Lumpiang Hubad - Naked Spring Roll - Lumpia Filling
Lumpiang Hubad - Naked Spring Roll - Lumpia Filling

Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, lumpiang hubad - naked spring roll - lumpia filling. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Lumpiang Hubad - Naked Spring Roll - Lumpia Filling is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Lumpiang Hubad - Naked Spring Roll - Lumpia Filling is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook lumpiang hubad - naked spring roll - lumpia filling using 18 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Lumpiang Hubad - Naked Spring Roll - Lumpia Filling:
  1. Make ready 3 chicken breasts, boiled with spices, cubed or pulled apart
  2. Take 1.5-2 pcs small red onions, sliced into thin halfmoons
  3. Make ready 1 big handful of green beans or French beans, sliced into 3s
  4. Take 1 medium Singkamas (Jicama, root crop), cut into thick matchsticks
  5. Get 1 medium Carrot, cut into thick matchsticks
  6. Get 1 whole garlic head, minced
  7. Get 3 medium bay leaves (for boiling chicken)
  8. Take to taste Salt and Pepper
  9. Make ready 1/2 Chicken bullion or broth cube
  10. Prepare 1 Celery Stalk, sliced
  11. Get 1 red bell pepper (optional), diced
  12. Make ready 1 long chili (optional)
  13. Make ready 3/4 c water
  14. Make ready 2 Tbsp Cooking oil, use regular spoon
  15. Make ready 3-4 Tbsp Soy Sauce, use regular spoon
  16. Prepare 3 Tbsp sugar, use regular spoon
  17. Make ready 6-8 Tbsp chicken broth, use regular spoon
  18. Make ready 2 tsp cornstarch, use regular teaspoon
Steps to make Lumpiang Hubad - Naked Spring Roll - Lumpia Filling:
  1. After prep of veggies, cutting & slicing…. - - boil chicken in water, put enough water to cover the chicken in sauce pan. Add bay leaves, 1/2 or 1 onion, 3 crushed garlic cloves, sliced ginger, salt & pepper (to taste) and 1/4 chicken broth cube. - - Boil 15-20 minutes, depending on size / quantity of your chicken. - For me, I prefer with bones and skin, as it is just tastier. :) - - Tip:. Since you are boiling the chicken, why not create a chicken broth soup with vegetables as well. Just get some leafy green veggies in your fridge. I added some sliced Taiwan pechay or bok choy, leek leaves + ends, Chinese cabbage or cabbage is good too, chicken skin from breasts (if any), a few pcs wansoy or coriander leaves (add at the end). And voila, now you have a delicious veggie broth as well!
  2. Once chicken is cooked, remove from the pot and set the broth aside. - - Cube, dice, or pull apart chicken meat in desired bite sizes.
  3. In a wok, heat oil, saute remaining sliced onions, minced garlic (about 3 cloves), and pinch of minced ginger. - - Before the garlic browns, once the onions are translucent and oil has been absorbed, add 2 spoonfuls of the broth. Simmer a few seconds.
  4. Add the sliced green beans in wok, stir. Add 2 more spoonful of broth and cover 3 minutes.
  5. When green beans are half cooked, add chicken pieces and 2 more spoons of broth. Stir. - - Add the jicama or singkamas. Use spatula to move these under in the wok. After 2 minutes add the carrots. - - Add 2 more spoons of broth if it has dried. Mix well and cover until almost cooked through.
  6. Season with salt and pepper, to taste, sprinkle remaining chicken bullion broth cube, to desired taste. If it's too dry, add a spoon of the broth. - - Add heat or spicy taste with diced bell pepper or chili, if desired. - - Mix well. Transfer to a serving plate. - Top with diced celery stalk. - Set aside and prepare the sauce.
  7. SAUCE RECIPE- - - in same wok, add 1/2 c water, drop in half of the remaining minced garlic. Simmer a few minutes. - - Add the 3 regular spoonful of soy sauce. Use whatever you have, you can always adjust with water or sugar if it's too salty. - - Add the sugar. Mix well. - Taste and add the rest of the garlic if it is lacking in garlic flavour. - - There should be a balance of salty, sweet and garlicky flavour. Add a little more sugar if you prefer more sweeter than salty.
  8. When you get the taste you like- - - In 1/4 c remaining water, mix in 2 regular teaspoons (not heaping) of cornstarch. Dissolve well. - - Add to wok. Stir well. - Let it simmer until it becomes syrupy.
  9. Sauce is ready when it is like syrup. - - I used brown sugar so my sauce appears darker. My soy sauce was also dark. - - If you use white sugar and lighter color soy sauce, it will appear like caramel in color. This is okay too. What matters is the taste. :) - - Serve sauce on the side- - to be spooned over the veggie-chicken mix. - Some people like a little sauce, as for me, I like a lot :)

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