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Ngoh Hiang ????

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Ngoh Hiang ???? Ngoh Hiang ????

Ngoh Hiang ????






Its been decades (seriously!!) I D.I.Y Ngoh Hiang i.e.. Five Spice Meat Rolls! When I was a teenager, my late mum would always get me to help her with the mixing and wrapping of meat rolls near the Chinese Lunar New Year period. So missed the taste of my mother's Ngoh Hiang. My food taster given thumbs up for my Ngoh Hiang and commented it tasted nostalgia! Guess I should make this more often in the future. ^0^

Ingredient
500gm minced pork250gm prawns, cut into small chunks200gm water chestnuts, peeled and diced100gm shallots, minced30gm spring onion, chopped1 egg, lightly beaten3 tsp five spice powder1/2 tsp salt1 tbsp sugar1 tsp white pepper3 tbsp plain flour1 tsp sesame oil1 sheet dried beancurd skin (cut into 10cm x 15cm sizes)cornstarch solution for sealing the edgesShort fatty one contained no prawns but added with fish paste, whereas the slender one with the usual minced pork and prawn. (Below pic) After steaming, cooled and ready to pack into freezer if not consume immediately.

MethodCombine all filling ingredients and mix till sticky. Cover and chill the meat mixture for at least 30 mins.Wipe both sides of the beancurd skin with a damp kitchen towel to remove excess salt. Scoop appropriate amount of the meat mixture on the beancurd skin. Roll up firmly and seal the edges with some cornstarch solution.Place the rolls on a lightly greased tray and steam for 10 mins. Remove and set aside to cool. Heat some oil in wok, fry ngoh hiang over medium heat, in ...
articulo visto
4
veces, esta semana
Ngoh Hiang ???? Ngoh Hiang ????

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Source of news: Pengs Kitchen
Source of publication: 30-01-2018 16:03
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