Meatballs of the World

March 9 is Meatball Day, a time to celebrate one of the world’s oldest staples. The simple dish of balled-up minced meat has found its way into almost every national cuisine, from Italy to Israel to Canada. So join us as we sample meaty globes from around the globe – trust us, it’s going to be a ball. Italian (“big a-spicy”) meatballs Italy is our first stop on our meatball tour, home to those iconic meatballs served with pasta or …

Five Spice Meat Roll (Ngoh Hiang)

Wu Xiang, also known as “Ngoh Hiang” or “Lor Bak” is a common Hokkien and Teochew dish widely adopted in many regions of Malaysia and Singapore. It is essentially a composition of various meats and vegetables and other ingredients, seasoned with five-spice powder (Hokkien:五香粉, ngó͘-hiong-hún) after which it is named, rolled inside a thin beancurd sheet and deep-fried to golden brown. This recipe makes 20 mini sized Wu Xiang meat rolls.