Ngo hiang (Chinese: 五香), also known as heh gerng (Chinese: 虾卷) or lor bak (Chinese: 五香滷肉) is a unique Hokkien and Teochew dish served in many of Indonesia, Malaysia and Singapore's hawker centres and in Cebú in the Philippines, in addition to its place of origin in eastern China.
It is essentially a composition of various meats and vegetables and other ingredients, such as a sausage-esque roll consisting of minced pork and prawn (or fish) seasoned with five-spice powder (Hokkien: 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. 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. (wikipedia)
- China Street Fritters - Maxwell Food Centre #01-64
- Hup Kee Ngoh Hiang 合记五香灌肠 - Maxwell Food Centre #01-97
- Lao Zhong Zhong Fine Spice Stall - 29 Tai Thong Crescent
- 93 Wu Xiang Xia Bin - Toa Payoh Lor 4 Food Centre #01-202
- Bukit Merah Central Wu Xiang Guan Chang - Bukit Merah Central Food Centre #02-26
- Xin Sheng Gor Hiong Prawn Crackers 新生五香虾饼 - Boon Lay Place Food Centre #01-164
- Sim’s Ngoh Hiang - 462 Crawford Lane #01-29
- Jin Long Wu Xiang Prawn Crackers - 530 Ang Mo Kio Ave 10
- Old Chong Pang Wu Xiang - Chong Pang Food Centre
- Wu Xiang Xia Bing - Hong Lim Food Centre #02-63