Filipino appetizer
Ngohiong, also known and pronounced as ngoyong, is a Filipino appetizer consisting of julienned or cubed vegetables with ground meat or shrimp seasoned with five-spice powder in a thin egg crêpe that is deep-fried. It is a type of lumpia and is a Filipino adaptation of the Hokkien dish "ngo hiang" (known as "kikiam" in the Philippines). It originates from Cebu City.
Description.
"Ngohiong" derives its name from the Hokkien dish "ngo hiang", which is known more generally as "kikiam" in the Philippines. Despite this, "ngohiong" resembles the Filipino "lumpia" more than "kikiam". "Ngohiong" is prepared identically to most Filipino lumpia, with the only difference being the use of five-spice powder for seasoning. It is generally made with ground pork or shrimp, garlic, onions, spring onions, five-spice powder, black pepper, and julienned jicama or heart of palm. They are all mixed and wrapped in a lumpia wrapper (which is sometimes further coated in batter). It is deep fried and served with an "agre dulce" (sweet and sour) or spicy chili sauce.
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 of fish balls made largely with flour.
References.
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