How To Make Ngoh Hiang (Lor Bak / Fried Meat Rolls) (2024)

• ▢ 50 gr dried beancurd sheets unsalted version

For filling:

• ▢ 65 gr crackers see notes
• ▢ 500 gr ground pork about 80% lean
• ▢ 300 gr shrimp peeled, deveined, and finely chopped
• ▢ 200 gr water chestnuts finely chopped
• ▢ 200 gr shallots minced
• ▢ 1 small carrot grated
• ▢ 2 stalks green onion finely chopped
• ▢ 3 salted duck egg yolks steamed and mashed
• ▢ 1 large egg about 55-58 grams with a shell
• ▢ 1 Tbsp corn starch

For wrapping:

• ▢ 1 egg white about 30 gr, lightly beaten

Seasonings:

• ▢ 2 Tbsp Chinese five-spice powder
• ▢ 1 Tbsp sugar
• ▢ 1 tsp salt or more to taste
• ▢ 1 Tbsp fish sauce optional, but adds a nice flavor
• ▢ ¼ tsp ground white pepper

For frying:

• ▢ Oil enough for deep frying

Preparing the filling (can be prepared the day before):

• Put all ingredients for the filling and add seasonings. Combine into a meat paste consistency

Taste the filling: (optional)

• We can't taste the raw filling here. You can microwave a tiny amount to have a taste or boil a tiny portion for you to taste. Adjust seasoning to your taste

How to wrap bak kien /ngoh hiang:

• Bring the water in a steamer to a boil and then lower the heat to let it simmer while you are going to wrap the meat rolls

• You should get the unsalted beancurd sheet, which is suitable for making ngoh hiang without being so salty. Cut the dried beancurd sheets into about 15 x 15 cm (smaller or bigger is up to you what size you want) or big enough to wrap the filling

• Spread the filling on the lower half of the wrapper. If you have your own way of wrapping, please go ahead. There's no right or wrong here. Fold both sides. Fold the bottom over and roll all the way up. Seal with a bit of egg white. This is necessary if you deep fry the roll so they won't open up during frying. For air frying, you don't need to seal. Repeat with the rest of the filling and bean curd sheets

Steaming (can be prepared ahead):

• Once you have all the meat rolls ready for steaming, Lightly oil the steaming dish. Place them on a steaming dish, seam sides down and not touching each other so they won't stick after steaming. Steam for 10 minutes on medium heat or until the meat inside is cooked through. Let them cool completely on a cooling rack before deep-frying. It is important to let them cool down before deep frying or air frying. You can prepare ahead up to this point

Deep-frying:

• Preheat about 2 inches of oil. When you dip a skewer or chopstick in the oil, it bubbles around it, the oil is ready

• Gently and carefully place the meat rolls into the oil and deep-fry until golden brown, about 2 minutes or so until golden brown. Use tongs to remove from the oil and place on a paper towel to let the towel absorbs some of the excess oil

• Let it cool down or 2 minutes or so before slicing with a very sharp knife. You can slice each roll into 3-4 pieces at an angle for presentation

Air frying:

• Brush the steamed ngoh hiang with a bit of oil. Place on the air fryer basket and air fry at 350 F (180 C) for 10-15 minutes. The time is just for a reference. Check in between cooking and flip them over as needed and cook until crispy and golden brown

Nutrition Facts

How To Make Ngoh Hiang (Lor Bak / Fried Meat Rolls)

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

MarvellinaSeptember 30, 2023 - 7:40 pm

Hello, the crackers are like breadcrumbs to bind the meat, it’s not a substitute for water chestnut. The crackers do not contribute to the texture of the meat rolls.

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Hi, do you know how to make the hei Pia? The white prawn cracker that melts in your mouth that’s usually sold at the Ngor Hiang store? Also, do you know what the pink sauce is? I would be absolutely grateful if you’ll be able to teach me how to make them. I just moved to the US. And sorely missing my Singapore food.

And I just want to say thank you. I stumbled upon your website while looking for Kueh bangkit recipe. Your recipe helped me make CNY a little happier. And I’ve been turning to your site for my Singapore food fix. Please keep up the good work.

MarvellinaJuly 11, 2023 - 8:16 pm

Hi Irina, ah..yes, the wu xiang xia bing. I haven’t tried to make that yet. The pink sauce seems like a combo of chili sauce and some ketchup, I’m not 100% certain. I will have to experiment on the hei pia and see. I’ll let you know for sure if I get good result LOL!

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Dear Marvellina,

Do you think the recipe will still work without the salted duck egg? Or could I substitute them with anything else? Thank you.

Best,
Steffie

MarvJuly 30, 2020 - 10:21 pm

Hi Steffie, the recipe will still work without the salted duck eggs. It’s more for a taste and you don’t need to substitute with anything else. Just adjust the seasonings (may need to add a bit more salt to your taste). I hope this helps.

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