This is part two of my post for KCC this month.
Fresh Lumpiang Ubod brings back memories of my childhood, my aunts and Goldilocks, the bakeshop/diner that is. We used walk there in the summer afternoons for snack, it’s close to where my aunts used to live. This is what the grown-ups usually order while we, the kids, have our cakes.
Ubod is coconut pith taken from the young coconut trunk; I actually have not seen a whole ubod, I only know the already julienned ubod available in the supermarket. This is also the first time I made this kind of lumpia (spring roll), I got the recipe from Kulinarya cookbook.
The recipes ( the filling, wrapper and sauce) are very simple and easy to follow. The recipe for the lumpia wrapper is a real keeper, it’s super simple and easy, I’ve been looking for a good crepe recipe and I think this is it for me 🙂
I did only half the recipe for the filling and did not add the shrimp. The sauce is quite sweet, I would add chilli flakes next time and a little less sugar.
coconut pith, looks like potato strings
use really fresh, crisp lettuce, mine’s not very fresh anymore but it’s better than nothing 😛
serve with lots of minced fresh garlic and roasted peanuts..
..and immediately devour…nom, nom
FRESH LUMPIA UBOD
Coconut Pith Spring Roll
Kulinarya A Guidebook to Philippine Cuisine
500g coconut pith
4 cups water
2 tbsp milk
10 cloves garlic, minced
1 large onion, thinly sliced ( or minced)
100 g ground pork
100 g shrimps
1 head lettuce ( I used iceberg lettuce)
2 tabsp cooking oil
salt and pepper to taste
125 g peanuts, roasted
Combine water and milk in a bowl, soak the coconut pith in it.
Peel and devein the shrimps. Discard head and shell trimmings.
Separate lettuce leaves, wash and pat dry.
Heat cooking oil in a pan; saute half of minced garlic, onion, pork and shrimps, cook for about 10 minutes.
Drain the coconut pith from the milk-water mixture and add to the saucepan. Cook for 10 minutes more over moderate heat. Season with salt and pepper to taste. Strain the cooked mixture to drain excess liquid, set aside.
Grind or coarsely chop roasted peanuts. Prepare lumpia wrapper and lumpia sauce.
I love this recipe, it can be used for both sweet and savory crepes
3/4 cup (90g) all-purpose flour
2 tabsp (15g) cornstarch
1/4 tsp salt
1/2 tbsp (8g) oil
1 1/4 cups (300ml) water
Sift flour, cornstarch and salt in a bowl; combine egg, water and oil in a separate bowl, mix well and add into flour mixture, mix well until batter is smooth. Strain.
In a 10-inch non-stick pan over moderate heat, pour in 1/4 cip ( 60ml) batter and tilt pan in a circular motion to cover surface completely. Cook until set. Carefully remove wrapper to a plate. Repeat the procedure with the remaining batter.
3/4 cup (150g) white sugar
1 3/4 cups ( 420ml) water
2 tbsp (30ml) soy sauce
2 tbsp (16g) cornstarch
1 tbsp (15ml) water
Caramelize sugar in a saucepan until golden, add water ( be careful, there’ll be steam when you add the water, so keep your face away from the pan) and soy sauce; stir until the caramelized sugar dissolves again; bring to a boil.
Dissolve cornstarch in 1 tbsp water and gradually add to the saucepan, stirring continuosly. simmer until the mixture thickens.
1. Lay a wrapper on a plate and put a lettuce leaf on one side of the wrapper, allowing a fourth of the leaves to protrude.
2. Put 2 heaping tablesponns of filling in the center of the lettuce leaf. fold the bottom end of the wrapper upwards
3. Fold wrapper over on both sides of the filling then roll tightly to the opposite side.
Plate lumpiang ubod and pour some sauce over then sprinkle with some minced garlic and roasted peanuts.
♥ Thanks for reading, have a nice day! 🙂 ♥