Ngo hiang

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From Wikipedia, the free encyclopedia

Ngo hiang
Alternativ Heh gerng (China); lor bak (Indonesia, Malaysia,
e names
Singapore); que-kiam, kikiam, kikyam, kekiam, ngohiong

(Philippines)

Place of Fujian, China

origin

Region or Fujian, China; Hokkien-speaking

state
areas; Indonesia, Malaysia, Philippines, Singapore, Thail

and

Main Various meats and vegetables, five spice powder, tofu

ingredient
skin
s

 Media: Ngo hiang

Ngo hiang

Traditional Chinese 五香

Simplified Chinese 五香

Hokkien POJ ngó͘-hiang / ngó͘-hiong / gó͘-hiong

Literal meaning five spices

showTranscriptions
Ngo hiang (Hokkien Chinese: 五香; Pe̍ h-ōe-jī: ngó͘-hiang / ngó͘-hiong / gó͘-hiong), also
known as heh gerng (Chinese: 蝦管; Pe̍ h-ōe-jī: hê-kǹg) lor bak (Chinese: 五香滷
肉; Pe̍ h-ōe-jī: ngó͘-hiong-ló͘-bah) or kikiam (Tagalog pronunciation: [ˈkɪk.jam])[1] 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 tofu skin and deep-fried, lup cheong, cucumber, century egg,
ginger, deep-fried egg, deep-fried tofu, fishball and many others.[2] 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.
The Philippine versions were originally introduced by Hokkien migrants and are
generally known as kikiam. However, the variant called ngohiong from Cebu has
diverged significantly from the original dish. Instead of using beancurd skin, it
uses lumpia wrappers. A street food dish also sometimes called "kikiam" (called
"tempura" in Cebu) in the Philippines is neither of those dishes, but is instead an
elongated version of fishballs. The street food version of kikiam was made from pork,
not fish.[3][4][5][6]
2019 Southeast Asian Games controversies[edit]
Main article: Concerns and controversies at the 2019 Southeast Asian Games
§ Provision of meals
During the 2019 Southeast Asian Games in the Philippines, a report from the South
China Morning Post on 26 November 2019 claimed that Muslim athletes
from Singapore were served kikiam and pork rolls, both containing ground
pork which Muslims are prohibited from consuming. The report, however, was refuted
by the Singapore National Olympic Council, stating that the Muslim athletes on the
Singaporean team were not served pork to eat.[7]
On the same day, another incident occurred after the coach of the Philippine women's
football team complained that the athletes were only served kikiam with rice and egg for
breakfast at the hotel that they stayed in. The hotel clarified, however, that
the kikiam was actually chicken sausage, and was part of a buffet service that included
other food as well. It was also revealed that the coach was not actually at the hotel
when the incident happened. Following this, the coach apologized to the hotel for the
error.[8]
Gallery[edit]

Ngo hiang in Bogor, Indonesia

Filipino ngohiong is wrapped in lumpia wrappers rather than tofu skin

Street-food kikiam in Baliwag, Bulacan, Philippines