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| Minced Meat |
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| Fish Paste |
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| Diced Prawn Meat |
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| Pork Lard Minced |
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| Spring Onion |
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| Minced Carrot |
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| Small Onion slightly fried |
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| Big Onion |
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| Water Chestnut |
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| Cream Cracker |
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| Mixed minced meat, fish paste, prawn & pork lard thoroughly. And seasoned with light soy sauce, sesame oil, pepper, haochi powder, sugar & chinese wine. |
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| Add in carrot, big onion, spring onion, water chestnut & fried shallot. |
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| Add in cream crackers |
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| Mixed all ingredients evenly |
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| On a flat surface, place a piece of the bean curd skin and put 1 tablespoon of the meat mixture on the skin and roll from end to end. Use corn starch to seal the end. |
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| On a flat surface, place a piece of the bean curd skin and put 1 tablespoon of the meat mixture on the skin and roll from end to end. Use corn starch to seal the end. |
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| On a flat surface, place a piece of the bean curd skin and put 1 tablespoon of the meat mixture on the skin and roll from end to end. Use corn starch to seal the end. |
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| On a flat surface, place a piece of the bean curd skin and put 1 tablespoon of the meat mixture on the skin and roll from end to end. Use corn starch to seal the end. |
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| On a flat surface, place a piece of the bean curd skin and put 1 tablespoon of the meat mixture on the skin and roll from end to end. Use corn starch to seal the end. |
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| Put ngoh hiang into cool oil then on medium high heat and slowly deep fried the ngoh hiang till golden brown. Keep turning the ngoh hiang to cook evenly. Be careful, to control the heat not to get them burnt. |
Ingredients:
400g minced pork
250g pork lard (minced)
200g fish paste
20 unshelled prawn (diced)
1 large carrot (diced)
1 large yellow onion (diced)
100g spring onion
1 bowl small onion (sliced and slightly fried)
500g unpeel water chestnut (diced)
8 cream crackers (smashed)
2 pack dried beancurd skin (45g per pack cut into 18 pieces even size)
Seasoning:
3 tbsp light soy sauce
3 tbsp sesame oil
3 tbsp chinese wine
2 tsp sugar
3 tsp haochi powder
2 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 1 tablespoon of the meat mixture on the skin and roll from end to end. Use corn starch to seal the end.
4. Put ngoh hiang into cool oil then on medium high heat and slowly deep fried the ngoh hiang till golden brown. Keep turning the ngoh hiang to cook evenly. Be careful, to control the heat not to get them burnt.
