Who said Filipino food is unhealthy? If you haven’t already, hop on over to Tangled Noodle‘s site to read her essay on Filipino food. I couldn’t have written it better myself. In her post one of the things that Tracey mentions is that many people have a misconception that Filipino food is unhealthy. Yes, we love our pork (especially our deep fried pork), and our steaming bowls of white rice, but there’s also a number of deliciously healthy alternatives. One of them, is my dish for this month’s Kulinarya Cooking Club. Malou, from Skip to Malou and Cherrie from Sweet Cherrie Pie have brought us this month’s challenge. Lumpia refers to spring rolls and most of the ones I have tried have been filled with either pork and vegetables, or ubod (heart of palm). Most lumpia is either fried, or served fresh with a crepe like wrapper (check out Tangled Noodle’s post for this).
My version is called Lumpiang Hubad, literally, meaning “naked spring roll” which is how we used to eat it at home. A medley of vegetables including cabbage, sweet potato, carrots and string beans, along with pieces of lean pork and some prawns are cubed and served over fresh lettuce leaves – I like to serve it “sang choi bao” style – a tribute to the fact that lumpia originated from our Chinese neighbors . A mixture of brown sugar, garlic and soy sauce, thickened with cornstarch is served along side this. For an added crunch, chopped peanuts are served to finish the dish.
If you are interested to learn more about Filipino cuisine, check out the sites from my fellow Kulinarya Members…
To stay updated on the latest goings-on in Philippine cuisine – follow @filipinofood on twitter and check out myfilipinokitchen for essays and links to blogs around the world who promote our wonderful cuisine.
Finally – if you are a Kulinarya member or have a blog promoting Philippine cuisine and I have overlooked you, pasensya nalang! Please email me and I will include you on my links page.
Lumpiang Hubad Sauce
- 4 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 cup water
- 1 teaspoon crush garlic
- Lettuce leaves for garnish
- Combine all brown sugar, cornstarch and soy sauce and dissolve this in water. Cook until thickened. Add the fresh garlic.
An Original Blog Monster Recipe, serves 6
- 50 ml vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, chopped
- 250 grams pork shoulder (you can use belly or loin), cubed
- 100 grams string beans, cut into 1/2 cm pieces
- 1 carrot, cubed, cut into 1/2 cm pieces
- 1 potato, cubed, cut into 1/2 cm pieces
- 1 sweet potato, cubed, cut into 1/2 cm pieces
- 1/4 cabbage head, shredded
- 125 ml water (optional: dissolved this in achuete water)
- 150 grams prawns, peeled, cubed
- 2 tablespoons ground peanuts
- Fish sauce to taste
- In a wok, saute the onion and the garlic over medium heat until translucent. Add some salt and pepper. Add the pork and fry until lightly browned.
- Add the string beans, carrots, potato, and sweet potato and cook until the vegetables have softened slightly but still maintain some bite, around 10 minutes over a medium heat.
- Add the cabbage and continue to saute until the cabbage has wilted. At this point, add the water to help cook the vegetables.
- When the vegetables are done, add the prawns and cook for a few minutes.
- Season with some fish sauce and salt and pepper.
- Top with some ground peanuts, and serve on fresh lettuce leaves and with the lumpia sauce on the side.