Comments on: Ngoh Hiang Recipe

By: Christina

Christina — Mon, 04 Mar 2013 02:24:19 +0000

I tried the recipe twice. Once with corn flour and once with self-raising flour. Both are nice but the one with self-raising flour holds the meat together.

By: Elynn

Elynn — Mon, 04 Feb 2013 06:01:42 +0000

Hi
Is it alright to substitute plain flour and baking powder if self-raising flour is not available?
May I know proportion for them? Thanks ! This is a wonderful recipe! :)

By: Mabel

Mabel — Mon, 16 Jan 2012 02:41:38 +0000

hi your ngoh hiang is awesome! but is it a must to steam before fry? my grandma also fry without steaming and freeze it. any difference?

By: Kel

Kel — Wed, 04 Jan 2012 14:43:23 +0000

I followed this recipe. The ngoh hiang turned out great. Its a must try. I didn’t add green onions though. I actually went down to the market and asked if they had green colored onions.. Lol.. I only realized they were spring onions after I read the ” The Little Teochew’s images of how to roll ngoh hiang”.

By: Kusinera

Kusinera — Sat, 05 Mar 2011 23:51:42 +0000

Will the over all taste of this dish change if I substitute Chinese five spices powder for Chinese five spices sauce (in a jar)?

Thanks for your help!

By: henry

henry — Tue, 23 Nov 2010 07:25:23 +0000

the ngoh hiang skin is very salty hence ligthly marinated with salt with regard to the stuffing

By: Rabbittrick

Rabbittrick — Fri, 30 Jul 2010 01:05:24 +0000

I was also wondering, how did ngoh hiang become a part of the Singapore tradition where it’s sold with fried bee hoon noodles? It’s become the staple in stalls where several fried dishes are laid out, and customers can choose their favourite dishes.

By: Rabbittrick

Rabbittrick — Fri, 30 Jul 2010 01:02:36 +0000

I’ve been chomping down on this without a care in the world, without realising that there were different dialect variations! It’s definitely worth trying this out now that you’ve brought it to attention (I’m ashamed yet that it’s a bit of local culture I wasn’t aware of).

Amazing recipe, can’t wait to try it out and let mom have a taste!

By: Danielle (Bon Vivant)

Danielle (Bon Vivant) — Wed, 16 Jun 2010 23:13:58 +0000

Hi Jabe, if you can get your hands on it, I highly recommend a sweet dark soya sauce called Kecap Manis to dip the pieces in. It should be available at any good Chinese grocery store, like Ranch 99 (in the Bay Area). For accompanying dishes, anything goes, really. At home, we serve ngoh hiang alongside stir-fried vegetables (like broccoli or bok choy), soups and of course, steamed rice.

By: Jabe

Jabe — Sun, 13 Jun 2010 08:47:17 +0000

Oh, this looks delicious! I have seem similar dishes (lumpia) such as this at restaurants, but never thought it was this easy to make! My question is, what kind of sauce, if any, would you recommend for this as well as any accompaniments, i.e veggies or side dishes? Thanks for making these recipes accessible. Jabe in USA