Saturday, July 7, 2012

Ngoh Hiang (五香卷)

 Besides these chicken patties & the sweet & sour pork, I have also made some Ngoh Hiang. This time using the steam method followed by the deep-fried. And of course, this time I told the butcher to add in more fats for me, so that the ngoh hiang will not be too dry. Cutting down the amount of prawns this time, my ngoh hiang was indeed more juicy too:)

And I had made extra rolls & freezed them for future meals.
350g of minced pork meat
150g of prawns
8 chestnuts, minced finely
4 garlic, chopped
4 shallots, chopped
1 tbsp five spice powder
1 tsp salt
1 tbsp sesame oil
1.5 tsp light soya sauce
2 tbsp corn starch
1 big piece of bean curd roll skin, wiped with damp cloth, 30x20cm

1. Mix all ingredients until well combined.
2. Lay beancurd skin on a dry table, lay the meat mixture 3cm from the top of the length of the beancurd skin. Roll in over once and then fold in both end of the sheet and continue to roll until u come to the end. Rub some egg white along the edge & seal it.
3. Steam ngoh hiang for abt 7 mins (make sure there is a gap bet each roll to avoid skin from sticking together)
4. Remove ngoh hiang from the heat and leave them to cool before frying.
5. Cut into small pieces and then fry over medium heat until golden brown.

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