Ngoh Hiang: The Best Five-Spices In Singapore
Ngoh Hiang, affectionately known as Wuxiang (Five Spices) in Chinese, is an authentic Hokkien or Teochew dish popular in many Asian countries like Singapore, Malaysia, and Indonesia. The word consists of an assortment of deep-fried vegetables and meat encased in an outer skin made of bean curds and served with a spicy sauce and a sweet. If you’ve not had these previously, here are the six most delicious ngoh hiang from S’pore to help you forget about calories completely!
In all the extravagant Chinese New Year’s Eve dishes, the simple ngoh hiang is among their most loved. It originates from Fujian, China. These crisp rolls were a creative method to make the most of leftovers. Home cooks would mix extra leftover meat and vegetables with five-spice powder and wrap the fillings with beancurd skin before steaming and deep-frying to prolong the shelf-life of these tasty rolls.
Let’s See Some Best Ngoh Hiang In Singapore Here:
Daisy’s Dream Kitchen
The first taste of this Ngoh hiang, which was hand-rolled into individual balls rather than sausage-like rolls, was well received. Alongside five spices, the scent of garlic abounds in the prawn and pork mixture as onions and water chestnuts add a welcome sweetness. A hand-made sambal chilli comes with this dish, demonstrating attention to detail.
True Blue Cuisine
To please his Muslim customers, Chef Benjamin Seck eschews the use of pork in this dish. Even without this essential ingredient, it’s good quality. The combination of five spices minced prawns and chicken and water chestnuts, carrots, red onions, and water chestnuts create an aromatic, hearty filling accompanied by a delicate, crisp texture. The rolls are steam-cooked after being air-dried and then fried on request, which gives them a crispy skin that breaks easily after each bite.
Peranakan Inn & Lounge
Enter this quaint shophouse located along East Coast Road, and you will be transported back to the Peranakan house from the past. With each bite of the pork roll, the thin, paper-thin skin of the beancurd is broken, revealing the soft, moist, spicy, peppery insides.
Although the other dishes at Candlenut Kitchen have a modern twist, we are blown away by the Ngoh Hiang prepared by chef Malcolm Lee. It’s packed with ingredients that are delicious to the taste buds. It is then deep-fried until the perfect crispness and then cut to reveal its vibrant interior, thanks to the visible fresh and vibrant colours of the carrots, shrimps, and mushrooms.