Once the snack of choice at street wayang (theatre) performances, this medley of fritters is now popular as a teatime nibble. It’s a strange combination of deep-fried bean curd, prawn fritters, pink pork sausages, liver rolls, fish cakes, century eggs and cucumber slices. Ngoh Hiang (five spices) itself refers to the Hokkien minced-pork roll that is made with lots of five spice powder but can also be used as the generic name for the fritters.
I'm very much surprised that the usual ngohiong that we eat in Cebu is light years away from their Singaporean counterpart. The latter is very much flavourful owing to a good combination of ingredients.
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