Ngoh hiang

Ngoh Hiang (also known as Lor Bak in Penang) is a unique culinary dish popular in Malaysia, Singapore, and Indonesia. It is a type of deep-fried roll consisting of various ingredients, such as minced pork, prawns, water chestnuts, and various spices, wrapped in a beancurd skin. The dish is typically served with two types of dipping sauces: a dark sweet sauce and a chili sauce.

History

The origins of Ngoh Hiang can be traced back to the Fujian province in China, where it is known as 五香 (Wu Xiang), which translates to "five-spice" in English. The dish was brought to Southeast Asia by Chinese immigrants and has since been adapted to local tastes.

Preparation

The preparation of Ngoh Hiang involves several steps. First, the ingredients are mixed together to form a paste. This paste is then spread onto a piece of beancurd skin. The skin is then rolled up and sealed with a bit of beaten egg. The rolls are then deep-fried until golden brown.

Variations

There are several variations of Ngoh Hiang, depending on the region. In Singapore and Malaysia, the dish is commonly filled with minced pork and prawns, while in Indonesia, it is often made with fish paste. Some versions may also include other ingredients such as crab meat, mushrooms, or even cheese.

Serving

Ngoh Hiang is typically served as a snack or appetizer. It is often accompanied by other deep-fried items such as spring rolls, tofu, and century eggs. The dish is usually served with a side of cucumber slices and a dipping sauce made from soy sauce, chili, and a bit of sugar.

Cultural Significance

Ngoh Hiang holds a significant place in the food culture of Southeast Asia. It is often served during festive occasions such as Chinese New Year and is considered a symbol of prosperity and good luck.