Ngohiong

Ingredients

1 kl labong ng niyog stripped

1/2 kl singkamas stripped

3 tbsp ngohiong powder

2 tbsp 5 spice powder

1/2 kl ground pork

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

batter after wrapping with lumpia wrapper

2 cups cornstarch

paprika/white pepper 5 tbsp

700 grms water

Here is another recipe, this time of the sauce:

(Here’s the recipe for the dip sauce).

Lorbak Sauce:

2 tbsp dark soy sauce

2 tbsp castor sugar

1/8 tsp Chinese five spice powder (ng heong fun)/ Ngo hiong hun

1/8 tsp salt

4-5 tbsp water

1/2 tsp corn flour or tapioca flour

1 egg white, lightly beaten

Combine all ingredients in a small saucepot. Bring to a low simmering boil over a gentle heat and cook for 1½–2 minutes. Stir occasionally until sauce turns smooth. Add in egg white and stir with a fork to form fine strands. Set aside to cool then use.

Here is another clarification on the subject:

By Pepe on Tuesday, October 10, 2000 - 01:25 am:

I just cooked some adobo pork spare ribs. Super sarap talaga. I experimented a little bit by putting a little bit of five spice powder with the usual adobo TSB ingredients (toyo, suka at bawang). Sarap din ang labas. Don't put a lot though. Just sprinkle some 5 spice powder. It's quite overpowering if you put too much of this powder. (5 spice powder is Ngo-Hiong in Chinese).

Here is the recipe for Chinese Five Spice Powder:

How To Make Five-Spice Powder:

Five-spice powder encompasses all five flavors - sweet, sour, bitter, pungent, and salty. Source: Raphael Meyer, American Kashrus Services.

In a dry skillet, roast 2 teaspoons of Szechuan peppercorns by shaking the pan over low to medium heat until the aroma of the peppercorns is released (about three minutes). Grind the roasted peppercorns and 8 star anise in a blender or pepper mill. Strain the blended seasonings. Mix in 1/2 teaspoon ground cloves, 1 tablespoon ground cinnamon, and 1 tablespoon ground fennel seeds. Grind the seasonings until very fine. Store in an airtight container.

Tips:

Use five-spice powder sparingly, as it can be quite pungent. If desired, you can substitute black peppercorns for the Szechuan peppercorn, and ground anise for the star anise (use 4 teaspoons of ground anise).

What You Need:

Spices

Skillet

Blender or a Spice Mill

Airtight Container