Thursday, March 08, 2007

Shawarma:Lumpiang Ubod

Shawarma & Lumpiang Ubod, are my long time favorites for snacking or merienda they call it in my country. I wanted to compare both for the popularity it brought to the Philippines especailly the persian wrap during its time,the 90s. The lumpia is a classic, you can this anywhere from chinatown to the city proper. I really love both.
I made the Poori (usually deep fried) or Chapati (just baked w/o oil) from scratch. Thanks to my Kitchenaide mixer who did the light kneading because you really do not need that much gluten development compared to most leavened breads. This is in fact an unleavened bread.
Excuse me for using grams instead of cups.
250 g bread flour
4 g salt
135 g water
Mix everything in the mixer using a dough hook, knead at medium speed for 6 minutes,#4 specifically. You need not rest the dough, shape it all at once into small balls as each portion should be, approximately 30 grams. Using your pin, roll onto the dough forming even "not so perfect" round shape. You can even do square shapes for a different finish. The meat for the dish was marinated in yogurt and seasonings overnight in the fridge. I grilld them and sliced. I also put grilled tomatoes steeped in oil, salt and pepper, fresh lettuce , sliced onions and the garldic sauce also made of yogurt, garlic and heavy cream. It is more fun to have your guests wrap their own shawarma for fun.
Egg Wrapper (Lumpia)
1 small egg
3/4 cup cold water
1/4 teaspoon salt
3/4 cup plus 2 tablespoons flour
2 tablespoons peanut oil

Beat egg in medium bowl; whisk in water and salt. Add flour, 1/3 at a time, whisking until smooth after each addition. Reserve at room temperature 15 minutes. Heat wok over high heat 15 seconds; add I tablespoon oil and heat until hot, about 15 seconds. Turn off heat; wipe inside of wok with paper towelling; leave thin coating of oil. Heat wok over low heat 15 seconds. Leave heat on but remove wok from heat. Stir batter; pour 1/4* cup around side of wok in a 20 cm circle. Quickly rotate wok to fill in the circle with an even layer of batter; return wok to heat. Fill in any tiny holes that form by brushing with small amount of batter. (If batter sets before you can fill the circle by rotating or if too many holes form, wok is too hot. If batter does not set quickly enough, leaving edges of circle paper-thin, Wok is not hot enough. Adjust heat accordingly.) Cook wrapper until batter is set, bottom is slightly golden and edges begin to pull away from wok, 45 seconds to I minute. Carefully grasp one edge of wrapper with fingertips; quickly and carefully lift and peel it off. Gently place wrapper flat on paper towelling, golden-side-down. The ubod is just a mixture of the ubod, carrots, cilantro,garlic, onions, salt and pepper and some meat. Sprinkled with chopped peanut-sugar mixture and the sauce made from, soy sauce, lots of water, garlic, sugar and cornstacrh.
Try it! Its all good!