| Origin | |
|---|---|
| Alternative name(s) | Heh gerng |
| Place of origin | Fujian, China |
| Region or state | Fujian, China, Hokkien-speaking areas (Indonesia, Malaysia and Singapore) |
| Dish details | |
| Main ingredient(s) | Various meats and vegetables, five spice powder, beancurd skin |
Ngo Hiang (Chinese: 五香; pinyin: wǔxiāng; Pe̍h-ōe-jī: ngó͘-hiong) or Heh Gerng (Chinese: 虾卷; pinyin: xiājuàn; Pe̍h-ōe-jī: hê-kǹg) is a unique Hokkien and Teochew dish served in many of Indonesia, Malaysia and Singapore's hawker centres, in addition to its place of origin in eastern China.
It is essentially a composition of various meats and vegetables and other ingredients, such as a sausage-esque roll consisting of minced pork and prawn (or fish) seasoned with five-spice powder, rolled inside a beancurd skin and deep-fried, lup cheong, cucumber, century egg, ginger, deep-fried egg, deep-fried beancurd, fishball and many others.[1] It is usually served with chili sauce and a house-special sweet sauce. Many stalls in Singaporean food courts and hawker centres sell fried bee hoon with ngo hiang; this combination is common for breakfast and lunch. In Indonesia, people enjoy ngo hiang with sambal sauce. In parts of Malaysia the dish is known as "loh bak" or "lor bak".[2]
The term 'ngo hiang' is a Hokkien term, meaning 'five spice' - referring to the five-spice powder that is mixed in with the filling.
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