Celebrate the upcoming Lunar New Year with a traditional family favorite: Malaysian Ngoh Hiang, or Five-Spice Meat Rolls. This beloved dish, wrapped in golden, crispy beancurd skin, is a must-have on festive tables. Made with minced pork, prawns, julienned red cabbage, grated carrots, and a harmonious blend of spices and sauces, this recipe embodies the flavors of home and heritage.
Whether pan-fried or air-fried after steaming, these rolls offer a crispy exterior and a juicy, flavorful filling. Perfect for sharing with loved ones, Ngoh Hiang is more than just a dish—it’s a symbol of togetherness and prosperity. Follow this step-by-step guide to create this festive favorite, and don’t forget to serve it with your favorite chili sauce for a perfect finish!
Discover the secrets to choosing the best beancurd skin, wrapping techniques, and tips for achieving that perfect golden crispiness. Let this dish bring a touch of tradition and joy to your Lunar New Year celebration!
