Ingredients<\/p>\n
1 kl labong ng niyog stripped
\n1\/2 kl singkamas stripped
\n3 tbsp ngohiong powder
\n2 tbsp 5 spice powder
\n1\/2 kl ground pork
\nseason to taste with salt, pepper, msg, and soy sauce<\/p>\n
batter after wrapping with lumpia wrapper
\n2 cups cornstarch
\npaprika\/white pepper 5 tbsp
\n700 grms water<\/p>\n
Here is another recipe, this time of the sauce:
\n(Here\u2019s the recipe for the dip sauce).<\/p>\n
Lorbak Sauce:<\/p>\n
2 tbsp dark soy sauce
\n2 tbsp castor sugar
\n1\/8 tsp Chinese five spice powder (ng heong fun)\/ Ngo hiong hun
\n1\/8 tsp salt
\n4-5 tbsp water
\n1\/2 tsp corn flour or tapioca flour
\n1 egg white, lightly beaten<\/p>\n
Combine all ingredients in a small saucepot.
\nBring to a low simmering boil over a gentle heat and cook for 1\u00bd\u20132 minutes.
\nStir occasionally until sauce turns smooth.
\nAdd in egg white and stir with a fork to form fine strands.
\nSet aside to cool then use.<\/p>\n
Here is another clarification on the subject:
\nBy Pepe on Tuesday, October 10, 2000 – 01:25 am:
\nI just cooked some adobo pork spare ribs. Super sarap talaga.
\nI experimented a little bit by putting a little bit of five spice powder with the usual adobo TSB ingredients (toyo, suka at bawang).
\nSarap din ang labas. Don’t put a lot though.
\nJust sprinkle some 5 spice powder.
\nIt’s quite overpowering if you put too much of this powder.
\n(5 spice powder is Ngo-Hiong in Chinese).<\/p>\n
Here is the recipe for Chinese Five Spice Powder:<\/p>\n
How To Make Five-Spice Powder:<\/p>\n
Five-spice powder encompasses all five flavors – sweet, sour, bitter, pungent, and salty.
\nSource: Raphael Meyer, American Kashrus Services.<\/p>\n
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).
\nGrind the roasted peppercorns and 8 star anise in a blender or pepper mill.
\nStrain the blended seasonings. Mix in 1\/2 teaspoon ground cloves, 1 tablespoon ground cinnamon, and 1 tablespoon ground fennel seeds.
\nGrind the seasonings until very fine.
\nStore in an airtight container.<\/p>\n
Tips:<\/p>\n
Use five-spice powder sparingly, as it can be quite pungent.
\nIf desired, you can substitute black peppercorns for the Szechuan peppercorn, and ground anise for the star anise (use 4 teaspoons of ground anise).<\/p>\n
What You Need:
\nSpices
\nSkillet
\nBlender or a Spice Mill
\nAirtight Container<\/p>\n