Lumpiang Pabasa is a popular Holy Week dish in Rizal Province, Philippines made with stir fried vegetables like jicama, carrots, tofu, sweet potatoes, green beans and cabbage in a sauce made with peanut butter and annatto extract.
- 2 cups cubed jicama / singakamas
- 1 1/2 cups cubed carrots
- 1 1/2 cups deep fried cubed tofu
- 2 cups cubed sweet potatoes
- 1 cup chopped green beans (optional)
- 3 cups chopped cabbage
- 1/4 cup dried shrimps / hibe
- 2 tsp annatto powder / astusete, dissolved in 1/2 cup boiling water
- 1/2 cup vegetable stock
- 3 tbsp soy sauce
- 2 tbsp peanut butter
- 1/2 cup grated cheese
- 1 white onion, chopped
- 6 cloves garlic, minced
- fish sauce
- freshly ground black pepper
- In a wok add oil then sauté garlic and onions.
- Add the dried shrimps then continue to sauté until pungent in aroma.
- Add the jicama, stir fry for 2 minutes.
- Add the carrots, stir fry for 2 minutes
- Add the deep-fried tofu, stir fry for a minute.
- Add the sweet potatoes, stir fry for 2 minutes.
- Add the cabbage and green beans, stir fry for 2 minutes.
- Pour the annatto powder mixture together with the vegetable stock and soy sauce. Bring to a boil then once boiling, add the peanut butter and mix it well. Let it simmer for 2 minutes or until vegetables are cooked.
- Add the grated cheese, give it a mix then season with fish sauce and freshly ground black pepper.
- Turn heat off then serve.