A family staple in many Singaporean households, Ngoh Hiang is originally a Teochew dish that had the Hokkiens coming up with their own version over the decades. It is a composition of an array of ingredients that includes minced pork, prawn or fish seasoned with the Chinese five-spice powder and other ingredients – wrapped all together in dried beancurd skin and then deep-fried!
|Cooking Time||1 hour|
- 1kg pork (minced)
- 250g fish paste
- 300g large prawns (chopped)
- 100g carrot (sliced)
- 70g onion (chopped)
- 50g dried shiitake mushrooms (soaked and sliced)
- 5 salted egg yolks (sliced into pieces)
- 280g water chestnuts (peeled and chopped)
- 1 bunch coriander (chopped)
- 4 cloves garlic (chopped)
- 1 egg yolk
- 2 tbsp cornstarch
- 2 sheets dried beancurd skin (soft type), cut into 4 pieces
- 1 tbsp sesame oil
- 1 tsp salt
- 1 tsp white pepper
- 1 tbsp five spice powder
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 egg white
- 1 cup Heavenly 100% Pure Vegetable Oil
- Place all the ingredients for the Ngoh Hiang’s filling (except dried beancurd skin) in a bowl and add all seasonings.
- Mix well with a wooden spoon.
- Place a cling wrap over the bowl and leave to marinate in the fridge for 30 minutes or overnight if time permits.
- Next, cut the dried beancurd skin into 4 equal pieces that are big enough to wrap the marinated filling.
- Spread the beancurd skin wrapper and place enough meat filling on the lower half of the beancurd skin.
- Fold the bottom flap up and then fold the sides over the meat filling. Seal the top with egg white. Roll over tightly.
- Heat up 1 cup of Heavenly 100% Pure Vegetable Oil in a pan or wok and place the meat rolls in.
- Deep fry till golden brown in colour, for about 5 minutes, over with medium to medium low heat.
- Place the meat rolls on paper towel to absorb excess oil. Remove paper towel and place on them on a serving plate.
- Serve with a steaming bowl of brown rice and chilli sauce on the side.