Ngo hiang

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Ngo hiang
Wuxiang zz.jpg
Alternative names Heh gerng (China); lor bak (Indonesia, Malaysia, Singapore); que-kiam, kikiam, kikyam, kekiam, ngohiong (Philippines)
Place of origin Fujian, China
Region or state Fujian, China; Hokkien-speaking areas; Indonesia, Malaysia, Philippines, Singapore, Thailand
Main ingredients Various meats and vegetables, five spice powder, beancurd skin
Cookbook: Ngo hiang  Media: Ngo hiang
Ngo hiang
Traditional Chinese 五香
Simplified Chinese 五香
Hokkien POJ ngó͘-hiang
Literal meaning five spices

Ngo hiang (Chinese: 五香; Pe̍h-ōe-jī: ngó͘-hiang), also known as heh gerng (Chinese: 虾卷; Pe̍h-ōe-jī: hê-kǹg) or lor bak (Chinese: 五香滷肉; Pe̍h-ōe-jī: ngó͘-hiong-ló͘-bah) is a unique Hokkien and Teochew dish widely adopted in Indonesia, Malaysia, the Philippines (where it is known as kikiam, que-kiam, or ngohiong),[1] Singapore, and Thailand; 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-like roll consisting of minced pork and prawn (or fish) seasoned with five-spice powder (Hokkien: 五香粉, ngó͘-hiong-hún) after which it is named, rolled inside a beancurd skin and deep-fried, lup cheong, cucumber, century egg, ginger, deep-fried egg, deep-fried beancurd, fishball and many others.[2] 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.

Ngo hiang in Bogor, Indonesia 
Kikiam "tempura" in Baliuag, Bulacan, Philippines 

See also


  1. ^ "Kikiam". Ang Sarap. Retrieved 4 July 2018. 
  2. ^ "Ngoh Hiang (Chinese Five-Spice Pork Roll) recipe". Rasa Malaysia. Retrieved 17 July 2011. 

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