Give veggies an exciting twist with this Lumpiang Hubad recipe that's ready in 4 easy steps!
2 tbsp Cooking Oil
1/2 cup Onion (sliced)
1/2 cup Kamote (sliced thinly)
1/2 cup Sayote (sliced thinly)
1/2 cup Carrot (sliced thinly)
1/2 cup Green Beans (chopped)
2 tbsp Water
1/2 cup Singkamas (sliced thinly)
1/2 cup Cabbage (sliced thinly)
1/8 tsp Salt
1/8 tsp Black Pepper
1 cup Water
2 cups Cooking Oil (for deep frying)
1/4 cup Sotanghon
1 tbsp Garlic (minced)
1 pack (50 grams) Del Monte Quick 'n Easy Kare-Kare Mix
1 pouch (200 mL) Del Monte Quick 'n Easy BBQ Marinade
Cooking Procedure:
Saute onion until translucent. Add the kamote and cook for 2 minutes or until softened then add the sayote, carrot, green beans, water, singkamas and cabbage. Season with salt and pepper. Set aside.
For the Sauce: Combine all ingredients in a pot. Simmer, stirring continously until the sauce thickens.
Deep-fry sotanghon for a few seconds or until it puffs.
Toss sauteed vegetables with the sauce, transfer to a serving platter. Top with fried sotanghon and garlic.
Makes 4-5 servings.
Chef's Tip: Cook the vegetables briefly to keep them crisp. The fried sotanghon adds an interesting crunch to the dish.
