Lumpiang Ubod

1. Prepare a boiling water in a pot ( for blanching)

GARNISH:

2. Cold start peanut and oil in milk pot. Cook until about to brown.
3. Remove the oil. Reserve.
4. Dry the peanut on tissue paper. Grind later on.

FILLING:

5. Prepare an ice cold bath.
6. Blanch carrots, then ice bath.
7. Blanch ubod, then, ice bath.
8. Blanch singkamas, then ice bath.
9. Saute onions and garlic with the dried shrimp. (add gradually to avoid being too salty). Add the carrots and singkamas, and flavour with fish sauce.
10. Mix in the cooked bod and cool down.

LUMPIA BATTER:

11. Make a wrapper of lumpia: batter
12. Sift the flour
13. Water in a bowl. Add egg, oil, salt. Then whisk. Mix with the flour.
14. Whisk. Let it rest for a minute. 
15. Prepare a 1/4 hotel pan, with plastic wrap.
16. Prepare a sauté pan,  Wipe the pan with oil. Cook the batter using a 3 oz ladle each, until lumpia wrapper is made. Transfer the lumpia wrapper to the hotel pan covered with plastic wrap.

17. Assemble the lumpia. Garnish with fresh garlic and cooked and grind cooked peanuts.

LUMPIA SAUCE:

 

1. Mix white and brown sugar. Add soy sauce, water.
2. Bring to boil, taste before thicken with slurry. (cornstarch: water)
3. Add with little soy sauce.
4. Add garlic.