Bean Curd Roll

Wrap

Another Wrap

Homemade Wrap

Wrap prepared for Hubby before going for 10km Yellow Ribbon Prison Run 2015!

Ingredients included lettuce, tomato, onion, cheese, smoked black pepper duck breast meat, egg omelet, bacon, chicken sausage and hosin sauce!!

Another Breakfast Wrap

Wrap with Grilled Chicken, Ham, Cheese, Egg, Mini Tomato, Lettuce & Roasted Sesame Dressing!

Mini Ngoh Hiang aka Bean Curd Roll

Minced Meat

Fish Paste

Diced Prawn Meat

Pork Lard Minced

Spring Onion

Minced Carrot

Small Onion slightly fried

Big Onion

Water Chestnut

Cream Cracker

Mixed minced meat, fish paste, prawn & pork lard
thoroughly. And seasoned with light soy sauce,
sesame oil, pepper, haochi powder, sugar & chinese wine.

Add in carrot, big onion, spring onion,
water chestnut & fried shallot.

Add in cream crackers

Mixed all ingredients evenly

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.

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.

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.

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.

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.

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.

Potato Wrap

Fried Wanton

Simple Fried Wanton to satisfied my craving!! 

Ingredients included fish paste, mince pork and water chestnut.

I used a hand held blender to blend the fish paste and mince pork till a smooth paste then added in the chopped water chestnut.

Seasoning with light soy sauce, sugar, pepper & sesame oil.

Spring Roll

To satisfied my craving for spring roll after seen my FB friend making it.

So I searched whatever I have in the fridge and made these.

Wrap with bean sprouts, carrot, mushroom, black fungus & dried shrimp.

Seasoning with salt, sugar, pepper & garlic powder.

Shitake Mushroom & Bacon Pizza

Made this just because Hubby want supper.

Ingredients needed, wrap, tomato paste (I used the leftover tomato bake beans to spread on the wrap), shitake mushroom, mozzarella cheese & bacon.

Airfried @ 195 degree for 20 mins.

Specially Made Wrap

Specially made Wrap for Hubby before he set off for his Marathon early in the middle of the night.

This time instead of using mayonnaise, I used low fat plain yoghurt for the dressing.

Ingredients included lettuce, mini tomato, hard boiled egg, bacon strip, crispy chicken strip, hash brown & sliced cheese.

Spring Roll (Bean Sprouts & Pork)

Ingredients:

Minced meat

Dried prawn

Mushroom
Black fungus
Bean sprouts

Chinese chives

Minced garlic

Spring roll pastry wrap

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.