Home » Blog » Recipes » Lumpia with Singkamas Wrapers – The Bahay Kubo Cooking Series
I am super excited to share these Lumpia with Singkamas Wrappers inspired by the Filipino Children’s Folk Song Bahay Kubo (Hut)! It’s a song about 18 vegetables growing around the Filipino homestead and the first vegetable is Singkamas (Jicima). Let’s get cooking!
I am so so super excited to start this new cooking series!! Okay the inspo for these Lumpia with Singkamas Wrapers is a Filipino Children folk song called Bahay Kubo. It’s a song we learn as kids and then as adults pass on to our children and it’s the first Tagalong song my daughter Abby could sing from beginning to end.
In a nutshell the song is about a small house that is able to grow an abundant amount of vegetables. 18 to be exact!
Here is the song Bahay Kubo in Tagalog.
This is Bahay Kubo in English.
Nipa hut, even though it’s small,The plants that grow around it are varied:Jicima & eggplant, winged bean & peanut,String bean, hyacinth bean, lima bean.
Wax gourd, sponge gourd, white squash & pumpkin,And there’s also radish, mustard,Onion, tomato, garlic & gingerAnd all around are sesame seeds.
The first vegetable in the song is singkamas or known here in the US as Jicima. Singkamas has light brown skin and starchy and white on the inside. It can be eaten both raw and cooked. Growing up we usually ate it dipped in some very coarse salt.
At a recent shopping trip I discovered singkamas (jicima) “tortilla” wrappers. It inspired me to start this series and this first recipe – Lumpia with Singkamas wrappers.
What I love about this recipe is that it’s super fresh. It’s filled with so much crispy vegetables and is also totally vegan!
Well they are filled with garlicky crispy veggie grounds. They are cooked until they are super crispy, to almost mimic that they have been fried.
I serve the veggie filling separately so that you can put in your own ratios. These are the veggies I put in my filling. Just saute them with some olive oil, a little bit of garlic and a touch of coconut aminos.
To finish the dish off, I paired it with a peanut and date sauce. Again a little bit of garlic and coconut aminos is added. A splash or more of coconut vinegar rounds it out nicely.
Put everything on the table and just let everyone make their own! It makes it more fun and interactive. I have to say these went so fast. Make more than you need is the best advice I can give you.
I can’t wait to share with you more recipes inspired by Bahay Kubo! In the mean time enjoy these “Lumipa Tacos”.
Ensaladang Talong Dip (Eggplant Salad Dip) Recipe
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