Ngoh Hiang
I have to thank Sonia for giving me this famous Five Spice powder and Bah Kuet Teh Spices when she came to Singapore for a two day visit last month. This Ngoh Hiang recipe is adapted from Sonia of Nasi Lemak Lover and I’ve tweaked the recipe a little by adding extra prawns and oyster sauce into it. Thank you very much Sonia for sharing this yummy recipe. It’s great to have met you in person and please don’t forget to call me when you’re here again in your next visit ):
I’m sure many of you have visited Sonia famous blog Nasi Lemak Lover from Malaysia. If you have not please do, for you’ll not regret as Sonia has generously shared many of her great recipes with beautiful pictures with us.
Ngoh Hiang (literally means “five spices”) is commonly referred to a type of meat sausage snugly wrapped with beancurd skin. Ngoh Hiang can be found at the local food stalls alongside with selling a variety of other fried fritters, prawn fritters, taukwa (beancurds), century eggs and fish cakes. It is common to eat an ala carte selection with a plate of fried beehoon (vermicelli) together with sweet dipping and chilli sauces.
You may want to try this famous local snack when you’re in Singapore (here)
Ingredients:
350g Ground pork
100g Prawn, clean and cut to small pieces
1/2 Onion, chopped
5 Water chestnut, mashed and chopped
2 stalks Coriander leaves and spring onion, cut finely
Seasoning
2 tbsp Egg white, lightly beaten
1/2 tbsp Oyster sauce
1 tbsp Light soy sauce
1 tsp Salt
1 tsp Chinese five spice powder
a dash of white pepper
2 tbsp Cornstarch/tapioca flour
1 tbsp water
4 pcs Beancurd skin (unsalted)
Method:
- Mix all ingredients in a mixing bowl except beancurd skin, mix thoroughly till thick paste, set aside to marinate for 1 hour (I marinated the ingredients overnight)
- Using a damp cloth to wipe the beancurd skin on both sides, spoon meat mixture onto each beancurd skin and wrap lightly, seal the end with some cornstarch that mixed with water.
- Deep fry in hot oil over medium heat till golden brown and serve immediately.
Enjoy!
We call it "lor bak" in Hokkien. It's one of my favorite. ๐
my mom used to cook this. how I miss this ngoh hiang.
Ngoh Hiang….wah…I miss that!
this looks so good
I just bought bean curd skin over the weekend thinking on making this this week!!! Yours is beautifully rolled.
@Somewhere in Singapore
Sharon ~ too bad we can't meet on the same day. ๐
Your ngor hiang is just beautiful. I love the reddish color of the fillings. Must be the wonderful 5 spices powder all the way from Klang. My fav dish and even my hubby loves it. I don't make this often but if I do I will make lots of it and freeze them after steaming it and will fry them up whenever we want to eat it.
Hi Ann!
Your Ngoh Hiang looks simply delicious. Like from the restaurant especially the color. Haven't eaten that for a long long time. By looking at it make me salivating hahaha. Thanks for sharing.
Yen
Your Ngoh Hiang looks super delicious, very tempting yum yum
Seen Ngoh Hiang sold at my nearby Asian store, but it's never up to yours. Yumm…
Your Ngoh Hiang looks so tempting.My sister used to make this.She'll steam it first before deep fry.So delicious!!
Ann, this photos are mouthwatering enough! haha… I probably will wallop all if I were there and left you with nothing. haha…
Happy Monday!
Kristy
oo this is yummy. My MIL made this too
My husband likes to eat ngoh hiang, but too bad that he has a lousy wife, so he has no choice but to go out and buy whenever he has craving… hehe
Looks so delicious! They even "smells" wonderful from here! ๐
Just about any recipe is made better by adding extra prawns. ๐ YUM! How fun that you were able to meet Sonia!
原来有这个粉哦,我要找找看了:P
谢谢分享:)
哎哟,我没有试到新加坡的五香!又要等下次了~
Anncoo…this is so beautifully done…love the golden brown skin ๐ I will try your method and see if I can a good job out of it ๐ Thanks for the tips ๐
哇。。。很美味可口哦。。。。5香也是我的最爱哦。。。。赞赞赞!!!
I love seeing the friendship here. ๐ Never tried Ngoh Hiang before. I feel like I'm missing out A LOT of Singapore/Malaysian cooking. I feel like I need a detour to these countries when we visit Asia next time. It will be an eye opening experience! This looks delicious! I still need to check five spice powder in Asian market…
wow! love this. I love sonia's bak kut teh spuices as well. She gave me when i visited her last trip back home.
