A Tale of Three Ngohiongs

What an" amazing grease" day to finally tasted these special ngohiongs cooked by my brother & my sis-in-law. 😂 Well, if you guys didn't know yet, my brother Junelo & his wife Ninil, just had their roll out in their first ever food stall business somewhere in Basak, Lapu-Lapu. They just had their soft opening recently and that's why I couldn't hold my excitement to finally eat one of their best-seller foods, the "ngohiong espesyal", since I've been on a search for a good chow in Lapu-Lapu City (Nya haha.😂).

So, what exactly is ngohiong? Though it means five-spice powder in Chinese, in Cebu it is a fried vegetable lumpia, or spring roll, if you will, filled with sautéed ubod (coconut pith), bamboo shoot, or some other vegetable, but hardly any trace of the five-spice flavor. Cebu’s ngohiong is coated in batter, though, rather than encased in paper-thin lumpia wrapper. This information was what actually my brother & his wife followed. But what's special in their ngohiong was they put a twist on the taste of their sauce. It is served with an indulging sauce (some say the sauce distinguishes one ngohiong joint from another), and is always eaten with cold pusó, coconut frond-wrapped rice, another Cebuano staple the locals can’t live without.

How was the tasting experience? Of course, really delicious. 😊 (yummy). Your palate can't stop but to eat a lot more. 😉🤣🤗 So, ari na ta mangaun ninyu mga besh mga bai.😂☺😂