Introduction: Why Ngoh Hiang is the Star of Lunar New Year
Every family has that one dish that makes celebrations feel complete. For mine, it’s Ngoh Hiang, also known as Five-Spice Meat Roll. The golden, crispy rolls stuffed with a savory, aromatic filling are more than just a dish; they are a symbol of family, togetherness, and the rich heritage of Malaysian Chinese cuisine. As the aroma of five-spice wafts through the kitchen, it instantly evokes memories of joyous reunions, laughter, and heartfelt conversations.
This Lunar New Year, I’m thrilled to share my family’s treasured recipe for Ngoh Hiang. Whether you’re a seasoned cook or a beginner eager to try your hand at this festive delicacy, this recipe will guide you through every step, from preparing the filling to achieving that perfect crispy exterior.
But first, let’s explore why Ngoh Hiang is such a beloved dish during Chinese New Year.
The Cultural Significance of Ngoh Hiang
Ngoh Hiang is more than just a tasty treat; it’s steeped in cultural symbolism. The roll’s golden hue represents prosperity, while its cylindrical shape resembles gold bars, symbolizing wealth. During Chinese New Year, when families gather to usher in good fortune, dishes like Ngoh Hiang play a pivotal role in expressing these hopes.
Originating from Fujian province, Ngoh Hiang has become a staple in many Southeast Asian Chinese communities, including Malaysia. Over the years, families have added their unique twists to the dish, incorporating local ingredients and techniques. My family’s version includes a blend of minced pork, prawns, red cabbage, and a medley of sauces and spices, all wrapped in delicate sheets of dried beancurd skin. It’s a harmonious fusion of flavors and textures, just like the diversity of Malaysia itself.
A Symbol of Prosperity and Reunion: The Significance of Ngoh Hiang During Lunar New Year
Ngoh Hiang’s popularity during Lunar New Year stems from its symbolic associations and the communal spirit it embodies.
- Golden Color of Prosperity: The deep golden-brown color of the fried rolls is considered auspicious in Chinese culture, representing wealth, prosperity, and good fortune for the coming year. Serving Ngoh Hiang during Lunar New Year is a way to welcome abundance and blessings into the home.
- Symbol of Reunion and Togetherness: Ngoh Hiang is often prepared and shared among family members during reunion dinners, symbolizing unity and togetherness. The act of wrapping the rolls together can be a fun family activity, fostering a sense of connection and shared tradition.
- A Delicious Treat for Celebration: Beyond its symbolic meaning, Ngoh Hiang is simply a delicious and satisfying dish that adds joy and festivity to the Lunar New Year celebrations. Its crispy exterior and flavorful filling make it a crowd-pleaser, enjoyed by both young and old.
This comprehensive blog post will take you on a culinary journey, exploring the history, significance, and intricate process of making authentic Malaysian Ngoh Hiang. We’ll delve into the nuances of each ingredient, provide detailed step-by-step instructions, and share valuable tips and tricks to help you create these delectable rolls in your own kitchen. This is not just a recipe; it’s a story of family tradition, cultural heritage, and the joy of sharing good food with loved ones.
Ingredients for Ngoh Hiang
Here’s what you’ll need to make this festive dish:
How to Make Malaysian Ngoh Hiang (Five-Spice Meat Roll) 五香肉卷 for Chinese New Year
Course: AppetizersCuisine: chinese, malaysianDifficulty: medium8
servings1
hour30
minutes400
kcalIngredients
- For the Filling:
500g minced pork (lean)
200g minced prawns (optional, for added sweetness)
2 leaves red cabbage, julienned
1 small carrot, finely grated
2 stalks green onion leaves, chopped finely
1 slice brown onion, chopped finely
2 garlic cloves, minced
1 egg
1 TBSP plain flour
1 tsp five-spice powder
1 TBSP oyster sauce
1 TBSP light soy sauce
1/2 TBSP Worcestershire sauce
Dash of white pepper
1 tsp ABC sweet soy sauce
2 TBSP Chinese Shaoxing wine
- For the Wrapper:
4-5 sheets of dried beancurd skin (cut into 20cm x 15cm rectangles, wiped gently with a damp cloth to remove excess salt)
Directions
- Prepare the Filling
- In a large mixing bowl, combine the minced pork and prawns. These two proteins complement each other, with the prawns adding natural sweetness to the savory pork.
- Add oyster sauce, light soy sauce, Worcestershire sauce, white pepper, ABC sweet soy sauce, and Shaoxing wine. These ingredients create a balance of umami, saltiness, and a touch of sweetness.
- Toss in the minced garlic, chopped brown onion, julienned red cabbage, grated carrot, and chopped green onion leaves. The vegetables add texture and a hint of freshness.
- Crack in the egg, then sprinkle in the plain flour and five-spice powder. The egg binds the ingredients together, while the five-spice powder imparts its signature aroma.
- Mix everything thoroughly until the filling becomes slightly sticky. This ensures the rolls hold their shape during cooking.
- Prepare the Beancurd Skin
- Cut the beancurd skin into rectangles, roughly 20cm x 15cm. This size is perfect for creating compact, uniform rolls.
- Gently wipe each sheet with a damp cloth to remove excess salt and soften the texture, making it easier to wrap.
- Wrap the Ngoh Hiang Rolls
- Place a sheet of beancurd skin on a flat surface.
- Scoop 2-3 tablespoons of the filling and shape it into a log near one end of the skin. Leave about 2cm on each side for folding.
- Fold the sides inward over the filling, then roll it up tightly like a spring roll.
