Written by: Kampung Eats
goh Hiang, in Singapore, is also known as ‘Loh Bak’ or ‘五香’ (translated into ‘Five Spice pork rolls). Auntie Kat taught us her Hokkien version of making Ngoh Hiang, and its versatility; the traditional bean curd skins could be swapped out for wonton skins instead.
“There’s no easy way when it comes to cooking traditional food.”
The key difference between a Teochew Ngoh Hiang and a Hokkien Ngoh Hiang is that Teochew tradition incorporates water chestnut or yam into the dish, giving it a fragrance and more mushy texture; but the Hokkien version uses more shrimps and pork, making it crunchier and meatier.
Auntie Kat’s mother would teach her to do household chores and cook a variety of dishes- where Ngoh Hiang was one of her favourites. During which, she would often get ‘Ham Tam’ (scolded) by her mother.
Quoting that “Rome wasn’t built in a day”, Auntie Kat reminds us that there’s no easy way when it comes to cooking traditional food. In the past, people would often source for and grow their own ingredients for their dishes.
Similar to traditional Hokkien Ngoh Hiang, mincing the meat from scratch retains the flavour and meat essence as compared to those pre-minced meat bought from stores. Also, Auntie Kat emphasises that the meat is best bought from the wet market as it is more fresh as compared to store-bought meat from NTUC or Sheng Shiong. Definitely this dish if you’re looking for a traditional and versatile Ngoh Hiang recipe!