Lumpiang Sariwa by Priscilla Dionisio

Ingredients:

 

¼ cup dried shrimp (hibe)

1 medium sized onions, diced

3 gloves garlic or 3 tbsps of prepared garlic (minced)

2 medium sweet potatoes – cubed or diced

2 cups of cut green beans

2cups of sliced cabbage

1 cup turnips cut into strips (optional)

1 cup carrots cut into strips

1 cup celery with leaves

1/2 -1 tsps salt

3 tbsp vegetable oil

1 ¼ cups ground peanuts – ½ cup for the vegetables, ¼ cup for the sauce & ½ cup for the topping

3-4 tbsps creamy peanut butter

Sauce:

¼ cup brown sugar

2 tbsps white sugar

3 tbsps soy sauce

2 cups water

pinch of salt

2 tbsps ground peanuts

1 tbsp peanut butter

1 tsp minced garlic

Procedure:

Prepare all ingredients and assemble in a tray.

In a microwavable dish put each kind of vegetable and cover with damp paper towel.  Microwave each kind of vegetable for 3-5 minutes.

Meanwhile remove hibe from water and chop finely.

Heat vegetable oil in a saucepan and sauté garlic, onions & hibe.

Add vegetables starting with the green beans, carrots, turnips, cabbage and lastly the sweet potato.

Season with salt then add ground peanuts & peanut butter.  Mix thoroughly.

Cook for 3-4 minutes stirring constantly.

Taste and season well.

9.   Transfer in a serving bowl lined with iceberg lettuce.

10.  Sprinkle with ground peanuts and minced garlic (may also be served on the side).

11.  Serve with steaming white rice.

12.  Enjoy!

Sauce :

In a small and dry casserole, caramelize brown sugar over low heat. Watching closely so it will not burn. 

In a small bowl mix water, salt, peanut butter, peanuts, garlic and soy sauce.

Add peanut butter mixture to the caramelized sugar and stir until well combined.

Let it boil and then add cornstarch dissolved in cold water stirring constantly making a medium thick sauce.