Lumpiang Hubad

Enjoy this saucy vegetable dish as a side or a main entree.

Tip: As in Lumpiang Hubad, kinchay adds a unique, woody flavor to every dish.

Cooking Time: 30 mins

Serves: 5

Main Ingredients: Vegetables

Cooking Style: Simmered

Collection: Salo-salo

Difficulty: Beginner


  1. 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.
  2. 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:

  1. In a small pan, melt half of the sugar over medium heat.
  2. 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.
  3. Stir in the dissolved cornstarch.
  4. 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.





1/2 cup

125 mL


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


2 cups

500 mL


2 tbsp

30 mL

Soy sauce

6 tbsp

Cornstarch, dissolved in:

1/4 cup

60 mL


2 tbsp

20 g

Toasted peanuts, crushed

1 tbsp

15 g

Garlic, crushed

See Also:

Cooking Style: Simmered