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
- 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
- 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
- 2 to 3 eggs
- 3 oz/75 g cornflour
- ½ pint/250 ml water
- vegetable oil
How to cook the ingredients:
- 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.
- 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.
- 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)