Thursday, January 20, 2011

Ngoh Hiang/Lobak (five spiced pork rolls wrapped)

I knew my best friend forever, Peng Peng when we were both in our twenties so by calculation, we have been buddies for thirty over years! Peng Peng is the most intelligent, rational, honest person I have ever known. She is a friend that you can trust to be there for you in a time of need. I feel so blessed to have her in my life.

Peng Peng inherited this “Ngoh Hiang” (five-spice pork rolls wrapped) recipe from her mum. This morning, she took time off from her busy schedule to show me how to make this dish. As I watched her preparing it, I recalled the first time I met her mum. Although we had been friends for many years, I have only met her mum once. On that occasion she left a great impression with me because she was a very beautiful and elegant lady. She looked very distinquished with her silver hair. She appeared to me as the ideal “wife and mum”. In the old days, she would have been every man's perception of an ideal wife. For a lady like her, the Cantonese people would say she is a “Yin Chye Leong Moh” (supportive wife and a caring mum). She passed away peacefully not long after I met her and I consider myself very fortunate to have had the opportunity. I dedicate this post to her and thank her for giving me a great friend and now, a terrific recipe.


70gm sliced purple onion
150gm ¼” long srtips jicama
600gm ¼” long strips pork belly
1 ½ tsp oyster sauce
1 tsp dark sauce
1 ½ tsp sugar
1 tsp sesame oil
½ tsp salt
2/3 cups green pea flour
1 egg, lightly beaten
15gm five spices powder
1 big pc of bean curd sheet cut into 8” x 5” rectangle
a dash of ground white pepper

oil deep enough to fry the rolls

1 tbs roasted sesame seeds
some parsley


Mix (A) thoroughly.

Place 3 tbs of mixture onto each bean curd sheet. Fold into a neat roll. Place rolls on slightly greased plates and steam for 15 mins. Leave to cool.

Deep fry steamed rolls in hot oil till crispy. Place crispy rolls on absorbent paper to remove excess oil.

Cut rolls, garnish with roasted sesame seeds and parsley and serve with sambal belacan.

This dish was featured in the Asian Food Channel (Official) Facebook page 
on 23rd October 2012

Tip: Wipe both sides of the bean curd sheet with a damp cloth to remove excess salt. The steamed rolls, when thoroughly cooled, are suitable for freezing.

I have submitted this entry to  Malaysian Monday.  Do check out 3 hungry tummies or test with a skewer for more information.


  1. Uiks...normally we use minced meat. Very interesting using the whole strip of meat instead. Recipe looks interesting enough. Thanks. I have a friend called Phing too. She is a real good friend. Known her since we were in primary school

  2. I love 5-spice, and I really want to make these, though I've never used the bean curd sheet. About how long do the rolls need to fry in order to cook the pork belly? Do you think strips of pork loin or tenderloin would also work?

  3. I need to try with 5 spice . this dish looks delicious.

  4. What a beautiful gesture to dedicate this to your best friend's Mom. I'm sure she's smiling on you both right now. It's always such a gift to have friends like that. My best friend just visited me yesterday and our kids had a great time playing while we had such a wonderful time catching up.
    What a great recipe your friend's mom shared with you. I've never seen these kinds of wraps before. I don't eat pork, but I know my hubby and kids enjoy these very much.

  5. How wonderful to have friends that know you so well. THESE are amazing...I can almost hear the sizzle and taste the spice!

  6. Oh, I just got some fresh 5-spice, this sounds like a perfect way to give it a go!
    I love your touching stories with your blog. I have a dear friend, her name is Yuki, she lives a few thousand miles from me, and the way you tell stories and the love you share you remind me so much of her. I just love reading your blog.

  7. Wow this is artist quality, so creative and unique to me! I love this!

  8. is always good to have close buddy friends :) and what more friends that we can learn from one another. And I got to know you through blogging and I am learning so much from you already :) I love this Lobak recipe of yours. Have KIV it for CNY :) Thanks :) Gong Xi Fat Cai to you and family :) May the year brings you & family, hapiness, health & wealth.


  9. Can you please come to my house and make these for me? How absolutely delicious...I'm tasting the through the web. Nice instructional photos.

  10. Yes, it's always nice to have someone standing by you... especially someone close & understanding. Thank you so much for sharing this wonderful recipe. The strip meat looks really mouthwatering after slicing. Must try this one day. Thanks again. Hope you're having a great day.
    Cheers, Kristy

  11. Long live your beautiful friendship:)The recipe is terrific,I am not much of a pork eater,but I am curious to try 5 spice and the bean curd sheet,never worked with these.They look and sound so fabulous:)

  12. these look really good, I don't eat pork though. I wonder if I could substitute chicken?

  13. Small Kuching: I prefer stipped meat instead of minced. I like to texture better. Me too have a friend whom I knew since kindergarden who now stays in Australia. We are still in touch and are still best of pal. Isn't that wonderful?

  14. Justin: I have not use those cuts of meat for this before so I cannot tell you how it will turn out. No harm trying and will appreciate you give me feedback:D My guess is it will not as smooth a texture as using the pork belly so it may turn out a little dry and sandy.

  15. Swathi, Belinda, PegasusLegend, Mrs K: Thanks for comment and hope you guys will try this recipe sometime.

  16. lequan,
    There are two kinds of bean curd sheet. One is for wrapping and the other is for making "tong sui" (sweet dessert soup). We must get the right one. I wonder if you can get this from the Chinese market at your end. If you really want to try this and cannot get the bean curd sheet, let me know. Maybe I can send you some?

  17. Justin: Sorry forgot to answer you about how long to fry the rolls, I honestly did not time it but I when it is golden brown, the meat should be cooked.

  18. Wendy: Thank you for associating me with your good friend Yuki. I am sure you both are very lucky to have each other.

    Kristy: You are most welcome. You too have a wonderful weekend. We will chat again soon.

    Elin: I cannot agree with you more. I learn a lot from your blog and thanks for sharing your passion with us. I am sure the lobak is a nice dish to include for CNY. Hope your family and friends will enjoy the dish as much as I do. Gong Xi Fa Cai to you and your family.

    Nadia: Since I have not substituted this dish with chicken, I won't be able to tell you how it will turn out. However, I guess if you want to do that, I suggest you use the thigh meat not the breast. You do not want the texture to be dry and sandy.

  19. Rhonda: I would love to:D Thanks so much for always so generous with your compliments.

  20. wow...beautiful ngoh hiang.. would like to try making them one day... tks for sharing the recipe

  21. Ooh, my favourite! I didn't know the proper name for these rolls. Love them. I'm going to have to try and make some soon, I think I can get almost every ingredient except the jicama. Hmmm, wonder what I can sub it with?

  22. Olivia: So sorry I missed your comment and reply so late. I appreciate you visiting my blog.

    shaz: I think you can subsitute with China Golden pear.

  23. Everyone has a different ngo hiang recipe! Yours looks really yummy but I miss my mum's ): got to learn from her when I go back to Singapore.

  24. Shu Han, Thanks for your visit and comment. I can appreciate that you miss your mum's cooking. It is hard to be away from home and mum. When I go just for a short vacation, I miss my home and mum. It is good that you cook and you can get the recipe from your mum on food that you cannot get at your end and make yourself when you REALLY crave for them:D I like your blog title.


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