Ngohiong - Cebuano Style 

My followers have been requesting for this recipe for the longest time. It took me awhile to formulate a new recipe/version which is different from the one I teach in class. To be honest, I actually love this new version.
Allow me to give you a little history on ngohiong. Ngohiong is a lumpia which originated from Cebu. That is why it is called Ngohiong - Cebuano style. It is call ngohiong because the spice used is called ngohiong which is chinese for 5-spice powder. This is very different from the original chinese ngohiong kheng (more commonly known as kikiam) from Fokien, China which is wrapped in bean curd sheets instead of lumpia wrapper. The filling can be made with or without meat. I always make mine without meat same as what is commonly sold here in the city.
The number one vegetable of choice for ngohiong lumpia is ubod from the coconut. Next is unripe shredded papaya and the third placer is shredded singkamas (jicama). For me, ubod is the best because it is naturally flavorful. Unripe papaya is cheap but needs more seasoning because the papaya itself is bland. Singkamas (jicama) is too watery.
The secret to crispy ngohiong is to squeeze dry the filling after cooking and to double fry the ngohiong. I gave you two of my favorite sauces, however, feel free to create your own sauce.
I hope you can use this recipe for your family and for also use it for a business.
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The complete list of ingredients and measurements can be found towards the end of the video. Please watch the video in full.
My video tutorials use English as a medium of instruction to address a global audience.
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Link to my other videos:
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