Growing up, this is one of my favorite veggie dishes which my Mom used to make at least once a week. It’s healthy, budget-friendly, and easy to recycle into another dish for the next day (should there be left-overs).
If Ilocanos have Pinakbet, Tagalogs I think have Lumpiang Gulay. A mix of hardy, common vegetables all in a pot. It can be purely vegetarian or can lend itself to a little pork and shrimp flavor. My Mom who likes sauces, would add freshly chopped garlic for zing. I prefer to add chopped peanuts. If you don’t have it, ordinary peanut butter will do just fine.
What sets this apart from its Chinese counterpart (which I also love), are 3 things: it doesn’t have tokwa (tofu), gets it’s sweet-ish flavor from the sweet potato and garbanzos, and doesn’t really need springroll or lumpia wrapper thus called “lumpiang hubad”.
We used to make extra, because you can wrap it with store-bought spring roll, deep-fry and serve crispy-hot with a heavenly mix of vinegar, shallots and garlic.
- 2 T vegetable oil
- 1 onion, coarsely chopped
- 1/8 k ground pork
- 1/8 k shrimps, shelled and rinsed. Separate heads to make shrimp broth*
- 1 medium size potato, peeled and cut into small cubes
- 1 medium size carrot, peeled and cut into small cubes
- 1 medium size sweet potato (kamote), peeled and cut into small cubes
- 1 small singkamas (jicama),peeled and cut into small cubes (only when in season)
- 1 small can garbanzos (chickpeas), optional
- ¼ kilo baguio beans, sliced ¼ inch pieces
- 2-3 cups thinly sliced pechay baguio and or cabbage
- Patis or salt
- Pepper to taste
- lumpia or springroll wrappers, curly lettuce
Cook’s Tip: For a more flavorful shrimp broth, sauté shrimp heads in a little oil till it turns orange. Add about 1 c water, cook until boiling point. Strain and discard shrimp solids.
Prepping is about the only thing that you will have to put an effort on. In a wok or big pot, sauté onion for about 3 minutes, add pork and sauted till the pinkish color is gone. Finally add shrimps. Add all the starchy vegetables like potato, carrot, sweet potato, singkamas and garbanzos. Add shrimp broth and cover. Let veggies cook till soft then season to taste. Add leafy veggies last and put on cover for 5 more minutes.
To serve: on a spring roll or lumpia wrapper (which resembles a crepe), put fresh lettuce and on top of it, about 1/3 to ½ c of lumpia mix. Roll and place on platter, seam side down. Serve with peanut sauce on the side.
- 1/4 cup brown sugar
- 1 tsp. salt
- 1/8- 1/4 cup soy sauce (depending on the saltiness)
- 1 cup chicken stock (or water)
- 2 tbsp. cornstarch dissolved in 2 tbsp. water
- 5 T of finely chopped fried peanuts/adobong mani without skin or peanut butter
In saucepan mix the first 4 ingredients and bring to a boil. Bring the heat down to low and whisk in the cornstarch slurry. Turn off the heat and add the peanuts or peanut butter last. Mix well.
Cook’s Tip: Make sure to bring the heat down and whisk vigorously to avoid starchy clumps. Should this happen, just strain.
© 2012, Kitchen Kitchie Koo. All rights reserved.