Authentic Singaporean Ngoh Hiang Recipe

Ingredients

  • 500 grams minced pork
  • 200 grams prawns, deveined, shelled and minced
  • 100 grams water chestnuts, peeled and chopped
  • 50 grams carrots, chopped
  • 1 large egg
  • 50 grams flour
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon five spice powder
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 10 pieces beancurd skin
  • Vegetable oil, for deep frying

Steps and instructions

  1. In a large bowl, combine the minced pork, minced prawns, chopped water chestnuts, chopped carrots, egg, flour, soy sauce, oyster sauce, five spice powder, white pepper, salt, and sugar.
  2. Mix well until all ingredients are evenly distributed.
  3. Prepare the beancurd skin by cutting it into pieces about 20cm long. Dampen the beancurd skin with a wet cloth to soften it.
  4. Place a portion of the meat mixture onto one end of the beancurd skin, shape it into a log and start rolling it. Tuck in the sides as you roll and seal the end with a little water.
  5. Heat a generous amount of vegetable oil in a deep pan for deep frying.
  6. Carefully place the rolls into the hot oil and fry until golden brown.
  7. Remove from oil and drain on paper towels to remove excess oil.
  8. Allow the rolls to cool a bit before slicing them into 1-2 cm thick pieces.
  9. Enjoy Ngoh Hiang warm, with a side of sweet soy sauce or chili sauce for dipping.

Tools for making

  • Large bowl - For mixing the ingredients together.
  • Knife - For chopping the water chestnuts and carrots.
  • Cutting board - To provide a safe and sturdy surface for chopping.
  • Deep pan - For deep frying the Ngoh Hiang rolls.
  • Tongs - To carefully flip and remove the Ngoh Hiang rolls from the hot oil.
  • Paper towels - To drain excess oil from the fried rolls.
  • Wet cloth - To dampen the beancurd skin and make it easier to roll.
  • Plate or serving dish - To place the sliced Ngoh Hiang rolls for serving.

Recipe variations

  • Use chicken or beef instead of pork
  • Replace prawns with minced fish or tofu for a vegetarian option
  • Add minced garlic or ginger for additional flavor
  • Incorporate chopped spring onions or cilantro into the meat mixture for added freshness
  • Experiment with different dipping sauces such as hoisin sauce or sweet chili sauce
  • Try using rice flour or cornstarch instead of regular flour for a gluten-free version
  • Wrap the filling in lettuce leaves or cabbage leaves instead of beancurd skin
  • Add chopped mushrooms or bamboo shoots for added texture
  • Include chopped peanuts or sesame seeds for a crunchy element
  • Spice it up by adding chili flakes or chili paste to the meat mixture

Recipe overview

Ngoh Hiang, also known as five-spice pork roll, is a popular dish in Singapore and other Southeast Asian countries. This savory delight is traditionally made by wrapping a flavorful mixture of minced pork, prawns, water chestnuts, and carrots in beancurd skin and then deep frying until golden brown. The name 'Ngoh Hiang' refers to the five-spice powder that gives the dish its distinctive taste. In this recipe, we will guide you through the process of making your own Ngoh Hiang at home. This includes preparing the filling, wrapping the rolls, and frying them to perfection. Once you've mastered the basic technique, you can experiment with different fillings and seasonings to make it your own. Enjoy these crispy, savory rolls as a snack, appetizer, or part of a larger meal. They're delicious served warm with a side of sweet soy sauce or chili sauce for dipping.

Common questions

  1. Can I substitute the pork with another meat?
    Yes, you can substitute the minced pork with minced chicken or minced beef if you prefer.
  2. Can I make Ngoh Hiang ahead of time?
    Yes, you can prepare the Ngoh Hiang rolls ahead of time and refrigerate them. When ready to serve, simply fry them until golden brown and serve.
  3. Can I freeze the Ngoh Hiang rolls?
    Yes, you can freeze the Ngoh Hiang rolls before frying them. Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw them in the refrigerator before frying.
  4. Can I bake the Ngoh Hiang instead of frying?
    Traditionally, Ngoh Hiang is deep-fried for a crispy texture. However, if you prefer a healthier option, you can try baking them in the oven at 180°C (350°F) for about 25-30 minutes or until they are cooked through and golden.
  5. What can I serve with Ngoh Hiang?
    Ngoh Hiang is delicious on its own, but you can also serve it with sweet soy sauce or chili sauce for dipping. It pairs well with steamed rice or noodles as a main dish or can be served as an appetizer or snack.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for combining the minced pork, minced prawns, and other ingredients.
  • Knife - A sharp knife for chopping the water chestnuts and carrots, as well as slicing the Ngoh Hiang rolls.
  • Cutting Board - A sturdy cutting board for chopping vegetables and slicing the rolls.
  • Pan - A deep pan for deep frying the Ngoh Hiang rolls.
  • Tongs - Long-handled tongs for safely flipping and removing the Ngoh Hiang rolls from the hot oil.
  • Paper Towels - Absorbent paper towels for draining excess oil from the fried Ngoh Hiang rolls.
  • Dipping Sauce Bowls - Small bowls or dishes for serving sweet soy sauce or chili sauce as dipping sauces.

Origin stories

Ngoh Hiang, a beloved dish in the Peranakan culture, is a testament to the blending of Chinese and Malay influences in Southeast Asia. Its name literally translates to "five spices" in Hokkien, a reference to the harmonious blend of flavors found within each roll. Curiously, despite its distinctively rich and meaty flavor profile, Ngoh Hiang was traditionally served during the vegetarian festival of the Nine Emperor Gods, a Taoist celebration. The flavorful rolls were made using mock meat and vegetables, cleverly adhering to the strict vegetarian diet observed during the nine-day festival. Over time, the dish evolved, with minced pork and prawns taking center stage, but it has never lost its festive connotations, remaining a popular choice for celebrations and family gatherings.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.