Ngoh Hiang 五香肉卷
Tuesday, January 30, 2018
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^
- 500gm minced pork
- 250gm prawns, cut into small chunks
- 200gm water chestnuts, peeled and diced
- 100gm shallots, minced
- 30gm spring onion, chopped
- 1 egg, lightly beaten
- 3 tsp five spice powder
- 1/2 tsp salt
- 1 tbsp sugar
- 1 tsp white pepper
- 3 tbsp plain flour
- 1 tsp sesame oil
- 1 sheet dried beancurd skin (cut into 10cm x 15cm sizes)
- cornstarch solution for sealing the edges
Short 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.
- Combine 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 batches, until golden brown on all sides. Drain well on kitchen towel. Serve warm with dipping sauce. To air fry, spray oil all over ngoh hiang and air fry at 200 deg cel for 10 mins or until golden brown. Steamed meat rolls can be freeze for up to 3 months.