LUMPIANG HUBAD O SARIWA

Note: Do not over cook the vegetables.
4 tbsp cooking oil
100 grams tofu
8 pieces medium size peeled shrimp, chopped
4 tbsp cooking oil
10 cloves garlic
1 small onion
150 grams jicama/singkamas
50 grams carrots
100 grams sweet potato or kamote
1/2 cup water with 1 tbsp annato powder
1 cup with 1 cup chunky peanut butter – dissolved
50 grams green beans
1 stem or rib celery
100 grams cabbage
10 pcs sitcharo or snow peas
1 tbsp fish sauce
1/2 tsp ground pepper

Make sure you cut the vegetables same size to cook evenly.
Pre heat oil and fry tofu and shrimp – set aside.
Pre heat another batch of cooking oil
Fry Jicama, carrots and sweet potatoes for 1 minute over high heat.
Meanwhile – prepare the sauce
Add green beans and celery and cook for 30 seconds
Add cabbage and snow peas, keep stirring and cook for a minute.
Add achuete water and stir and cook for 30 seconds.
Season with fish sauce and ground pepper.
Stir and cook for 30 seconds.
add peanut butter water.
Keep stirring until peanut butter is completely dissolved.
Adjust heat to medium and add tofu and shrimp and shrimp juice.
Add kinchay and stir.
Done!

SAUCE

2 cups water
3 to4 4 tbsp soy sauce
1 chicken cube
1/4 cup to 1/3 cup brown sugar
ground pepper
slurry – 2 tbsp cornstarch with 1 cup water
20 cloves garlic, minced

Serve with the vegetables.