Ngohiong Chinese Meat Chinese Recipes

Season to taste with salt, pepper, msg, and soy sauce

Batter after wrapping with lumping wrapper


  • 1 kilo ubod, cut in strips
  • 1/4 cup singkamas, cut in strips
  • 3 tbsp ngohiong powder
  • 1 teaspoon garlic
  • 1 onion, minced
  • 1 tbsp 5-spice powder (see recipe below if you can’t find 5 spice powder in the grocery or disregard this and just add 1 more tablespoon ngohiong powder to the filling ingredients)
  • 5 stalks green onions, chopped
  • 1/2 kilo ground pork or you may want to substitute with shrimps if you are vegetarian
  • salt, pepper, and soy sauce to your discretion


  1. Saute garlic and onions
  2. Add pork and a little salt.
  3. Add 1 cup water to cook the pork
  4. When pork is cooked, add the shredded ubod and singkamas and mix all together. Season with ngoyong powder.
  5. Test a small portion in a frying pan to make sure you have the right taste.
  6. After you are satisfied with the taste, stuff filling into a large lumpia wrapper.
  7. Dip roll in batter (recipe below) before frying in a wok
    When fried, cut the ngohiong in desired serving pieces. I usually cut into three portions.
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Corn starch Batter:

  • 2 cups cornstarch
  • 3 tsp paprika
  • 1 teaspoon white pepper
  • 1 1/2 cup water

Ngohiong sauce:

  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1/4 tsp ngohiong powder
  • 5 tbsp water
  • 1/2 tsp corn flour
  • Little salt
  • 1 egg white, lightly beaten


  1. Mix all sauce ingredients in a small saucepan.
  2. Simmer to gentle boil for 2 minutes.
  3. Stir every so often until sauce turns smooth.
  4. Add the blended egg white. Stir gently with a fork to create fine strands.

Make your own Chinese Five spice powder seasoning mix using either ground or whole spices.


  • 1 tsp. Ground Szechwan pepper
  • 1 tsp. Ground star anise
  • 1-1/4 tsp. Ground fennel seeds (replace with coriander if you can’t find fennel seeds)
  • 1/2 tsp. Ground cloves
  • 1/2 tsp. Ground cinnamon
  • 1/2 tsp. Salt
  • 1/4 tsp. Ground white pepper


  1. Grind each ingredient separately in a spice mill or mortar. Combine and mix well.
  2. Store in an airtight container in a cool, dark place.
  3. Ngohiong can be frozen and then fried when needed.

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