fresh lumpia, inspired by the suplada chef.
just as in most families, this is fancy party fare. but my lola loved it so much she made this, without the crepe (i think she didn't know how to make it, and had to rely on a niece, our tita, to prepare for parties)--as lumpiang hubad (naked, unwrapped) replete with the sauce and peanuts and garlic.
i planned to cook this new year's eve, but things got too hectic with the arrival of unexpected friends. so i had bought the jicama and the sweet potato, but put them away in the dark place and forgot...until i saw chef suplada's post today. oh no! check the singkamas, check the kamote...still good. thanks thess! your photos were so enticing, it made my taste buds dance with anticipation.
same procedures, slightly different ingredients. this is more a "fruits from the earth" version, as in deep within the earth: a simple saute of garlic, red onions, carrots, celery, green beans, potato, sweet potato, singkamas (jicama) to replace the most exotic ingredient in this hemisphere--the coconut ubod, the inner core of the coconut tree--(i've seen recipes that used the canned hearts of palm and i know of a famous Filipino chef who uses julienned asparagus), seasoned with shrimps and fatty pork, soy sauce and water.
japanese yam/sweet potato (better texture, it doesn't get too smooshy)
crepe batter: 1 cup flour, 1 tbsp. tapioca starch, 2 eggs, pinch of salt, 1 & 1/2 cups of tepid water. whisk or blend, let stand 20 minutes.
tilting (using a non-stick pan, lightly oiled)
served with "paalat" , my lola's recipe of light soy sauce, white sugar, water and tapioca starch replacing lola's cornstarch (i find tapioca silkier and clearer); chopped peanuts, and gigil (finely) smashed garlic.
assembly (over crepe and green leaf lettuce): you may spoon the sauce over at this point or...
pour sauce over the rolled fresh lumpia (lumpiang sariwa)