How to Cook Lumpiang Hubad with Tokwa
Lumpiang hubad with tokwa is a flavorful, unwrapped fresh lumpia dish featuring crispy fried tofu, tender pork, and vibrant vegetables sautéed in a savory shrimp-infused sauce.
Servings: 6 servings
Calories: 114kcal
Ingredients
- 15 pcs tokwa tofu or beancurd, fried and sliced into strips
- 1/2 kilo pork
- 1 Tbsp. garlic
- 2 pcs onions sliced
- 1/2 kilo fresh shrimps shelled
- 100 grams hibe dried shrimps, pounded
- 3/4 cup shrimps broth
- 2 Tbsp. patis or fish sauce
- 1/2 kilo potatoes julienne
- 1 pc medium sized cabbage shredded
- 1/2 kilo Baguio beans sliced thinly
- 1 pc carrot julienne
- 1 bunch wansoy or coriander chopped
- 1/3 cup cooking oil
- 1 cup peanuts toasted and finely ground
Instructions
How to make Lumpiang Tokwa:
- Heat cooking oil and fry the tokwa until golden brown. Fry the tokwa by batch, 3 to 4 pcs per batch in order not to crowd the frying pan. Set aside.
- Boil the pork until cooked and then slice into strips. Set aside.
- Heat some oil in a pan and saute garlic and onion until fragrant and soft.
- Add in fresh shrimps and stir cook until it turns pink.
- Add the fried tokwa strips, pork strips, hibe and shrimp broth.
- Season with patis. Add the potatoes and simmer for 3 minutes.
- Add the rest of the vegetables except wansoy. When vegetables are half done, add the wansoy.
- Remove from heat and serve in a bed of lettuce in a platter.
- Garnish with ground peanuts on top.