Posts Tagged "Coconut Palm Heart / Ubod"

Gulay na Ubod (Sautéed Heart of Coconut Palm)

The first time I tasted young ubod was in Bacolod. Ubod is the heart of the coconut palm. In Central Luzon, killing the coconut to harvest it’s heart is not done. Usually when the coconut palm has reached it’s low productive state, is when the heart of the coconut is harvested because to harvest it’s heart, one must kill the coconut. In the Visayas, coconut palms are planted just for it’s heart; it’s main intention is not the fruits for harvest. The difference in the heart is the sweetness and tenderness compared to a very mature coconut palm. Ingredients: 1 kilo ubod (heart of coconut) – sliced julienne against the grain and soak in buko juice 2 tablespoons finely crushed garlic 1/2 cup finely chopped onion 1/2 cup cooking oil 1 tablespoon tajure (salted/fermented bean curd) 250 grams small shrimps (school shrimps) – steamed, peeled and cubed 250 grams pork belly – boiled till tender and sliced into 1/4-inch by 1-inch strips 1 buko (young coconut) – the water to be used to soak the sliced ubod and the meat sliced julienne 1 teaspoon salt 1 teaspoon freshly grated black pepper 1 tablespoon sugar Procedure: Using a wok, over medium heat, saute garlic in oil till light golden tan. Add the onions and continue to saute till the onions are translucent. Put in the tahure and mash into the garlic/onion mixture. Add in the pork belly and shrimps and saute for 1 minute. Put in the ubod, drained from the buko juice, and simmer covered for about 30 minutes or till the ubod is tender; make sure you toss the mixture every 5 to 10 minutes to prevent burning the bottom. Season with salt, pepper and sugar. Taste and adjust and serve. Note: You can serve this dish as it is or you can make Lumpiang Sariwa...

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Lumpiang Sariwa (Spring Rolls)

The lumpia (spring roll) is favourite, not only by Filipinos but also by other nationals that have tasted it or whose cuisines also have a version of it; like the Chinese or the Vietnamese. This version needs a lot of time in the kitchen since even the wrapper is home made; but believe me it’s worth the effort. Mom would always serve it for special occasions like her birthday or Dad’s. I remember the times that my uncle, Ernesto O. Escaler would order from me, just the wrappers, so that he could make Crepe Suzette with them. The secret of the Lumpiang Sariwa Sauce is using the drippings from the cooked vegetables. If you are pressed for time, you can also serve this without the wrapper and use the lettuce as a bed on serving dish. Lumpia Ingredients: 1/2 cup cooking oil 1 tablespoon minced garlic 250 grams pork belly (liempo) – boiled in water till tender, sliced into very thin strips (1 1/2-inch long, 1/8-inch wide and 1/4-inch thick) 500 grams heart of coconut palm (ubod) – slice Julienne, against the grain and soaked in water or coconut juice 250 grams small shrimps or prawns – steam, peel, cut into cubes 500 grams blue swimmer crabs (alimasag) – steam, peel or 1 cup of canned or frozen crab meat 2 pieces of tokwa/tofu cakes (firm type) to make 1 cup – cut into 1/4-inch cubes 500 grams cabbage – sliced julienne (remove the white pith, you need just the green part) 1/2 cup cooked garbanzos (chickpeas) – remove skin 1 1/2 cups jicama (singkamas) – peel and slice julienne 100 grams snow peas (chicharo) – remove thread and slice julienne 1 tablespoon salt 1 teaspoon freshly ground black pepper 1/2 iceberg lettuce – remove center and using fingers, tear into 3-inches wide and 4-inches lengths; soak in water for 20 minutes and drain 20 pieces of Balat Lumpia wrappers Lumpia Procedure: Using a large wok, over medium-low fire, pour the oil in wok and saute the garlic till a very light golden tan. Add the pork, shrimps/prawns, crab meat, tofu and ubod. Cover, turn fire to low and simmer for 15 minutes; tossing and turning every once in a while. Add cabbage, garbanzos, singkamas, snow peas, salt and pepper. Mix thoroughly. Return cover, still over low fire, simmer for another 15 minutes; mixing every once in a while. Remove from heat. Using a large colander, drain the mixture, collecting the drippings. Set aside to cool. Lumpia Sauce Ingredients: 2 tablespoons cooking oil 1 tablespoon finely crushed garlic 2 tablespoons soy sauce 3 tablespoons brown sugar or grated panocha (firmly pack) 2 tablespoons corn starch – make a paste by adding 2 tablespoons...

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