Ngo hiang

Ngo hiang, also known as heh gerng lor bak or kikiam is a 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, ngóo-hiong-hún) after which it is named, rolled inside a tofu skin and deep-fried. It is usually served with chili sauce and a house-special sweet sauce.

Description: Wikipedia — Ngo hiang, CC BY-SA 4.0