My grandfather and his brothers used to run a restaurant and catering that does excellent ngoh hiang (五香). Especially during Chinese New Year, our neighbours would be placing orders from us and Grandpa makes it at home. From mincing the ingredients to rolling the beancurd skin to frying it, he does it on his own and I would just stand at his side being a kaypo.
As age catches up, they have sold the business and he no longer does it. But the factory still produces ngoh hiang for us using the same old recipe. The hokkien version doesn’t use yam stuffing in our ngoh hiang rolls. Instead, we mince the pork and prawns together into a paste and mix it with chestnuts to get the crunch. Ingredients are almost similar but of course, proportion wise varies within each Hokkien family.
For my ah gong’s version, he actually cut it up into 3/4 inch thick slices and deep fry them. But I decided to just wrap and fry (lazy man’s way haha). Of course, it will be better for you to steam the roll first, at least to have all the ingredients cooked. I wouldn’t say that this is the most authentic Hokkien style ngoh hiang, but this is my aunties’ and my memories of how our ngoh hiang taste like, together with my grandpa’s input of course. Enjoy!
You can steam it for 10 minutes before deep frying.
Or cut them up into 3/4-inch thick slices, lightly coat them with flour and deep fry until golden brown.
This recipe was first shared on YES 93.3 Facebook Page.