Ngohiong, Ngo Yong, Cebu’s Fried Lumpiang Ubod

Ngohiong, Ngo Yong, Cebu’s Fried Lumpiang Ubod

Ngohiong or Ngo Yong is Cebu’s Chinese Fried Vegetable Lumpia made up of ubod, palm hearth flavored with Chinese five-spice powder called Ngohiong. The name ngohiong was probably from the Chinese Ngohiong restaurants who are serving this famous ngohiong flavored fried lumpia. The lumpia rolls are dipped in cornstarch batter before frying for that extra crispiness besides sealing in all those flavors that results a very crispy lumpia but with succulent filling. Here is how I made my ngohiong.

Ingredients:

lumpia wrapper
cooking oil

Filling
1 kilo ubod, palm hearth cut into strips
1/2 kilo ground pork
1 medium size singkamas, cut into strips
3 tbsp ngohiong powder, Chinese five-spice powder
1/2 head garlic, finely chopped
1 medium size onion, chopped
1 small bundle spring pinion chopped
3 tbsp. soy sauce
salt and pepper
cooking oil

Dipping sauce
1/4 cup soy sauce
2 tbsp vinegar
1/4 cup sugar
1 cup water
1/2 cup liquid from sautéing the filling, filtered
1/4 cup cornstarch
salt

Wrapping batter
3 cup cornstarch
2 cup water

Ngohiong - Method 1Ngohiong - Method 2

Cooking procedure:

Filling: In a saucepan sauté garlic and onions. Add pork, soy sauce and ngohiong powder, stir cook for 3-5 minutes. Add in singkamas and palm hearth, stir cook for 2-3 minutes or until vegetables are cook but firm. Season with salt and pepper to taste. Stir in spring onion and let cool in a colander to drain out excess liquid. Set aside liquid for the sauce.

Dipping sauce: Combine all ingredients in a small saucepan. Bring to a boil and simmer for 1 to 2 minutes stirring occasionally until sauce thickens.

Wrapping batter: Mix and blend well cornstarch and water.

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. Serve with the prepared dipping sauce sauce.



See other related lumpia recipe;
Lumpiang Shanghai
Lumpiang Gulay, Togue
Lumpiang Ubod

6 comments:

MaMely said...

WOW, I'd love the extra crunch from the batter!

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ut-man said...

It sure makes the difference, thanks for the visit MaMely

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Toni B. said...

Yum yum.. i could use a ngohiong right now.... visit yummy-cebu

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manlibakay said...

i just cant figure y its so crunchy..buts its so good

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Anonymous said...

nice recipe..just want to clarify if the ngohiong powder is the same as the chinese five-spice powder.

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ut-man said...

Yes they are both the same.

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