Ngoh Hiang

Homemade Ngoh 

All the ingredients 

Minced the pork lard

Use knife to flattened the prawn
and minced the prawn into paste

Cut the spring onion

Shredded carrot and diced yellow onion

Small onion cut into sliced and half
portion used to fried shallot

In a large mixing bowl, add in minced pork,
pork lard, fish paste & prawn paste

Add in seasoning and egg into the
meat mixture and stir thoroughly

Add in carrot, yellow onion, spring onion,
small onion and fried shallot and
also the cream cracker

Cut the bean curd skin into 8cm x 20cm
(this pic the size can cut into 3 even size)

The given recipe can made
into approximately 24 rolls

Steamed in microwave for 5 - 8 minutes over high heat

Ingredients: (made 24 rolls)

400g minced pork

150g pork lard (minced)
200g fish paste
10 unshelled prawn (minced into paste)
1 medium carrot (shredded)

1 large yellow onion (diced)

1 bowl spring onion
1 bowl small onion (sliced and half portion used to fried shallot)

1 egg

6 cream crackers (smashed)

1 pack dried beancurd skin (45g)

Seasoning:

2 tbsp light soy sauce

2 tbsp sesame oil

2 tsp sugar

2 tsp haochi powder

1 tsp pepper

Directions:

1. In a large mixing bowl, add in minced pork, pork lard, fish paste, prawn paste and egg, mix thoroughly and then add in seasoning. Lastly add in the other ingredients and mixed evenly.

2. Cut the bean curd skin into size of 8cm x 20cm. Use a clean and damp cloth wipe both surface of the bean curd skin to eliminate traces of salt or preservatives used.

3. On a flat surface, place a piece of the bean curd skin and put 2 - 3 tablespoon of the meat mixture on the skin and roll from end to end. Use water to seal the end.

4. Steamed the ngoh hiang in microwave over high heat for 5 - 8 minutes.
5. Allow the ngoh hiang to cool completely. You can freeze some of them for future use. (they can keep up to 3 months frozen).

6. Once cooled, deep fry for about 5 - 10 minutes on medium high heat till turn golden brown. Be careful, to control the heat not to get them burnt.