Friday, January 27, 2012

Ngoh Hiang

Ngoh Hiang. one of an auspicious Hokkien dish made of minced pork, with chestnuts, onions and chinese parsley finely chopped and seasoned with different seasoning of which five spice powder is the most important. To carry on this tradition at home, I decided to make ngoh hiang for my family this year.

Recipe goes this way:

1kg minced pork
250g prawns, shelled and diced
10 water chestnuts, diced
chinese parsley
1 small carrot, diced
1 teaspoon five-spice powder
1 teaspoon sugar
1 teaspoon white pepper
Sesame oil
1 tablespoon light soya sauce
1 tablespoon Chinese wine

1 beaten egg
1 large sheet bean curd skin

1. Mix the minced pork and diced prawns together. Add diced water chestnuts and carrot.
2. Blend sugar, salt and five-spice and sprinkle over the meat mixture. Add esame oil, soya sauce and the Chinese wine and egg. Stir vigorously in one direction until the mixture comes together as a ball.
3. Lay out bean curd skin and wipe it clean. Cut into 12 equal pieces. Spread meat filling along an outer edge and roll up tightly into sausages.
4. Steam the rolls over high heat for 10 minutes.
5. Let the rolls cool and pat dry with paper towels. Cut into small pieces.
6. Deep fry till golden.

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