Crispy deep-fried rolls of seasoned minced pork wrapped in beancurd skin. The name is Hokkien for five spices. A perennial item on the Nyonya platter starter at every Singapore Peranakan restaurant.
Ngoh hiang is a perennial item on the Nyonya platter starter at every Singapore Peranakan restaurant, from the House of Peranakan to Blue Ginger. Crispy deep-fried rolls of seasoned minced pork (with prawns, water chestnut and five-spice) are wrapped in beancurd skin (fu pei gyun). The name is Hokkien for five spices. Singapore food writers treat it as a Singapore-Nyonya staple distinct from the Penang lor bak dip style, and it is a fixture of the Peranakan restaurant appetizer platter.
An audibly crisp, golden beancurd skin giving way to a juicy, bouncy, five-spice-scented pork filling studded with crunchy water chestnut. Dipped in a sweet sauce with chilli, it is savoury, aromatic and the classic Nyonya starter.
The filling of minced pork, prawns, water chestnut, carrot and five-spice is mixed with egg and cornstarch to bind, then spread along a sheet of beancurd skin and rolled tight. The roll is sealed with a flour paste, sliced, and deep-fried so the beancurd skin crisps while the filling stays juicy. The tight rolling and the flour-paste seal are what keep the rolls from unrolling in the oil.
Variations
A prawn-forward version uses more prawns. Some add fish paste for bounce.
On the Palate
Where Ngoh Hiang Singapore sits in the Singaporean flavor cloud
Ingredients
Serves 8How it's made
6 steps · 45 min
- 110 min
Mix 300g minced pork, 100g chopped prawns, 100g diced water chestnut, 1 grated carrot, 1 tsp five-spice, 1 tbsp soy, 1 tsp sesame oil, 1 egg and 1 tbsp cornstarch.
- 28 min
Lay a sheet of beancurd skin flat; spread the filling along one edge; roll up tightly.
Watch outRoll the beancurd skin tight around the filling — a loose roll traps air and unravels in the hot oil.
- 36 min
Seal the edge with a paste of flour and water; cut the roll into 4cm pieces.
- 48 min
Heat oil to 175C; fry the pieces in batches 4-5 minutes until deep golden and crisp.
Watch outFry at 175 until deep golden and crisp — too cool and the skin sogs up with oil before it browns.
- 54 min
Drain on paper.
- 62 min
Serve hot with a sweet dipping sauce and chilli.
