Heh gerng (China); lor bak (Indonesia, Malaysia, Singapore) However, the variant called ngohiong from Cebu has diverged significantly from the original dish.
Perpaduan berbagai jenis rempah menjadi satu menjadi salah satu ciri kuliner Asia.
Termasuk bumbu dari ngeri tirai bambu ini.
Bahan Membuat Ngohiong enak
- 250 gr udang giling.
- 250 gr daging paha ayam / pork.
- 2 butir telur sisihkan 1 putih telur utk lem kulit tahu.
- 3 sdm sagu tani/ maizena.
- 1 sdm terigu.
- 1 sdt bubuk ngohiong.
- 1 sdt minyak wijen.
- 1/2 sdt kecap asin.
- 1/2 sdt saos tiram.
- 1 sdt garam.
- 1 sdm gula pasir.
- Penyedap.
Langkah Memasak Ngohiong enak
- Aduk semua bahan sampai kalis.
- Gunting2 kulit tahu sesuai selera.
- Ratakan 2 sdm adonan di atas kulit tahu.
- Gulung bentuk lumpiah.
- Lem ujungnya.
- Olesin minyak / bungkus wrap kukus 40 menit api sedang.
- Hidangkan dgn iris tipis digoreng atau tanpa digoreng sesuai selera.
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Dr Kitchen: Akhirnya Rahasia Bumbu Ngohiong Terungkap! Ngo Hiong adalah campuran daging ayam dan udang yang dimasak dengan bumbu ngo hiong dan dibalut dengan kulit tahu. Ngohiong, also known spelled 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. Себу - We will try ngohiong, in which they are most known for, and also there are other interesting food to taste in their humble restaurant. Best Ngohiong of Downtown Cebu: Doming's vs. Ngohiong is a deep-fried battered rice-paper roll filled with jicama, ubod, minced pork, minced shrimps, garlic and onions seasoned with five spice powder.
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