Lumpiang Pabasa

Ingredients for Lumpiang Pabasa

• 2 cups cubed jicama or singkamas
• 1 1/2 cups cubed carrots
• 1 1/2 cups deep-fried cubed tofu
• 2 cups cubed sweet potatoes
• 1 cup chopped green beans, optional
• 3 cups chopped cabbage
• 1/4 cup dried shrimps or hibe
• 2 teaspoons annatto powder or atsuete, dissolved in 1/2 cup boiling water
• 1/2 cup vegetable stock
• 3 tablespoons soy sauce
• 2 tablespoons peanut butter
• 1/2 cup grated cheese
• 1 white onion, chopped
• 6 cloves garlic, minced
• Fish sauce, to taste
• Freshly ground black pepper, to taste
• Oil, for sauteing

How to cook Lumpiang Pabasa

1. 1.Heat oil in a wok over medium heat. Saute the garlic and onion until softened and fragrant.
2. 2.Add the dried shrimps and cook until their aroma becomes pronounced.
3. 3.Add the jicama and stir-fry for 2 minutes, then add the carrots and stir-fry for another 2 minutes.
4. 4.Add the deep-fried tofu and stir-fry for 1 minute, then add the sweet potatoes and cook for 2 minutes.
5. 5.Add the cabbage and green beans, if using, and stir-fry for 2 minutes.
6. 6.Pour in the annatto mixture, vegetable stock, and soy sauce. Bring to a boil, then stir in the peanut butter until evenly blended.
7. 7.Simmer for about 2 minutes, or until the vegetables are cooked but still hold their shape.
8. 8.Mix in the grated cheese, then season with fish sauce and freshly ground black pepper. Turn off the heat and serve.