新加坡华语资料库

本资料库收录了具有文化、历史或情感意义的华语词汇。这些词汇是新加坡人过去或现在的生活用语，有的见于印刷媒体，有的则在日常对话中使用。

检索
拼音索引

五

wǔ

香

xiāng

虾

xiā

饼

bǐng

ngoh hiang and prawn cracker (colloquially known as ngoh heong hei pia)

Food/Plants

食物、植物

Food / Plants

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ngoh hiang and prawn cracker (colloquially known as ngoh heong hei pia)

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Food/Plants

食物、植物

Food / Plants

释义

名词

五香肉条、虾饼、灌肠等福建特色油炸小吃的统称。

DEFINITION

Noun

A collective term for meat rolls seasoned with five-spice powder, shrimp cracker, stuffed sausage and other Hokkien-style deep fried specialty snacks.

由来
  • 福建话 ngoh heong hei pia 的意译。
  • “五香” 指福建地区的传统小吃五香肉条（也称五香卷），主要以豆皮包裹剁碎的五花肉、马蹄、青葱、各种香料等炸制而成。
  • “虾饼” 的做法是将鲜虾摆放在混合了面粉、淀粉、蔬菜丝及香料的面糊上，然后进行油炸，炒制成酥脆的饼状小吃。
  • 除了主要的五香及虾饼，五香虾饼也包括灌肠、豆干、鱼圆等油炸小吃。
ETYMOLOGY
  • The Mandarin term “五香虾饼” is a paraphrase of the Hokkien term ngoh heong hei pia.
  • “五香” refers to the meat rolls seasoned by five-spice powder (also known as “五香卷”), a traditional snack from Fujian, China. It is mainly made by deep frying chopped pork belly, water chestnut, shallots and various spices wrapped in beancurd skin.
  • “虾饼” is made by putting fresh prawns on a batter mixed with flour, starch, shredded vegetables and spices, which is then deep fried into a crispy, cracker-shaped snack.
  • In addition to “五香” and “虾饼”, this food term also includes deep fried stuffed sausage, dried bean curd, fish balls and other fried snacks.
 
例句
他继承了父亲制作五香虾饼的传统方法，就是把整条的五花肉、洋葱、五香粉为原料，按照古法烹制，具有浓浓的古早味。（《联合晚报》，21/8/2018）
SAMPLE SENTENCE
He inherited his father’s traditional recipe of making ngoh hiang and prawn crackers, using whole strips of pork belly, onions and five-spice powder as ingredients, and cooking it according to an ancient method, resulting in a nostalgic flavour of the olden days. (Lianhe Wanbao, 21/8/2018)
参考资料
点击查看五香虾饼的参考资料
REFERENCES

Click here to view references for ngoh hiang and prawn cracker (colloquially known as ngoh heong hei pia)

 

 

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