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C E L E B R A T I O N T I M E
Lumpiang ubod
and panara
Iloilo – Iloilo
Lumpiang ubod
is a spring roll of
coconut palm heart, sliced and cooked
with pieces of pork and shrimp.
The wrapper is usually homemade,
consisting of egg and cornstarch
dissolved in water, coming out soft
and pliant after being cooked in thin
circular pieces. It is said to have been
invented in Iloilo’s sister province,
Negros, finger food for the gamblers
who didn’t want to leave their seats just
to eat. This is why the sauce that goes
with it is included in the ubod mixture.
Elsewhere, the lumpiang ubod has its
sauce separated from the spring roll.
Another finger food is
panara
,
a kind
of turnover with a filling of sautéed
mongo sprouts (
togue
),
pork and
shrimps. Its crisp crust is made from a
batter of rice flour, water and colored
a bit by annatto (
achuete
).
The old
procedure was to form the batter on
top of a leaf, place the filling at the
center, fold the leaf then deep-fry. The
leaf is removed to reveal a panara that
has a blistered surface, a sure sign of
crispness. To eat, tear the panara open
then pour a bit of
sinamak
,
the Iloilo
vinegar spiced with chili, garlic and blue
ginger (
galangal, langkawas
).
Those
are but small offerings from Iloilo’s vast
culinary repertoire.
Kalel says
For the best savory
pastry, give the dough
enough time to rest before
stuffing it with filling.
