- 1 coconut ubod (heart)
- 1/4 kilo shrimps
- 1/2 kilo pork
- 1 teaspoon sugar
- 1/2 cup shrimp juice
- Salt to taste
- Lard
- Lumpia wrappers
- Lettuce
How to Cook Lumpia with Ubod
Boil the pork until tender. Extract the shrimp juice from the shrimp shells. Cut the coconut heart (ubod) into strips. Saute the shrimp and pork and then add the shrimp juice. Boil. Add coconut heart. Simmer over low heat until the coconut heart is tender. Add the sugar and salt and cook a minute longer. Cool. Wrap in lumpia wrappers and lettuce.
Lumpia Wrapper
- 2 cups flour
- 1 cup cold water
Mix the water and flour well. Work continuously with the hanth in up and down motion until the gluten part of the flour will stick: together into a mass and dough can be picked up at once. Grease very slightly a clean carajay. Drop a small ball of dough (in just second) pressing it into a round sheet lightly and evenly over th deep part of the carajay, lift and pick very thin crust that sticks as it dries up.
Caution
Never make the heat of the fire too intense. Regulate it by using charcoal. Grease the carajay very slightly in the beginning, but avoid greasing it too often. When the wrapper is removed scrape with a knife any remaining dough in the carajay, and wipe with a clean cloth, used for the purpose. Trim neatly the edges of the wrapper.
