Focused recipe
Lumpiang Hubad Recipe
Vegetable saute with pork topped with sweet brown peanut sauce. This is a great dish to have anytime of the day.
Filipino Updated 1/26/2019
Ingredients
Measured from the catalog payload.
- 1 lb pork shoulder sliced into small pieces
- 1 piece knorr pork cube
- 2 cups cabbage shredded
- 1 piece singkama sliced into strips
- 1 cup baguio bean sliced into thin pieces
- 1 piece kamote sliced into strips
- 1 piece carrot
- 1/4 cup parsley chopped
- 1 piece onion sliced
- 6 cloves garlic crushed
- patis and ground black pepper
- 3 tablespoons cooking oil
- 1 1/2 tablespoons soy sauce
- 1/2 cup brown sugar
- 4 cloves garlic crushed
- 1 1/2 cups water
- 2 tablespoons cornstarch
- 1/4 cup chopped peanut
Instructions
14 cooking steps
- Heat oil in a cooking pot. Saute onion and garlic until onion becomes soft.
- Add pork. Cook until brown.
- Pour 1 ½ up to 2 cups of water. Let boil.
- Add Knorr Pork Cube. Stir. Cover the pot and cook between low to medium heat until the liquid evaporates and the pork tenderizes.
- Add parsley, carrot, kamote, and ½ cup water. Cover the cooking pot. Cook for 2 minutes.
- Put the long green beans and cabbage into the pot. Toss. Cover the pot and cook for 5 minutes.
- Season with fish sauce and ground black pepper.
- Add singkamas. Toss. Arrange on a serving plate. Set aside.
- Prepare the sauce by combining cornstarch with 3 tablespoons water. Stir until the cornstarch dilutes. Set aside.
- Pour 1 ½ cups water into a saucepan. Let boil.
- Add soy sauce and garlic. Cook for 2 minutes.
- Add dark brown sugar. Stir.
- Pour the cornstarch diluted in water. Stir. Continue to cook while stirring until the desired consistency is achieved.
- Pour the sauce over lumpiang hubad. Top with crushed peanuts.
Catalog details
Useful for browsing and sync.
Main Course, Vegetable lumpia, lumpiang sariwa Public recipe Revision 1