NGOH HIANG
Ngoh Hiang is basically a food composition of combining various vegetables, seafood and/or meats and commonly served in other dishes such as Rojak or added as a side dish to a Cze Cha meal.
In Singapore, Ngoh Hiang is commonly used to refer to a type of meat sausage made with a thin translucent beancurd skin somewhat similar to caul fat. Stalls selling this normally have a variety of other fried fritters, prawn fritters, beancurd(tau-kwa) and fish-cakes to go with the cut-up rolls. It is common to eat an a la carte selection with a plate of bee hoon(vermicelli) together with sweet dipping and chilli sauces. These stalls are very much the Chinese equivalent of the Indian Rojak stalls.
Technically, it refers to one food item - a meat roll made from minced pork, shrimp, chestnuts and onions wrapped up in bean curd skin. Handmade ones are moist and meaty , machine-made ones are starchy. However, at hawker centres or food courts, Ngoh Hiang refers to a stall that offers a range of small fried items which includes Chinese sausages, spring rolls, fishballs and mock char siew, and the meat roll mentioned above. These will be deep fried before they are served either with a sauce or with Fried Bee Hoon. In the past, the accompanying sauce was usually a diluted form of tomato sauce with less of a kick and more starch , these days, many stalls have come to realise that the quality of the sauce they offer will make a difference , catering to local tastes, the sauce tends to be more like a chilli sauce, thick and spicy, piquant , with vinegar, garlic, chilli, candle nut and even belacan.
Ngoh Hiang or Ngor Hiang or Wu Xiang ( 五香 in Chinese) literally means five spices (fragrances) in Hokkien . These refer to a blend of five types of spice powders used for cooking and seasoning. Wu-xiang is used all over China, although variations in the number, proportions and types of spices are not uncommon. The spice components include cassia bark(Chinese cinnamon), cloves, cumin seeds, star anise, fennel seeds, coriander, pepper (or sichuan pepper), ginger, blue ginger (also known as Thai ginger; Cantonese name lam keong; English name galangal), black cardamom and/or liquorice.
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs
In Singapore, Ngoh Hiang is commonly used to refer to a type of meat sausage made with a thin translucent beancurd skin somewhat similar to caul fat. Stalls selling this normally have a variety of other fried fritters, prawn fritters, beancurd(tau-kwa) and fish-cakes to go with the cut-up rolls. It is common to eat an a la carte selection with a plate of bee hoon(vermicelli) together with sweet dipping and chilli sauces. These stalls are very much the Chinese equivalent of the Indian Rojak stalls.
Technically, it refers to one food item - a meat roll made from minced pork, shrimp, chestnuts and onions wrapped up in bean curd skin. Handmade ones are moist and meaty , machine-made ones are starchy. However, at hawker centres or food courts, Ngoh Hiang refers to a stall that offers a range of small fried items which includes Chinese sausages, spring rolls, fishballs and mock char siew, and the meat roll mentioned above. These will be deep fried before they are served either with a sauce or with Fried Bee Hoon. In the past, the accompanying sauce was usually a diluted form of tomato sauce with less of a kick and more starch , these days, many stalls have come to realise that the quality of the sauce they offer will make a difference , catering to local tastes, the sauce tends to be more like a chilli sauce, thick and spicy, piquant , with vinegar, garlic, chilli, candle nut and even belacan.
Ngoh Hiang or Ngor Hiang or Wu Xiang ( 五香 in Chinese) literally means five spices (fragrances) in Hokkien . These refer to a blend of five types of spice powders used for cooking and seasoning. Wu-xiang is used all over China, although variations in the number, proportions and types of spices are not uncommon. The spice components include cassia bark(Chinese cinnamon), cloves, cumin seeds, star anise, fennel seeds, coriander, pepper (or sichuan pepper), ginger, blue ginger (also known as Thai ginger; Cantonese name lam keong; English name galangal), black cardamom and/or liquorice.
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs