mendiola shares this family recipe for this ingredient-packed lumpiang hubad. The list of ingredients results in a dish that is flavorful, hearty, meaty, fresh, and totally satisfying, all at the same time. It's just like how Idge's lola makes it. 

 

 

Lumpiang Hubad

 

Takes 1 hour 30 minutes

Makes 6 servings

 

250 grams pork, (use whole pork shoulder or kasim)

Vegetable oil, to deep-fry and saute

300 grams sweet potatoes (kamote), use white or orange sweet potatoes, peeled and julienned

200 grams jicama (singkamas), peeled and julienned

1 red onion, peeled, chopped

1 head garlic, peeled, crushed

2 pieces chorizo macau, sliced into thin half-moons

250 grams shrimp, (use small shrimp), peeled

1/4 cup atsuete oil*

350 grams cauliflower, cut into florets

1 medium carrot, peeled and julienned

50 grams snow peas (sitsaro), trimmed

50 grams Baguio beans, sliced diagonally

1 small head cabbage, sliced thinly

Lettuce leaves, torn

Cilantro leaves (wansoy)

Chicharon, crushed

Crushed peanuts

Garlic, crushed (optional)

Water, as needed

Salt, to taste

 

For the Lumpia Sauce:

1/2 cup soy sauce

1 cup brown sugar

1/4 cup cornstarch, dissolved in 1/2 cup water

1 head garlic, minced

 

1 Boil 8 cups water in a pot over medium heat. Add pork and boil until tender, about 15 minutes. Set broth aside. Slice pork into thin strips. (Alternatively, you can slice the pork into strips first then poach them in chicken stock just until color changes; cool pork strips immediately.)

 

2 Heat oil in a deep pan over medium heat. Deep-fry sweet potatoes until soft and golden, about 2 minutes. Drain on paper towels and set aside. In the same pan, deep-fry jicama until light brown, about 2 minutes. Drain on paper towels and set aside.

 

3 Heat 1/4 cup vegetable oil in a wok or large pan over medium-high heat. Sauté onions until soft and fragrant. Add garlic; sauté until light brown.

 

4 Add chorizo; cook until soft, about 3 minutes. Add shrimp; cook until color changes to pink, about 2 minutes.

 

5 Add cooked pork; sauté for 1 minute. Add 1 1/2 cups reserved pork broth. Season with salt. Add atsuete oil and simmer for 3 to 5 minutes.

 

6 Add cauliflower and carrots; cook for 2 to 3 minutes. Add snow peas and Baguio beans; cook for 3 minutes. Add fried sweet potatoes, fried jicama, and cabbage. Mix and cook for 5 minutes.

 

7 Make the Lumpia Sauce: Boil 2 to 3 cups water in a saucepan over medium-low heat. Add soy sauce, brown sugar, and salt. Bring to a boil. Add cornstarch mixture; simmer until thick. Remove from heat. Stir in garlic.

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8 Place lettuce then vegetable mixture on serving dishes. Sprinkle withchicharon, peanuts, and garlic, if desired. Top with cilantro. Drizzle lumpia sauce over or serve on the side.

 

 

* To Make Atsuete Oil, simmer 1 tablespoon astuete seeds or 1 teaspoon astuete powder in 1/4 cup vegetable oil until the oil colors. Strain the seeds, and cool completely. Use as indicated.

 

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Use up any leftover adobo for this lumpia recipe!

 

 

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Beat the indulgent holiday season with this vegetable recipe.

 

 

What makes these fresh ubod rolls extra delicious? We added chopped green onions to the lumpia batter. This simple addition gives the wrappers a fresh flavor.

 

 

Adding buko strips to the classic pritong lumpiang togue gives it a refreshing surprise.
 

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