Lumpiang hubad

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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This dish is made with “ubod”, or the heart of palm, especially the coconut palm. In Filipino, “ubod” means core. If you split a palm tree, you will find a soft white core. This is “heart” palm, the core or what we call “ubod”.

lumpiang hubad

In some Pacific islands, “ubod” is eaten raw. Quite a delicacy, really. Now, why do I say hubad (naked)? Well, see, the original of this dish is a vegetable egg roll. Everything is placed in an egg wrapper made with eggs, cornstarch, flour, water and a little oil. First, the lettuce is placed on one end of the wrapper with the curly tips protruding. Then, the mixed vegetables are spread lengthwise along the center of the wrapper. The egg wrapper is then rolled up, like a log. Soy-garlic sauce (recipe is also given below) is poured over it. Lastly, crushed roasted peanuts are sprinkled all over it.

Now the hubad part. It’s simple. I did the dish minus the egg wrapper and the crushed peanuts. Completely unwrapped, it really is naked.

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September 21, 2003  Print This Post   
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