Ngo hiang
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| Origin | |
|---|---|
| Alternative name(s) | Heh gerng |
| Place of origin | Fujian, China |
| Region or state | Fujian, China; Hokkien-speaking areas (Indonesia, Cebú, Malaysia and Singapore) |
| Details | |
| Main ingredient(s) | Various meats and vegetables, five spice powder, beancurd skin |
Ngo hiang (Chinese: 五香; Pe̍h-ōe-jī: ngó͘-hiong), also known as heh gerng (Chinese: 虾卷; Pe̍h-ōe-jī: hê-kǹg) or lor bak (Chinese: 五香滷肉; Pe̍h-ōe-jī: ngó͘-hiong-ló͘-bah) is a unique Hokkien and Teochew dish served in many of Indonesia, Malaysia and Singapore's hawker centres and in Cebú in the Philippines,[1] 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 (Hokkien: 五香粉, ngó͘-hiong-hún) after which it is named, rolled inside a beancurd skin and deep-fried, lup cheong, cucumber, century egg, ginger, deep-fried egg, deep-fried beancurd, fishball and many others.[2] 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.
See also
References
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