CEBU’S LUMPIA NGOHIONG OR NGOYONG RECIPE

CEBU’S LUMPIA NGOHIONG OR NGOYONG RECIPE

CEBU’S LUMPIA NGOHIONG OR NGOYONG RECIPE
CEBU’S LUMPIA NGOHIONG OR NGOYONG RECIPE

Ingredients:
1 kilo ubod, cut in strips
1/4 cup singkamas, cut in strips
3 tbsp ngohiong powder
1 teaspoon garlic
1 onion, minced
1 tbsp 5-spice powder (see recipe below if you can’t find 5 spice powder in the grocery or disregard this and just add 1 more tablespoon ngohiong powder to the filling ingredients)
5 stalks green onions, chopped
1/2 kilo ground pork or you may want to subsitute with shrimps if you are vegetarian
salt, pepper, and soy sauce to your discretion

Procedure:
*Saute garlic and onions
*Add pork and a little salt.
*Add 1 cup water to cook the pork
*When pork is cooked, add the shredded ubod and singkamas and mix all together. Season with ngoyong powder.

Test a small portion in a frying pan to make sure you have the right taste.
*After you are satisfied with the taste, stuff filling into a large lumpia wrapper.
*Dip roll in batter (recipe below) before frying in a wok.
*When fried, cut the ngohiong in desired serving pieces. I usually cut into three portions.

Ingredients:
Corn starch Batter:
2 cups cornstarch
3 tsp paprika
1 teaspoon white pepper
1 1/2 cup water

Ngohiong sauce:
2 tbsp soy sauce
2 tbsp brown sugar
1/4 tsp ngohiong powder
5 tbsp water
1/2 tsp corn flour
Little salt
1 egg white, lightly beaten

Procedure:
*Mix 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. Cool.

If you can’t find Five spice powder:
Make your own Chinese Five spice powder seasoning mix using either ground or whole spices.
Ingredients:
1 tsp. ground Szechwan pepper
1 tsp. ground star anise
1-1/4 tsp. ground fennel seeds (replace with coriander if you can’t find fennel seeds)
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground white pepper

Procedure:
*Grind each ingredient separately in a spice mill or mortar. Combine and mix well.
*Store in an airtight container in a cool, dark place.
*Ngohiong can be frozen and then fried when needed.

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