Lumpiang Ubod

LUMPIANG UBOD

Ubod is the heart of a coconut palm where the leaves and the nuts are formed. It is a supreme luxury of a dish because the tree dies when the ubod is removed. The visayans (who started this kind of lumpia) set aside sacrificial enclosures of coconut trees barely a foot apart, all meant to be cut down in their babyhood to make lumpiang ubod.


INGREDIENTS

• 1/4 cup pork fat 
• 3 cloves garlic, minced
• 1 small onion, sliced
• 250g boiled shrimp, diced 
• 500g boiled pork, diced
• 1/4 cup raw ham, minced
• 1 cup shrimp juice (To make: Pound shrimp heads, add water and mash until all juice is leached out. Strain off the shells.)
• 3 tbsp soy sauce
• 1 cup green beans, chopped
• 1/2 cup cabbage, shredded
• 1/4 medium ubod, boiled in salted water until tender and cut into julienne strips 
• salt to taste
• 24 lettuce leaves
• 24 lumpia wrappers 

ACCOMPANYING SAUCE

• 4 tbsp sugar
• 1/4 cup soy sauce
• 1 cup beef or chicken stock
• 1 tsp salt
• 2 tbsp cornstarch dissolved in 1/4 cup water
• 2 cloves garlic, finely minced

PROCEDURE TO MAKE THE LUMPIA

1. In a pan, place the pork fat and saute the garlic and onion.
2. Add the pork, shrimp and ham. When cooked, put in shrimp juice and soy sauce.
3. Add green beans, cabbage and ubod, cook until tender.
4. Season with salt to taste.
5. Place lettuce leaf on one lumpia wrapper with the end protruding over the edge.
6. Wrap about two heaping tablespoons of the mixture in the lumpia wrapper, tucking in one end, with the lettuce leaf peeping out of the other.
7. Serve with sauce. Enjoy!

PROCEDURE TO MAKE THE SAUCE

1. Combine sugar, soy sauce, stock and salt. Bring to a boil.
2. Add cornstarch solution. Stir until thick.
3. Cook over low fire for one minute.
4. Serve sauce with finely minced garlic if so desired. 
5. Enjoy!