Maayong Adlaw sa inyong Tanan!
Cebu is known for its world class tourist destinations and friendly Cebuanos. And to complete the Cebu experience, you shouldn’t miss their delicious delicacies ranging from main dishes, desserts, and street foods!
DISH YOU KNOW?
Ngohiong is a popular cebuano streetfood. It’s a springroll that gets its name from Chinese five-spice powder which gives it its distinct flavor. Ngohiong literally translates to 5-spice because of its 5 ingredients: star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds. This popular recipe is a local adaptation of the quekiam roll, where flour spring roll wrappers replaced the traditional taupe or tofu skins as casing of the original. This recipe is one cebuano innovation that has become a classic the the province and is best eaten with puso (hanging rice).
Mangaon ta!
INGREDIENTS:
Set A (Fillings):
- oil
- 2 cloves garlic, minced
- 1 whole onion
- ¼ kilo ground pork
- 1 medium size singkamas, julienned
- 2 cups ubod, julienned
- 2 tablespoons ngohiong powder
- 1 stem onion leaks, chopped
- 1 teasepoon salt
- 2 tablespoons sugar (optional)
Set B (Wrapper):
- 1 tablespoons cornstarch
- 2 tablespoons water
- 24 pcs lumpia wrapper
- Wrapping Batter:
- 2 cups cornstarch
- 3 teaspoons paprika
- 1 cup water
Set C (Dipping):
- ½ cup spice vinegar
- 2 tablespoons soy sauce
- ½ cup water
- 1 tbsp brown sugar
- black pepper
- ½ cornstarch teaspoon
- 1/2 tsp flour