Pinoy Food | Free Filipino Food Recipes » Vegetables

Cebu’s Lumpia Ngohiong or Ngoyong

noemi — Wed, 29 Jul 2009 01:02:36 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.Whenever I go home to my hometown in Cebu, I make it a point to buy Lumpiang Ngohiong. I recently went to Cebu for my 35th High School reunion and the first thing I looked for was the Ngohiong. Well, what is Ngohiong? It looks like kikiam but the taste of ngohiong is excellent. It’s similar to our Lumpia Shanghai except the stuffings are composed of ubod ( heart of the coconut), singkamas , garlic, spring onions, spices and ground pork or shrimps, then seasoned with ngohiong powder. Before frying the individual ngohiong pieces, one dips it in corn starch batter for crispy texture. Ngohiong Powder can be bought at the grocery stores. A common brand is McCormick Chinese Five Spice (Ngo Yong)

Anyway, I was craving for Ngohiong so much that my classmate taught me the basic recipe. I am sure you will just love it as much. You can adjust the proportions to suit your taste.

I have divided the recipe into three parts: the filling, the corn starch batter and lastly the ngohiong sauce. If you can’t find 5-spice powder at the grocery, I have also included the recipe below. The 5-spice powder will prove to be useful for other chinese dishes like siomai so it’s good to make a batch. It’s worth it.

Filling:

Ready made lumpia wrapper (get large size) or you can also use tofu wraps (called tau-pe)

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 subsitute 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.

Test a small portion in a frying pan to make sure you have the right taste.

5. After you are satisfied with the taste, stuff filling into a large lumpia wrapper.
6. Dip roll in batter (recipe below) before frying in a wok.
7. 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

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. Cool.

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

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.

(Source of 5-spice powder:busycooks)

Ngohiong can be frozen and then fried when needed.

——————

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Bicol Laing – Gabi/Taro Leaves Cooked in Coconut Milk

noemi — Thu, 18 Jun 2009 07:07:53 +0000

Dear readers,

Ingredients

15-20 pieces wilted taro leaves (some markets already provide dried taro leaves)
2 coconuts, grated (Prepare Coconut milk)
1/4 kilo dried fish meat (bones removed)
1 large onion, diced
1 ginger, thumb sized
8 cloves garlic, minced
6 to 8 pieces cayenne peppers
1 Tablespoons Fermented shrimps ( Bagoong Alamang)
Salt to taste
tanglad or Lemon Grass

Directions

1. Tear leaves to pieces leaving about 6 large ones for wrapping. Set Aside.

2. Extract coconut cream from grated coconut with 1 cup water. Set Aside. (if you don’t have coconut, just use the ready made pack which is equivalent to 2 coconuts)

3. Get a second extraction with 2 cups water. Place half of the second extraction in a bowl and mix in the shredded leaves, dried fish meat, onion, ginger, garlic, peppers, fermented shrimps and seasoning.

Set aside the other cup of second extraction for step 5.

4. Wrap 3 tablespoons of the mixture (prepared in number 3) with the a spoonful thick cream (prepared in number 2) in each whole taro leaf. Pack tightly forming a square shape. Tie with a string or lemon grass. Do the same with the remaining mixture, the thick coconut cream and leaves. Set Aside

5. Pour second extraction (prepread in number 3) in a large pan and bring to a boil. Arrange wrapped mixture in a layer of boiling cream.

6. Simmer until liquid is reduced to one half. Pour in the remaining thick cream.

7. Cook until cream thickens and oil comes out.——————

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Baked Beans with Chorizo Bilbao

noemi — Thu, 21 May 2009 03:13:36 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. If you are looking for a particular recipe, click the link, pinoyfoodblog.com and use the search feature on the right sidebar near the top . I’m sorry if I don’t get to send you a recipe every day of the week. You might also want to join Cuisinera Club and get free recipes and a chance to join monthly cooking demos. I will be there too so it’s a chance to meet each other.I am sure most of you are familiar with Chili Con Carne. It’s a spicy and hot dish which my children just love to devour with hot steaming rice . There is another bean dish that is quite the opposite of the Chili Con Carne. It has a sweet taste to it. With ingredients like chorizo bilbao, bacon and pata, you can just imagine the combination of these yummy flavors. Baked Beans was one of the first dishes that my sister, Myrna and I first cooked when we lived independently after college.

Ingredients
1/2 kilo red kidney beans
1 pork pata or leg, front (1 kilo)
3 medium sized onions
1/2 cup oil
20 grams garlic, minced
1 small can tomato paste
1/4 lb bacon
2 small chorizo bilbao, sliced
5 pieces hotdog, sliced
1 teaspoon worcestershire sauce
1 tablespoon soy sauce
dash of pepper
salt to taste
2-3 tablespoon brown sugar

Directions

1. Wash pata or leg well. Wash red beans.

2. Place both in a saucepan together with one whole peeled onion. Add enough water to cover.

3. Boil together with about one tablespoon salt until beans are cooked and pata is tender, taking care that the beans do not get too mushy.

- If beans are ready before the pata, remove former and continue the latter.

- When tender, remove the neat of the pata from the bones and cut into cubes. Set aside.

4. Heat oil. Saute garlic and two remaining onions, previously peeled and diced.

5. Add cubed pata, sliced chorizo, sliced hotdogs, and beans.

6. Mix in tomato paste and enough broth to make a mixture which is not too soupy.

7. Season with worcestershire sauce, soy sauce and pepper.

8. Let simmer for about 10 minutes.

9. Transfer mixture to two rectangular pyrex dishes (1o” x 6″ x 2″)

10. Lay strips of bacon on top.

11. Sprinkle with brown sugar.

12. Bake at 350 F until bacon is golden brown.

Enjoy!
——————

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Crispy Kangkong or Crispy Spinach

noemi — Wed, 13 May 2009 04:01:01 +0000

Dear readers,

Ingredients

2 bundles of Kangkong ( or spinach) or roughly 1/4 kilo
2 beaten eggs
2 cups cold water
1 teaspoon ground black pepper
½ teaspoon refined salt
3 cups cornstarch
1 cup all-purpose flour
cooking oil

For Garlic-Mayonnaise Dip
Mix all of these below:

1 cup low fat mayonnaise
1 tbsp. Worcestershire sauce
1 cup cottage cheese
1/2 teaspoon minced garlic
dash of pepper

Procedure

1. Wash Kangkong leaves. Remove the leaves. Set aside stems for Adobo-kangkong.

2. Let the leaves dry.

3. Combine egg, cornstarch, flour, salt and pepper with cold water. Mix well.

4. Mix with kangkong leaves and stir until all the leaves are coated with the batter.

5. Heat cooking oil in a frying pan. Dip the leaves in oil and fry until crispy. Drain the oil of the fried leaves on paper towel .

6. Serve with Garlic- Mayonnaise Dip——————

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Lumpia Ubod

noemi — Thu, 16 Apr 2009 13:23:27 +0000

Dear readers,

Ubod Mixture
2 kilos ubod (coconut heart) cut in shoestring manner, boiled and drained
2 cloves of garlic, crushed
1 onion, chopped
1/2 kilo shrimps, shelled and sliced in small portions
2 Tablespoons patis (thin sauce)
1/2 kilo boiled pork cut into think strips
salt and pepper to taste
3 pieces Green beans, sliced (optional for accent)
1 piece carrots, sliced(optional for accent)
Lettuce for the fresh lumpia version

Procedure for Ubod Mixture

1. Saute garlic and onion in very little oil in the saucepan.

2. Add the shrimps and patis until the fishy taste is gone.

3. Add the pork and bring to a boil.

4. Season with salt and pepper.

5. Add the ubod and cook until tender.

6. Wrap ubod mixture in lumpia wrapper

if fried, you can buy ready made wrapper at the supermarket. Tuck in green beans and carrots in between the ubod mixture. Deep fry and serve with vinegar-garlic mixture
If fresh lumpia, Wrap Ubod mixture in lumpia wrapper (see recipe below) with a piece of lettuce inside. Serve with sauce (recipe below)

Lumpia wrapper

2 whole eggs
2 tablespoon vegetable oil
1 cup cornstarch
1 1/2 cups water
1/2 teaspoon salt

1. Beat eggs until thick then add oil.

2. Mix in alternating with cornstarch and water. Season with salt.

3. Heat little oil in a teflon pan before using to prevent sticking.

4. When oil is hot, line the bottom of the pan with thin layer of batter and cook until wrapper can be easily taken off the pan. Tilt the pain to spread the batter evenly.

Yield is 12 pieces so make 3 recipes to wrap the above ubod mixture

Sauce
1 cup sugar
3 cups water
3 tablespoons soy sauce
3 tablespoons cornstarch
1 1/2 teaspoon salt

Melt sugar in a saucepan using low heat. In a bowl, mix a little water, soy sauce, cornstarch and salt and mix until it comes out into a smooth paste. Add all the water to this paste. Pour this mixture in the saucepan of melted sugar. Stir until thick

——————

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Tortang Talong (Stuffed Grilled Eggplant Omelet)

noemi — Tue, 07 Apr 2009 17:06:41 +0000

Dear readers,

Kristine Keefer, public relations coordinator for the French Laundry in Yountville, left her native Philippines after college to attend the Culinary Institute of America in Hyde Park, N.Y. This omelet can be enjoyed with the accompanying recipes for mango salad and garlic fried rice for a complete meal for breakfast, lunch or dinner. I am pretty sure overseas Filipinos will love these recipes.

Ingredients
2 Japanese eggplant (the narrower the better, as they will cook faster)
Vegetable oil or extra virgin olive oil, as needed
1 medium onion, cut in small dice
10 ounces ground pork
1 large plum tomato, cut in small dice
1 tablespoon fish sauce (Keefer prefers the Thai brand Tiparos)
4 medium eggs
Salt and pepper, to taste

1. On a grill or open flame, scorch eggplant skins until blackened. (Using stem as handle, try to turn eggplants on every side to char as much of the skin as possible.) Place them whole in a heatproof dish and cover with a tight-fitting lid or plastic wrap. Let eggplants steam in the residual heat until they turn limp. Once they have had a chance to cool, gently peel away skins and discard. Set peeled eggplants aside.

