Ngoh Hiang 五香巻

In Chaozhou where this dish originated, it is called Kueh Nek 果肉, and in Malaysia lor bak. But in my native Singapore, we called it Ngoh Hiang 五香巻.

七樣菜 Seven Vegetables

On the seventh day of the first month of Lunar New Year, we Teochew have a tradition to cook seven different types of vegetables to prepare a dish called 七樣羹. Another traditional dish that we will prepare for Lunar New Year is Ngoh Hiang.

Ingredients for 12-16 rolls (depending on the size)

Wet ingredients
  • 1 kg minced pork, preferably the shoulder for its higher fat content. In this example, I have used a slightly leaner cut for health reason.
  • 10 – 12 water chestnuts, washed, peeled and finely chopped
  • 5-6 stalks of Chinese parsley, keep the stalk only and finely chopped
  • 5-6 stalks of spring onions, keep the white part only and finely chopped
  • 200g mackerel fish paste
  • 2 tablespoons light soy sauce
  • 2 teaspoon MSG or chicken powder
  • 2 teaspoon fine sea salt
  • 2 teaspoon ground white pepper
  • 2 teaspoon five-spice powder
Dried soya bean skin
  • Dried soya bean skin, cut into 4 by 6-inch rectangles
  • Vegetable oil for the steamer to prevent the ngoh hiang from sticking to the plate


Put everything together
  1. Mix the minced pork, fish paste and chopped vegetables with the condiments in a large bowl, stirring to mix thoroughly.
Mix thoroughly
  1. Make sure everything is mixed thoroughly.
Bean curd skin
  1. Lay out the prepared skins on your work surface. Use a wet cloth to wipe the surfaces of the bean curd to remove any excess salt from the bean curd, be careful not to break the bean curd as it is really delicate.
Like a sausage
  1. Arrange a heaping tablespoon of the prepared pork mix along the longer edge of the skin, leaving a ½-inch gap from the surrounding edges. Shape the meat into a slim sausage, it should be about 1 inch tall and 1½ inches wide. Add more pork if needed.
Spaced out the rolls
  1. After shaping the meat, roll the skin starting with the edge closest to you, tucking in the side edges as you go. Roll until the meat is fully ensconced within the skin, then place it, seamside down, on a plate.
Steam the ngoh hiang
  1. Lightly grease a steamer tray and steam the rolls for 8 to 10 minutes, until the skins turn translucent and the rolls feel firm. Remove and set aside on wire racks to cool. At this point, you can divide the rolls into batches and freeze them in plastic wrap for up to 3 months.
Pan fry the steamed ngoh hiang
  1. To finish the rolls, heat a non-stick saucepan large enough to hold 2 to 3 rolls comfortably and add enough oil to thinly cover the surface of the pan.

Slice the rolls into 1-inch chunks and serve warm or at room temperature with the dipping sauce.

1 comment on “Ngoh Hiang 五香巻

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