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Peranakan Classic — Grandmother's Kitchen

Grandma's Famous Tekka Nyonya Ngoh Hiang

Serves 6
Prep 30 min
Cook 25 min

Every Lunar New Year, Grandma's hands would move without looking — rolling, pressing, sealing. She never measured. The Tekka Market vendors knew her by name. This is her recipe, reconstructed from memory and love.

Method

  1. 1

    Soak beancurd skin sheets briefly in water until just pliable — not too soft or they will tear. Pat completely dry.

  2. 2

    Combine all filling ingredients in a large bowl. Add all seasoning ingredients and mix thoroughly in one direction until the mixture becomes sticky and cohesive. Rest in the fridge for 20 minutes.

  3. 3

    Cut beancurd sheets into 20 × 25cm rectangles. Place 2–3 tablespoons of filling in a log shape along the bottom edge.

  4. 4

    Fold the sides in, roll upward firmly, and seal the edge with a light paste of flour and water.

  5. 5

    Steam rolls over medium heat for 10–12 minutes until firm and the skin turns slightly translucent. Allow to cool completely.

  6. 6

    Deep fry in oil at 170°C until deeply golden and crisp, about 3–4 minutes per side.

  7. 7

    Slice diagonally and serve with sweet chilli sauce or homemade sambal.

Cultural Context

Ngoh Hiang is a Hokkien and Peranakan staple, the name meaning "five spice." At Tekka Market — one of Singapore's oldest wet markets — Nyonya stallholders like Grandma were known for their version: more prawn, more jicama, the rolls tighter and crisper than the Hokkien style. The market was where cultures physically collided every morning, and her stall sat at that crossroads.