Ngoh Hiang (五香) is an exclusively Hokkien and Teochew dish, that Singaporeans hold dear to their hearts. Named after the 5-spice powder that is added to the ground meat, Ngoh Hiang is an Asian ‘pork sausage’ wrapped in beancurd skin. Its meaty taste is heightened by adding minced prawns and diced water chestnuts, giving an umami flavour and crunchy texture to the meat roll.
This deep-fried snack is prepared tediously using multiple steps. Only the right recipe and method will produce that familiar earthy taste that we adore. Easy to prepare, Pin Si’s ready-to-serve Traditional Ngoh Hiang (经典招牌五香) is a hit among Ngoh Hiang lovers everywhere.
Air fry for 8 minutes at 200◦c. or pan fry till golden brown.