Ngo hiang

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Ngo hiang
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Alternative namesHeh gerng (China); lor bak (Indonesia, Malaysia, Singapore); que-kiam, kikiam, kikyam, kekiam, ngohiong (Philippines)
Place of originFujian, China
Region or stateFujian, China; Hokkien-speaking areas; Indonesia, Malaysia, Philippines, Singapore, Thailand
Main ingredientsVarious meats and vegetables, five spice powder, beancurd skin
Ngo hiang
Traditional Chinese五香
Simplified Chinese五香
Hokkien POJngó͘-hiang
Literal meaningfive spices

Ngo hiang (Chinese: 五香; Pe̍h-ōe-jī: ngó͘-hiang), also known as heh gerng (Chinese: 蝦卷; Pe̍h-ōe-jī: hê-kǹg) lor bak (Chinese: 五香滷肉; Pe̍h-ōe-jī: ngó͘-hiong-ló͘-bah) or kikiam (Tagalog pronunciation: [ˈkɪk.jam])[1] is a unique Hokkien and Teochew dish widely adopted in Indonesia, Malaysia, the Philippines Singapore, and Thailand; in addition to its place of origin in southern China.

It is essentially a composition of various meats and vegetables and other ingredients, such as a sausage-like roll consisting of minced pork and prawn (or fish) seasoned with five-spice powder (Hokkien: Chinese: 五香粉, ngó͘-hiong-hún) after which it is named, rolled inside a beancurd skin and deep-fried, lup cheong, cucumber, century egg, ginger, deep-fried egg, deep-fried beancurd, fishball and many others.[2] It is usually served with chili sauce and a house-special sweet sauce. Many stalls in Singaporean food courts and hawker centres sell fried bee hoon with ngo hiang; this combination is common for breakfast and lunch. In Indonesia, people enjoy ngo hiang with sambal sauce.

The Philippine versions were originally introduced by Hokkien migrants and are generally known as kikiam. However, the variant called ngohiong from Cebu has diverged significantly from the original dish. Instead of using beancurd skin, it uses lumpia wrappers. A street food dish also sometimes called "kikiam" or "tempura" in the Philippines is neither of those dishes, but is instead an elongated version of fishballs. The street food version of kikiam was made from pork, not fish.[3][4][5][6]


See also[edit]


  1. ^ "Kikiam". Ang Sarap. 2013-04-05. Retrieved 4 July 2018.
  2. ^ "Ngoh Hiang (Chinese Five-Spice Pork Roll) recipe". Rasa Malaysia. June 2010. Retrieved 17 July 2011.
  3. ^ "Ngohiong (Cebu's Lumpia)". Mama's Guide Recipes. 2017-05-06. Retrieved 9 May 2019.
  4. ^ "Ngohiong". Eat Your World. Retrieved 9 May 2019.
  5. ^ "Fish Kikiam". Panlasang Pinoy Meaty Recipes. Retrieved 9 May 2019.
  6. ^ "Street Eats: Budbud Kabog and "Tempura" of Dumaguete". The Lost Boy Lloyd. Archived from the original on 9 May 2019. Retrieved 9 May 2019.