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Authentic Chinese Ngohiong Sauce Recipe: A Step-by-Step Guide

If you're a fan of Chinese cuisine, you've probably heard of ngohiong sauce. This sauce is a popular condiment that is often paired with ngohiong, a type of Chinese meat roll. Ngohiong sauce is known for its unique blend of sweet and spicy flavours, making it a favourite among foodies.

A bowl of mixed soy sauce, garlic, sugar, and spices ready to be used for making Chinese ngohiong sauce

Ngohiong sauce is typically made from a combination of soy sauce, vinegar, garlic, sugar, and chilli peppers. However, there are many variations of the sauce, and some recipes may call for additional ingredients like ginger or sesame oil. If you're looking to make your own ngohiong sauce, there are plenty of recipes available online that can help you get started.

Key Takeaways:

  • Ngohiong sauce is a popular condiment that is often paired with ngohiong, a type of Chinese meat roll.
  • The sauce is known for its unique blend of sweet and spicy flavours, making it a favourite among foodies.
  • Ngohiong sauce is typically made from a combination of soy sauce, vinegar, garlic, sugar, and chilli peppers.

History and Origin of Ngoh Hiang

A table set with traditional Chinese ingredients and cooking utensils, showcasing the process of making Ngoh Hiang sauce, with a focus on the key components and their origins

Ngoh Hiang, also known as Lor Bak, is a Chinese dish that is popular in Singapore and Malaysia. It is a dish that is commonly served during Chinese New Year celebrations, and it is enjoyed by both the Hokkien and Teochew communities.

Cultural Significance

Ngoh Hiang is a dish that has a lot of cultural significance in the Chinese community. It is a dish that is often served during special occasions, such as weddings, and it is believed to bring good luck and prosperity.

Regional Variations

There are many regional variations of Ngoh Hiang. In Singapore, it is typically made with a mixture of pork, prawns, and water chestnuts, which is then wrapped in bean curd skin and deep-fried. In Malaysia, it is often made with a mixture of pork and yam, which is then wrapped in bean curd skin and deep-fried.

If you are looking to add a seafood twist to your Ngoh Hiang recipe, you can try using shrimp or crab meat instead of prawns. Both of these seafood options will add a unique flavour to your Ngoh Hiang that is sure to impress your guests.

Ingredients and Substitutes

A table with various ingredients: soy sauce, hoisin sauce, garlic, ginger, and five-spice powder. Bowls of chopped scallions, mushrooms, and water chestnuts. A bottle of sesame oil and a small dish of cornst

Primary Ingredients

The primary ingredients for making ngohiong sauce are minced pork, prawn, carrot, onion, and water chestnuts. These ingredients are essential for the flavour and texture of the sauce. You can use chicken or shrimp instead of pork and prawn if you prefer seafood.

Seasoning and Spices

The seasoning and spices used in ngohiong sauce are five spice powder, soy sauce, and cornstarch. Five spice powder is a blend of cinnamon, cloves, fennel, star anise, and Szechuan peppercorns. Soy sauce adds saltiness to the sauce, while cornstarch helps thicken it.

Possible Substitutes

If you cannot find some of the primary ingredients, you can substitute them with other vegetables or meats. For example, you can use mushrooms instead of water chestnuts. You can also use beef or lamb instead of pork. If you prefer a vegetarian version, you can use tofu instead of meat.

When it comes to seasoning and spices, you can adjust the amount to your liking. You can add more or less soy sauce, five spice powder, or cornstarch depending on your preference. You can also add other spices such as ginger, garlic, or chilli for extra flavour.

Ngohiong sauce is a versatile sauce that can be customised to suit your taste. With the right combination of ingredients and seasoning, you can create a delicious sauce that goes well with any dish.

Preparation and Cooking Techniques

Ingredients are laid out on a clean kitchen counter. A wok sizzles with oil as the ngohiong sauce is stirred and simmered

Mixing and Marinating

To make the perfect Ngohiong sauce, you need to start by mixing the marinade. The marinade mixture should consist of various spices and seasonings like five-spice powder, sesame oil, soy sauce, and oyster sauce. You can also add seafood like prawns or squid to give the sauce a unique flavour. Mix the marinade well, and then add your preferred meat, such as pork or chicken, to the mixture. Marinate the meat for at least 30 minutes to ensure that the meat is well seasoned.

Wrapping with Beancurd Skin

The next step is to wrap the meat mixture with beancurd skin. Cut the beancurd skin into small squares of about 15 cm in length and 10 cm in width. Place a small amount of the meat mixture in the centre of each piece of beancurd skin and wrap it tightly like a spring roll. You can also add seafood like prawns or squid to the meat mixture to give the rolls a unique flavour.