@Ren
Hi Ren, you can get the unsalted beancurd skin at Kwong Cheong Thye (广祥泰)or maybe at some vegetarian shops.
@Lori
Yes Lori, using beancurd skin is so much healthier.
Rosita ~ hope you can try this ๐
Thanks Zoe ๐
Tigerfish ~ next time remember to get some beancurd skin and five spice powder when you're back here ๐
Thanks you Edith!
Chris ~ hehee.. now is your turn to cook this for your mom lol!
Little Inbox ~ We call stewed pork 卤肉 as "lor bak"。
Joelyn ~ 对lor! 华人最爱吃五香 ๐
Jane ~ I think Malaysian bak kut teh is a little different from here.. they added more ingredients in the soup whereas we only add pork ribs and garlic plus peppercorn in the spices.
Barefeet ~ Thanks! Sonia is a very friendly lady and I'm very glad to have met her ๐
Where can I buy the beancurd skin (unsalted) in Singapore.
Thanks
@Sonia (Nasi Lemak Lover)
Thank you very much Sonia. I'm going to try the Bah Kuet Teh soon ๐
Delicious recipe is very tasty and strong, flavored with spices spectacular, big hugs.
it was a nice meetup with Sonia ya, she was mentioning to me the night before when I met up with her that she's meeting you the next day…
Can't stop staring at these goodies. They look very delicious.
DG, Christine ~ Thank you ๐
Mary ~ you can get a deep fryer ๐
Jeannie ~ You're welcome. :))
Cheah ~ Thanks, I think most important is the five spice powder, really very fragrant.
Jay ~ Sure, Please come ๐
Mamatkamal ~ yes, please visit Sonia's blog.
You can use chicken for this recipe and thank you very much for your invitation. I don't understand French but I can still read a little :))
Murasaki ~ please have a try, this is delicious.
哇,这个很好吃,我可喜欢了.我母亲每逢节庆都会做这道菜.
It looks heavenly. I would like to try this some day!
Love the crispy outside – looks like a delicious snack.
Great post! Thanks for sharing.
Hi Ann, I have marinated the meat and is now in the fridge. I find it a little too salty. Is there any way to rectify the problem? Thanks for help!!!!
Hi Ai Li, You can add a little water and sugar to reduce the saltiness.
Ann, thank you….thank you…thank you!!!!!
Hi Ann, why my ngoh hiang always turn out to be very black but not crispy after deep frying? I normally steam and put in the freezer. Do I need to defrost before frying? Thanks, Ann
Hi So Li, Just deep fry the ngog Huang direct from freezer. Heat up the oil first then lower the heat to medium before deep frying.
@lena
Lena, Now I know this is lobak in Malaysia :))
Your friend's blog is amazing and I love her Green tea Swiss roll, it looks delicious!
I'm not a big fan of pork but lovely post!
Thanks for joining my site of cuisine marocaine, It's a great honor to have you as a member, thanks again darling!
Hugs to you
Cheers
Ohhh that looks so good.
Back here in Ipoh, we call it 'lobak' too and gosh, Ann, I can smell it right off my screen!
looks great dear…save me some..I'll be right over..:)
Tasty Appetite
午香我老板超级爱^^
可是我没心学,哈哈
你做的看起来很可口,流口水
I just got back from Singapore last week! Wish I could go there and try the delicious dish that you recommended so strongly…never mind, I shall make it myself one day:D thanks for sharing Ann:)
My gosh, I am drooling over this one! Really missing it. I must try one day. Only the deep frying puts me off…all the grease. But still worth all the cleaning ๐
Kristy ~ TKQ! You can have all if you want ๐
小鲸~ 不客气 ๐
Esther ~ You're a perfect wife and mother. You made many sweet cakes for your family ๐
Amelia, Joyce, Yummylittlecooks, Small Kuching, Lena ~ Thank you for all your compliments ๐
Christine ~ Thanks ^-^
looks so delicious! i never knew this is the lobak until you mentioned that we can find this at the local ffod stall with prwan fritters, century eggs, etc..
Irresistable!
@ICook4Fun
Yes Gert, I usually steam it first and store it in the freezer but this time because the recipe is quite small so I just deep fried it.
@J.O
J.O. ~ 呵呵。。。你可能做蛋糕都忙不过来了。:)