FoodLine Kitchen: Fried Ngoh Hiang

I love ngoh hiang. This week, I realised that it is actually quite simple to make this meatball to pass as ngoh hiang. Ngoh Hiang is dialect for “Five-Spice”. This traditional Chinese meat roll got its name because the meat is seasoned with five-spice powder. It originated in Fujian, China, and is now served all over Indonesia, Malaysia and Singapore. This recipe is not the most traditional one you can find, but definitely one of the simplest!

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Here are the ingredients you need:

Minced meat (400g)

Prawns

Spring Onion

Onion

Water Chestnut

1 Egg

Pepper

Soy Sauce (2 tbsp)

Corn Flour (1 tbsp)

Plain Flour (2 tbsp)

Optional:

Carrot

Chilli

Mix all of these ingredients together and heat up enough oil to fry it in a large pan.

Mold the meat into about fishball size, and then fry it! That’s it~

This is a simple side dish that you can have for lunch and dinner or just something to munch on! If you are looking for food delivery, head on down to www.foodline.sg for more!