The name says one thing and the plate says another. Ngoh hiang is the pork roll, and two of those are about 220 calories, which is not bad for a snack with 12g of protein. But nobody orders two rolls. The stall hands you a tray and you point, and a normal order is 6 to 8 pieces of different fried things. A fried beancurd skin is 150, a prawn fritter 130, a fried fish cake 80, a fried tofu 100. That is 805 for a platter you eat standing up.
The sweet sauce is the part people forget. The pink, sticky sauce is sweet potato starch and sugar, and the stall floods the plate with it. Together with the chilli it is about 125 calories. It is a dessert sauce on a plate of fried food. Ask for it on the side and you can dip instead of soak, which saves about 80.
The old style stalls that make everything themselves tend to fry in fresh oil at high heat, which means the items absorb a little less. The mass produced ones sit in warm oil and soak. A platter from the second kind can be 900 or more. Choose the stall where the tray is refilled from a hot wok, not from a stack in the display.