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Bringing back Cebuano childhood memories, one meal at a time.

Cooking Instructions

NGOHIONG COOKING INSTRUCTIONS

 

How to fry Ngohiong:

Instructions:

  • Heat the Oil: Pour enough cooking oil into a deep frying pan or pot. You'll need enough oil to submerge the ngohiong rolls completely.
  • Preheat the Oil: Heat the oil over medium-high heat until it reaches about 350-375°F (175-190°C). Use a cooking thermometer if possible to check the temperature.
  • Frying the Ngohiong:
  • Carefully place the ngohiong rolls into the hot oil, one by one, ensuring not to overcrowd the pan. They should be fully submerged in the oil.
  • Fry the ngohiong rolls for about 4-6 minutes or until they turn golden brown and crispy. Turn them occasionally to ensure even cooking.
  • Draining and Serving:
  • Once fried to a golden brown color, use a slotted spoon or tongs to remove the ngohiong rolls from the oil.
  • Place them on a plate lined with paper towels to drain excess oil.
  • Serve Hot: Ngohiong is typically served hot and crispy.

Tips:

  • Oil Temperature: Maintain a consistent oil temperature throughout frying to ensure even cooking and crispy texture.
  • Avoid Crowding: Fry ngohiong in batches if necessary to prevent overcrowding, which can lower the oil temperature and make the rolls oily.
  • Draining: Properly draining the ngohiong after frying helps maintain their crispy texture.

Enjoy your crispy ngohiong rolls!

Here’s how you can air fry Ngohiong:

Instructions:

  1. Preheat the Air Fryer: Preheat your air fryer to around 360-375°F (180-190°C). This temperature range is suitable for achieving a crispy exterior.
  2. Prepare the Ngohiong Rolls:
    • If your air fryer requires preheating, do so according to the manufacturer's instructions.
    • Optionally, lightly spray the ngohiong rolls with cooking spray or brush them with a small amount of oil. This helps to enhance crispiness.
  3. Air Frying:
    • Place the ngohiong rolls in a single layer in the air fryer basket. Depending on the size of your air fryer, you may need to fry them in batches to avoid overcrowding.
    • Cook the ngohiong rolls in the air fryer for about 10-12 minutes, flipping them halfway through the cooking time. This ensures even crisping on all sides.
  4. Check for Doneness: Air fryers can vary in cooking times, so check the ngohiong rolls towards the end of the cooking time. They should be golden brown and crispy.
  5. Serve Hot: Once done, remove the ngohiong rolls from the air fryer and serve immediately while they are still hot and crispy.

Tips:

  • Preheating: Preheating the air fryer helps to ensure even cooking and crispiness.
  • Oil Spray: Using a light coating of oil or cooking spray can help achieve a crispy exterior similar to deep frying.
  • Flip Halfway: Flipping the ngohiong rolls halfway through cooking ensures they crisp up evenly on both sides.

Enjoy your air-fried ngohiong, a healthier twist on this delicious Filipino-Chinese snack!

 

CHORIZO DE CEBU COOKING INSTRUCTIONS

Cooking Chorizo de Cebu, a Cebuano-style sausage, is a delightful experience. Here’s how you can cook it:

Instructions:

  1. Prepare the Chorizo de Cebu:
    • If they are frozen, thaw them in the refrigerator overnight
  2. Choose Your Cooking Method:
    • Pan-Frying: Heat a non-stick frying pan or skillet over medium heat. You generally don't need to add extra oil because Chorizo de Cebu sausages contain fat that will render during cooking.
      • You can add a little water to the pan. Add the sausages onto the pan as a whole, be prepared to cut the strings later once they’re cooked.
      • Let the water in the pan boil, turning occasionally, until the water evaporates then lower the heat. Continuously turn the links until they are evenly browned and cooked through. This typically takes about 10-15 minutes.
      • Once the Chorizo is cooked to your liking, cut the strings to get individual links of the Chorizo.
    • Grilling: Preheat your grill to medium-high heat. Place the chorizo sausages directly on the grill grates.
      • Grill the sausages, turning occasionally, until they are cooked through and have nice grill marks. This usually takes about 10-15 minutes.
  3. Check for Doneness:
    • The Chorizo de Cebu sausages should be firm to the touch and thoroughly cooked through. If you're unsure, you can use a meat thermometer to check that the internal temperature has reached 160°F (71°C).
  4. Serve Hot:
    • Once cooked, serve the Chorizo de Cebu hot with rice. It pairs well with a side of vinegar dipping sauce or with fresh tomatoes and onions.

Tips:

  • Storage: Store any leftover cooked chorizo in an airtight container in the refrigerator for up to 3-4 days.

Enjoy your flavorful Chorizo de Cebu!

