(NAKED FRESH LUMPIA)
Lumpiang Hubad, which is basically fresh lumpia sans the wrapper. The completely dressed fresh lumpia will have to wait till next time to be featured. For now, I’m doing this on purpose to display the vegetables in all its glory! We’re going to have a week long of vegetable dishes – a reminder people to consciously eat more veggies.
1 tablespoon achuete (annatto seeds) or 1 teaspoon annatto powder
2 tablespoons cooking oil
3 cloves garlic, minced
1 medium onion, chopped
1/2 pound pork or chicken, boiled and cut into thin slices
1/2 pound shrimps, shelled & coarsely chopped
1/2 cup chicken or pork broth
3 cups shredded cabbage
1 can chickpeas (garbanzos), rinsed
2 cups green beans, sliced diagonally French style
1 cup celery, sliced diagonally
1 cup carrots, sliced into matchsticks
2 cups jicama (singkamas), sliced into matchsticks
2 cups sweet potato (kamote), cubed
4 pieces tokwa (tofu), cubed
Salt & pepper to taste
Crushed peanuts for garnish
Brown Lumpia Sauce
1. Soak achuete seeds in 3 tablespoons water or dissolve achuete powder in 3 tablespoons water. Set aside.
2. Heat oil in a large pot. Saute garlic and onion. Add pork or chicken.
3. Add the carrots, sweet potato and broth. Cover and bring to a boil. Let the veggies cook for 3 minutes.
4. Mix in celery and green beans. Cook for 3 minutes.
5. Strain the achuete seed mixture or pour in liquid with the dissolved achuete powder. Season with salt and pepper.
6. Add the shrimp, cabbage and jicama. Cook for 3 minutes more.
7. Toss in garbanzo beans and tokwa. Cook until heated through.
8. Serve with crushed peanuts and brown lumpia sauce.
BROWN LUMPIA SAUCE
1/2 cup brown sugar
1 tablespoon soy sauce
2 cups broth or 2 cups water with 1 chicken or pork bouillon cube
2 tablespoons cornstarch, dissolved in 1/4 cup water
6-8 cloves garlic, minced
1. Combine first 4 ingredients together. Bring to a boil.
2. Thicken with the cornstarch mixture.
3. Remove from heat then add the minced garlic.