Name: Lumpiang Hubad
Yield: 5
Cuisine: Filipino
Ingredients: 1/2 cup (125 mL) Water; 6 pcs (100 g) Shrimps, shelled and cut into pieces (set aside shrimp heads if available); 1 pc (100 g) Singkamas (jicama), peeled and cut into thin strips; 1 pouch (10 g) Mama Sita's Pang-Gisa Mix; 1 pc (120 g) Kamote (sweet potato), peeled and cut into strips; 1 pc Carrot, peeled and cut into strips; 5 pcs (40 g) Green beans, sliced thinly; 1 pc (270 g) Cabbage (small), sliced; 1 tbsp Kinchay (Chinese celery), chopped; For the lumpia sauce:; 1/2 cup (80 g) Sugar; 2 cups (500 mL) Water; 2 tbsp (30 mL) Soy sauce; 6 tbsp Cornstarch, dissolved in:; 1/4 cup (60 mL) Water; 2 tbsp (20 g) Toasted peanuts, crushed; 1 tbsp (15 g) Garlic, crushed

Instructions

In a wok, combine water, shrimp heads, singkamas, and Mama Sita’s Pang-Gisa Mix. Bring to a boil. Cover and simmer for five minutes. Remove shrimp heads.
Increase heat, add the rest of the ingredients and cover. Cook for another five to seven minutes or until the vegetables are tender. Serve with lumpia sauce, toasted peanuts, and crushed garlic.

For the lumpia sauce:

In a small pan, melt half of the sugar over medium heat.
When the melted sugar turns golden brown, pour in water, soy sauce, and the remaining sugar. Continue cooking over medium heat until all the sugar has completely dissolved.
Stir in the dissolved cornstarch.
When the mixture starts to boil, lower the heat and cook until the sauce is the thick enough to coat the back of a spoon. Top with garlic and peanuts.