Filipino Native Food · Vegetables

Lumpiang Hubad

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Lumpiang Hubad
Lumpiang Hubad by lolardizaval

Lumpiang Hubad is a “Naked” lumpia. It means without the wrapper. Mixed fresh veggies with sweet sauce and crushed peanuts on a bed of lettuce leaves. Super delish!

Lumpiang Hubad as they call it, has the same taste and recipe of Fresh Lumpia. It’s no different to the fresh lumpia we are used to, other than the wrapper.

So, if you’re planning for a meatless meal, no mess and no fuss. Lumpiang hubad is just the perfect meal you can try.




2 chicken breast julienned

1/2 medium sized cabbage, sliced into strips

1 medium carrot, sliced into strips

2 medium singkamas, sliced into strips

1 cup green beans, julienned

4 pcs garlic, minced

2 tbsp olive oil

3 tbsp oyster sauce

salt and pepper to taste

1/2 tsp annatto powder (optional)

1 bundle fresh lettuce leaves (optional)


For the peanut sauce:


1/2 cup of light soy sauce

1 tbsp sugar (you could adjust it accordingly)

2 tbsp peanut butter

1/2 cup water

1/4 c cornstarch dispersed in water (make sure to have no lumps)

2 cloves garlic, minced

1/4 c peanut, crushed


For the veggies:


Saute onions and garlic with olive oil, in a pan. Add-in annatto powder, give it a quick stir. Add chicken slices. Saute for five minutes, keep on stirring. After about 4 minutes add in all sliced vegetables and season with oyster sauce, salt and pepper to taste. Stir and cook for about 5 minutes or until done.


For the sauce:


Combine all the ingredients together : soy sauce, water peanut butter and sugar into a saucepan. Stir until it’s boiling, add the cornstarch mixture, stirring continuously to avoid lumps. Turn off heat when the sauce begins to thicken.
Serve on a bed of fresh lettuce leaves with sprinkled crushed peanuts and minced garlic.


Recipe Adaptations:

Skip to Malou

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