Mar 10
11
Ngoh Hiang Recipe
Ngo Hiang (五香, ngó-hiang/wuxiang, or 虾卷) is a unique Hokkien/Teochew dish served in many of Malaysia and Singapore’s hawker centres, in addition to its place of origin in eastern China. – Wikipedia
Ingredients
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MethodsChop and mix everything with seasme oil, pepper powder, 5 spices powder, cornflour. Fill beancurd skin with mixture, wrap and roll, steam 10 – 15 minutes. To know when it is cooked, just use your finger. If it doesn’t give then it means it is cooked. |
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