Steamed Rice Cebu Style

We call this steamed rice Cebu style because steamed rice is usually associated with plain white rice while any Cebuano would associate it as a rice in a bowl with meat toppings as popularized by Ding Qua Qua and so many other hole in a wall restaurants.

1/2 kg diced pork tenderloin with a little fat

8pcs shrimp

1 small onion

3 cloves crushed garlic

3 tbsp kikkoman soy sauce

2 tbsp worcestershire sauce

1 tsp shaoxing rice wine

2 tbsp constarch

1 cup chicken or pork broth

1 tsp sesame oil

1/2 cup cold water

4 cups plain white steamed rice

1 tbsp kikkoman

Prepare thr rice:

1. Over high heat, saute garlic in hot pan.

2. Add rice and tbsp kikkoman soy sauce and fry.

3. Remove from fire and set aside.

Prepare the topping:

1. Saute onions and garlic in hot pan with oil until cooked.

2. Add pork until tender, almost cooked.  

3. Add shrimp until almost cooked.

4. Add 3 tbsp soy sauce, rice wine and sesame oil.

5. Over medium heat, add chicken or pork broth and let it boil for 5 minutes.

6. Dissolve cornstarch in cold water. Set aside.

7. Add worcestershire sauce.

8. Add the cornstarch mixture. Stir continuously until thickened to desired consistency.

Ngohiong

Ngohiong has been a staple food in school.  Later did I realize that ngohiong is only available in Cebu.  Ngohiong is like a vegetable spring roll with a wrapper that has a unique texture dipped in five-spiced chili sauce.

Popular ngohiong stands in Cebu are:

Cebu Lumpia House

• DELIVERY 254.4675 / 256.1055; CATERING 416-8481; MABOLO 422.4768 / 512.4797
• http://www.lumpiahouse.tk/
• Manalili Street

 Doming's Ngohiong

• Fairlane Village, Guadalupe

Cheaverz Fried and Grill

• Cheaverz AS Fortuna St, Mandaue +63.32.345-6860
• Cheaverz Labangon: +63.32.262-8907
• Cheaverz Talamban: +63.32.345-8182
• Cheaverz M. Velez: +63.32.255-5661

If you want to make one, here's a recipe.

Ingredients:
1/2 kl singkamas (jicama), stripped
3 tbsp ngohiong powder
2 tbsp 5 spice powder
1/2 kl ground pork
2 cloves garlic, chopped
1 small onion, chopped
season to taste with salt, pepper, honey and soy sauce
lumpia wrapper

batter after wrapping with lumpia wrapper:
* Mixed 2 cups cornstarch, 5 tbsp paprika/white pepper and 700 grms water
* Stir with fork to remove lumps

Cooking Procedure:
1. Put a little bit of oil then saute garlic and onion. Put  the pork and cook until slightly brown.
2. Put singkamas, ngohiong powder, spice powder and season with salt, pepper, honey and soy sauce. Cook for a minute.
3. Let it cool.
4. After cooling, put 2 tbsp of the mixture in a lumpia wrapper, then roll.
5. Do the same procedure in all lumpia wrapper.
6. Deep in the batter mixture.
7. Deep-fry in lard (pork fat) until golden brown.
8. Then serve with lorbak sauce (as follows)

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

Cooking Procedure:
1. Combine all ingredients in a small saucepot.
2. Boil then turn the fire low and simmer for 2 minutes.
3. Stirring occasionally until sauce turns smooth. Add in egg white and stir with a fork to form fine strands.
4. Set aside to cool then use.

Tip:  five spiced powder is available in groceries (if you don't find it in your local grocery, check it out in a chinese grocery downtown)