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
- Saute garlic and onions
- Add pork and a little salt.
- Add 1 cup water to cook the pork
- When pork is cooked, add the shredded ubod and singkamas and mix all together. Season with ngoyong powder.
- Test a small portion in a frying pan to make sure you have the right taste.
- After you are satisfied with the taste, stuff filling into a large lumpia wrapper.
- 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.
Corn starch Batter:
- 2 cups cornstarch
- 3 tsp paprika
- 1 teaspoon white pepper
- 1 1/2 cup water
- 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
- Mix all sauce ingredients in a small saucepan.
- Simmer to gentle boil for 2 minutes.
- Stir every so often until sauce turns smooth.
- 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
- Grind each ingredient separately in a spice mill or mortar. Combine and mix well.
- Store in an airtight container in a cool, dark place.
- Ngohiong can be frozen and then fried when needed.