LUMPIANG SARIWA LUTO NI NANAY

LUMPIANG SARIWA LUTO NI NANAY

Prep time: 30 minutes
Cooking time: 20 minutes
Serves: 6

Note: I adjusted the recipe so it serves 6
4 tbsp cooking oil
5 cloves garlic, minced
1 large onion, peeled and chopped
1 large jicama, peeled and cut into thick strips 3/4 lb
2 medium size sweet potatoes, peeled and cut the same way with jicama 3/4 lb
1 medium size carrot, peeled and cut the same way as the jicama and sweet potatoes 3/4 lb
1/4 lb green beans, tips remove, washed and cut into 1 1/2 inch length
2 ribs celery with leaves, chopped
1 small whole green cabbage, cut into small pieces 1 lb
fish sauce
ground pepper
2 tbsp annato powder dissolved in 1/4 cup water
1 1/2 cups water or chicken/vegetable broth
1 1/2 cups chunky peanut butter dissolved in 1 cup water
1 package extra firm tofu, drain and cut into small cubes
1/2 lb small shrimp peeled and deveined

Pre heat oil for a minute and saute garlic for 10 seconds.
Add onion and cook for a minute.
Add jicama and cook for 30 seconds.
Add sweet potatoes and carrots and cook for 2 minutes until half cooked
Add green beans and cook for 1 minute
Add celery and add cabbage.
Continue to stri and cook for 3 minutes until cabbage is cooked and soft.
In between stirring the cabbage – add annato powder dissolved in water and stir.
Add water for extra broth.
This makes the dish red.
Season with fish sauce and ground pepper.
Meanwhile – fry tofu until brown.
Fry shrimp for a minute until cooked.
Add to the vegetables in the pot.
Gently combine.
Slowly add peanut butter (dissolved in water)
Combine gently.
Taste and adjust. Set aside.

Let’s make the sauce
2 cups chicken broth
4 to 6 tbsp soy sauce
1/2 cup brown sugar
5 cloves garlic, minced
ground pepper
slurry – 2 to 3 tbsp cornstarch dissolved in 1/2 cup water

Combine broth, soy, sugar and ground pepper in a sauce pot.
Bring to a boil.
Slowly add slurry until sauce is thick
Keep whisking.
Fold in fresh garlic.
This is your sauce.

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