A Singaporean Mum

Ngoh Hiang is that one dish I only make once a year—because it’s just that tedious. But recently, I decided to roll up my sleeves and make it for a church gathering… all 52 pieces of it! It took me 5 hours, but every minute was worth it. Seeing my church mates enjoy it so much reminded me that some things—like the joy of sharing food—money just can’t buy.

So here it is: my ever-evolving Ngoh Hiang recipe (stay tuned for future updates!) for you to enjoy with your loved ones.

Ingredients (makes 25-26)

100g shallots, minced

150g water chestnuts, peeled and diced

150g shrimp, rough chopped

300g minced pork

1/2 tsp chicken seasoning powder

1 tsp five-spice powder

2 tbsp soy sauce

1 egg

1 pack beancurd sheets (125g)

Method

1. Prepare the filling

• In a large mixing bowl, combine the minced shallots, diced water chestnuts, minced shrimp, minced pork, chicken bouillon powder, five-spice powder, soy sauce, and egg.

• Mix well until evenly combined. Set aside.

2. Prepare the beancurd sheets

• Cut the beancurd sheets into pieces measuring approx 7cm x 10cm.

• Soak them briefly in water to soften, then pat dry with a clean kitchen towel.

3. Wrap the rolls

• Place 1 to 1.5 tablespoons of filling onto each piece of beancurd sheet.

• Roll tightly like a spring roll.

4. Steam

• Arrange the rolls in a steamer (leave some space between each).

• Steam over medium heat for 10 minutes.

• Once done, remove and let them cool and dry completely.

5. Pan-fry

• Heat a little oil in a pan over medium heat.

• Pan-fry the rolls on both sides until golden brown and crispy.

6. Serve

• Slice and serve warm with chili dip on the side.

Nothing brings people together like a plate full of love and tradition. Here’s to sharing stories, laughter, and Ngoh Hiang—one roll at a time.