Ngo hiang (original) (raw)
Ngo hiang (Hanzi: 五香; Pe̍h-ōe-jī: ngó͘-hiang), juga dikenal sebagai heh gerng (Hanzi: 虾卷; Pe̍h-ōe-jī: hê-kǹg) atau lor bak (Hanzi: 五香滷肉; Pe̍h-ōe-jī: ngó͘-hiong-ló͘-bah) adalah sebuah hidangan khas Hokkien dan . Hidangan tersebut banyak diadopsi di Indonesia, Malaysia, Filipina (dimana hidangan tersebut dikenal sebagai kikiam), Singapura, dan Thailand. * Ngo hiang di Bogor, Indonesia * Kikiam tahu di , Bulacan, Filipina * Ngohiong Filipina dibalut dengan kulit lumpia alih-alih kembang tahu
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| dbo:abstract | El quíquiam (tagalo: kikyam; malayo: lorbak; chino: 五香, wǔxiāng) es un plato único de las cocinas de Fujian y Chaoshan servido en muchos hawker centres de Malasia y Singapur, además de su lugar de origen en el este de China. Es esencialmente una mezcla de varias carnes y verduras con otros ingredientes, como un rollo parecido a una salchicha que se elabora enrollando una piel de tofu y friendo cerdo y gamba o pescado picados condimentados con polvo de cinco especias, lup cheong, pepino, huevo centenario, jengibre, huevo frito, tofu frito, bolas de pescado y otros. Suele servirse con salsa picante y una salsa especial de la casa. Muchos puestos en food courts y hawker centres singapurenses venden bee hoon frito con ngo hiang. Esta combinación es común para desayunar y comer. (es) Ngo hiang (chinois simplifié : 五香 ; pinyin : ngó͘-hiong), également appelé heh gerng (chinois simplifié : 虾卷 ; pinyin : hê-kǹg) ou lor bak (chinois simplifié : 五香滷肉 ; pinyin : ngó͘-hiong-ló͘-bah) est un plat d'origine minnan et teochew, servi en Indonésie, Malaisie et Singapour ainsi qu'à Cebu aux Philippines, en plus de son lieu d'origine, dans l'est de la Chine. En Malaisie, ce plat est appelé loh bak ou lor bak. C'est un mélange de viandes et légumes, ressemblant à une saucisse. Il s'agit d'un rouleau contenant de l'émincé de porc et des crevettes (ou du poisson), assaisonné avec un mélange cinq épices (minnan : 五香粉, ngó͘-hiong-hún) duquel il tire son nom. Le tout est enroulé dans une feuille de tofu et frit. On peut y mettre du lap cheong, du concombre, des œufs de cent ans, du gingembre, des œufs frits, du tofu frit, des boulettes de poisson et bien d'autres ingrédients. Le plat est accompagné de sauce chili (sauce pimentée). À Singapour, beaucoup de vendeurs et de restaurants servent ce plat accompagné de nouilles bee hoon. En Indonésie, il est accompagné avec du sambal. (fr) Ngo hiang (Chinese: 五香; Pe̍h-ōe-jī: ngó͘-hiang), also known as heh gerng (Chinese: 蝦管; 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 tofu skin and deep-fried, lup cheong, cucumber, century egg, ginger, deep-fried egg, deep-fried tofu, fishball and many others. 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" or "tempura" 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. (en) Ngo hiang (Hanzi: 五香; Pe̍h-ōe-jī: ngó͘-hiang), juga dikenal sebagai heh gerng (Hanzi: 虾卷; Pe̍h-ōe-jī: hê-kǹg) atau lor bak (Hanzi: 五香滷肉; Pe̍h-ōe-jī: ngó͘-hiong-ló͘-bah) adalah sebuah hidangan khas Hokkien dan . Hidangan tersebut banyak diadopsi di Indonesia, Malaysia, Filipina (dimana hidangan tersebut dikenal sebagai kikiam), Singapura, dan Thailand. * Ngo hiang di Bogor, Indonesia * Kikiam tahu di , Bulacan, Filipina * Ngohiong Filipina dibalut dengan kulit lumpia alih-alih kembang tahu (in) 五香滷肉（白話字：ngó͘-hiong-ló͘-bah），又稱蝦卷（白話字：hê-kǹg；馬來文：heh gerng），是一道流行於馬來西亞、泰國和新加坡華人社區的一道小吃，大部分大多將這道小吃簡稱為滷肉（lor bak）或五香（Ngo Hiang），前者多用於檳城一帶，後者多用在馬來半島的其他地方。 (zh) |
