Lumpiang Hubad is a Filipino dish of mixed vegetables like cabbage, green beans, carrots, celery, sweet potatoes, bamboo sprouts, jicama and small amounts of meat like pork chicken and shrimps.
- 100g pork, minced
- 100g shrimps, shelled and chopped into small pieces
- 1/4 head of cabbage, thinly sliced
- 100g French beans, thinly sliced
- 1 medium sized sweet potatoes, thinly sliced
- 1/2 cup chicken stock
- 4 cloves garlic, minced
- 8 cloves garlic, 2 minced and the remaining with skin on
- 1 cup peanuts, crushed
- 1 tbsp peanut oil
- 1/3 cup brown sugar
- 1/3 cup soy sauce
- 1 cup water
- 3 tsp cornstarch, dissolved in 1/2 cup water
- ground peanuts
- In a wok heat oil then lightly brown the pork pieces.
- Add garlic and stir fry for 1 minute.
- Add sweet potatoes and stir fry for 1 minute
- Add cabbage, French beans and shrimps and stir fry for 1 minute.
- Add chicken stock and simmer for 1 minute.
- Remove from wok, place in a colander to drain any liquid. Set aside
- Place 6 garlic cloves in a sauce pan with water, bring that to a boil and cook garlic with skin on. You can also cook this together with the bamboo shoots. Once cooked remove from sauce pan then remove the skin and mash.
- In a sauce pan add oil then sauté garlic once brown add soy sauce, water, sugar, half of chopped peanuts and mashed garlic. Bring to a boil then simmer.
- Add cornstarch mixture and cook in low temperature until sauce thickens.
- Serve mixed vegetables on a plate then dress it with peanut sauce then top it with ground peanuts.