Lumpiang Ubod, photo by PH Morton
Lumpiang Ubod Recipe
Lumpiang Ubod is a variation to lumpiang sariwa. The former’s main ingredients is ubod, which is grated bamboo shoots.
This salad is a popular starter.
Here is the recipe, which is easy and simple to follow:
2½ lbs ubod (bamboo shoots) grated or thinly cut into strips.
2 cups shrimps, shelled, deheaded (or is it beheaded? ) 😉
2 cups pork belly, chopped
1 medium onion, chopped
2-3 cloves garlic, chopped finely
1¾ cup pork stock (or a chicken or vegetable bouillon dissolved in a cup of hot water)
1 large stalk of spring onion, chopped
salt and pepper to taste
2 tbsp vegetable oil
12-15 pieces large lumpia wrappers
1/2 tbsp of ground peanuts
Method of preparation:
- Using a large frying pan or better still a wok, heat up the oil and then saute the garlic and onion until golden but not burnt.
- Add the pork and then the shrimps and stir fry until golden.
- Pour in the pork stock, bring to a boil and then lower down the heat and leave to simmer until the pork had softened.
- Add the ubod and let it simmer for another 5 minutes.
- Season with salt and pepper according to your taste.
- Have a sieve on hand and use it to drain the broth from the ubod & meat/shrimps. DO NOT DISCARD the broth as it would be used in making the sauce.
For the Sauce:
1 cup broth
1 tsp salt
½ tbsp soy sauce
¼ cup sugar
1 tbsp cornflour/cornstarch, dissolved in a little water
3 cloves garlic, chopped finely
- Heat the broth and season with salt, soy sauce and sugar. Bring it to a boil.
- Thicken by stirring in the cornflour.
Arrange the wrapper in a plate or flat surface and then place a lettuce leaf in the middle top part of the wrapper.
Spoon in some filling (ubod/meat/shrimp) and place in the middle of the wrapper (over the lettuce leaf). Close the wrapper by folding the lower part securely first then roll the sides until the filling is sealed.
Pour the sauce over the Lumpiang ubod and garnish with crushed peanuts and minced garlic.