Peranakan Ngoh Hiang Recipe: A Culinary Symphony of Flavors and Heritage - Today Resepi Ideas

Peranakan Ngoh Hiang Recipe: A Culinary Symphony of Flavors and Heritage

Peranakan ngoh hiang, a delectable symphony of flavors and textures, is a culinary treasure that embodies the rich heritage and vibrant culture of the Peranakan people. With its tantalizing blend of aromatic spices, succulent meats, and crispy textures, this dish has captivated the taste buds of generations and continues to enchant diners with its unique charm.

Originating from the vibrant streets of Southeast Asia, Peranakan ngoh hiang has evolved over centuries, absorbing influences from various culinary traditions to create a dish that is both distinctive and deeply rooted in its cultural context. As we delve into the intricacies of this beloved delicacy, we will explore its origins, ingredients, preparation methods, and the cultural significance that has made it an integral part of Peranakan cuisine.


Peranakan ngoh hiang, also known as five-spice meat rolls, is a popular dish in Peranakan cuisine, a blend of Chinese and Malay culinary traditions. It consists of various ingredients, including minced pork, prawn, and vegetables, wrapped in bean curd skin and deep-fried until golden brown.

The origins of ngoh hiang can be traced back to the early 19th century when Chinese immigrants settled in the Straits Settlements (present-day Malaysia and Singapore). They brought their culinary skills and techniques, which fused with local Malay flavors and ingredients, giving rise to Peranakan cuisine.


The name “ngoh hiang” is derived from the Hokkien words “ngo” (five) and “hiang” (spices), referring to the five-spice powder commonly used in the dish. Traditionally, ngoh hiang was served as an appetizer or side dish, but it has since become a staple in Peranakan feasts and celebrations.


Peranakan ngoh hiang is a delightful dish that showcases the vibrant flavors of Peranakan cuisine. Its unique blend of ingredients creates a harmonious balance of textures and tastes.

The essential ingredients used in Peranakan ngoh hiang include:


Pork is the primary meat used in ngoh hiang. It provides a tender and flavorful base for the dish. The meat is typically minced and seasoned with a blend of spices, including five-spice powder, garlic, and shallots.


Prawns add a succulent and sweet flavor to ngoh hiang. They are usually shelled and deveined, then marinated in a mixture of soy sauce, sesame oil, and pepper.

Water chestnuts

Water chestnuts provide a crunchy texture and a slightly sweet flavor to ngoh hiang. They are sliced into thin strips and added to the meat mixture.

Bamboo shoots

Bamboo shoots add a subtle sweetness and a delicate crunch to the dish. They are sliced into thin strips and blanched before being added to the meat mixture.

Bean sprouts

Bean sprouts add a fresh and crunchy texture to ngoh hiang. They are typically stir-fried with garlic and shallots before being added to the meat mixture.

Ngoh Hiang Paste

Ngoh Hiang Paste is a blend of five-spice powder, garlic, shallots, and other spices. It provides a unique and flavorful base for the dish.

Alternative Ingredients

In some variations of ngoh hiang, other ingredients may be used, such as:

  • Chicken or beef instead of pork
  • Squid or cuttlefish instead of prawns
  • Carrots or green beans instead of water chestnuts or bamboo shoots


Peranakan ngoh hiang is a dish that requires careful preparation to achieve its unique flavors and textures. The process involves several steps, each of which plays a crucial role in creating the final product.

  • Assembling the ingredients: The first step is to gather all the necessary ingredients, including the minced pork, prawns, five-spice powder, garlic, shallots, and water chestnuts.
  • Creating the filling: The minced pork and prawns are combined with the five-spice powder, garlic, shallots, and water chestnuts. The mixture is then seasoned with salt and pepper to taste.
  • Preparing the wrappers: The wrappers are typically made from a combination of wheat flour and tapioca flour. They are thinly rolled out and cut into squares or rectangles.
  • Wrapping the ngoh hiang: A small amount of the filling is placed in the center of each wrapper. The wrapper is then folded over the filling to form a triangle or square.
  • Frying the ngoh hiang: The wrapped ngoh hiang are fried in hot oil until they are golden brown and crispy.

