Singapore Recipe : Ngoh Hiang
This dish came from Southeast Chinese communities, specifically Teochew and Hokkien cuisines. The idea to make this treat is to wrap the filling mixture (with minced pork, chicken meat, shrimp, taro, and some other veggies) inside a layer of bean curd. After that, the whole piece/roll will be deep-fried in sizzling oil until crunchy. The …