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Ngo hiang (Hokkien Chinese: 五香; Pe̍h-ōe-jī: ngó͘-hiang / ngó͘-hiong / gó͘-hiong), also known as heh gerng (Chinese: 蝦管; Pe̍h-ōe-jī: hê-kǹg) lor bak (Chinese: 五香滷肉; Pe̍h-ōe-jī: ngó͘-hiong-ló͘-bah) or kikiam (Tagalog pronunciation:) [1] is a unique Hokkien and Teochew dish widely adopted in Indonesia, Malaysia, the Philippines, Singapore, and Thailand, in ...
Ngohiong derives its name from the Hokkien dish ngo hiang, which is known more generally as kikiam in the Philippines. Despite this, ngohiong resembles the Filipino lumpia more than kikiam. Ngohiong is prepared identically to most Filipino lumpia, with the only difference being the use of five-spice powder for seasoning.
Tokneneng is commonly found at street food stalls, often with fish balls, squid balls, and kikiam. It is usually served with either a tangy vinegar -based dip (plain or spicy), or a thick sweet sauce made of flour , soy sauce , garlic , onions , and sugar .
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This page was last edited on 9 May 2023, at 12:52 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply ...