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).
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.
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:
Blender or a Spice Mill