Tips for successful ngoh hiang

* To ensure that the ngoh hiang is cooked evenly, use a deep fryer or a large skillet with plenty of oil.

  • The filling should be well-seasoned to enhance its flavor.
  • The wrappers should be thin and pliable to allow for easy folding.
  • The ngoh hiang should be fried until golden brown to achieve a crispy texture.


Peranakan ngoh hiang exhibits regional diversity, reflecting the cultural influences of various Peranakan communities. Ingredients, flavors, and cooking methods vary across regions, giving rise to unique variations of this beloved dish.

For instance, in Penang, ngoh hiang often incorporates prawn paste into the fillings, imparting a distinctive savory and aromatic flavor. In Malacca, the ngoh hiang is typically prepared with a blend of pork and prawn, resulting in a succulent and juicy texture.

Variations in Fillings

  • Pork: Ground pork is the most common filling, providing a savory and hearty base.
  • Prawn: Finely chopped prawns add a delicate sweetness and juicy texture.
  • Crab: Flaked crab meat offers a luxurious and umami-rich filling.
  • Fish: Ground fish, such as mackerel or pomfret, provides a lighter and milder flavor.
  • Vegetables: Finely diced carrots, celery, or water chestnuts add a refreshing crunch and sweetness.

Serving and Presentation

Traditionally, Peranakan ngoh hiang is served as a snack or appetizer, accompanied by a dipping sauce such as sweet chili sauce or kecap manis. It can also be served as part of a larger meal, such as a rice dish or noodle soup.

Modern presentations may involve plating the ngoh hiang on a bed of lettuce or other greens, and garnishing with chopped spring onions, cilantro, or sesame seeds.

Plating Techniques

The presentation of Peranakan ngoh hiang plays a significant role in enhancing its appeal. Traditionally, the ngoh hiang is arranged on a plate in a neat and orderly manner, with the different types of ngoh hiang grouped together. The dipping sauce is typically served in a small bowl or dish on the side.

Modern plating techniques may involve using skewers to hold the ngoh hiang upright, or arranging them in a more creative and visually appealing way.

Cultural and Social Significance

Peranakan ngoh hiang holds immense cultural and social significance within the Peranakan community. It is an integral part of festivals, celebrations, and family gatherings, embodying the rich heritage and culinary traditions of the Peranakans.

During festive occasions such as Chinese New Year and weddings, ngoh hiang plays a pivotal role. It symbolizes prosperity, abundance, and good fortune. The diverse ingredients represent the harmony and unity within the Peranakan community.

Role in Family Gatherings

Ngoh hiang is a cherished dish that brings families together. It is often prepared during special occasions or simply as a weekend treat. The process of preparing ngoh hiang can be a bonding experience, with family members sharing stories and laughter while they work together.

Connection to Peranakan Identity

Ngoh hiang is more than just a dish; it is a culinary expression of Peranakan identity. Its unique blend of flavors and textures reflects the rich cultural heritage of the Peranakans, who have long been known for their culinary expertise.

Ngoh hiang serves as a tangible link to the past, preserving and transmitting Peranakan traditions and values.

Health and Nutrition

Peranakan ngoh hiang is a dish that is typically high in protein and fat. However, it also contains a variety of vitamins and minerals, making it a relatively healthy dish.

The main protein source in ngoh hiang is pork. Pork is a good source of protein, vitamin B12, and iron. The fat in ngoh hiang comes from the pork and the oil used to fry it. While fat is an important part of a healthy diet, it is important to consume it in moderation.

Ngoh hiang also contains a variety of vitamins and minerals, including vitamin C, vitamin A, and calcium. Vitamin C is important for immune function, vitamin A is important for vision, and calcium is important for bone health.

