August 4, 2008


1/2 kilo ubod (bamboo shoots), cut into thin strips
2 cups shrimps, shelled, chopped, heads removed
2 cups pork kasim, chopped
1 small onion, chopped
2 cloves garlic, minced
1/2 cup pork stock
2 stalks spring onions, chopped
salt and pepper
oil for sautèing

For sauce
1 cup broth (from ubod mixture)
1 tsp salt
1/2 tbsp soy sauce
1/4 cup sugar
1 tbsp cornstarch dissolved in water
2 cloves garlic, minced


1. Sautè garlic and onion in oil. Add shrimps and pork, stirring until done.
2. Pour in pork stock. Cover pan. Continue cooking over medium heat until meat is tender.
3. Add ubod. Stir and simmer for 3-5 minutes.
4. Season with salt and pepper according to taste.
5. Transfer to a separate container. Allow to cool. Drain excess broth and set aside.
6. To prepare sauce: Combine broth, sugar, soy sauce and salt. Allow to boil. To thicken, pour in cornstarch dissolved in water. Add minced garlic.

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