Sunday, May 20, 2012

Lumpiang Ubod in Pandan Wrapper


From roots to tips, there is no doubt that Coconut Tree is called "The Tree of Life". A good source of food, shelter and even fuel ! In my hometown Santa Cruz in Laguna, there is an abundant coconut supply from endless plantations. At the topmost part of the trunk, the finest vegetable can be found. Known as ubod or heart of palm, it is popular ingredient to salad and a local hit during feasts.

My late Lola Auring used to make Fresh Lumpia Ubod during Aglipayan Santacruzan and Fiesta. Just like the Romano (Roman Catholic), the Aglipayans celebrate their Santacruzan during Flores de Mayo season (May). Being the Hermana Mayor and one of the festival organizers, both friends and starangers are welcome at the table. She made sure everyone is fed and sometimes guests even have "bit-bit" or "take-home" treat.

For the month of Fiestas, Mother's Day and my birthday, KCC's Dudut and Elizabeth challenge is regional specialty prepared by moms. Let me take you back to my grandmother's kitchen with her Lumpiang Ubod in Pandan Wrapper..





Pandan Wrapper


Ingredients


3 Eggs
2 tblspn Vegetable Oil
1 tblspn Pandan Extract
1 1/2 cup Water
1 cup Cornstarch
1/2 tsp Salt

Procedure

Mix eggs, oil, pandan extract and water. Add cornstarch and salt until combined and smooth.

Heat a lightly oiled griddle or non-stick pan over medium heat. Pour a scoop of batter onto the pan, approximately 1/4 cup of batter. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook for about 1-2 minutes, until bottom is light brown. Loosen with spatula, turn and cook the other side. Repeat to the rest of the batter.




Ubod Filling

Ingredients

2 tbsp Vegetable Oil
3 cloves Garlic, chopped
1 pc White Onion(medium), chopped
4 cups Fresh Ubod (heart of palm),cut into small strips
1 cup Singkamas
½ cup Carrots
½ cup Shrimp (small), peeled (save skin and head to make shrimp stock)
½ cup Shrimp Stock
½ cup Wansoy leaves, chopped
Fish Sauce and Pepper
Lumpia wrapper  (see malunggay wrapper  recipe)

      Procedure

Sauté garlic and onion in vegetable oil. Add ubod, singkamas, carrots and shrimp. Stir in shrimp stock. Cook until reduced and vegetables are cooked. Mix in wansoy leaves and season with fish sauce  and pepper.




Garlic Peanut Sauce

¼  cup Peanuts unsalted, ground
½  bulb Garlic, chopped
1 cup Water
½  cup Brown sugar
1 ½  tbsp Soy sauce
1 tsp Salt
1 tsp Pepper, black
Slurry , mix  ½  cup water to 4  tbsp constarch

Garnish

Roasted Peanuts, ground
Garlic, Minced

Procedure:

Combine all sauce ingredients in a sauce pan or small pot, mix and let it simmer for 8 to 10 minutes. Thicken with slurry.

To Assemble:

Using Pandan Wrapper, scoop about ½ cup of ubod mixture over the wrapper and roll. 
Serve with Garlic Peanut Sauce (topped with roasted peanuts and fresh minced garlic)


 Food Notes : 
  1. Take out the wrapper and it is called Lumpiang Hubad(naked lumpia) !
  2. Heart Palm or Ubod contains essential vitamins. Specifically Vitamin A which aid cellular reproduction. Vitamin B-9 or folate which promotes brain function.
  3. They are also good source of potassium.

12 comments:

  1. Pandan wrapper wow that's a refreshing take on lumpiang ubod. Love thhe twist. It looks like both of us used the same secret ingredient of pandan haha

    ReplyDelete
  2. Lumpia ubod reminds me of my late dad, this being his favorite esp. because of the "ubod"/hearts of palm from the coconut trees. Enjoyed your story about your grandmother and made me nostalgic. I used to go to my best friend's home in Bacoor, Cavite during May and watch/ride the "karakol" during fiesta time. Such good memories. Sigh! Anyway thanks for participating, Day! And thanks for the mention. I must try your pandan pabalat soon!

    ReplyDelete
    Replies
    1. Thank you Tita Beth ! it's good to be reminded of the memories we made around the table =)

      Delete
  3. Pandan... interesting take indeed. Lumpiang ubod is definitely a party favorite I love ubod with or without the wrapper.

    ReplyDelete
    Replies
    1. Yes ! Lumpiang hubad is my second favorite =) thank you Jenn =)

      Delete
  4. Looks awesome. Never eaten this. Now I'm curious!

    ReplyDelete
    Replies
    1. You should try this ! =) happy cooking !

      Delete
  5. Lumpiang ubod... I totally forgot about this when it seems to be the only vegetable dish served in a fiesta. Love it! The pandan wrappers make them even more appealing,

    ReplyDelete
  6. now this is something I really have to make asap! Yum! bookmarked1

    ReplyDelete