Comments on: Zubulumpia Ubod a la Marketman

By: Joy

Joy — Wed, 16 Mar 2011 02:20:11 +0000

Ohhh that looks great.

By: Betchay

Betchay — Mon, 14 Mar 2011 02:21:56 +0000

This is making me hungry!I’ll do this when I get back from my holiday.MM, you really know how to tease our palate!

By: Marketman

Marketman — Mon, 14 Mar 2011 00:43:08 +0000

EJ, yes, 6+ cups of stock, I wanted a nice shrimp flavor when the stock is reduced. But note, FRESHLY made shrimp stock, not cubes. :)

By: Angela

Angela — Sun, 13 Mar 2011 23:16:57 +0000

**Groan**

I’ve been craving this for the last 2 weeks. MM, why do you torture me so?

By: EJ

EJ — Sun, 13 Mar 2011 22:51:45 +0000

Help, please. Did you really mean 6 to 8 cups of shrimp stock for a kilo of ubod – or was that a typo error?

By: Nonoy

Nonoy — Sun, 13 Mar 2011 14:05:48 +0000

Ahhh, this is so delightful. This is the kind of lumpia that I really love, the fresh ones, and these ubods, gosh. And with the garlic. I always put garlic in almost all my recipes, even with Pritong Bangus. But with this lumpia, with the ingredients you mix here, what yummier lumpia than this one? Marketmanila is simply awesome! :-)

By: bambini

bambini — Sun, 13 Mar 2011 09:54:57 +0000

here in negros, the lumpia has a stalk of green onion, no lettuce.

By: qourtney

qourtney — Sun, 13 Mar 2011 08:24:00 +0000

. . w0w ang sarap nmn. . ^^

By: PITS, MANILA

PITS, MANILA — Sun, 13 Mar 2011 07:59:53 +0000

IT USED TO BE PORK, SHRIMPS, AND CRAB MEAT (ALIMASAG) WITH THE UBOD … BUTTER, BROWN SUGAR, WATER AND CORNSTARCH FOR THE SAUCE WITH FRESH/ROASTED GARLIC AND PEANUTS (ROASTED AS WELL) … AND WRAPPERS MADE FROM FLOUR, WATER AND EGGS …

By: Clarissa

Clarissa — Sun, 13 Mar 2011 07:58:32 +0000

This is so cool cuz I just made that for lunch too! I bought the best cut of ubod from Mahogany Market in Tagaytay yesterday, only available on weekends. I love munching on them raw and I was warned that nakakalasing daw to since they make tuba from these :) Had no effect on me whatsoever. My mom prefers them cooked this way so I made the rest into lumpia.

I made my wrapper from scratch, the soft pancake-like one, but very thin, almost like a crepe. It was good! Though I made so many shortcuts having no shrimp or pork on hand :)