Cooking Methods

There are several ways to cook Ngohiong sauce, including frying, steaming, and deep-frying. For a crispy texture, deep fry the rolls in hot oil until they turn golden brown. If you prefer a healthier option, you can steam the rolls instead. Steaming the rolls will result in a juicy texture. You can also fry the rolls in a pan with a small amount of oil for a crispy yet healthier option.

Proposed seafood to use in this recipe is prawns or squid. Adding prawns or squid to the meat mixture will give the rolls a unique flavour. The seafood should be cleaned and deveined before being added to the mixture.

Serving and Presentation

A small dish of Chinese ngohiong sauce is placed on a wooden table, surrounded by fresh ingredients like garlic, ginger, and chili peppers

Accompaniments

When serving Ngoh Hiang, it is essential to provide a dipping sauce that complements the dish. The most common sauce to serve with Ngoh Hiang is sweet chilli sauce, which is a perfect balance of sweet and spicy. However, oyster sauce is also a great alternative for those who prefer a savoury flavour. You can also mix the two sauces to create a unique flavour.

To enhance the dish's seafood flavour, you can add seafood to the recipe. Shrimp or prawns are excellent seafood options to add to the meat mixture. It gives the dish an extra texture and flavour that will surely impress your guests.

Plating

Ngoh Hiang is an appetizer that is traditionally served as bite-sized pieces. It is essential to plate the dish in an aesthetically pleasing way. One way to plate Ngoh Hiang is to arrange them in a circular pattern on a plate. You can also add some fresh herbs or vegetables to the plate for a pop of colour.

Another way to serve Ngoh Hiang is to skewer the meat rolls and present them on a platter. This presentation is perfect for a party or gathering, and it makes it easier for guests to grab a piece without getting their hands dirty.

Serving and presenting Ngoh Hiang is just as important as the recipe itself. With the right dipping sauce and plating technique, you can elevate this dish to the next level. Don't be afraid to get creative and add your own twist to the dish.

Nutritional Information

A bottle of Chinese ngohiong sauce with a label displaying nutritional information, surrounded by ingredients like soy sauce, garlic, and spices

Caloric Content

When it comes to the nutritional value of Ngohiong sauce, it is important to note that the caloric content may vary depending on the ingredients used in the recipe. However, on average, a serving of Ngohiong sauce contains around 50-70 calories.

Dietary Considerations

If you are watching your calorie intake, it is important to use vegetable oil sparingly when preparing the sauce. Additionally, if you are looking to add more nutritional value to the sauce, you can consider adding vegetables such as carrots, onions, and celery. These vegetables not only add flavour and texture to the sauce but also provide essential vitamins and minerals.

For those who follow a seafood-based diet, you can also consider adding seafood to the sauce. Shrimp, squid, and fish are popular options that can be used to enhance the flavour and nutritional value of the sauce.

Overall, Ngohiong sauce can be a tasty and healthy addition to your meals. However, it is important to keep an eye on the ingredients used in the recipe to ensure that you are getting the most nutritional value out of the sauce.

Frequently Asked Questions

A bowl of Chinese ngohiong sauce surrounded by ingredients and a recipe book

What are the essential ingredients for making a top-notch Chinese ngohiong sauce?

The essential ingredients for making a top-notch Chinese ngohiong sauce include soy sauce, hoisin sauce, oyster sauce, sesame oil, sugar, and five-spice powder. You can also add garlic, ginger, and green onions for added flavour.

Could you give me a simple method to whip up Chinese ngohiong sauce at home?

Sure, here's a simple method to whip up Chinese ngohiong sauce at home. Mix together soy sauce, hoisin sauce, oyster sauce, sesame oil, sugar, and five-spice powder in a bowl. Add garlic, ginger, and green onions and mix well. Adjust the seasoning to taste and serve.

Which recipe is considered the best for creating authentic Chinese ngohiong sauce?

There is no one recipe that is considered the best for creating authentic Chinese ngohiong sauce. You can try different recipes and adjust the seasoning to your taste.

How do I incorporate chicken into my Chinese ngohiong sauce preparation?

To incorporate chicken into your Chinese ngohiong sauce preparation, you can use minced chicken along with chicken strips to prevent it from having a mushy texture. You can also use chicken broth instead of water to add more flavour.

What's the secret to making ngohiong like they do in Panlasang Pinoy?

The secret to making ngohiong like they do in Panlasang Pinoy is to use a combination of pork and shrimp. You can also add water chestnuts and carrots for added texture and flavour.

Is there meat in traditional ngohiong dishes, and if so, what kind?

Yes, there is meat in traditional ngohiong dishes. The most common type of meat used is pork, but you can also use chicken, shrimp, or a combination of these meats. As a suggestion, you can also use seafood like squid or prawns to make your ngohiong dish more flavourful.