Bunga China Ubod Recipe

Adonidia merrillii or Veitchia merrillii –this palm was named to honor Mr. James Veitch a British nurseryman (1792 -1863)

Common names: Bunga China , Bunga de Jolo, Christmas palm, Manila palm

Manila palm is a small, fast growing; palm not taller than 25′ and often much smaller.
It resembles a dwarf royal palm.
This is a straight trunked palm with indistinct rings.
Adonidia has clusters of bright red, drupe-like fruits and inconspicuous unisexual, white – yellow flowers.
By late September the green fruits are beginning to ripen and by late November they are bright red!
The fruits are 1¼” in diameter while the seeds are ½” and borne below the crown shaft. The leaf is feather – shaped and the leaflets are trusted in on it.

recipe courtesy  by Mr. Nonito Dolera

Ingredient:

Filling:

  • 2 tbsp. oil
  • 2 piece garlic clove, crushed
  • 2 piece onion, thinly sliced
  • 4 oz/100 g parboiled lean pork, diced
  • 2 oz/50 g ham, shredded (   shredded bacon bits/ chicken breast optional )
  • 4 tbsp. peeled chopped prawn
  • 2 oz/50 g cooked chickpeas
  • 8 oz/200 g ubod (manila palm hearts), shredded thinly sliced.
  • 6 oz/150 g French beans, shelled
  • 1 carrot, shredded
  • 12 oz/250 g cabbage, shredded
  • sprigs onions
  • salt and pepper
  • 12 crisp lettuce leaves
  • 12 lumpia wrappers

Lumpiang Bunga china ubod sauce

  • ¼ pint (or more) chicken stock
  • 2 oz/50 grams brown sugar or muscovado sugar 
  • 2 tbsp. soy sauce
  • 1 tbsp. cornstarch / corn flour
  • 3 tbsp. cold water
  • 2-3 tsp. finely minced garlic
  • crushed peanuts

Lumpia Wrapper:

  • 2 to 3  eggs
  • 3 oz/75 g cornflour
  • ½ pint/250 ml water
  • vegetable oil

How to cook the ingredients:

Filling:

  • Heat the oil and lightly fry the onion and garlic  until soft.
  • Add the pork and ham, cook, stirring for a few minutes.
  • Add prawns and chickpeas and cook a little longer.
  • Stir in the ubod, beans, carrot and cabbage.
  • Season with salt and pepper.
  • Cover and simmer until the vegetables are just tender. Drain and cool.
  • Wrap a portion of the filling and a sprigs onion in a lettuce leaf and then in a pancake.
  • Serve with Lumpiang ubod sauce.


Lumpia Wrapper:

  • Separate the eggs and whisk the whites until very stiff. Fold into the lightly beaten yolks.
  • Blend the cornstarch with water, adding the water gradually to ensure smoothness.
  • Stir thoroughly into the egg. Lightly brush the frying pan with oil and heat.
  • Using 2 tbsp. of lumpia batter at a time, fry very thin pancakes.
  • Tilt the  pan to spread the batter evenly, do not turn and do not allow the pancakes to color.

Sauce:

  • Bring the stock to the boil with the sugar, soy sauce and salt.
  • Blend the cornstarch with the cold water and stir it into the stock.
  • Simmer, stirring for 3 to 4  minutes, until the sauce thickens.
  • Sprinkle the minced garlic and chopped peanuts on the top.
  • Add sesame seeds ( optional)
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