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.

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