Ngohiong - a Cebuano favorite that you should not miss when you get the chance to visit Cebu. It is meaty, healthy, and filled with lots of ingredients. Fortunately, we can also make it in the comfort of our homes. So if you at least want to try how it tastes like, follow this recipe.
Travelling has a lot of perks. You’ll be able to see for yourself special landmarks and get to taste authentic foods from that certain place. It is a fun, exciting, and unique experience that hopefully, everyone gets to experience. For a place like Cebu, food tasting is a real privilege. Thanks to their numerous delicacies, a lot of tourists enjoy their travels more. Ngohiong is one of those tourist favorites. What do they do if they suddenly crave for it? They make them at home. This recipe tastes like the authentic one. Be prepared to have a taste of the real deal.
However, what actually is ngohiong? To make it simple, it is very similar to our very own lumpiang shanghai. But here’s the take, its stuffings are completely different. In this variation, we get more than just minced pork and carrots. Instead, we will also enjoy the goodness of shrimp, ubod, and singkamas all at the same time. A completely new twist to our usual shanghai.
Tips How to Cook Ngohiong
- If five-spice powder is unavailable in your local supermarket, you can make your own with the following ingredients: Szechuan pepper, star anise, coriander, cloves, cinnamon, salt, and white pepper.
- You can prepare it in advance before getting it cooked. Store your ready-to-cook ngohiong inside the freezer, then take it out when needed.
- Get the largest possible size of lumpia wrapper.
- To give the dish a more Chinese taste, use bean curd wrapper or tau-pe. However, if you cannot find that in store, use the regular spring roll wrapper and make the cornstarch batter (listed in the ingredients below).
- To make the dipping sauce, combine spicy vinegar and sweet and chili sauce.
Surprise your family with something new. Ngohiong is so delicious that they will surely love it. They may even realize that it is their new favorite kind of lumpia.
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tbsp olive oil
- 250 g minced pork
- 4 pcs shrimp unshelled, deviened and minced
- 1 cup singkamas sliced into small strips
- ¼ cup water
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tbsp Chinese five spice powder
- 15 pcs Lumpia wrapper
- ¾ cup corn flour
- ¼ cup water
- ½ tbsp Chinese five-spice powder
- 2 tsp Paprika
- 3 tbsp spicy vinegar
- 3 tbsp sweet chilli sauce
- In a pan over medium heat, add the oil then sauté the onion and garlic until soft and translucent. Add the minced pork and shrimp, stir and cook until the meat is brown.
- Add the singkamas and water. Cook until soft and liquid reduced. Season with salt, pepper and Chinese five spice powder. Turn off the heat, remove from the pan and let it cool.
- Prepare the lumpia wrapper and place it on a flat surface with one corner facing you. Arrange about 2 tbsp of the mixture on the wrapper slightly off center but near to you.
- Fold the left and right corner to the center then fold the corner closest to you. Roll it away from you tightly. Brush lightly beaten egg on the tip of the remaining corner to seal it. Repeat the same procedure on the remaining ingredients. Set aside.
- In a bowl, combine the cornflour, water, Chinese Five Spice powder and paprika. Mix well until well blended. The mixture should be thin.
- Heat the pan with cooking oil over medium to low heat. Dip each spring roll into the batter then deep fry the roll for 3-5 minutes or until golden brown. Serve with dipping sauce.
- To make the dipping sauce by combining the spicy vinegar and sweet chili sauce.
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