- Repeat with the remaining filling and wrappers.
- Pro Tip: Don’t overfill the rolls; this ensures they cook evenly and stay intact.
- Cook the Ngoh Hiang Rolls
- Option 1: Steaming + Pan-Frying
- Arrange the wrapped rolls in a bamboo steamer lined with parchment paper, leaving some space between each roll.
- Steam over a pot of boiling water for 12-15 minutes or until the filling is cooked through.
- Remove the steamed rolls and let them cool slightly.
- Heat a small amount of cooking oil in a frying pan over medium heat.
- Pan-fry the steamed rolls until the beancurd skin turns golden brown and crispy, about 2-3 minutes on each side.
- Remove and drain on paper towels before serving.
- Option 2: Steaming + Air Fryer
- Steam the rolls as described above for 12-15 minutes or until cooked through.
- Preheat the air fryer to 180°C (350°F).
- Lightly brush the steamed rolls with oil or spray with cooking oil.
- Place the rolls in the air fryer basket in a single layer, ensuring they are not touching.
- Air-fry for 8-10 minutes, turning halfway through, until golden brown and crispy.
Recipe Video
Notes
- Filling:
Use lean minced pork and consider adding minced prawns for enhanced flavor and texture.
Finely chop or grate vegetables for even cooking.
Adjust five-spice powder to your preference.
Mix filling thoroughly until slightly sticky.
Optional: Rest the filling in the refrigerator for flavors to meld. - Beancurd Skin:
Use good quality, thin, and relatively unbroken beancurd skin.
Wipe with a damp (not wet) cloth to rehydrate.
Cut into even rectangles. - Rolling:
Distribute filling evenly.
Roll tightly for a crispy exterior.
Optional: Seal the final edge with egg white or filling. - Cooking:
Steaming is essential for thorough cooking and preventing splattering.
Adjust steaming time based on roll size.
Ensure oil is hot for pan-frying; avoid overcrowding the pan.
Adjust air fryer settings as needed; lightly oil rolls before air frying. - Serving:
Drain excess oil after frying.
Serve hot and crispy with your favorite dipping sauce (chili, sweet chili, plum, etc.). - General:
Prepare filling and wrap rolls ahead of time (steam before refrigerating).
Practice your rolling technique for best results.
Serving and Storing Ngoh Hiang
Cut the rolls into bite-sized pieces and serve them with your favorite chili sauce or sweet plum sauce. The combination of crispy skin, juicy filling, and tangy dipping sauce is absolutely irresistible.
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, use the air fryer or oven to restore the crispiness.
The Heartwarming Story Behind the Recipe
Every year, my family gathers in the kitchen to prepare Ngoh Hiang together. From my grandmother’s meticulous julienning of vegetables to my father’s expert rolling technique, each step is infused with love and care. This dish has been passed down through generations, and every time I make it, I feel connected to my roots.
For us, Ngoh Hiang is more than just food. It’s a reminder of the importance of family bonds, a celebration of heritage, and a way to honor the traditions that have shaped us. This Lunar New Year, I hope this recipe brings as much joy to your table as it does to ours.
Dipping Sauces and other Chinese New Year Dishes Recipe
🔥 Ultimate Sambal Chillies Recipe to Take Your Noodle to New Heights! ➡️ https://www.hankerie.com/malaysian-sambal-chilli-belacan-hawker-secret/
Youtube Video: https://youtu.be/jI2r_ASlHtA
🔥 Learn the Secret to Malaysian Hainanese Chicken Rice Chilli Sauce Recipe ➡️ https://www.hankerie.com/malaysian-hainanese-chicken-rice-chilli-sauce-recipe/
Youtube video : https://youtu.be/kBAdPHWjsDc
Other Lunar New Year Recipes
🔥 Get more delicious cooking recipes episode in this Hometown Food Cooking Series! ➡️ https://youtube.com/playlist?list=PLe50YKtSlHF62Msd7Kn1MxoNtoZ5sVRSq&si=OU6yCzbGuMeYbygH
🔥 The Ultimate Claypot Seafood Feast for Chinese New Year 一品锅盆菜 ➡️ https://www.hankerie.com/supreme-seafood-claypot-for-lunar-new-year-%e4%b8%80%e5%93%81%e9%94%85%e7%9b%86%e8%8f%9c/
Youtube video: https://youtu.be/z7vwtin2Vxs
🔥 BEST Air Fry Crispy PORK BELLY Recipe – The Secrets Revealed! 脆皮烧肉! ➡️ https://youtu.be/sxiHLzjwhxw
🔥 The Biscotti Recipe That Changed My Mind About Biscotti! ➡️ https://youtu.be/SNM2XbYgJbk
🔥 TASTY Cabbage Rolls So Good You’ll Forget They’re Healthy! ➡️ https://youtu.be/u12q124GjiY
🔥 How To Make Pork & Chive Dumplings | Chinese Dumplings Recipe 猪肉韭菜饺子 ! ➡️ https://youtu.be/-VVpn6Htssk
Conclusion: Share the Joy
Making Ngoh Hiang is a labor of love, but the end result is worth every effort. This dish is a testament to the richness of Malaysian Chinese cuisine and a delicious way to celebrate the Lunar New Year.
If you try this recipe, I’d love to hear about your experience! Leave a comment below, and don’t forget to share this post with friends and family. Let’s keep the tradition alive and spread the joy of cooking.
Happy Lunar New Year! Gong Xi Fa Cai (恭喜发财)! May your year be filled w
