A lower-calorie way to make Ngoh hiang
Ngoh hiang: oven-crisp beancurd rolls with lean pork and prawns
Beancurd-skin rolls packed with lean pork, prawns, water chestnut and carrot bake crisp without deep frying, at about 385 kcal per serving.
For Ngoh hiang, control surface moisture, batch size and measured oil; verify a visible texture or temperature cue before moving on. Ngoh hiang should retain its familiar Singaporean texture, have a safely cooked centre and leave no watery or greasy pool on the plate.
What changes—and what stays
From deep-fried fatty rolls are often 550–750 kcal to 385 calories
Use lean pork, increase crunchy vegetables and bake with 18 g oil instead of deep frying. Five-spice, white pepper, sesame, water chestnut, prawn and crisp beancurd skin keep the Peranakan profile.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Use lean pork, increase crunchy vegetables and bake with 18 g oil instead of deep frying | Five-spice, white pepper, sesame, water chestnut, prawn and crisp beancurd skin keep the Peranakan profile. |
How the flavor stays
Five-spice, white pepper, sesame, water chestnut, prawn and crisp beancurd skin keep the Peranakan profile.
A cost rule that survives inflation
Water chestnut, carrot and tofu stretch the meat and prawns into twenty rolls.
Ingredients for 10
Measure first; timing is part of how this recipe uses less fat.
- 900 glean minced pork
- 500 gpeeled prawns
- 450 gwater chestnuts
- 350 gcarrot
- 300 gfirm tofu
- 20 sheetsbeancurd skin
- 18 gcanola oil
- 60 gegg, five-spice, soy and sesame
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare and control moisture
Dry prawns and tofu, dice water chestnut and carrot finely, wipe beancurd skins clean.
Look for: Every filling component is cold and dry; skins remain flexible.
Step 2 · follow the visible cue
Build the flavour base
Mix filling just until cohesive and chill; cook a teaspoon to check seasoning.
Look for: Test piece is juicy and holds together without releasing water.
Step 3 · follow the visible cue
Cook with precise heat
Divide into 20 logs, roll tightly in beancurd skin and set seam-side down on a rack.
Look for: Rolls are equal, sealed and have no air pockets or torn skin.
Step 4 · follow the visible cue
Finish and verify texture
Brush with measured oil, bake and turn until crisp; verify 71 °C and rest before slicing.
Look for: Skin is blistered golden, centre firm and juicy, tray has no oil pool.
Calories at the same serving size
173 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 10 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Ngoh hiang within two hours, refrigerate airtight for up to three days and reheat only the portion needed.
Cool Ngoh hiang within two hours, refrigerate airtight for up to three days and reheat only the portion needed.
Frequently asked questions
Can Ngoh hiang be prepared ahead?
Yes. Cool wet and crisp components separately, then combine during gentle reheating or just before serving. Cool Ngoh hiang within two hours, refrigerate airtight for up to three days and reheat only the portion needed.
What does the calorie estimate for Ngoh hiang include?
One listed serving using only the measured ingredients; extra rice, noodles, bread, sauces and garnishes are excluded. Use lean pork, increase crunchy vegetables and bake with 18 g oil instead of deep frying.
- lean minced pork900 g
- peeled prawns500 g
- water chestnuts450 g
- carrot350 g
CaloNote · mobile analysis example
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This uses the real CaloNote meal-detail layout with this recipe’s photo and estimated nutrition. Actual AI results vary with the photo and portion.
Analyze my meal in CaloNoteMethod and sources
Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
- Singapore Health Promotion Board — Energy and nutrient composition
- HealthHub Singapore — My Healthy Plate
Published and last reviewed: August 25, 2026
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