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Time needed: 45 minutes.
Makes: 4 servings
2 cups rice, cooked
3 tablespoons cooking oil
3 pieces garlic cloves, minced
1 piece medium red onion, minced
¼ kilo ground pork
1 piece medium singkamas, sliced into thin matchsticks
2 cups ubod, sliced into thin matchsticks
2 tablespoons ngohiong (Five spice) powder
1/3 cup spring onion, finely chopped
Salt, to taste
½ teaspoon sugar
In a wide pan/wok, saute garlic and onions in oil until fragrant. Add ground pork and continue cooking until browned.
Add singkamas, ubod, nghohiong powder, sugar, and spring onions. Season well with salt and mix well. Cook until cooked through. Set aside to cool.
Heat up banana leaves over an open flame and cut into large rectangles.
Take about ½ cup of cooked rice, form into a rectangle, and place onto the banana leaf, leaving about 1½-inch margin on all sides. Place a small spoonful of the cooked ngohiong topping on top and wrap the entire dish. Repeat until all toppings are used.
Steam the Ngohiong pastil for about 10 – 15 minutes before serving.