A Simple Yet Juicy Ngoh Hiang Recipe!


I think yesterday must be my 4th time making Ngoh Hiangs in a month. No, the Chinese Lunar New Year is not around the corner but rather its the simplicity in crafting up those delicious deep fried meat rolls in a unique beancurd skin that compels me to make even more. After learning the fundamentals from Chef Malcolm Lee of The Candlenut Kitchen at the ToTT Cooking Studio, I have been on a Ngoh Hiang making craze with my journey to always create that juicy roll of meat and crunchy roots.

The recipe for making Ngoh Hiangs are very simple. Most ingredients can be bought at the local Supermarket with the Ngoh Hiang Skins itself purchasable at a wet market. There is a difference between Ngoh Hiang skins and Dried Beancurd Sheet (Tau Kee) as the former itself is very thin. I guess another reason why I made so many is because my mum went to buy 10 packets at the market and for every session of 500grams meat, I used only 2 packets. Gee..that’s alot of Ngoh Hiangs.


There are many variants on how this traditional delectable snack or full fledged dish is made. Some omit the use of mushrooms or carrots, and for me I very much enjoyed Chef Malcolm’s creation though for all my recipes I do not use pork belly like he does. Judging from what I have made so far, the most important factor for the Ngoh Hiang is a well balance mix of meat, prawns and for the occasional crunch and burst of sweetness, carrots!

For my recipe, carrot play a very important role. Its inclusion creates that sense of freshness and quells down the meatiness of the dish itself, differentiating the textures throughout the filling also gives a surprise bite and the orangey hue is without doubt a beautiful contrast.


My homemade Ngoh Hiangs

Makes 12-15 Medium Ngoh Hiangs

Section A

  • Minced Pork, 500grams
  • Peeled Prawns, deveined, 30 medium pieces
  • 6 Large Shitake Mushrooms, sliced finely
  • 12 Water Chestnuts, peeled and chopped
  • 1 Large Red Onion, peeled and sliced
  • 4 Large Carrots, Julienned finely
  • 2-3 Stalks Spring Onion, chopped
  • 4 dashes pepper
  • Light Soya Sauce, 4 tablespoons
  • Cooking oil, 4 tablespoons
  • Egg, 3 pieces
  • Sugar, 1 tablespoon

Sectioned B

  • Ngoh Hiang Skin, cut into sheets of 25cm x 20cm or a standard sized rectangle
  • Oil for deep frying
  1. Mix all the ingredients mentioned in Section A.
  2. For each sheet of cut Ngoh Hiang Skin, dip it into a bowl of water and place on a plate.
  3. Spoon 1.5 tablespoons of the filling onto 1/3 from the shortest side or until a sufficient length of overlapping skin is able to cover the filling.
  4. Fold the edges in, roll the Ngoh Hiang up. Ensure that the filling is slightly tight within the beancurd skin.
  5. Steam the Ngoh Hiangs for 8 minutes.
  6. Remove from steamer and set on a rack to dry for about 15 minutes.
  7. Further dry the Ngoh Hiangs with a paper towel.
  8. Heat oil in a deep fryer.
  9. Fry each Ngoh Hiang for about 4-5 minutes ensuring a nice golden brown all around.
  10. Serve hot with Sambal belachan!


And for the additional sparkle, you can dress up the Ngoh Hiang by plating it well. (In picture: My Ngoh Hiangs after the session at ToTT Cooking Studio)

By | 2016-11-07T04:06:15+00:00 December 20th, 2010|Ngoh Hiang|

About the Author:

Justin is a lover of food and all things photographically beautiful. Armed with a camera and an appetite, he is on the lookout for dishes that will leave a memorable memory. Come join him in this gastronomic adventure as he goes around Singapore documenting the food that is worth sharing with everybody! And if you have something to recommend, drop him an email to get in touch.


  1. Justin Daniel Pereira April 1, 2011 at 4:29 pm - Reply

    Hi Jonathan,

    Glad to hear that you enjoyed the recipe!

    I’ll check with my grandma on her sambal belachan recipe and get back to you


  2. Justin Daniel Pereira April 17, 2011 at 11:38 am - Reply

    Hi Jonathan,

    I managed to get the Sambal Belachan recipe which was presented during the ToTT Cooking Class by Chef Malcolm Lee of The Candlenut Kitchen. Here it is =)


    6x Red Chilli
    6x Red Chilli Padi
    45g Belachan
    3x Garlic Cloves, peeled
    3x Shallots, peeled
    6x Kaffir Lime Leaf
    1tsp Sugar
    Salt to taste

    1x Lime, halved
    Lime Zest, finely sliced

    1.Toast the belachan, garlic, shallots over medium heat till fragrant. Do not scorch belachan as it will turn bitter.
    2.Using a mortar and pestle, pound all ingredients together to desired consistency.
    3.Garnish the sambal belachan with finely sliced lime zest and serve with lime.

    Let me know how it turns out!


  3. Aug August 16, 2011 at 3:18 am - Reply

    Hi, do we need to mix the Ingredient in Section A together and pan fry it before wrapping it with the Ngor Hiang Sheet?

    • Justin Daniel Pereira August 16, 2011 at 6:59 am - Reply

      Hello Aug,

      Thanks for visiting! No you do not need to mix and pan fry it the mixture. After stuffing it in the Ngoh Hiang Skins, the rolls are steamed first to cook the filling. And then thereafter fried.


      • Aug September 8, 2011 at 3:24 am - Reply

        Hello Justin,

        Thanks…I followed some and changed some..And it was a success! :))))))


  4. phil January 26, 2012 at 2:30 pm - Reply

    Did I missed out you should have 5 spices powder in it?

    • Justin Daniel Pereira January 26, 2012 at 4:52 pm - Reply

      Hi Phil,

      Thanks for visiting GourmetEstorie!

      The recipe which I am using here is from Chef Malcolm Lee’s repertoire and he does not use 5 spice powder in this version of Ngoh Hiang, although other recipes of Ngoh Hiang available do so.

      Thanks for pointing that out!


Leave a Reply

Send this to a friend