Sep 11, 2010

Nghohiong Recipe

Though it's a delicacy very popular with Cebuanos, its Chinese by origin.  It Cebu, its best paired with puso.

INGREDIENTS1 kl labong ng niyog stripped 
1/2 kl singkamas stripped 
3 tbsp ngohiong powder 
2 tbsp 5 spice powder 
1/2 kl ground pork 
season to taste with salt, pepper, msg, and soy sauce 
lumpia wrapper

batter after wrapping with lumpia wrapper

2 cups cornstarch 
paprika/white pepper 5 tbsp 
700 grms water

the dipping sauce that makes nghohiong a nghohiong!

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

Combine all ingredients in a small saucepot. Bring to a low simmering boil over a gentle heat and cook for 1½–2 minutes. Stir occasionally until sauce turns smooth. Add in egg white and stir with a fork to form fine strands. Set aside to cool then use.

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