Ngoh hiang
ngo hiang, 五香, heh gerng, 虾卷, lor bak, loh bak, 五香滷肉, que-kiam, kikiam, kikyam, kekiam
Ngo hiang (chinese: 五香; pe̍h-ōe-jī: ngó͘-hiang), also known as heh gerng (chinese: 蝦卷; pe̍h-ōe-jī: hê-kǹg) lor bak (chinese: 五香滷肉; pe̍h-ōe-jī: ngó͘-hiong-ló͘-bah) or kikiam (tagalog pronunciation: [ˈkɪk.jam]) is a unique hokkien and teochew dish widely adopted in indonesia, malaysia, the philippines singapore, and thailand; in addition to its place of origin in southern china. it is essentially a composition of various meats and vegetables and other ingredients, such as a sausage-like roll consisting of minced pork and prawn (or fish) seasoned with five-spice powder (hokkien: chinese: 五香粉, ngó͘-hiong-hún) after which it is named, rolled inside a beancurd skin and deep-fried, lup cheong, c...
Source: Wikipedia
