Ngoh Hiang

Ngoh Hiang is an half-Teochew and half-Hokkien. Just like me. This is a dish that we often enjoy during family gatherings. Recently, mum has been lamenting that the 'outside' Ngoh Hiang has too much flour and too little 'real ingredients' (aka meat). So, I decided to make some with more 'real ingredients' at home for the national day feast.



Ingredients:
- 500g minced pork 
- 300g minced prawns 
- 350g chestnuts, chopped
- 1 bulb of garlic, crushed 
- 6 shallots, chopped
- 1 egg
- 2 packets of beancurd skin
- 50g of flour
- 1 tablespoon of light soya sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of five spice powder
- pepper
- 1 tablespoon of sesame oil

Procedures:
1) In a mixing bowl, mix together minced pork, minced prawns, chestnuts, garlic, shallots, egg, flour, light soya sauce, oyster sauce, five spice powder, pepper and sesame oil.
2) Wipe each beancurd skin with wet cloth to remove the salt. Cut it into 8 pieces. Wrap the mixture using the beancurds skins into rolls.
3) Steam the Ngoh Hiang for 10 minutes. Let it cool. (I usually freeze half the batch to be fried on another day.) 
4) Cut it into bite-size. Coat it with a little bit of flour. Pan fry it. Serve.





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