Homemade "Ngoh Hiong"
"Ngo Hiang" or "Ngoh Hiong" refers to the same thing, literally 5 spices. It basically is a meat roll wrapped in beancurd sheet and deep-fried. One of the key seasoning is 5 spice powder, hence the name.
Ngoh Hiong
Ingredients
- 250g minced pork - ask for 30% fats
- 5 pieces water chestnut - diced
- 2 pieces fresh Shitake mushroom - chopped
- 1 sprig spring onion - finely sliced
- 30g carrot - peeled and finely diced
- 1/2 brown onion - chopped
- 2 cloves garlic - chopped
- 1 egg
- 2 tsp 5 spice powder
- 1/2 tsp pepper powder
- 1/2 tbsp light soy
- 1/2 tbsp oyster sauce
- 1/2 tbsp fish sauce
- 2 tsp sugar
- 1 tbsp Chinese cooking wine (Hua Diao w)
- 1 tbsp potato starch or corn starch
- Pinch of salt
- Starch slurry or egg white for sealing the skin
- Beancurd skin sheet
- Oil for deep-frying
Mix items 1. to 17. together till evenly mixed.
Method
Wrapping
Completed Rolls
Completed Rolls
Cut the beancurd skin into roughly size of 20cm X 20cm and wipe with wet towel to remove excess salt. Moisture also prevents the skin from cracking.
Fold the skin to cover the meat. Fold in the left and right side to seal in the meat. Continue to roll into a log. Seal the ends with the starch slurry or egg white. Set aside.
Completed Rolls
Completed Rolls
Completed Rolls
Preheat oil to about 150C. Fry the rolls till golden brown and has little bubbles forming during the frying. Drain and heat the oil to 190C and re-fry the rolls till brown.
Cut up the fried rolls and serve immediately with a sweet bean sauce or any dipping sauce of your choice.