Ngoh Hiang

Five Spiced Meat Roll

Based on 1 rating













Sink your teeth into a well seasoned meat encased in a crispy beancurd skin, also known as ‘lor bak’. Hear the crunch with every bite and get addicted!

Let's start cooking!

Add meat to metal bowl to make ngoh hiang filling

Step 1 - Make ngoh hiang filling

  • In a bowl, mix 1 tsp five spice, ½ Tbsp Shaoxing wine, 1 Tbsp oyster sauce, 2 Tbsp fish sauce, ½ Tbsp sesame oil, ½ tsp salt, ½ tsp white sugar and ½ tsp white pepper.
  • Mix well until well incorporated.
  • In the same bowl, mix in water chestnuts, shiitake mushrooms, shallots, spring onions, minced pork and chopped prawns until it forms a sticky consistency. Set aside.
Prepare beancurd skin

Step 2 - Prepare beancurd skin

  • On a clean working surface, place 1 layer of dried beancurd skin and use a wet cloth or paper towel to rehydrate the skin until it turns slightly translucent and soft.
  • Slice the beancurd skin in half. Place one half on your working surface and set aside the other.
Wrapped ngoh hiang on board

Step 3 - Deep-fry ngoh hiang

  • In a pot, heat up enough vegetable oil for deep-frying.
  • Place ngoh hiang into the hot oil and let it fry for 3 to 5 minutes until lightly browned and crispy.
  • Place deep-fried ngoh hiang on a paper towel-lined plate to drain excess oil.
  • Repeat with remaining ngoh hiang.
Best enjoyed with sweet soy sauce or kecap manis for dipping
In Singapore, ngoh hiang is typically found in hawker centres selling bee hoon and other dishes like deep-fried fish balls

Slice, plate and serve!

Ngoh hiang on plate

Slice deep-fried ngoh hiang into even pieces. Place it on serving plate or dish and serve hot. You can serve it whole or sliced.

Enjoyed our recipe?

Tap on the number of stars