Health Benefits

  • Ngoh hiang is a good source of protein, which is essential for building and repairing tissues.
  • Ngoh hiang is a good source of vitamin B12, which is essential for the production of red blood cells.
  • Ngoh hiang is a good source of iron, which is essential for carrying oxygen throughout the body.
  • Ngoh hiang is a good source of vitamin C, which is essential for immune function.
  • Ngoh hiang is a good source of vitamin A, which is essential for vision.
  • Ngoh hiang is a good source of calcium, which is essential for bone health.

Potential Drawbacks

  • Ngoh hiang is high in fat, which can contribute to weight gain and heart disease if consumed in excess.
  • Ngoh hiang is often fried, which can produce harmful compounds called acrylamides.
  • Ngoh hiang may contain MSG, which can trigger headaches and other symptoms in some people.

Modifications and Alternatives

For individuals with dietary restrictions, there are a number of modifications and alternatives that can be made to ngoh hiang.

  • For individuals who are concerned about the fat content, ngoh hiang can be baked or grilled instead of fried.
  • For individuals who are allergic to pork, ngoh hiang can be made with chicken or beef.
  • For individuals who are sensitive to MSG, ngoh hiang can be made without it.


peranakan ngoh hiang recipe terbaru

Peranakan ngoh hiang is a unique and flavorful dish that showcases the culinary heritage of the Peranakan community. Its combination of ingredients, spices, and cooking techniques creates a symphony of flavors that delights the palate.

Beyond its culinary appeal, ngoh hiang holds cultural and social significance. It is a dish that is often served during festive occasions and family gatherings, symbolizing unity and prosperity. The preparation of ngoh hiang is also a time-honored tradition that has been passed down through generations.

Suggestions for Further Exploration and Experimentation

For those who wish to explore the culinary possibilities of ngoh hiang further, there are several avenues to consider:

  • Experiment with different fillings: Ngoh hiang can be filled with a variety of ingredients, such as pork, chicken, beef, or vegetables. Experimenting with different combinations of fillings can create unique and delicious variations.
  • Use different spices: The spices used in ngoh hiang can be adjusted to suit personal preferences. Experimenting with different combinations of spices can create unique flavor profiles.
  • Try different cooking methods: Ngoh hiang can be cooked in a variety of ways, including frying, steaming, or grilling. Experimenting with different cooking methods can create different textures and flavors.

Final Thoughts

peranakan ngoh hiang recipe

Peranakan ngoh hiang is more than just a culinary delight; it is a testament to the rich tapestry of cultures that have shaped Southeast Asia. Its flavors, textures, and cultural significance have made it an enduring symbol of Peranakan heritage, a dish that continues to captivate and inspire food enthusiasts around the world.

Whether enjoyed as a festive delicacy or a casual treat, Peranakan ngoh hiang invites us to savor the vibrant flavors and cultural traditions that have made it a beloved culinary treasure.

FAQ Section

What is the origin of Peranakan ngoh hiang?

Peranakan ngoh hiang originated in the vibrant streets of Southeast Asia, influenced by a blend of Chinese, Malay, and Indonesian culinary traditions.

What are the key ingredients in Peranakan ngoh hiang?

Essential ingredients include minced pork, prawns, water chestnuts, bamboo shoots, and a flavorful blend of spices such as five-spice powder, garlic, and shallots.

How is Peranakan ngoh hiang typically served?

Traditionally, ngoh hiang is served with a sweet and tangy dipping sauce and garnished with fresh cilantro or spring onions.

What are some popular variations of Peranakan ngoh hiang?

Variations exist across different regions, such as ngoh hiang with added crab meat, squid, or vegetables like carrots and bell peppers.

Is Peranakan ngoh hiang suitable for individuals with dietary restrictions?

While ngoh hiang typically contains pork and prawns, it can be modified to accommodate vegetarian or gluten-free diets by using alternative ingredients.

Leave a Comment