| dbo:alias | Heh gerng (China); lor bak (Indonesia, Malaysia, Singapore); que-kiam, kikiam, kikyam, kekiam, ngohiong (Philippines) (en) |
| dbo:country | dbr:Fujian dbr:China |
| dbo:ingredient | dbr:Tofu_skin dbr:Five_spice_powder |
| dbo:ingredientName | Various meats and vegetables,five spice powder,tofu skin |
| dbo:region | dbr:Hokkien dbr:Fujian dbr:Malaysia dbr:Singapore dbr:Thailand dbr:China dbr:Philippines dbr:Indonesia |
| dbo:thumbnail | wiki-commons:Special:FilePath/Ngohiang.jpg?width=300 |
| dbo:wikiPageID | 4087675 (xsd:integer) |
| dbo:wikiPageLength | 6954 (xsd:nonNegativeInteger) |
| dbo:wikiPageRevisionID | 1114430591 (xsd:integer) |
| dbo:wikiPageWikiLink | dbr:Bogor dbr:Hokkien dbr:Hoklo_people dbr:Fujian dbr:Muslims dbr:2019_Southeast_Asian_Games dbr:Batagor dbr:Malaysia dbr:Singapore dbr:Singapore_National_Olympic_Council dbr:Chili_sauce dbr:Baliuag dbr:Bulacan dbc:Philippine_cuisine dbr:Cebu dbr:Century_egg dbr:Tofu dbr:Tofu_skin dbr:Hawker_centre dbr:Fish_ball dbr:Five-spice_powder dbc:Fujian_cuisine dbr:Food_courts dbr:Ground_meat dbc:Indonesian_Chinese_cuisine dbr:Tempura dbr:Teochew_cuisine dbr:Thailand dbc:Deep_fried_foods dbc:Malaysian_cuisine dbc:Singaporean_cuisine dbr:China dbr:Chinese_sausage dbc:Thai_desserts_and_snacks dbr:Religious_restrictions_on_the_consumption_of_pork dbr:Philippines dbr:Philippines_women's_national_football_team dbr:South_China_Morning_Post dbr:Indonesia dbr:Sambal dbr:Sausage dbr:Ngohiong dbr:Lumpia dbr:Fishcake dbr:Bee_hoon dbr:Fishball dbr:Five_spice_powder dbr:File:Wuxiang_zz.jpg dbr:File:Ngohiang.JPG |
| dbp:alternateName | Heh gerng ; lor bak ; que-kiam, kikiam, kikyam, kekiam, ngohiong (en) |
| dbp:c | 五香滷肉 (en) |
| dbp:country | dbr:Fujian dbr:China |
| dbp:imageSize | 230 (xsd:integer) |
| dbp:l | five spices (en) |
| dbp:mainIngredient | Various meats and vegetables, five spice powder, tofu skin (en) |
| dbp:name | Ngo hiang (en) |
| dbp:p | Wǔxiāng (en) |
| dbp:poj | hê-kǹg (en) ngó͘-hiang (en) ngó͘-hiong-ló͘-bah (en) |
| dbp:region | Fujian, China; Hokkien-speaking areas; Indonesia, Malaysia, Philippines, Singapore, Thailand (en) |
| dbp:s | 五香 (en) |
| dbp:showflag | poj (en) |
| dbp:t | 五香 (en) 蝦管 (en) |
| dbp:w | Wu3-hsiang1 (en) |
| dbp:wikiPageUsesTemplate | dbt:Singapore-cuisine-stub dbt:Fujian_cuisine dbt:Philippine_cuisine dbt:Commons_category dbt:Infobox_Chinese dbt:Infobox_food dbt:Linktext dbt:Main_article dbt:Portal-inline dbt:Reflist dbt:Short_description dbt:Use_dmy_dates dbt:Zh dbt:IPA-tl dbt:Indonesian_cuisine dbt:Malaysian_cuisine dbt:Thai-cuisine-stub dbt:China-cuisine-stub dbt:Thai_cuisine dbt:Malaysia-cuisine-stub dbt:Philippines-cuisine-stub |
| dcterms:subject | dbc:Philippine_cuisine dbc:Fujian_cuisine dbc:Indonesian_Chinese_cuisine dbc:Deep_fried_foods dbc:Malaysian_cuisine dbc:Singaporean_cuisine dbc:Thai_desserts_and_snacks |
| gold:hypernym | dbr:Hokkien |
| rdf:type | owl:Thing wikidata:Q2095 yago:Food100021265 yago:Matter100020827 yago:PhysicalEntity100001930 dbo:Food yago:Substance100020090 |
