Singapore Home (oily treats) Home Part 2

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First day back at work and desperately trying to catch up with blog entries from spending a hectic week back home.

This time, I hung out in the kitchen to relive the old days with my mother. We made Ngoh Hiang (5 spices in Teochew dialect but somewhat a feature in Peranakan households), first steamed and then deep fried.

500g minced pork
bean curd skin
carrots (grated)
diced water chestnuts
five spices powder
shaoxing rice wine
oyster sauce
corn flour
cream cracker crusty bits (for texture)

season the minced pork with oyster sauce, shaoxing rice wine, salt, pepper, a sprinkle of corn flour. throw in the grated carrots and diced chestnuts to marinate overnight.

Then carefully spread them on a sheet on bean curd skin and roll them up. My mother’s rule is to steam the rolls in a steamer pot until you smell the fragrant spices. Turn off the fire, allow the rolls to cool before deep frying. Keep the rest in the fridge and deep fry the rolls when you next want to indulge.



And the final result after steaming the roll, you deep fry it and slice it up into bite size, ready to serve!

For brief moments, I was fending off my drooling dog as I was pounding biscuits in the motar on the floor.


  1. Ryd
    Aug 31, 2010 @ 12:37:02

    waaaahhhhh i want! but the no pork one!


  2. baobabs
    Aug 31, 2010 @ 17:50:28

    can do chicken!! when does ramadan end??


  3. Ryd
    Aug 31, 2010 @ 19:06:20

    next friday! for chap goh meh this year, my fren made turkey ngoh hiang. please eat epok epok and take picture for me!


  4. Pahwie
    Sep 04, 2010 @ 23:47:31

    Yum!!!! I’m so gonna try that some time. Ok, drooling dog’s a cutie.


  5. baobabs
    Sep 05, 2010 @ 20:02:35

    pahwie, ya it’s super easy to make after I saw exactly how my mother did it. serve with that thick sweet black sauce. the poh piah sauce!


  6. Chinese New Year 2011 Beijing
    Feb 03, 2011 @ 04:46:03

    […] the same method my mother uses with ngor hiang, you can cheat by steaming the dumplings first for 5-7minutes. and then drying them before putting […]


  7. Best Bangkok Street Eats: Yaowarat Chinatown :: Juliana Loh
    Jul 12, 2012 @ 20:38:17

    […] One of my favourite and comfort foods. A peppery pig’s stomach soup, we serve them with 梅菜 (preserved vegetables the Chinese way) but I have to say I like the Thai style better, with roast pork in the mix! At the same stall, we also got a Thai Chinese version of Ngau Hiang, 5 spiced pork stuffed and rolled in beancurd skin. My mum’s recipe here. […]


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