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Doggie Ngoh Hiang for CNY

Doggie Ngoh Hiang for CNY

Want to make something special and delicious for your fur pal this CNY?

This very simple Ngoh Hiang recipe is easy to make and will have your four legged kid begging for more! It uses ingredients that you can find in any supermarket in Singapore. It is baked instead of fried and best of all, it's grain free too!

This recipe makes 2 Ngoh Hiangs.

You will need an oven and a small baking tray lined with foil.

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100g minced pork (you can replace with any meat)

2 slices of fish or deshelled prawn - optional  (pat dry with paper towel)

1 tablespoon chopped celery

1 tablespoon chopped french beans

1 tablespoon shredded carrots (or chopped apples)

1/2 hard boiled egg, smashed

2 pieces bean curd skin of 20cm x 15cm (cut from the large piece)



Preheat oven to 180C

Brush some olive oil or coconut oil onto the tray to prevent Ngoh Hiang from sticking.

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Mix vegetables with pork mince

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Brush water onto the bean curd skin to moisten it so it won't crack when you roll.

Place half the mince, 1 piece of fish or prawn, sprinkle with egg and form into a log on the bean curd skin

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Fold in the sides

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Then fold upwards before rolling forward and you should get this spring roll shape

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Place onto the greased baking tray and brush with coconut oil. You can brush with olive oil also but it won't give a golden brown.

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Bake for 20 - 30 minutes until you achieve a golden colour. Remove from oven and let it rest until skin turns more crispy.

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Let it cool down before cutting up to serve. Remove the foil from the tray and dispose. No scrubbing or cleaning up to do!

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Hope your fur pal enjoy it as much as ours did!

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