Our Favourite Lor Bak / Ngoh Hiang Recipe -

Ngoh Hiang / Five Spice Meat Roll / Lor Bak is a uniquely Hokkien and Teochew dish. Its deep fried delicious goodness is adopted into other households as well.

Full recipe: https://themeatmen.sg/ngoh-hiang-2/

The addition of 5-spice powder gives it an earthy and fragrant taste. The meaty taste of of the minced meat is heightened by the sweetness of the minced prawns. The diced water chestnuts gives it crunch. We used Knife Thai Fish Sauce to provide the dish a depth of umami flavour.

You can make a big batch to freeze. Just take it out to thaw and fry when you need it. You can use an air fryer too, just brush with a little oil and set it at 180C and air fry till golden brown!



Ingredients:
500g pork belly (minced)
250g prawns (coarsely minced)
150g water chestnuts (diced)
3 mushrooms (soaked and diced)
50g shallots (minced)
30g spring onion (sliced)
1 egg (beaten)
2 tsp 5-spice powder
1 tsp salt (to taste)
1 tsp sugar
1 tsp white pepper
1 tsp sesame oil
1 tbsp shaoxing wine
1 tbsp oyster sauce
3 tbsp plain flour
2 tbsp Knife reduce salt thai fish sauce
2 sheets dried soya bean skins
2 egg whites
Knife rice bran oil for deep frying



More #SingaporeanFoods: https://youtube.com/playlist?list=PLYOBHxuy1wS1fIBOKGVqs1gLA02OPBctw

#AirFryer Recipes: https://www.youtube.com/playlist?list=PLYOBHxuy1wS1J5n7V-oC3YatjrKDs8tuk

#RiceCooker Recipes: https://youtube.com/playlist?list=PLYOBHxuy1wS110Yo3EK8O-CC9MvvciF0q



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