Singaporean Mandarin Database

This database contains a collection of Mandarin terms which have cultural, historical or sentimental value unique to Singapore. These terms may be used by Singaporeans in the past or at present. Some of the terms are read in print while others are used in our everyday conversations.

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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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