I was running late. It was Sunday noon and our house guests were due in a few hours. I still needed to change the linen, vacuum the house and most of all, cook dinner and the Vegetable Lumpiang Hubad. We had relatives flying in for our family’s tribute to President Elpidio Quirino at the Philippine Consulate General in New York.
When you are overwhelmed like I was, don’t be. There is always a solution to everything. A busy schedule is not a problem. Planning and thinking ahead is key. Then pause, give yourself a few seconds to be grateful for the chance to make someone’s day brighter by serving a delicious meal. I have learned to cook ahead when we have guests so that I can spend more time enjoying their company once they’re here. I made dessert ahead by cooking the leche flan in sous vide and had it waiting in the refrigerator. I pre-cooked the Kare-Kare (oxtail in peanut stew), had the fish ready for baking and had pre-sliced most of the vegetables in julienne strips to make this Lumpiang Hubad – No Wrap Vegetables.The Tagalog word “Hubad” means ‘naked’ and in this case was meant to describe the traditional vegetable lumpia (roll) as having no wrapper.
Ordinarily I like to make egg wrappers from scratch because they are such a delicious complement to fresh lumpia. But that was not going to happen today with my extremely busy schedule.
I glanced at my watch and I barely had a few hours before the flight of my sister-in-law from Canada landed. We were headed to New York the day after for our event honoring President Elpidio Quirino with a program led by Honorable Consul General Mario Lopez de Leon Jr.
So I quickly got to work with this side vegetable which can be an entrée, too. I stuffed the Lumpiang Hubad in 4-ounce mason jars, garnished with the blanched pechay (Chinese cabbage) leaves. I served the “paalat“, the savory-sweet sauce on the side, topped with crushed peanuts and crisp garlic bits. It took no time at all to prepare these individual servings, so by the time the doorbell rang; I was ready to greet my guests with a smile and a warm welcome.
Filipino Lumpiang Hubad - No-wrap Vegetables in Jars
- 2 Tablespoons vegetable oil
- 6 cloves garlic minced, divided, use 2 c;loves for saute, the rest for fried garlic toppings
- 1 whole white or yellow onion chopped
- 2 stalks celery chopped
- 3 large potatoes peeled, cut in julienne strips, 2-inches length
- 1 large carrot peeled, cut in julienne strips, 2-inch length
- 1 large jicama peeled, cut in julienne strips, 2-inch length (singkamas)
- 2 cups shredded cabbage cut in strips, 2-inch length
- 2 cups sliced green beans edges trimmed, cut in 2-inch length pieces
- 1 Tablespoon patis (fish sauce)
- 1/2 cup vegetable broth add 1/4 cup as needed to moisten vegetables
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 stalks scallions or green onions chopped, for garnish
- 4 pieces large leaves of pechay (Chinese cabbage) washed, cut in halves or quarters to fit into jars pechay (Chinese cabbage)
- 2 cups vegetable or chicken broth for sauce
- 1/4 cup granulated sugar for sauce
- 1 Tablespoon soy sauce
- 1/2 teaspoon salt
- 2 Tablespoons diluted in 1/4 cup water cornstarch dispersed in water
- 1 cup crushed roasted peanuts bottled, for sauce and vegetable topping
- 6 to 8 jars (4 oz each) mason glass jars washed and cleaned
- boiled rice for serving
- In a large skillet, over medium high heat, add the vegetable oil. Saute the garlic, onions, celery. Add the ‘patis’ or fish sauce, and ½ cup of broth.
- When onions and celery are soft, add the potatoes. Cook till they get soft in about 10 minutes. The potatoes tend to absorb the liquids, so lower heat to medium low and add 1/4 cup more of broth.
- Add the carrots and jicama. Cook for 1 to 2 minutes.
- Add the green beans. Cook for 5 minutes. Then add the cabbage, which will cook in one minute. Season with salt and pepper.
- Garnish with chopped scallions.
- Separately, blanch the pechay (Chinese cabbage) leaves in boiling water for 1 minute. Lay out to dry on paper towels. Slice in quarters to fit in mason jars. Line the mason jars with some pechay leaves.
- Allow the vegetable saute to cool for a few minutes. Then fill the mason jars with the cooked vegetable strips.
- Serve with the “paalat” or savory-sweet sauce, topped with crushed peanuts and fried garlic bits, and lots of boiled jasmine white rice.
- To make the 'paalat' sauce: In a small sauce pan, mix the sugar, soy sauce, 2 cups broth, salt and blend well. Over medium heat, allow the sauce to boil. Blend the cornstarch and water separately in a small bowl till there are no lumps. Add the mixture of cornstarch and water to the soy sauce-broth. Stir mixture so it does not stick to the bottom. Once it boils , sauce should thicken and coat the spoon. Turn off heat. Serve the sauce on the side with the 'lumpiang hubad'. Sprinkle crushed peanuts and fried garlic bits on the sauce. Serve with the lumpiang hubad.
- COOK'S COMMENTS: If you want to make the Filipino Fresh Vegetable Lumpia, you can use this same recipe for the vegetables and the 'paalat' sauce, plus the toppings. Simply drain the cooked vegetables in a colander to remove all the liquid. Follow the recipe for the homemade egg wrappers in a previous post of the Filipino Fresh Vegetable Lumpia.
- Recipe Notes: If desired, feel free to sauté the vegetables together with shrimps, slices of chicken or pork. You can add more vegetables, too, like garbanzos, peas, or whatever is in season. If there are food allergies, omit the fish sauce.
- Ingredient substitute: if preferred use fresh lettuce leaves to line the jars instead of pechay (Chinese cabbage). When using fresh lettuce, there is no need to blanch them for this recipe.
- *Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and recipe content I wrote, on your website,books, films, television shows or videos without my permission. If you want to republish this recipe or content on another website, video, news article,or media outlets mentioned above please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]
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Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]