Ngoh hiang is a unique Hokkien and Teochew dish served in many of Indonesia, Malaysia and Singapore hawker centres.

To put it very simply, it is minced meat with chopped vegetables, five spices and wrapped with a beancurd skin. The rolls are first steamed and then deep fried/air fried.

Mix them up

Fold (make sure meat doesn’t come out from the side) and roll.
It is quite difficult not to like it so here goes the recipe:

Approximately 23 Rolls


  • 1lbs (455g) minced Pork/Chicken (fattier cut preferred)
  • 1/2lbs (228g) Shrimp; shelled & minced
  • 11oz (300g) Water Chestnuts; washed, peeled & smashed
  • 3 Spring/Green Onions; chopped
  • 7oz (200g) Shallots; minced
  • 1/2 Carrot; julienned
  • 2 tbsps light Soya Sauce
  • 1 tsp Sea Salt
  • 1 tsp ground White Pepper powder
  • 2 tsp Five-Spice powder
  • 1 tbsp Corn Flour
  • Approximately 40g Dried Soya Bean/Beancurd Skin; use a damp cloth to wipe both sides (cut into 6×4 inches)
  • 1 large Egg; lightly beaten
  • Egg White; for securing the rolls
  • Oil for deep frying optional
  • Sweet Dark Soya Sauce/Kecap Manis for dipping


  1. Mix the ingredients (minced meat, shrimp, water chesnuts, spring/green onions, shallots, carrot, egg, light soya sauce, sea salt, white pepper, five-spice powder and corn flour). Season for at least 4 hours or overnight.
  2. Heap 2 1/2 tbsp of meat mixture on the lower end of the skin, leaving space at the side. Fold the 2 sides, dab some egg white and roll it up. Use more egg white at the end to secure it.
  3. Steam the rolls on a parchment paper for 10 mins. Ensure that the rolls are not touching each other. You will probably need to do it in batches.
  4. Let the rolls cool and air dry completely on a wire rack. You can freeze it at this point for later use.
  5. Deep fry till golden brown or airfry in a preheated airfryer (spray some oil) for 8 -10 mins at 360 degrees Fahrenheit or 180 degree Celcius. If frozen, you will need to airfry for about 15 mins. 
  6. Drain on paper towels.