Ngohiong
Ngohiong or Ngo Yong is a popular street food in Cebu, Philippines. It is a type of lumpia or spring roll, filled with various ingredients, including jicama, bamboo shoots, and carrots, and seasoned with five-spice powder, which is known as ngohiong in Hokkien.
Etymology[edit | edit source]
The term "ngohiong" comes from the Hokkien word for five-spice powder, which is a key ingredient in the dish. The name reflects the influence of the Chinese community in the Philippines, particularly in Cebu.
Ingredients and Preparation[edit | edit source]
Ngohiong is made by filling a lumpia wrapper with a mixture of jicama, bamboo shoots, and carrots, all of which have been sautéed and seasoned with five-spice powder. The filled wrapper is then rolled, sealed, and deep-fried until crispy. It is typically served with a dipping sauce made from soy sauce, vinegar, sugar, and garlic.
Cultural Significance[edit | edit source]
Ngohiong is a staple in Cebuano street food culture. It is often sold in food stalls, alongside other popular Filipino snacks like balut, kwek-kwek, and fish balls. It is also a common dish in celebrations and gatherings, reflecting its role in Cebuano community life.
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