 

GINABOT AKA CHICHARON BULAKLAK COOKING INSTRUCTIONS

Here’s how you can refry chicharon bulaklak:

Instructions:

  1. Heat the Oil: Pour enough cooking oil into a deep frying pan or pot. You'll need enough oil to submerge the chicharon bulaklak completely.
  2. Preheat the Oil: Heat the oil over medium-high heat until it reaches about 350-375°F (175-190°C). Use a cooking thermometer if possible to check the temperature.
  3. Prepare the Chicharon Bulaklak:
    • If the chicharon bulaklak is cold or refrigerated, let it come to room temperature before frying again. This helps it crisp up better.
    • Separate any clumps or pieces stuck together for even frying.
  4. Refrying:
    • Carefully place the chicharon bulaklak into the hot oil, one piece at a time, ensuring not to overcrowd the pan. They should be fully submerged in the oil.
    • Fry the chicharon bulaklak for about 1-2 minutes or until they are heated through and become crispy again. Turn them occasionally to ensure even heating and crisping.
  5. Drain and Serve:
    • Once refried and crispy, use a slotted spoon or tongs to remove the chicharon bulaklak from the oil.
    • Place them on a plate lined with paper towels to drain excess oil.
  6. Serve Hot: Chicharon bulaklak is typically served hot and crispy as a snack or appetizer. It pairs well with vinegar dipping sauce mixed with chopped onions, garlic, and chili.

Tips:

  • Oil Temperature: Maintain a consistent oil temperature throughout frying to ensure even cooking and crispy texture.
  • Avoid Overcrowding: Fry the chicharon bulaklak in batches if necessary to prevent overcrowding, which can lower the oil temperature and make the pieces oily instead of crispy.
  • Storage: If you have leftover refried chicharon bulaklak, store it in an airtight container once cooled and enjoy it within a few days for the best texture.

Refrying chicharon bulaklak helps restore its crunchiness and makes it a delicious treat to enjoy with friends and family!

 

Air frying chicharon bulaklak is a healthier alternative to deep frying while still achieving a crispy texture. Here’s how you can air fry chicharon bulaklak:

Instructions:

  1. Preheat the Air Fryer: Preheat your air fryer to around 360-375°F (180-190°C). This temperature range is suitable for achieving a crispy exterior.
  2. Prepare the Chicharon Bulaklak:
    • If the chicharon bulaklak is cold or refrigerated, let it come to room temperature before air frying. This helps it crisp up better.
    • Separate any clumps or pieces stuck together for even air frying.
  3. Air Frying:
    • Place the chicharon bulaklak in a single layer in the air fryer basket. Depending on the size of your air fryer, you may need to fry them in batches to ensure they cook evenly and become crispy.
    • Cook the chicharon bulaklak in the air fryer for about 5-8 minutes, shaking the basket or flipping the pieces halfway through the cooking time. This ensures even crisping on all sides.
  4. Check for Doneness:
    • Air fryers can vary in cooking times, so check the chicharon bulaklak towards the end of the cooking time. They should be golden brown and crispy.
  5. Serve Hot:
    • Once air fried to your desired crispiness, remove the chicharon bulaklak from the air fryer basket and serve immediately while they are still hot and crispy.
    • Chicharon bulaklak is traditionally served with vinegar dipping sauce mixed with chopped onions, garlic, and chili.

Tips:

  • Preheating: Preheating the air fryer helps to ensure even cooking and crispiness.
  • Oil Spray: You generally do not need to add oil when air frying chicharon bulaklak because it contains its own fat from the initial frying. However, if you prefer, you can lightly spray the pieces with cooking oil to enhance crispiness.
  • Monitoring: Keep an eye on the chicharon bulaklak as they air fry to avoid overcooking and ensure they reach your desired level of crispiness.

Enjoy your air-fried chicharon bulaklak as a tasty and crispy snack or appetizer!

 

SIOMAI COOKING INSTRUCTIONS

Here’s a simple guide on how to steam our siomai:

Equipment:

  • Steamer basket or steaming tray
  • Pot with a lid

Instructions:

  1. Prepare the Steamer:
    • Fill a pot with a few inches of water. Make sure the water level is below the steamer basket or tray when placed inside the pot.
    • Bring the water to a boil over medium-high heat.
  2. Arrange the Siomai:
    • Place the siomai in a single layer on the steamer basket or tray. Leave some space between each siomai to ensure even steaming.
  3. Steam the Siomai:
    • Once the water is boiling, carefully place the steamer basket or tray with the siomai over the pot.
    • Cover the pot with a lid to trap the steam inside.
  4. Steam Time:
    • Steam the siomai for about 12-15 minutes.
  5. Check for Doneness:
    • After steaming, carefully remove the lid (be cautious of the hot steam) and check the siomai. They should be heated through and soft, with the filling warmed.
  6. Serve Hot:
    • Once steamed, transfer the siomai to a serving plate or bamboo steamer and serve immediately with your favorite dipping sauce such as soy sauce with calamansi, chili oil, or vinegar with garlic and chili.

Tips:

  • Even Heating: Ensure the siomai are arranged in a single layer for even steaming.
  • Covering the Pot: Keep the lid on the pot during steaming to maintain the steam's heat and moisture.
  • Reheating: Steaming is one of the best methods to reheat siomai without drying them out or altering their texture.

Steaming siomai is quick and easy, preserving their delicate texture and flavors while ensuring they're heated through for serving. Enjoy our delicious siomai!