Lumpiang Hubad (A Healthy Recipe)


2 cloves garlic

200 grams carrots

200 grams ubod

200 grams shrimp

50 grams skinless peanuts

1 whole onion

200 grams sweet peas

200 grams firm tofu

150 grams assorted salad greens

1 tbsp brown sugar

pepper and fish sauce to taste

cooking oil for sauteing and deep-fat frying


Wash onions, garlic, carrots, sweet peas, ubod, and lettuce. Peel onions and garlic and chop finely. Slice carrots and ubod into sticks. Blanch carrots and sweet peas in boiling water until cooked. Slice tofu into sticks and deep fry until golden brown. Roast skinless peanuts and ground finely with brown sugar. Remove shell and devein shrimps and cut into cubes. Make a stock from the shrimp heads and shells. In a pan, add the shrimp heads and shells with a cup of water, season with a dash of fish sauce and pepper, then bring it to a quick boil and lower the temperature in a simmer. Cook for 15 minutes strain and let cool.


Saute onions and garlic in little oil. Season shrimp with pepper and saute it quickly. Toss in carrots, sweet peas and tofu. Add the shrimp stock for two minutes. Turn off the heat, add the ubod at the last minute. Serve the sauteed vegetables over the lettuce and top with ground peanut sugar mixture.

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