2. In large pan, heat about 1 tablespoon oil until a smoky haze appears. Add onion and saute until softened and caramel in color. Mix in ground pork and saute until cooked. Add diced tomato and cook until softened. Add fish sauce and cook until it evaporates or until the sharp fish smell disappears and is replaced by a more mellow aroma. Remove mixture from flame and set aside to cool until needed.

3. In medium bowl, whisk eggs until frothy. Add both eggplants, laying them side by side with stem ends sticking up and out of the bowl together. Using a fork, mash eggplant meat until flattened. Add pork mixture and make sure it and eggplant are well-coated with beaten eggs. Season with salt and pepper and set aside.

4. In 8-inch nonstick skillet, heat about 1 tablespoon oil until a hazy smoke appears. Carefully slide eggplant and egg mixture into pan, once again with stem ends sticking up together. Lower flame to medium heat. Once egg mixture looks opaque around edges, cover pan with a large plate (should be at least 1 inch bigger than pan circumference) and quickly turn pan upside down so the eggplant mixture lands on the plate (the cooked side should be on top). Return pan to stove, add a little bit more oil and heat until a hazy smoke appears. Carefully slide the torta, uncooked side down, into the pan. Lower heat to medium and cook until eggs are cooked through. Transfer to a serving dish immediately and serve with mango salad and garlic fried rice if desired (see accompanying recipes below).

ENSALADANG MANGGA AT KAMATIS (MANGO SALAD)

Serves 4 as a side dish
1 large unripe/green Kent mango (usually found in Asian groceries), peeled and flesh diced into 1/2-inch cubes
1/2 pint Sweet 100 cherry tomatoes, sliced in half
1/4 of a large red onion, cut in small dice
Jarred sauteed shrimp paste, to taste (Keefer prefers the Filipino brand Barrio Fiesta)
Cilantro leaves, plucked from stems (optional)

In a medium bowl, combine all ingredients; toss well and season to taste with shrimp paste. Keep chilled until ready to serve.

SINANGAG (GARLIC FRIED RICE)
Serves 4
6 large cloves garlic, minced
Extra virgin olive oil, as needed
1 tablespoon fish sauce
3 cups steamed jasmine rice, cooled
Salt and pepper, to taste

In large nonstick skillet over medium heat, saute garlic in about 1 tablespoon oil until fragrant and lightly golden in color. Add fish sauce to pan and cook, stirring, until liquid evaporates and the sharp fish smell turns more mellow. Using spatula, stir in rice and let cook on medium-high until a slightly crunchy bottom is achieved. Toss rice once again and keep repeating until all the rice has had a chance to crisp. Add more oil if needed. Adjust seasonings with salt and pepper if needed. Transfer to a platter and serve.

Photo credit: I forgot to take a photo but thanks to What’s On My Dinner Palate.——————

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Assorted Vegetables, Chinese style

noemi — Tue, 30 Sep 2008 04:43:50 +0000

Dear readers,

Remember, it’s the sesame oil that gives this dish a piquant flavor. Let’s make sure our children eat their veggies!

1/3 cup lean pork, sliced into strips
1/2 cup carrot strips (julienne or matchstick-sized)
1/2 cup ubod, juilienne strips (substitute with canned heart of palm, a.k.a. palm heart, palmito, chonta or swamp cabbage)
1/3 cup green peas
2 pieces of mushrooms (tenga ng daga or crimini, soaked to soften; then cut into strips; drain water)
1/3 cup cashew nuts (or use walnuts, pili nuts; it’s your choice)
1/4 cup green onions or spring onions, chopped
4 cloves of garlic, minced
cooking oil (I use extra-virgin olive oil)

The seasoning: Mix until well-blended.

1/4 tsp. rock salt
1/4 tsp. sugar
1 tsp. cornstarch
2 tsps. soy sauce
1 tsp. oil
1/4 tsp. black pepper
1 tsp. cold water

The sauce:

1/4 tsp. fine salt (iodized salt is good)
1/4 tsp. sugar
2 tsps. cornstarch
2 tsps. soy sauce
dash of pepper
1/4 tsp. sesame oil
1/3 cup water (cold water)
1/2 tsp. MSG (optional)

1. Marinate the pork slices with the blended seasoning mix.

2. Blanch the carrots, green peas, and ubod for around two to three minutes, adding a little salt for flavor. Drain the contents in a strainer or colander.

3. In oil, saute the seasoned pork until 3/4’s done. Add the nuts and mushrooms.

4. Add the rest of the vegetables and the sauce mixture. Cook until the sauce thickens and attains a glossy sheen. Cook for one more minute. Serve hot.——————

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