Fried Chunky Ngoh Hiang Rolls, $32 for 10 pcs (8 Days Pick!)
Unlike the dainty pillows popularised by Mum’s Ngoh Hiang or the traditional thin ngoh hiang logs you get from hawker stalls, Helen’s rotund ngoh hiangs are comically plump (we estimate each roll to be about 10cm-long), and look like adorable bolsters. “They are intentionally rolled thicker and chunkier, so you can slice each roll up into pieces and slowly savour the yummy goodness,” she says.
Each roll is stuffed with minced pork, chopped prawns and water chestnuts, and is madly juicy. We can see why Helen chose to supersize her ngoh hiang - it’s super shiok to munch on the succulent minced pork with chunky, crunchy water chestnuts and springy prawns (we didn’t even bother to cut it into pieces and gnawed on it like a deserted island survivor).
Unlike traditional ngoh hiang, Helen omits the five spice powder in her recipe as her family and friends did not like its overpowering flavour. Instead, she uses her proprietary “spice seasoning” to replace the five spice powder, which still makes the minced pork addictively flavourful. She also offers chicken ngoh hiangs and frozen pork/chicken ones, all for the same price.
Every ngoh hiang order comes with a complimentary portion of “sweet tangy chilli dip”, which we find a tad too sweet and mild for our liking. For those who prefer something with a bit more kick, swap the dip out with your own and all’s good.