 Ngohiong | |
| Alternative names | Ngoyong, Ngo yong, Ngo hiong, lumpiang ngohiong |
|---|---|
| Course | Appetizer |
| Place of origin | Philippines |
| Region or state | Cebu City |
| Serving temperature | hot, warm |
| Main ingredients | lumpia wrapper, ground meat/shrimp, jicama/heart of palm, five-spice powder |
Ngohiong, also known and pronounced asngoyong, is aFilipinoappetizer consisting ofjulienned or cubedvegetables with ground meat or shrimp seasoned withfive-spice powder in a thin eggcrêpe that is deep-fried. It is a type oflumpia and is a Filipino adaptation of theHokkien dishngo hiang (known askikiam in the Philippines). It originates fromCebu City.[1]
Ngohiong derives its name from the Hokkien dishngo hiang, which is known more generally askikiam in the Philippines. Despite this,ngohiong resembles the Filipinolumpia more thankikiam.Ngohiong is prepared identically to most Filipinolumpia, with the only difference being the use offive-spice powder for seasoning. It is generally made with ground pork or shrimp, garlic, onions,spring onions, five-spice powder, black pepper, and juliennedjicama orheart of palm. They are all mixed and wrapped in alumpia wrapper (which is sometimes further coated in batter). It is deep fried and served with anagre dulce (sweet and sour) or spicy chili sauce.[2][3][4][5][6]
Ngohiong and kikiam should not be confused with the "kikiam sticks" or "tempura sticks" sold by street food vendors, especially in Manila. The latter dishes are not related and are instead a variant offish balls made largely with flour.[7][8][9]
