INTRODUCTION This post is sharing the Chinese version of meat rolls or Ngoh Hiang. It is different from the meat roll in Western cuisines such as the Italian meat rolls. Usually, minced meat (usually pork) and prawns were used and wrapped in a dry bean curd sheet. Meat roll is an extremely popular […]
Crispy deep fried Ngoh Hiang, huge strips of a combination of pork and prawn meat, wrapped in bean curd skin. Always a family favourite for Chinese New Year! Come and learn this classic CNY recipe!
Recently, there has been an influx on ads selling Ngoh Hiang online. And most of them “originated” from their grandmas’ secret recipes. Few weeks ago, my beloved sis ordered from this insta-famous retailer with 100% positive reviews so it must be good, right? Well, all I could say is she won’t be ordering from them anymore. So I decide to get in touch with my Hokkien roots and make some. But first, I have to do my own research. My late grandma did not have pass down any secret Ngoh Hiang recipe to me. Plus, there are two versions – Hokkien and Teochew Ngoh Hiang. Do you know what the difference between these two types is?
Ngoh Hiang (五香) has and will always have a special place in my heart. It may seem like an ordinary spiced pork roll wrapped in dried beancurd skin – something that is available commercially e…
INTRODUCTION This post is sharing the Chinese version of meat rolls or Ngoh Hiang. It is different from the meat roll in Western cuisines such as the Italian meat rolls. Usually, minced meat (usually pork) and prawns were used and wrapped in a dry bean curd sheet. Meat roll is an extremely popular […]
I am not sure who invented the five-spice powder combination, but it sure did Chinese cuisine a great service. I tried to google the his...
Lor Bak is a meat roll wrapped in beancurd skin, seasoning with Chinese five-spice powder, and deep-fry until crispy. It is a famous street food popular in Malaysia, particularly among the Chinese. You are likely to get the best Lor Bak in Penang. If you are a Malaysian living abroad, who craves Lor Bak, or anyone who just wants to make it at home, here is the recipe.
Kikiam or Quekiam is the Filipino variation of the Ngoh Hiang, a Chinese dish of minced pork and prawn seasoned with five-spice powder, rolled in a beancurd skin wrapper, steamed and fried until crisp and golden.
This was my virgin try on preparing ngor hiang and it was a success, except maybe for the art in wrapping it which I have yet to master. D...
Big ngoh hiang rolls – the size of small bananas – are steamed, cut bite size, then deep-fried. Small ones are fried whole, without steaming. This recipe makes 16 small rolls. They're juicier than big rolls because they're not cooked twice.
INTRODUCTION This post is sharing the Chinese version of meat rolls or Ngoh Hiang. It is different from the meat roll in Western cuisines such as the Italian meat rolls. Usually, minced meat (usually pork) and prawns were used and wrapped in a dry bean curd sheet. Meat roll is an extremely popular […]
Kikiam or Quekiam is the Filipino variation of the Ngoh Hiang, a Chinese dish of minced pork and prawn seasoned with five-spice powder, rolled in a beancurd skin wrapper, steamed and fried until crisp and golden.
Crispy deep fried Ngoh Hiang, huge strips of a combination of pork and prawn meat, wrapped in bean curd skin. Always a family favourite for Chinese New Year! Come and learn this classic CNY recipe!
Often, this five spice meat roll would be called ngoh hiang (五香) or lobak (滷肉), the shortened Hokkien dialect for this dish. In the northern states of Malaysia, it is more popularly known as lobak whilst moving southwards, this immensely popular dish is known as ngoh hiang.
INTRODUCTION This post is sharing the Chinese version of meat rolls or Ngoh Hiang. It is different from the meat roll in Western cuisines such as the Italian meat rolls. Usually, minced meat (usually pork) and prawns were used and wrapped in a dry bean curd sheet. Meat roll is an extremely popular […]
Often, this five spice meat roll would be called ngoh hiang (五香) or lobak (滷肉), the shortened Hokkien dialect for this dish. In the northern states of Malaysia, it is more popularly known as lobak whilst moving southwards, this immensely popular dish is known as ngoh hiang.
Its been decades (seriously!!) I D.I.Y Ngoh Hiang i.e.. Five Spice Meat Rolls! When I was a teenager, my late mum would always get me...
Crispy deep fried Ngoh Hiang, huge strips of a combination of pork and prawn meat, wrapped in bean curd skin. Always a family favourite for Chinese New Year! Come and learn this classic CNY recipe!
INTRODUCTION This post is sharing the Chinese version of meat rolls or Ngoh Hiang. It is different from the meat roll in Western cuisines such as the Italian meat rolls. Usually, minced meat (usually pork) and prawns were used and wrapped in a dry bean curd sheet. Meat roll is an extremely popular […]
INTRODUCTION This post is sharing the Chinese version of meat rolls or Ngoh Hiang. It is different from the meat roll in Western cuisines such as the Italian meat rolls. Usually, minced meat (usually pork) and prawns were used and wrapped in a dry bean curd sheet. Meat roll is an extremely popular […]
Kikiam or Quekiam is the Filipino variation of the Ngoh Hiang, a Chinese dish of minced pork and prawn seasoned with five-spice powder, rolled in a beancurd skin wrapper, steamed and fried until crisp and golden.
Lor Bak is a meat roll wrapped in beancurd skin, seasoning with Chinese five-spice powder, and deep-fry until crispy. It is a famous street food popular in Malaysia, particularly among the Chinese. You are likely to get the best Lor Bak in Penang. If you are a Malaysian living abroad, who craves Lor Bak, or anyone who just wants to make it at home, here is the recipe.
I am not sure who invented the five-spice powder combination, but it sure did Chinese cuisine a great service. I tried to google the his...
Crispy deep fried Ngoh Hiang, huge strips of a combination of pork and prawn meat, wrapped in bean curd skin. Always a family favourite for Chinese New Year! Come and learn this classic CNY recipe!
Easy and yummy homemade Ngog Hiang aka Five Spice Meat Roll. Healthy recipe by Singapore Home Cooking Blogger, kid-friendly recipe.
Easy and yummy homemade Ngog Hiang aka Five Spice Meat Roll. Healthy recipe by Singapore Home Cooking Blogger, kid-friendly recipe.
Kikiam or Quekiam is the Filipino variation of the Ngoh Hiang, a Chinese dish of minced pork and prawn seasoned with five-spice powder, rolled in a beancurd skin wrapper, steamed and fried until crisp and golden.
This ngoh hiang recipe post is a tribute to my awesome mother who gave up her youth and adventures for a life of housewivery mothering 3 kids. There was
Often, this five spice meat roll would be called ngoh hiang (五香) or lobak (滷肉), the shortened Hokkien dialect for this dish. In the northern states of Malaysia, it is more popularly known as lobak whilst moving southwards, this immensely popular dish is known as ngoh hiang.
Deep Fried Prawn Roll, or Hei Zho, is a Teochew and Hokkien favourite dish served during Chinese New Year. Similar to Ngor Hiang, this dish contains more prawn and is in the shape of beads. Eat this while it's hot!
INTRODUCTION This post is sharing the Chinese version of meat rolls or Ngoh Hiang. It is different from the meat roll in Western cuisines such as the Italian meat rolls. Usually, minced meat (usually pork) and prawns were used and wrapped in a dry bean curd sheet. Meat roll is an extremely popular […]
INTRODUCTION This post is sharing the Chinese version of meat rolls or Ngoh Hiang. It is different from the meat roll in Western cuisines such as the Italian meat rolls. Usually, minced meat (usually pork) and prawns were used and wrapped in a dry bean curd sheet. Meat roll is an extremely popular […]
