Lumpiang Kabute

Lumpiang Kabute Recipe - A Delicious Asian Dish from the Philippines

Region / culture: Asia, Philippines | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Lumpiang Kabute is a delicious Filipino dish made with mushrooms wrapped in a crispy lumpia wrapper. This recipe is a popular choice for vegetarians and mushroom lovers alike, as it is packed with flavor and texture.

History

Lumpiang Kabute has been a staple in Filipino cuisine for many years. The dish is believed to have originated in the Philippines and has since become a favorite among locals and tourists alike. The combination of mushrooms and crispy lumpia wrappers creates a unique and satisfying dish that is perfect for any occasion.

Ingredients

2 to 3 cups of mushrooms (shiitake, enoki, and canned)
1 tbsp sesame oil
1 tbsp black pepper
20 to 40 lumpia wrappers

How to prepare

For the mushroom mixture

Combine mushrooms with sesame oil and black pepper.
Refrigerate the mushroom mixture for 1 day out of 3.

For preparation with the mushroom mixture

Place a spoonful of the mushroom mixture onto a lumpia wrapper.
Fold the edges of the lumpia wrapper to enclose the mushrooms.
Deep-fry the mushroom lumpia in a fresh pan with oil.
Serve hot and plain with rice or noodles or alongside other dishes.

Variations

Add vegetables such as carrots, bell peppers, and onions for added flavor and texture.
Use different types of mushrooms such as portobello or oyster mushrooms for a unique twist.
Serve the lumpiang kabute with a dipping sauce such as sweet chili sauce or vinegar for extra flavor.

Cooking Tips & Tricks

Make sure to refrigerate the mushroom mixture for at least 1 day to allow the flavors to meld together.

- Use a variety of mushrooms such as shiitake, enoki, and canned for a more complex flavor profile.

- Deep-fry the lumpia in hot oil to achieve a crispy and golden brown exterior.

- Serve the lumpiang kabute hot and plain with rice or noodles for a complete meal.

Serving Suggestions

Serve the lumpiang kabute hot and plain with rice or noodles, or alongside other Filipino dishes such as adobo or pancit.

Cooking Techniques

Deep-fry the lumpia in hot oil for a crispy and golden brown exterior.

- Refrigerate the mushroom mixture for at least 1 day to allow the flavors to meld together.

Ingredient Substitutions

Use vegetable oil instead of sesame oil for a lighter flavor.

- Substitute the mushrooms with tofu or tempeh for a different twist on the dish.

Make Ahead Tips

Prepare the mushroom mixture in advance and refrigerate for up to 3 days before assembling and frying the lumpia.

Presentation Ideas

Serve the lumpiang kabute on a platter with a garnish of fresh herbs such as cilantro or parsley. - Arrange the lumpia in a decorative pattern on a serving dish for a visually appealing presentation.

Pairing Recommendations

Serve the lumpiang kabute with a side of steamed rice or noodles for a complete meal.

- Pair the dish with a refreshing drink such as iced tea or calamansi juice for a balanced meal.

Storage and Reheating Instructions

Store any leftover lumpiang kabute in an airtight container in the refrigerator for up to 2 days.

- Reheat the lumpia in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of lumpiang kabute contains approximately 150-200 calories, making it a light and nutritious meal option.

Carbohydrates

Each serving of lumpiang kabute contains approximately 20-30 grams of carbohydrates, making it a filling and satisfying dish.

Fats

The sesame oil used in this recipe adds healthy fats to the dish, providing essential nutrients and flavor.

Proteins

Mushrooms are a good source of plant-based protein, making this dish a great option for vegetarians and vegans.

Vitamins and minerals

Mushrooms are rich in vitamins and minerals such as vitamin D, potassium, and selenium, which are essential for overall health and well-being.

Alergens

This recipe may contain allergens such as wheat (from the lumpia wrappers) and soy (from the sesame oil). Please check for any allergies before consuming.

Summary

Lumpiang Kabute is a nutritious and delicious dish that is high in carbohydrates, healthy fats, and proteins. It is also rich in vitamins and minerals, making it a well-rounded meal option for any occasion.

Summary

Lumpiang Kabute is a delicious and nutritious Filipino dish made with mushrooms wrapped in a crispy lumpia wrapper. This recipe is easy to make and can be customized with different ingredients to suit your taste preferences. Serve the lumpiang kabute hot and plain with rice or noodles for a satisfying meal that is sure to impress your family and friends.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Lumpiang Kabute. It was many years ago when I was just a young girl, eager to learn the art of cooking from my mother. We were in the bustling market, surrounded by vendors selling fresh produce and aromatic spices. As we made our way through the crowded stalls, my mother suddenly stopped in front of a small stand selling mushrooms.

"Look at these beautiful kabute," she exclaimed, pointing to the earthy mushrooms piled high in baskets. "They are perfect for making lumpia."

I had never heard of Lumpiang Kabute before, but I was intrigued by the idea of using mushrooms as a filling for the crispy spring rolls. My mother purchased a few bags of the mushrooms, along with some fresh vegetables and wrappers, and we headed home to start cooking.

As we worked together in the kitchen, my mother patiently showed me how to prepare the mushrooms by cleaning and slicing them into thin strips. She then sautéed them with garlic, onions, and soy sauce until they were tender and fragrant. The filling was a delicious combination of savory and umami flavors that made my mouth water.

Once the filling was ready, my mother demonstrated how to assemble the lumpia by spooning the mixture onto a wrapper and folding it into a tight roll. She then fried the lumpia until they were golden and crispy, filling the kitchen with the mouthwatering aroma of cooking oil and spices.

As we sat down to eat, I took my first bite of the Lumpiang Kabute and was instantly hooked. The crispiness of the wrapper gave way to the savory filling, bursting with the earthy taste of mushrooms and the sweetness of the vegetables. It was a flavor unlike anything I had ever tasted before, and I knew that this recipe would become a favorite in our household.

Over the years, I have made Lumpiang Kabute countless times, experimenting with different variations and adding my own twists to the recipe. I have shared it with friends and family, who have all marveled at the unique combination of flavors and textures.

One day, while visiting a friend in a neighboring town, I had the opportunity to taste a different version of Lumpiang Kabute. This time, the filling was mixed with ground pork and shrimp, giving it a richer and more indulgent taste. I was captivated by the complexity of flavors and knew that I had to learn how to make this variation for myself.

I asked my friend for the recipe, and she graciously shared it with me, along with the story of how she had learned to make it from her own grandmother. It was a recipe that had been passed down through generations, with each family adding their own unique touch to make it their own.

I returned home with the new recipe in hand and set to work in the kitchen, eager to recreate the delicious Lumpiang Kabute that I had tasted. As I cooked, I couldn't help but think about the countless generations of women who had stood in their own kitchens, preparing this dish for their loved ones.

When the Lumpiang Kabute was finally ready, I took a bite and was transported back to that bustling market where I had first discovered this recipe. The flavors were familiar yet new, a testament to the power of food to connect us to our past and our heritage.

As I write this, I can't help but feel grateful for the rich tapestry of recipes that I have collected over the years. Each one tells a story, not just of ingredients and cooking techniques, but of love, tradition, and the joy of sharing a delicious meal with those we hold dear.

And so, as I continue to cook and create in my kitchen, I know that I am not just following a recipe - I am carrying on a legacy, passing down the flavors and aromas of my childhood to the next generation. And I hope that one day, my own grandchildren will feel the same sense of wonder and excitement as they learn to make Lumpiang Kabute, just as I did all those years ago.