Name: Best Ngohiang Recipe
Total time: 55 min
Yield: 3
Ingredients: 250g ground pork; 175g shrimp, coarsely chopped; 2 minced garlic; 3 minced shallots; ½ onion, thinly sliced; 3 spring onions, thinly sliced; 1 tsp five-spice powder; 1 tbsp soy sauce; 1 tsp salt; ½ tsp pepper; 2 tbsp sago flour; Tofu skin (beancurd) sheets, cut into 14x20 cm

CATEGORY

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Elfie V.

I find inspiration and joy in the kitchen as a passionate cooking enthusiast and culinary artist.

What makes Ngohiong stand out is the fusion of ingredients and spices, which contributes to its unique flavor profile. “”

Easy to cook and delicious Best Ngohiang Recipe.

We've carefully curated this recipe to ensure it embodies the essence of perfection. From the first bite to the last, you'll savor the rich, harmonious flavors that make Ngohiang unforgettable. So, gather your ingredients, follow our easy steps, and indulge in the best Ngohiang you've ever tasted. Ngohiang is a popular Filipino dish that originates from Cebu City, located in the Philippines. It's also known as "ngoyong" or "ngohiong roll." This dish is particularly renowned for its unique blend of flavors and the way it is prepared, resembling a roll or spring roll. The main ingredients in Ngohiang include minced pork, chopped shrimp, and various vegetables such as carrots, chayote, and scallions. These ingredients are mixed with a medley of spices and seasonings, including garlic, ginger, pepper, and other spices. The mixture is then wrapped in a tofu skin (beancurd) sheets. This wrapping process creates small rolls that resemble spring rolls or lumpia. Once assembled, the Ngohiang rolls are deep-fried until the outer layer becomes crispy and golden-brown. The result is a delightful combination of textures and flavors, with the crispy exterior contrasting the savory and aromatic interior. Ngohiang is often served with a side of chili sauce or vinegar-based dipping sauce, adding a tangy and spicy element to the dish.

YIELDS 3 serving(s)

TOTAL TIME 55 minute(s)

Ingredients

250g ground pork
175g shrimp, coarsely chopped
2 minced garlic
3 minced shallots
½ onion, thinly sliced
3 spring onions, thinly sliced
1 tsp five-spice powder
1 tbsp soy sauce
1 tsp salt
½ tsp pepper
2 tbsp sago flour
Tofu skin (beancurd) sheets, cut into 14x20 cm

Steps

Combine all the ingredients, except for the sago flour.

Once thoroughly stirred, add sago flour, and continue stirring until well mixed.

Prepare the tofu skin (beancurd) sheets, each cut into 14x20 cm. Take about a third or a quarter of the Ngohiong dough and place it onto the tofu skin.