The first time I tasted fresh lumpia was way back in the late 70s in Unimart in Greehills. It was love at first bite! My father brought me along to do our groceries and before going home he treated me to this delightful dish. After that and so many years later, I would still go to that small stall in Unimart to have a taste of that lumpiang sariwa. Even in high school when my friends and I go to watch movies at the Greenhills Theater, I would invite them to go to Unimart for fresh lumpia.
If you are looking for another place to get fresh lumpia, I would suggest this small hole-in-wall restaurant called Globe in Raon street in Quiapo, Manila. If I remember correctly, it is near the stairs of the pedestrian overpass. It is just a stone’s throw away from the original Ma Mon Luk.
In the mid-90s, when I lived in Proj. 2, a small carinderia along Langka Street opened, and they only served lumpiang sariwa. The slogan on their banner says “The Original Globe Fresh Lumpia Quiapo since 1956.” Their lumpia is as good as the one in Quiapo!
This lumpiang sariwa recipe was taught to me by my father and my eldest cousin Ate Celia. Ate Celia prepares lumpiang sariwa (less the ground pork) every Semana Santa when our family hosts the annual Pabasa at our ancestral house in Sampaloc. She often serves it in a wrapper which makes it easy to serve. But it can also be served without the wrapper. This recipe is different from the one from Unimart, from Globe and from the one on Langka street, but however different it still brings back memories of Unimart, Quiapo, and Project 2 in Quezon City.
I hope your family enjoys this recipe as much as my family does.
Garlic – 1/2 head
Onion – 1 pc.
Ground pork – 1/4 kl.
Shrimp – 1/4 kl.
Sweet Potato – 1 pc.
Carrot – 2 pcs.
Snow Peas – 100 gms.
Tofu (Firm) – 1 pc.
Cabbage (Repolyo) – 1/2 head, sliced thinly
Patis – 1/4 cup
Pepper – 1 Tbs.
Garbanzo beans (Chickpeas) – 796ml
Garlic – 1 head, crushed
Lumpia juice – 1 cup
Water – 3 cups
Soy Sauce – 2 tbs.
Brown Sugar – 2 Cups
Corn Starch (to thicken) – 1/2 cup to 1 cup of water.
Putting it all together:
1. Saute the garlic, then the onions, then the ground pork.
2. Once the pork has browned, add the shrimp.
3. After the shrimp have turned orange, season by adding the 1/4 cup of fish sauce (patis) and ground pepper.
4. After 5 mins,, add carrots and sweet potato. Stir and cover. Simmer until carrots and sweet potato are tender.
5. Add the snow peas and the garbanzos (chick peas). Stir and cover, Simmer until snow peas are tender, around 10 mins.
6. Add in the crushed tofu. Stir, and cover for another 5 – 10 mins.
7. Add cabbage. Place on top and cover to allow steam to soften the cabbage. After 5 – 10 mins. mix in the cabbage. Lower the heat. Cover and let to simmer for another 10 – 15 mins. Turn down the heat. Stir occasionally so that the bottom part of the dish will not burn.
Making the sauce:
Drain the vegetables. Set aside the drained liquid. You will use this as the base for the lumpiang sariwa sauce.
Pour the vegetable liquid in a sauce pan. Add the 3 cups of water.
Add the 2 cups of sugar.
Add the 2 Tbs. soy sauce.
Add the garlic.
Dilute the 1/2 cup of corn starch in 1 cup water.
Stirring continuously, slowly pour in mixture in lumpia sauce until desired thickness.
Preparation and serving:
There are two ways to prepare the fresh lumpia that I know of. Traditionally, it is wrapped in a lumpia wrapper. Sauce is poured on it, and garlic and peanuts are sprinkled over it. The second way to serve the dish, as prepared in this recipe, is lumpiang hubad (without the wrapper). Place the lumpia filling on a dish, pour on the sauce and sprinkle with garlic and peanuts.
Traditionally when making the sauce crushed peanuts are thrown in together with the garlic. You can do that at home if you wish. Here in Toronto, peanut allergy is common. Just to be safe, if other people or children will be around I avoid adding the peanuts. But if its just my family and myself, I would go crazy with the peanuts!
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