| rdfs:comment | Ngo hiang (Hanzi: 五香; Pe̍h-ōe-jī: ngó͘-hiang), juga dikenal sebagai heh gerng (Hanzi: 虾卷; Pe̍h-ōe-jī: hê-kǹg) atau lor bak (Hanzi: 五香滷肉; Pe̍h-ōe-jī: ngó͘-hiong-ló͘-bah) adalah sebuah hidangan khas Hokkien dan . Hidangan tersebut banyak diadopsi di Indonesia, Malaysia, Filipina (dimana hidangan tersebut dikenal sebagai kikiam), Singapura, dan Thailand. * Ngo hiang di Bogor, Indonesia * Kikiam tahu di , Bulacan, Filipina * Ngohiong Filipina dibalut dengan kulit lumpia alih-alih kembang tahu (in) 五香滷肉（白話字：ngó͘-hiong-ló͘-bah），又稱蝦卷（白話字：hê-kǹg；馬來文：heh gerng），是一道流行於馬來西亞、泰國和新加坡華人社區的一道小吃，大部分大多將這道小吃簡稱為滷肉（lor bak）或五香（Ngo Hiang），前者多用於檳城一帶，後者多用在馬來半島的其他地方。 (zh) El quíquiam (tagalo: kikyam; malayo: lorbak; chino: 五香, wǔxiāng) es un plato único de las cocinas de Fujian y Chaoshan servido en muchos hawker centres de Malasia y Singapur, además de su lugar de origen en el este de China. Es esencialmente una mezcla de varias carnes y verduras con otros ingredientes, como un rollo parecido a una salchicha que se elabora enrollando una piel de tofu y friendo cerdo y gamba o pescado picados condimentados con polvo de cinco especias, lup cheong, pepino, huevo centenario, jengibre, huevo frito, tofu frito, bolas de pescado y otros. Suele servirse con salsa picante y una salsa especial de la casa. (es) Ngo hiang (chinois simplifié : 五香 ; pinyin : ngó͘-hiong), également appelé heh gerng (chinois simplifié : 虾卷 ; pinyin : hê-kǹg) ou lor bak (chinois simplifié : 五香滷肉 ; pinyin : ngó͘-hiong-ló͘-bah) est un plat d'origine minnan et teochew, servi en Indonésie, Malaisie et Singapour ainsi qu'à Cebu aux Philippines, en plus de son lieu d'origine, dans l'est de la Chine. En Malaisie, ce plat est appelé loh bak ou lor bak. (fr) Ngo hiang (Chinese: 五香; Pe̍h-ōe-jī: ngó͘-hiang), also known as heh gerng (Chinese: 蝦管; 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. (en) |
| rdfs:label | Quíquiam (es) Ngo hiang (in) Ngo hiang (fr) Ngo hiang (en) 五香滷肉 (zh) |
| owl:sameAs | freebase:Ngo hiang yago-res:Ngo hiang wikidata:Ngo hiang dbpedia-es:Ngo hiang dbpedia-fr:Ngo hiang dbpedia-id:Ngo hiang http://jv.dbpedia.org/resource/Ngo_hiang dbpedia-ms:Ngo hiang dbpedia-th:Ngo hiang dbpedia-zh:Ngo hiang https://global.dbpedia.org/id/4t1iB |
| prov:wasDerivedFrom | wikipedia-en:Ngo_hiang?oldid=1114430591&ns=0 |
| foaf:depiction | wiki-commons:Special:FilePath/2581Foods_Fruits_Vegetables_Cuisine_Bulacan_08.jpg wiki-commons:Special:FilePath/Chinese_Ngohiong_and_Chorizo.jpg wiki-commons:Special:FilePath/Ngo_hiang_Bogor.jpg wiki-commons:Special:FilePath/Ngohiang.jpg wiki-commons:Special:FilePath/Wuxiang_zz.jpg |
| foaf:isPrimaryTopicOf | wikipedia-en:Ngo_hiang |
| foaf:name | Ngo hiang (en) |
| is dbo:ingredient of | dbr:Lor_mee |
| is dbo:wikiPageRedirects of | dbr:Ngo_Hiang dbr:Kikiam dbr:Kikyam dbr:Ngo-hiang dbr:Ngoh_hiang dbr:Ngohiyong dbr:Ngohyong dbr:Ngó͘-hiong dbr:Ngó͘-hiong-ló͘-bah dbr:Que-kiam dbr:Quekiam dbr:Lor_bak dbr:Kekiam dbr:Loh_bak dbr:Wǔxiāng |
| is dbo:wikiPageWikiLink of | dbr:Penang dbr:Penang_cuisine dbr:Index_of_Singapore-related_articles dbr:Indonesian_noodles dbr:Concerns_and_controversies_at_the_2019_Southeast_Asian_Games dbr:Batagor dbr:Lor_mee dbr:Malaysian_Chinese dbr:Malaysian_Chinese_cuisine dbr:Chinese_Indonesian_cuisine dbr:Fujian_cuisine dbr:Five-spice_powder dbr:List_of_Indonesian_dishes dbr:List_of_Indonesian_snacks dbr:List_of_Malaysia-related_topics dbr:Teochew_cuisine dbr:Chatterbox_(restaurant) dbr:Malaysian_cuisine dbr:Ngohiong dbr:List_of_stuffed_dishes dbr:Lumpia dbr:Pempek dbr:Tokneneng dbr:Peranakan_cuisine dbr:Surimi dbr:Ngo_Hiang dbr:Kikiam dbr:Kikyam dbr:Ngo-hiang dbr:Ngoh_hiang dbr:Ngohiyong dbr:Ngohyong dbr:Ngó͘-hiong dbr:Ngó͘-hiong-ló͘-bah dbr:Que-kiam dbr:Quekiam dbr:Lor_bak dbr:Kekiam dbr:Loh_bak dbr:Wǔxiāng |
| is foaf:primaryTopic of | wikipedia-en:Ngo_hiang |
