Oil-Free Lumpiang Hubad

I noticed that I have been cooking and eating meat dishes, so as I flip my magazines looking for something to cook, I stumble upon this recipe and thought it would be a great dish to cook. This recipe is taken from the February 2009 issue of the FOOD Magazine.




Oil-Free Lumpiang Hubad
{Serves 10}

Ingredients:

• 3/4 cup water
• 1 piece jicama (singkamas), washed and cut into thin strips
• 1/2 cup thinly sliced sweet potatoes (kamote)
• 2 tablespoons thinly sliced carrots
• 5 pieces green beans, thinly sliced diagonally
• 1 cup cabbage, cut into thin strips
• 1 pouch (10 grams) Mama Sita's pang-gisa mix
• 1 tablespoon coarsely chopped Chinese parsley (kinchay)
• 2 tablespoons chopped toasted peanuts
• 1 tablespoon crushed garlic
  

How to Cook:

• In a wok, combine water and singkamas. Bring to a boil and simmer until half-cooked. Add the sweet potatoes, carrots, beans, cabbage and pang-gisa mix and stir well. Cover and cook briefly until the vegetables are tender.
• Serve hot with lumpia sauce topped with Chinese parsley, toasted peanuts, and garlic.

Ingredients - Sauce:

• 1/2 cup brown sugar
• 2 cups water
• pinch of salt
• 2 tablespoons soy sauce
• 4 tablespoons cornstarch, dissolved in 1/4 cup water

How to Cook:

• In a small pan, caramelize sugar until it turns dark amber in color. Add water and stir until sugar has dissolved.
• Add salt and soy sauce. Add the dissolved cornstarch and bring to a boil. Cook until sauce thickens.
• Serve with Lumpiang Hubad.

Needless to say, I had a great lunch that time. Eating crunchy vegetables with sweet-salty sauce was really wonderful, and the addition of minced garlic was good as well. The sauce was actually a good revelation for me - I liked it so much that even if I would just cook fishballs, I'd cook this sauce to pair with it. :)

This dish is good as is, now I am thinking of practicing in cooking crepes so I can add more texture to the dish.

*** Jenn ***