Cebu Ngohiong

Cebu Ngohiong is a chinese lumpia famous in cebu, a chinese dish, it contains chinese seasonings, meat, etc. Cebu Ngohiong is almost a Cebuano delicacy, one can even mistook it as a Cebuano dish although the origins of which are Chinese. Try cebu ngohiong, a lumpia like viand with meat and veggies topped with spicy sauce.

Special Ngohiong
Filling:

• 1kg dabong ng niyog, cut in strips
• 0.5kg singkamas, cut in strips
• 3 tbsp ngohiong powder
• 2 tbsp 5-spice powder
• 0.5kg ground pork
• salt, pepper, MSG, and soy sauce

Batter:

• 2 cups cornstarch
• 5 tsp paprika/white pepper
• 700g water

1. Combine all ingredients and stuff into lumpia wrapper.
2. Dip roll in batter before frying.

Lorbak sauce:

• 2 tbsp dark soy sauce
• 2 tbsp castor sugar
• 1/8 tsp Chinese five spice powder (ng heong fun) or ngo hiong hun
• 1/8 tsp salt
• 4-5 tbsp water
• 1/2 tsp corn flour or tapioca flour
• 1 egg white, lightly beaten

How to make cebu ngohiong sauce:

1. Combine all ingredients in a small saucepan.
2. Bring to a low simmering boil over a gentle heat and cook for 1 to 2 minutes.
3. Stir occasionally until sauce turns smooth. Add in egg white and stir with a fork to form fine strands.
4. Set aside to cool then use.

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