This is my version of Ngoh Hiang... I am not Teow Chew so my recipe here is definitely not an authentic Teow Chew Ngoh Hiang. My Hakka Noodle is authentic because I am Hakka.. Lol...just kidding...
Mine is simplified version with less ingredients like taro, water chestnuts etc... Well, simply because my son don't like that :) However, the taste is right because I did not omit the most important ingredient - Chinese Five Spice! Smells good, taste good...Yummylicious!
As usual, I do not deep fry food with oil. So there's no exceptional for this dish. I pan fried it instead of deep fry. With very little oil used, it turned out crispy on the outer, the fillings are juicy and the taste is superb! :)
Ingredients: (Yield 6 medium size Ngoh Hiang)
If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.
200g Minced Pork
5 Large Prawns
(Minced. I bought some super large prawns today. I was in a rush this morning so I didn't weight this, the minced prawn is about the same amount as the minced pork. Probably about 150g. The exact amount will be updated on my next attempt)
1 tbsp Oyster Sauce
1/2 - 1 tbsp Soy Sauce (Use 1/2 tbsp if cooking for young children)
1 tbsp Shaoxing Wine
1.5 tsp Tapioca Flour
Dash of Chinese Five Spice
Dash of White Pepper
1/2 tbsp Sesame Oil
1 Stalk Spring Onion (Finely chopped)
1/2 sheet Bean Curd Skin
1. In a bowl, mix all seasoning and minced pork.
2. Use a pair of chopsticks, mix in one direction until the mixture is gooey.
3. Add in minced prawns. Continue to mix in the same direction until gooey. Add in spring onion, mix in the same direction until well combined. Set aside.
3. Use a damp cloth, clean both sides of the bean curd skin to remove the oil and dust residue, if any.
4. Use a pair of scissors, trim off the sides. Then trim bean curd skin to 6 rectangle shapes.
5. Spread some meat fillings on the bottom edge of the bean curd skin.
6. Roll up and transfer to a plate. Repeat for the rest.
|Let it rest for 30 minutes before pan fry or keep in the freezer for later use.|
How to pan fry Ngoh Hiang:
1. Heat about 1 tbsp oil in a non stick pan. Add in Ngoh Hiang (room temperature).
2. Pan fry the Ngoh Hiang with medium heat for about 1-2 minutes both sides or until golden brown and crisp.
3. Do not forget the sides... ;)
|I removed some oil with a kitchen towel before I fry the sides because the oil splashed on my hand. Ouch!|
Tips: When the Ngoh Hiang is 'harden' means it's cooked! Enjoy!
|My boy rated this as Super Yummy Food! Lol...|