Ngo hiang (Hokkien Chinese: 五香; Pe̍h-ōe-jī: ngó͘-hiang / ngó͘-hiong / gó͘-hiong), also known as heh gerng (Chinese: 蝦管; Pe̍h-ōe-jī: hê-kǹg) lor bak (Chinese: 五香滷肉; Pe̍h-ōe-jī: ngó͘-hiong-ló͘-bah) or kikiam (Tagalog pronunciation:) [1] is a unique Hokkien and Teochew dish widely adopted in Malaysia, Singapore

2023年12月21日 · 比方说马来西亚槟城的“卤肉”Loh Bak一旦到了新加坡就变成了“五香”Ngo Hiang。 槟城“群宾茶餐室”（Kafe Kheng Pin）中售卖“卤肉”的摊位。 “卤肉”是炸物，很多摊位会以同一口油锅一起卖其它的油炸品。

Ngoh Hiang or Lor Bak is a five spice pork roll, a favourite fried food dish in Southeast Asia especially Singapore and Malaysia. Sometimes served as an appetizer, Ngoh Hiang is also popular in the Philippines, Indonesia and also Thailand.

2010年6月1日 · Ngoh Hiang is the Singaporean version of five-spice pork rolls wrapped with beancurd skin. This simple ngoh hiang recipe is great as an entree or appetizer.

2016年10月13日 · Crispy deep fried Ngoh Hiang, huge strips of a combination of pork and prawn meat, wrapped in bean curd skin. Come and learn this classic CNY recipe!

2016年2月27日 · Chinese Meat Rolls is an extremely popular chinese dish especially for the Malaysian and Singaporean Chinese family. It is also known as Ngoh Hiang (五香) or Loh Bak (五香滷肉) both meaning five-spice meat rolls. Chinese Meat Rolls are traditionally prepared with pork. However, it can be substituted with chicken meat as well.

2013年7月21日 · Ngo hiang (Chinese: 五香; pinyin: wǔxiāng; Pe̍h-ōe-jī: ngó͘-hiong), also known as heh gerng (Chinese: 虾卷; pinyin: xiājuàn; 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 ...

2021年12月3日 · Learn how to make this popular Hokkien/Hakka ngoh hiang using ground meat seasoned with five-spice powder along with veggies are wrapped in dried bean curd sheets and wrapped into a sausage shape and then steamed and deep-fried or air-fried.

2023年12月21日 · Whether it is called “Loh Bak” or “Ngo Hiang”, this dish that is wrapped with lace fat (though bean curd skin is used more often now) and then deep-fried traces its origin to the Fujian region, and is an authentic Southern Fujian (Hokkien) dish.

2014年1月26日 · Ngoh (Ngo) Hiang (五香), also known as five-spice meat roll or loh bak (五香滷肉), is always a favourite during Chinese New Year. While the Teochew version comes with yam (taro), this is the Hokkein version of ngoh hiang I love and grew up on.