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
- Make ngohiong
In a wide pan/wok, saute garlic and onions in oil until fragrant. Add ground pork and continue cooking until browned.
- Add vegetables and seasoning
Add singkamas, ubod, nghohiong powder, sugar, and spring onions. Season well with salt and mix well. Cook until cooked through. Set aside to cool.
- Prepare banana leaves
Heat up banana leaves over an open flame and cut into large rectangles.
- Assemble pastil
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.