So good – Fresh Lumpiang Ubod

CEBU, Philippines - There’s a dish that’s a popular favorite but not as much talked about. The Fresh Lumpiang Ubod makes a filling snack by itself and goes smoothly well when made part of a fare. Interestingly, the treat consists of ingredients that are quite common and inexpensive.

‘Ubod” is the crunchy palm heart at the tip of the coconut trunk. Yes, the coconut would probably have to be cut in order for the ubod to be available. The cutting, though, is not an issue. That’s the way most plant-derived foods go. Besides, the coconut tree that is chosen for cutting is often one that is no longer productive and of declining health. At other times, ubod is obtained from coconut trees fallen from the storm.

In Fresh Lumpiang Ubod, the ubod cut into fine strips is apparently the main ingredient but not the only one. There are also other vegetables as well as spices and herbs that give it a good kick of flavor.  The mix is then wrapped in small portions in fresh, moist (as against the dry) crepe-like wrapper made from cornstarch and eggs. When ready, the thing goes with matching sauce. 

The following Fresh Lumpiang Ubod recipe shared at www.kawalingpinoy.com may help homemakers to make the dish in their own kitchens. This one is not purely vegetarian – it includes pork and shrimp. It is important to pay particular attention to the sauce, as it is often the element that makes this the big difference between this recipe and the other fresh lumpia variants.

Fresh Lumpiang Ubod

Ingredients:

For the Lumpia Filling –

• 1 tablespoon oil

• 1 small onion, peeled and chopped

• 2 cloves garlic, peeled and minced

• ¼ pound pork belly, diced

• ½ pound shrimp, peeled and coarsely chopped

• 1 tablespoon fish sauce

• ½ cup water

• 2 pounds (about 4 cups) ubod, cut into thin strips

• salt and pepper to taste

• green lettuce leaves, ends trimmed

For the Lumpia Sauce –

• 2 ¾ cups water

• ¼ cup soy sauce

• ¾ cup brown sugar

• ½ teaspoon salt

• 1 cup unsalted peanuts, ground

• 1 head garlic (about 3 tablespoons), peeled and minced

• 3 tablespoons cornstarch

• 2 tablespoons peanut butter

For the Lumpia Wrappers –

• 1 cup cornstarch

• 1 ½ cups water

• 3 eggs, beaten

• 1 teaspoon salt

• 1 teaspoon sugar

• 1 teaspoon oil

• nonstick cooking spray or oil for brushing on pan

Procedure:

For the Lumpia Filling –

1. In a wide pan over medium fire, heat oil. Add onions and garlic and cook until softened. Add pork and cook until lightly browned. Add shrimp and cook some more, stirring occasionally, until color changes. Add fish sauce and cook for another 1 to 2 minutes. Add water and continue to cook until pork is tender. Add ubod. Lower heat, cover and cook for about 10 to 15 minutes or until ubod is tender and pork is fully cooked. Season with salt and pepper to taste. Remove from pan and drain well.

2. Lay a wrapper on a flat surface and place a lettuce leaf on top. Spoon about ¼ cup filling across the middle of wrapper and fold sides to cover filling.

3. Pour sauce on top of prepared lumpia and garnish with additional minced garlic and ground peanuts, if desired.

For the Lumpia Sauce –

1. In a sauce pot over medium heat, combine 2 ½ cups of the water, soy sauce, brown sugar and salt. Bring to a boil, stirring regularly, until sugar is dissolved. Add garlic and peanuts. Continue to cook for about 2 to 3 minutes.

2. In a bowl, combine cornstarch and the remaining ¼ cup water. Stir until mixture is smooth.

3. Whisking vigorously, add cornstarch mixture into soy sauce mixture. Continue to cook, whisking regularly, until thickened. Add peanut butter and stir until dissolved and well combined.

For the Lumpia Wrappers –

1. In a large bowl, combine cornstarch and water. Whisk together until smooth. Add eggs and salt. Stir to combine until mixture has the consistency of thin, runny batter.

2. Set a 9-inch nonstick pan over low heat. Lightly spray surface of pan with nonstick cooking spray or brush with little oil. Add ¼ cup batter and gently tilt pan on all sides to spread the batter. Cook for about 30 to 40 seconds. When edges of batter begin to pull from sides and small bubbles begin to form in the middle of crepe, gently flip to other side using a spatula. Cook for another 10 seconds or until top is firm and dry. Remove crepe from pan by gently sliding onto plate. Repeat with remaining batter until finished.

This recipe yields 6 to 8 pieces of Fresh Lumpiang Ubod.