Ngoh Hiang the easy way - Five spice rolls @ 五香卷
Ngoh Hiang - Five Spice Roll or 五香
*Thankful to 美玲@美人for reading the blog with sincerity. Appreciated it so much for alerting that 马蹄shld be water chestnut instead of chestnut..😄😄
Minced pork (Meat : Fat) 60 :40 - 250g
Prawn paste - bought from NTUC - 1 pkt
Water chestnut - cubed - 1 pkt
Carrot - medium - 1 pkt (finely chopped)
Spring onion - 5 stalks
Parsley
Beancurd skin -1 pkt (from supermart or sundry shops)
1 tsp salt
2 tsp sesame oil
1 tsp pepper
1 tsp oyster sauce
1/2 tsp five spice powder
1/4 tsp chicken powder
1/4 tsp sugar
Corn starch - Gauge accordingly
Method:
1. Mix all the chopped water chestnuts, carrots, spring onions and parsley into the meat.
2. Add seasonings to the meat, in the same direction give it a good stir.
3. Slap the meat several times back into the bowl till it is bouncy.
4. Cut the beancurd sheets into rectangle sheets of 30 cm by 15cm roughly
5. Fill them up with meat, roll them firmly and seal with some thick corn starch
6. Cut into 2 inch rolls, pan fry or deep fry them. Using a kitchen scissors to cut them up is easier.
7.Serve with salad cream, chilli sauce, sour plum sauce..
Easy Five Spice Rolls - Just wrap them up elongated like this..
Deep fry it or pan fry till golden brown..
It is essentially a composition of various meats and vegetables and other ingredients, such as a sausage-like roll consisting of minced pork and prawn (or fish) seasoned with five-spice powder (Hokkien: Chinese: 五香粉, ngó͘-hiong-hún) after which it is named, rolled inside a tofu skin and deep-fried, lup cheong, cucumber, century egg, ginger, deep-fried egg, deep-fried tofu, fishball and many others.[2] It is usually served with chili sauce and a house-special sweet sauce. Many stalls in Singaporean food courts and hawker centres sell fried bee hoon with ngo hiang; this combination is common for breakfast and lunch. In Indonesia, people enjoy ngo hiang with sambal - Wikipidea.
Ngoh Hiang, a meat roll wrapped in beancurd skin. I used to think I will only make it when I have a lot of time as the wrapping of every individual piece takes up a bit of the time.
Here I was browsing through Instagram, I found an easy way to wrap it and needless to say...the rest is history, I started making Ngoh Hiang v often..
INGREDIENTS:
It is essentially a composition of various meats and vegetables and other ingredients, such as a sausage-like roll consisting of minced pork and prawn (or fish) seasoned with five-spice powder (Hokkien: Chinese: 五香粉, ngó͘-hiong-hún) after which it is named, rolled inside a tofu skin and deep-fried, lup cheong, cucumber, century egg, ginger, deep-fried egg, deep-fried tofu, fishball and many others.[2] It is usually served with chili sauce and a house-special sweet sauce. Many stalls in Singaporean food courts and hawker centres sell fried bee hoon with ngo hiang; this combination is common for breakfast and lunch. In Indonesia, people enjoy ngo hiang with sambal - Wikipidea.
Ngoh Hiang, a meat roll wrapped in beancurd skin. I used to think I will only make it when I have a lot of time as the wrapping of every individual piece takes up a bit of the time.
Here I was browsing through Instagram, I found an easy way to wrap it and needless to say...the rest is history, I started making Ngoh Hiang v often..
INGREDIENTS:
Minced pork (Meat : Fat) 60 :40 - 250g
Prawn paste - bought from NTUC - 1 pkt
Water chestnut - cubed - 1 pkt
Carrot - medium - 1 pkt (finely chopped)
Spring onion - 5 stalks
Parsley
Beancurd skin -1 pkt (from supermart or sundry shops)
1 tsp salt
2 tsp sesame oil
1 tsp pepper
1 tsp oyster sauce
1/2 tsp five spice powder
1/4 tsp chicken powder
1/4 tsp sugar
Corn starch - Gauge accordingly
Method:
1. Mix all the chopped water chestnuts, carrots, spring onions and parsley into the meat.
2. Add seasonings to the meat, in the same direction give it a good stir.
3. Slap the meat several times back into the bowl till it is bouncy.
4. Cut the beancurd sheets into rectangle sheets of 30 cm by 15cm roughly
5. Fill them up with meat, roll them firmly and seal with some thick corn starch
6. Cut into 2 inch rolls, pan fry or deep fry them. Using a kitchen scissors to cut them up is easier.
7.Serve with salad cream, chilli sauce, sour plum sauce..
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