When in Cebu, don’t forget to try Ngohiong.
Ngohiong (“Ngoyong”) a quintessential street food in Cebu.
Experience the meaty taste on vegetable
influenced from the early chinese traders from the old days.
Cebu’s Lumpiang Ngohiong (Heart of palm eggroll). They call it in many ways, such as lumpiang ngoyong or lumpiang ubod Cebu style or Chinese Ngohiong.
But one thing that stands out is its deep rooted oriental flavor with the use of 5-spice powder. Every bite and aroma is a reminder of the early Chinese influence in our local cuisine.
This is a three part process: Filling, batter and sauce.
3-4 cups ubod (julienned)
1 medium size singkamas (julienned)
1 lb ground pork
5 cloves garlic (crushed and minced)
1 medium onion (minced)
1 bundle green onion (chopped)
3 tbsp. ngohiong powder (Chinese five-spice powder)
salt and pepper
Saute garlic and onion.. add ground pork.. stir/mix for 2 minutes.. add 1/4 cup water and simmer to cook for 10 minutes.. add 5-spice powder, ubod, singkamas and green onions.. stir cook for 3 minutes.. add salt and pepper to taste.. turn off the heat and set aside to drain.
2 cups cornstarch
1 1/2 cup water
3 tsp paprika
1 tsp white pepper powder
Mix and blend all ingredients. (Except for lumpia wrapper.)
To Assemble: Place 1 to 2 tbsp of filling on one side of wrapper and wrap tightly, secure wrapper by lightly dabbing the wrapper edge with water.
Frying: Heat generous amount of oil in a wok. Now dip each lumpia in the wrapping batter and deep fry at medium to low heat for 2-3 minutes or until lumpia turns to golden brown.
2 tbsp soy sauce
2 tbsp brown sugar
1/4 tsp 5-spice powder
5 tbsp water
1/2 tsp corn flour
1 egg white, lightly beaten
Combine all sauce ingredients in a small saucepan. Simmer to gentle boil for 2 minutes, stir every so often until sauce turns smooth. Add the blended egg white. Stir gently with a fork to create fine strands.. set aside to cool.
Serve and enjoy!
Credits to: https://m.facebook.com/LutuingTsamba/