Ngohiong

"Ngohiong" is a comfort food of Cebuanos which you can find it in any "kamayan" restaurants all over the city or even in those "pungko-pungko" eateries around the sidewalks. Hubby and I was craving for this so I tried so hard to research on the recipe...my first try..was bad...not nearly what I've wanted.. then I've come across another and finally it was closer ...2nd trial with the saver recipe plus a little tweak here and there...Eureka! we were taken back to Cebu at first bite! Here it is....

Ngohiong Recipe

Filling:

• 1-2 tbsp. olive oil or any oil
• 1/2 lb. ground pork , marinated in 2 Tbsp. soy sauce
  
• 1/2 cut jicama (singkamas), thinly sliced into strips
• 1 bottle hearts of palm (ubod sa lubi) , thin strips (optional)
• 5 cloves garlic, minced
• 1/2 onion , minced
• 1 tsp garlic powder
• 1/2 tsp garlic salt
• 1-2 tbsp 5 spice powder (be careful enough upon adding this, this has a slightly pungent taste)
• 1 tsp paprika (optional)
  
• 1/2-1 tsp chili powder (optional)
  
• salt and pepper to taste
• 1 Tbsp soy sauce
• dash of white sugar ( i use this instead of MSG)
  
• Lumpia wrapper
  

Batter:

• 1-2 cups All purpose flour
• water (just enough to make the batter not too sticky nor runny)
• dash of each: garlic powder, chili powder, salt and pepper, 5 spice powder

Sauce:
Note: the measurements are all estimations, please adjust according to your taste

• 2-2 1/2 cups water
• 1/4-1/2 cup vinegar
• 2-3 Tbsp soy sauce
• 6 cloves garlic, smashed and minced
• brown sugar to taste
• 1/4 block of beef broth (optional)
• excess juices from sauteed filling
  
• 1/2 tsp chili powder
• dash of garlic powder
• dash of 5 spice powder
  
• salt and pepper to taste
• 1-2 tsp cornstarch dissolved in 1-2 tbsp water
  

Procedure:

• Heat oil in pan, saute garlic and onion until fragrant and onion is translucent but not burnt
• Add ground pork, cook for about 10 minutes and no pink shows
• Add 1 tablespoon soy sauce and just a tiny bit of water to soften out the meat
• Add all spices except for the 5 spice powder, mix well
  
• Dunk in the vegetables
• Season with 5 spice powder,sugar, salt and pepper
• Heat until vegetables are slightly soft but not mushy
  
• When done, put it on the strainer with a bowl under
• Reserve the juice (for the sauce)
• Wrap in a Lumpia wrapper just like wrapping egg rolls, set aside
• Preheat oil for deep frying
  
• In another bowl, mix all ingredients for the batter
• Dip in the wrapped ngohiong into the batter
• Deep fry each side until golden brown and crispy
• Place on a paper towel and serve
  

Note: you can make this ahead of time, store in the fridge and just broil it in the oven until it crisps again, it'll taste as good as freshly made, even better.

For the sauce:

• Place all ingredients for sauce (except cornstarch mixture) in a deep pan
• Heat it up until it reduces to half, taste it according to your taste
• Add more chili powder and pepper if you want a more spicy sauce
• Pour in the cornstarch mixture 1 tbsp at a time, we don't want it too thick
  
• Stir until it is slightly thick
  
• Serve with the ngohiong