Ngoh Hiang

Ngoh Hiang

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Ingredients

1 packet Bean curd skin cut in 8x8 inch squares and wipe both sides with slightly damp
500g Minced Pork Belly
500g Fresh Shrimps shelled and minced
400g Chestnuts diced
1 Egg lightly beaten
6 Garlic minced
6 Shallots minced
Seasonings
1 tsp Light Soya Sauce
1 tsp Salt
2 tsp White Pepper
50g Flour
1 tsp Five Spice Powder
  • Medium

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.

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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.

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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!

Tips:
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.

Steps

1
Done

Mix all ingredients and seasonings together and marinade for at least an hour.

2
Done

Place 3 tbsp of filling in the lower half of the bean curd skin.

3
Done

Roll it in and seal the edges with egg wash.

4
Done

Deep fry until the ngoh hiang turns golden brown. Drain excess oil on paper towels and serve.

Maureen

Born into a family of enthusiastic foodies, Maureen has always loved all things culinary, especially the local cuisine here in Singapore. With a life-long fascination with the rapidly evolving food scene in Singapore, she started this website in 2007 to explore and celebrate all types of local Singapore dishes and to share her love of travel and food with the world. With 4 years of experience as a journalist and producer, she has a wealth of experience in food writing, photography and styling.

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