In Singapore, ngor-hiang, or ngoh-heong, is commonly used to refer to a type of meat sausage made with a thin translucent beancurd skin somewhat similar to caul fat. Stalls selling this normally have a variety of other fried fritters, prawn fritters, beancurd(tau-kwa) and fish-cakes to go with the cut-up rolls. It is common to eat an ala carte selection with a plate of beehoon (vermicelli) together with sweet dipping and chilli sauces. These stalls are very much the Chinese equivalent of the Indian Rojak stalls.
This is the one and only Lao Zhong Zhong Five Spice Stall. I love to eat the ngor hiang at this stall as they have so many varieties and yet the prices remain very reasonable for good quality food.
Only gripe is that they don’t have bee hoon to go with their wu xiang.