After my last appearance on Rasa Malaysia, Bee and I started talking about another popular dish: Five-spice pork rolls wrapped in beancurd skins, a standard issue at festive meals for the Chinese in Singapore and Malaysia. Named after the Chinese five spice powder that gives the rolls their unique flavor, Ngoh Hiang (五香) (or Loh Bak, as it’s known in Malaysia), is another take on the pork sausage, if you will. A whole array of ingredients are stirred into a pound of fatty ground pork, which is then seasoned with the powder and snugly wrapped before being first steamed, then pan-fried to a crisp.
Like any good Chinese dish, these rolls have their sub-cultural variations, depending on whether the cook was of a Teochew or Hokkien dialect. In my family’s case, it was a tale of culinary evolution and experimentation, marrying the traditions and differences from each dialect. For the full story, head over to Rasa Malaysia where I share my family’s Ngoh Hiang recipe!