HOW TO MAKE FRESH LUMPIANG UBOD WITH PEANUT SAUCE

FRESH LUMPIANG UBOD WITH PEANUT SAUCE INGREDIENTS AND PROCEDURES.

Ingredients:

• 120 g pork belly, diced

• 240 g small shrimp, peeled and minced

• 6 cloves garlic, minced

• 2 medium red onion, thinly sliced

• 1 kg ubod, cut into thin strips

• 2 tbsp cooking oil

• 2 tbsp fish sauce

•Water

• Salt to taste

• Black pepper to taste

• Green lettuce leaves, trimmed and washed

LUMPIA SAUCE INGREDIENTS:

• 3 cups water

• ½ cup soy sauce

• 1 cup brown sugar

• ½ tsp salt

• 1 cup peanuts, unsalted, chopped

• 1 head garlic, minced

• 3 tbsps cornstarch

• ¼ cup water

• 3 tbsps peanut butter

LUMPIA WRAPPER INGREDIENTS:

• 1 cup flour

• 1 ½ cups water

• 3 eggs, beaten

• 1 tsp salt

• 1 tsp sugar

• 1 tsp oil

FOR FRIED LUMPIA

• 10 pcs large – store bought wrapper

1. In a shallow pan, heat oil over medium heat. Sauté onion and garlic. Add pork and cook until lightly browned. Add shrimp and cook. Add fish sauce, water. Continue to cook until pork are tender.

2. Add the ubod, let it simmer until cooked through. Season with salt, black pepper to taste. Remove from the pan and drain. Set aside.

FOR THE LUMPIA SAUCE:

1. In a sauce pan, combine water, soy sauce, brown sugar and sat. Bring to a boil, stir until sugar dissolves. Add garlic and peanuts. Continue to simmer.

2. In a bowl, combine cornstarch and ¼ cup water. Mix well.

3. Add the cornstarch-water mixture in the sauce, continue to simmer, until thickened. Add pea nut butter and stir until dissolved.

FOR THE LUMPIA WRAPPER:

1. In a large bowl, combine flour and water until smooth. Add eggs and salt. Stir.

2. In a non-stick pan, lightly oil over low heat. Add ¼ cup batter and cook then flip, cooking until top is firm. Remove wrapper from pan and repeat with the remaining batter.

To assemble fresh lumpia: 

1. Lay a wrapper and put lettuce leaf on top. Spoon 3 tablespoons filling across the middle of wrapper and fold sides to cover filling. Pour sauce on top. Garnish with minced garlic and ground peanuts.

To assemble fried lumpia:

1. Spoon 3 tablespoons filling across the middle of store bought wrapper and fold sides to cover filling. Fry until golden brown. Serve with aioli sauce.

AIOLI SAUCE INGREDIENTS:

• ½ cup mayonnaise

• 2 cloves garlic, minced

• 2 tbsps olive oil

• 1 tbsp juice of lemon

• Salt to taste

• Black pepper to taste

1. In a bowl, mix all ingredients. Season to taste with salt and black pepper.