Ngo hiang

Ngo hiang

Origin
Alternative name(s)	Heh gerng
Place of origin	Fujian, China
Region or state	Fujian, China, Hokkien-speaking areas (Indonesia, Malaysia and Singapore)
Dish details
Main ingredient(s)	Various meats and vegetables, five spice powder, beancurd skin

Ngo Hiang (Chinese: 五香; pinyin: wǔxiāng; Pe̍h-ōe-jī: ngó͘-hiong) or Heh Gerng (Chinese: 虾卷; pinyin: xiājuàn; Pe̍h-ōe-jī: hê-kǹg) is a unique Hokkien and Teochew dish served in many of Indonesia, Malaysia and Singapore's hawker centres, in addition to its place of origin in eastern China.

It is essentially a composition of various meats and vegetables and other ingredients, such as a sausage-esque roll consisting of minced pork and prawn (or fish) seasoned with five-spice powder, rolled inside a beancurd skin and deep-fried, lup cheong, cucumber, century egg, ginger, deep-fried egg, deep-fried beancurd, fishball and many others.^[1] It is usually served with chili sauce and a house-special sweet sauce. Many stalls in Singaporean food courts and hawker centres sell fried bee hoon with ngo hiang; this combination is common for breakfast and lunch. In Indonesia, people enjoy ngo hiang with sambal sauce. In parts of Malaysia the dish is known as "loh bak" or "lor bak".^[2]

Etymology

The term 'ngo hiang' is a Hokkien term, meaning 'five spice' - referring to the five-spice powder that is mixed in with the filling.

References

1. ^ "Ngoh Hiang (Chinese Five-Spice Pork Roll) recipe". Rasa Malaysia. http://rasamalaysia.com/ngoh-hiang-recipe/2/. Retrieved 17 July 2011. 
2. ^ "Ngoh Hiang Recipe". rasamalaysia.com. 1 June 2010. http://rasamalaysia.com/ngoh-hiang-recipe/. Retrieved 27 August 2011.