Pro Tips
**Chef's Tips & Troubleshooting:**
- Simmer oxtail or pork trotters low and slow (1.5-2 hours) until fork-tender for the best texture.
- Roast the peanuty bagoong separately in a small pan before serving — it develops a smokier, richer flavor.
- Blend peanut butter with a little warm water first to prevent lumps when adding to the stew.
Cooking Tips
Blanch leafy vegetables in boiling salted water for 30–60 seconds, then plunge into ice water. This locks in their bright color and crisp texture. Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Lumpiang Ubod
Lumpiang Ubod are fresh Filipino spring rolls made extra special with sautéed palm heart filling, homemade crepe wrappers, and a tasty garlic-peanut sauce. They're hearty and delicious as a midday snack or main dish.
Instructions
- Put large pan - medium heat and warm up some oil. Add onions and garlic and Cook it until softened.
- Add pork and Cook it until it gets lightly browned.
- Fold in shrimp and cook, stirring occasionally, until color changes.
- Fold in fish sauce and cook for another 1 to 2 minutes.
- Fold in water and Keep cooking until pork is tender.
- Add ubod. Lower heat, cover, and cook for about 10 to 15 minutes or until ubod is tender and pork is cooked through.
- Add in salt and pepper until it suits your preference. Remove from pan and Drain it well.
- In a saucepot on medium heat, combine 2 ½ cups of water, soy sauce, brown sugar, and salt. Bring it to a boil. stirring them around, until sugar is dissolved.
- Toss in garlic and peanuts. Keep cooking for about 2 to 3 minutes.
- Mix corn starch and the remaining ¼ cup water. Stir until mixture is smooth.
- Whisking vigorously, add corn starch mixture into soy sauce mixture. Keep cooking, whisking regularly, until thickened.
- Incorporate peanut butter and stir until dissolved and well combined.
- In a big bowl, combine cornstarch and water. Whisk together until it's smooth.
- Add eggs, salt, sugar, and oil. Stir to combine until mixture is the consistency of a thin, runny batter.
- Set a 9-inch nonstick pan on low heat. Lightly spray the surface of the pan with nonstick cooking spray.
- Add ¼ cup batter and tilt the pan around to spread with batter. Cook for about 30 to 40 seconds. When the edges start pulling away from sides and small bubbles begin to form in the middle of the crepe, gently flip to the other side using a spatula. Cook for another 10 seconds or until the top is set.
- Remove crepe from pan by gently sliding onto a plate. Repeat with remaining batter, spraying the pan with nonstick cooking spray in between cooking.
- Lay a wrapper on a flat surface and place a lettuce leaf on top. Spoon about ¼ cup filling across the middle of wrapper and fold sides to cover filling.
- Add sauce on top of prepared lumpia and garnish with additional minced garlic and ground peanuts, if desired.
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Pro Tips & Troubleshooting
- Simmer oxtail or pork trotters low and slow (1.5-2 hours) until fork-tender for the best texture.
- Roast the peanuty bagoong separately in a small pan before serving — it develops a smokier, richer flavor.
- Blend peanut butter with a little warm water first to prevent lumps when adding to the stew.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Substitutions
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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