Ngor Hiang

Appetiser, Pork, Seafood, Snacks February 4th, 2008

ngor hiang

Ngor Hiang is also known as 5 spices in Hokkien. Ground into powder, you get the 5-spice powder. However, the funny thing is that Ngor Hiang also refers to this dish – which is essentially prawn and pork rolled in a soya skin. In Penang, they call it Lor Bak or Lobak whilst for us from Johor, we call it Heh Chor. There are many variants for the ingredients used but the main ingredients are prawns, pork and of course, the 5-spice powder. The 5 spice powder is popularly used for dishes like Chinese Stewed Duck and Kong Bak.

This Ngor Hiang recipe makes about 13 rolls using 1 piece of soya skin (fuchok). The soft soya skin is used rather than the usual hard-type which is commonly used for other dishes like Ginkgo Barley Dessert. It is not an easy dish to prepare as it can be a bit labourious preparing the ingredients, rolling them up and finally, frying them. However, this tasty Ngor Hiang is bound to make you eat non-stop. It is delicious on its own or a great accompaniment to steamed white rice. For added taste, give it a dip into chilli or tomato sauce.

This is my wife’s recipe for Ngor Hiang / Prawn and Pork Roll

 

Ingredients

  • 1 kg medium prawns (shelled and deveined. Cut into small cubes)
  • 600 grammes pork (choose pork with a bit of fat and mince it)
  • 15 pieces water chestnut (diced finely – leave to drain on colander)
  • 170 grammes of dried winter melon (diced finely)
  • 1/2 piece carrot (diced finely)
  • 1 large onion (diced finely)
  • 4 teaspoons potato starch
  • 1 egg (separate egg yolk from egg white)
  • 1 piece soya skin (cut into 6 x 6 inches – about 12 to 13 pieces for rolling)
  • Oil for deep frying

 

Seasoning

  • 3 teaspoons 5 spice powder
  • 1 teaspoon white pepper powder
  • 4 to 6 teaspoons salt

 

Method

Mix prawns, pork, water chestnut, winter melon, carrots, onion, egg yolk and seasoning together in a large bowl. Using hands, combine the ingredients by mixing them in one direction (clockwise or anti-clockwise) whilst sprinkling potato starch. Allow mixture to stand for 30 minutes covered.

Lay a piece of soya skin on the table. Take about 2 tablespoons of mixture and place them like a log on one end of the skin, leaving about 2 cm from the edge of soya skin. Dab a little egg white on fingers and run the egg white along the soya skin edges.

While holding the edge of the soya skin, roll over the mixture and fold in the side edges. Repeat with other soya skin till all complete.

Heat oil in wok at medium heat. Gently place one or two pieces of Ngor Hiang roll at a time and allow to deep fry slowly till soya skin is golden brown. It takes approximately 5 to 8 minutes per roll to cook.

Dish up and drain on kitchen napkin to absorb excess oil.

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Comments

  1. 1
    yb
    February 5th, 2008 at 6:29 pm

    Hello! this looks really delicious, but i was wondering: can i make the filling, wrap it up into rolls, leave it in the fridge overnight and deep-fry the next day? will it make the soya skin soggy? and i love your blog and the simplicity of your recipes btw!

  2. 2
    pablopabla
    February 6th, 2008 at 12:39 am

    YB : Welcome to Hochiak! If you wish to leave it overnight, I would suggest that you steam it for 15 minutes (to cook it) and leaving it to cool before storing in the fridge. The soya skin shouldn’t turn too soggy – it is quite “hardy”…but I can’t guarantee if you decide to steam it for an hour. LOL!

    Angeline : Welcome to Hochiak too! I believe it is a generic name for this. The main ingredients for the stuffing are prawns and pork and the rest if up to the cook :D

  3. 3
    Bee Nee
    February 6th, 2008 at 5:08 am

    omg typical cny reunion dinner food at home… i wantttt!!!!

  4. 4
    lilian
    February 6th, 2008 at 12:23 pm

    My eldest sis in law makes the bestest lorbak on the island and I got a dozen of them in my freezer right now. She is going to teach me the secret of making it one day. Well..I hope.

    HAPPY LUNAR NEW YEAR AND BLESSINGS ALL YEAR ROUND.

  5. 5
    tigerfish
    February 6th, 2008 at 8:26 pm

    My MIL used to make this every CNY but now she is not around, it seems like lost art.Hmmmm…
    Gong Xi Fa Cai, Happy Rat Year!

  6. 6
    Mama BoK
    February 7th, 2008 at 4:03 am

    I keep forgetting to get fuchuk when i am in the city.. bummer..!
    Gong Hei Fatt Choy to you and yours..!

  7. 7
    pablopabla
    February 7th, 2008 at 4:33 pm

    BeeNee : Have it :D Happy CNY!

    Lilian : Wow! If you said your sis-in-law’s the best, it must be :D Quick learn the recipe and share :)

    tigerfish : Ever thought of reviving the tradition? Happy Mousing!

    Mama Bok : You will need the soft type for this – the soft type can be bended and folded whereas the normal fuchok will break. Happy CNY!!

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