Lumpiang Hubad скачать в хорошем качестве

Lumpiang Hubad

Learn how to make Lumpiang Hubad, a colorful medley of vegetables, crispy tofu, and an amazing garlicky peanut sauce. It has all the delicious flavors you love in fresh lumpia but without the wrapper! 🖨️ Get Printable Recipe and Tips: https://www.kawalingpinoy.com/lumpian... ✔️ Subscribe to my Channel:    / @kawalingpinoyblog   🔔 RING the BELL to get notifications when I have a new video up. How to Make Lumpiang Hubad ✅Ingredients 14 ounces firm tofu canola oil 1 onion, peeled and chopped 2 cloves garlic, peeled and minced 1 tablespoon fish sauce 1 large singkamas (jicama), peeled and cut into 1/2-inch cubes 2 large carrots, peeled and cut into 1/2-inch cubes 2 large kamote, peeled and cut into 1/2-inch cubes 1 cup water 2 cups garbanzo beans 1 cup green beans, ends trimmed and cut thinly on a bias salt and pepper to taste For the Lumpia Sauce 2 1/2 cups water 1/4 cup soy sauce 3/4 cup brown sugar 1/2 teaspoon salt 3 tablespoons corn starch 1 cup unsalted peanuts, crushed 1 head garlic, peeled and minced 2 tablespoons peanut butter For Garnishing unsalted peanuts, crushed garlic, peeled and minced ✅Instructions Drain tofu from the packing liquid. Pat with paper towels to absorb excess liquid. Cut into 1/2-inch cubes. In a wide pan over medium heat, heat about 2 tablespoons oil until very hot. Add tofu and cook, turning as needed, until lightly browned. Remove from the pan and drain on paper towels. Wipe down the pan as needed. Heat another 1 tablespoon of oil. Add the onions and garlic, and cook until they are softened. Add fish sauce and cook for about 1 minute. Add singkamas, carrots, and sweet potatoes. Add water and bring to a boil. Lower the heat, cover, and continue to cook until the vegetables are tender yet crisp. Add tofu, garbanzo beans, and green beans, stirring to combine. Season with salt and pepper to taste. Continue cooking for an additional 2 to 3 minutes, or until the garbanzo beans and tofu are heated through and the green beans are tender yet crisp. Remove from the pan and drain off any excess liquid. You can use this liquid to make the sauce and just add water to a total of 2 1/2 cups. For the Lumpia Sauce In a saucepot over medium heat, combine water (or the reserved liquid from cooking the vegetables), soy sauce, brown sugar, and salt. Bring to a boil, stirring regularly, until sugar is dissolved. Add garlic and peanuts. Continue to cook for about 2 to 3 minutes. In a bowl, combine corn starch and 1/4 cup cold water. Stir until the mixture is smooth. Slowly add the corn starch mixture to the soy sauce mixture, whisking vigorously to prevent lumps. Continue to cook, whisking regularly, until the mixture has thickened. Add the peanut butter and stir until it is dissolved. To Serve Spoon the vegetable mixture onto serving plates, pour the peanut sauce on top, and garnish with crushed peanuts and minced fresh garlic, as desired. Thanks for watching! Don't forget to push "LIKE," leave a COMMENT below, and SUBSCRIBE to my channel! If you enjoyed the video, please SHARE! For more delicious recipes: https://www.kawalingpinoy.com/ Follow me on Facebook:   / kawalingpinoy   #lumpianghubad