Ngo hiang

Ngo hiang (also known as heh gerng or lor bak) is a unique dish originating from the Fujian province in China. It is a popular food item in various Southeast Asian countries, particularly in Singapore, Malaysia, and the Philippines.

History

Ngo hiang has its roots in the Fujian province of China. The dish was brought to Southeast Asia by Chinese immigrants, where it was adapted to local tastes and ingredients. The name "ngo hiang" translates to "five flavors" in Hokkien, a reference to the five-spice powder that is a key ingredient in the dish.

Ingredients and Preparation

Ngo hiang is a type of meat roll made from a mixture of ground pork, prawns, fish paste, and a variety of vegetables such as water chestnuts and jicama. The mixture is seasoned with five-spice powder, hence the name "five flavors". The filling is then wrapped in bean curd skin and deep-fried until golden brown.

In some variations of the dish, other ingredients such as crab meat, chicken, or even cheese may be added to the filling. The dish is typically served with a sweet and spicy chili sauce or a dark soy sauce.

Cultural Significance

Ngo hiang is a staple in many festive occasions and gatherings in Southeast Asia. It is often served as part of a larger meal, alongside other dishes such as Hokkien Mee, Char Kway Teow, and Satay. In Singapore and Malaysia, ngo hiang is a common dish in Peranakan cuisine, a fusion of Chinese and Malay culinary traditions.

Variations

While the basic recipe for ngo hiang remains the same, there are regional variations of the dish. In the Philippines, a similar dish known as kikiam is made with fish paste and served with a sweet and sour sauce. In Indonesia, a dish called lumpia is similar to ngo hiang but is usually filled with bamboo shoots and served with a peanut sauce.