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How to Cook Lumpiang Hubad with Tokwa

This lumpia recipe is not wrapped with lumpia wrapper that is why it is called lumpiang hubad.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Vegetables Recipe
Cuisine: Filipino
Keyword: lumpiang hubad
Servings: 6 servings
Calories: 114kcal
Author: Manny

Ingredients

  • 1/3 cup cooking oil
  • 15 pcs tokwa tofu or beancurd, fried and sliced into strips
  • 1/2 kilo pork
  • 1 Tbsp. garlic
  • 2 pcs onions sliced
  • 1/2 kilo fresh shrimps shelled
  • 100 grams hibe dried shrimps, pounded
  • 3/4 cup shrimps broth
  • 2 Tbsp. patis or fish sauce
  • 1/2 kilo potatoes julienne
  • 1 pc medium sized cabbage shredded
  • 1/2 kilo Baguio beans sliced thinly
  • 1 pc carrot julienne
  • 1 bunch wansoy or coriander chopped
  • 1 cup peanuts toasted and finely ground

Instructions

How to make Lumpiang Tokwa:

  • Heat cooking oil and fry the tokwa until golden brown. Fry the tokwa by batch, 3 to 4 pcs per batch in order not to crowd the frying pan. Set aside.
  • Boil the pork until cooked and then slice into strips. Set aside.
  • Heat some oil in a pan and saute garlic and onion until fragrant and soft.
  • Add in fresh shrimps and stir cook until it turns pink.
  • Add the fried tokwa strips, pork strips, hibe and shrimp broth.
  • Season with patis. Add the potatoes and simmer for 3 minutes.
  • Add the rest of the vegetables except wansoy. When vegetables are half done, add the wansoy.
  • Remove from heat and serve in a bed of lettuce in a platter.
  • Garnish with ground peanuts on top.