Ngoh Hiang () is really a Singaporean Chinese dish hands lower from Teochew Hokkien communities from early Singapore. It's a meat roll created using filling of minced pork/prawn yet others, seasoned with five spice powder and covered with beancurd skin. The meat roll is first steamed after which deep fry right before serving. The primary difference that distinct Ngoh Hiang in the 2 communities is use of yam in Teochew style Ngoh Hiang.
Makes about 16 computers Ngoh Hiang
Ingredients:
Dried beancurd skin (), 1 packet
Filling:
Pork, minced, 600g
Prawn, deshelled roughly diced, 500g
Carrot, medium size, finely diced, 1 pc
Water chestnut (), finely diced, 10 units
Shallot, thinly sliced, 15 units
Yam, reduce cubes, pre-steamed, 100g
Egg,
60g size, 2 units
Spring onion, roughtly diced, 2 stalks
Coriander, roughtly diced, 2 stalks
Fried shallot crisp, 3/4 tablespoons of
Square cream cracker, damaged into bits, 10 computers
*Can substitute with 3 tablespoons of plain flour, but outcome is less flavourful
Seasoning for filling:
Five Spice Powder, 1 tablespoons of
Hua Tiao Chiew (), 1 tablespoons of
Sesame oil, ½ teaspoon
Sugar, 1 teaspoon
Salt, 1 teaspoon
White-colored pepper powder, 1 teaspoon
Method:
1. Steam yam cubes. two ways:
(a) Conventional. Steam 5 mins over medium heat till yam is slightly soft to the touch.
(b) Microwave. Microwave for several mins. Provide a stir after each min.
2. If using cream crackers to bind the filling (rather of plain flour), place crackers in plastic bag and rollover with moving pin.
3. Place all filling ingredients inside a big bowl. Include filling seasonings and blend well. Cover and let would be to stand it refrigerator for 25-half an hour. The feel ought to be dry along with a bit sticky.
4. Prepare beancurd skin. Each packet of beancurd skin could be reduce 16 computers of same size rectangular wrap. Before cutting, make use of a clean moist (not wet) cloth to wipe both sizes of beancurd sheet. This task is crucial to get rid of excess salt. When the cloth used is wet, it'll turn the beancurd sheet saturated.
5. On every cut beancurd skin, place about 4 tablespoons of filling and wrap tightly (like spring roll). Use a little filling mixture in the finish to assist seal the roll.
6. Steam Ngoh Hiang. Thinly brush steamer rack with oil (to avoid sticking) before organizing Ngoh Hiang onto it with seam side facing lower. Steam first batch over medium heat for 15 mins, and ten mins for every subsequent batches.
7. Allow steamed Ngoh Hiang to awesome lower to 70 degrees before go to next cooking stages. If unable to finish all Ngoh Hiang at one go, you'll be able to freeze steamed Ngoh Hiang for approximately 7 days.
8. Deep fry before serving. two ways:
(a) Cut each roll into small sections and deep fry till golden brown.
(b) Deep fry whole roll till golden brown, then cut each into smaller sized pieces.
