Ngoh hiang/lobak.

Main Dish
2 servings
15 min
15 min
Very Easy


Number of serving: 2
70 g sliced purple onion

150 g ¼ long srtips jicama

600 g ¼ long strips pork belly

1 ½ teaspoon oyster sauce

1 teaspoon dark sauce

1 ½ teaspoon sugar

1 teaspoon sesame oil

½ teaspoon salt

2/3 cups green pea flour

1 egg, lightly beaten

15gm five spices powder

1 big pc of bean curd sheet cut into 8 x 5 rectangle

a dash of ground white pepper


  • Mix thoroughly.
  • Place 3 tbs of mixture onto each bean curd sheet. Fold into a neat roll.
  • Place rolls on slightly greased plates and steam for 15 minutes. Leave to cool.
  • Deep fry steamed rolls in hot oil till crispy. Place crispy rolls on absorbent paper to remove excess oil.
  • Cut rolls, garnish with roasted sesame seeds and parsley and serve with sambal belacan.


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