Noob Cook Recipes



What's
New
Summer Rolls Recipe Pumpkin Soup in Pumpkin Bowl Recipe Teh C Peng "Special" Recipe Gula Melaka (Palm Sugar) Sambal Quail Eggs Recipe Braised Ee-Fu Noodles Recipe

Ngoh Hiang

   

Ngoh Hiang Recipe (Five-Spice Meat Rolls)

Ngo Hiang Recipe (Five-Spice Pork Rolls)

Don't forget to check out the step-by-step photos on the first page for folding the ngo hiang.

Serves: 23 meat rolls

Prep Time: 1 hour

Cook Time: 1 hour

Ingredients

  • 40 grams bean curd skin wipe both sides with slightly damp cloth; then cut to 15x10 cm (6x4 in) pieces
  • 1 egg white for securing the ngoh hiang or use the marinaded meat mixture
  • vegetable oil for deep frying

(A) Meat Filling

  • 500 grams minced pork belly (or use a fattier cut of pork) for best results, the meat should be grounded only once
  • 200 grams shallots peeled and finely chopped
  • 15 grams dried shrimps soaked in hot water until softened, pat dry with paper towels and chop finely or grind until powdery
  • 300 grams prawns coarsely chopped after removing shells and veins
  • 10 water chestnuts peeled and coarsely chopped
  • 2 tbsp chopped spring onions
  • 1/2 carrot use a zig zag peeler to julienne to thin strips, then finely chopped

(B) Seasoning

  • 1 tbsp light soy sauce
  • 2 tsp five-spice powder
  • 1/4 tsp white pepper powder
  • 1 egg lightly beaten
  • 1 tbsp plain flour

Directions

  1. Add (A) to a large bowl and season with (B). Mix thoroughly and marinade overnight in the fridge.
  2. To fold the ngoh hiang, lay a piece of cut bean curd skin on the work surface. Place two and half tbsp of meat filling in the lower half of the bean curd skin, leaving a small gap at the bottom and at the sides. Fold the bottom flap up and dab the side edges with egg white. Fold the sides over the meat filling and roll the meat roll tightly towards the top. Secure the remaining corner with egg white to seal the roll.
  3. Prepare a steamer lined with parchment paper. Arrange the ngoh hiang such that they do not touch one another, and steam in batches for 10 minutes each time. Let the steamed ngoh hiang cool and air dry completely on a wire rack.
  4. Heat vegetable oil in wok. Deep fry in batches, for about 2-3 minutes, until the ngoh hiang are golden brown. Drain excess oil on paper towels/tempura paper before serving.

Noob Cook Tip

After steaming the ngo hiang at step 3, you can freeze the extras in an airtight container or zip lock bag.

                                           

Leave a Comment





13 Responses to “Ngoh Hiang”

  1. Angie@Angie's Recipes — January 27, 2014 @ 3:13 am

    This is definitely a must-have during CNY!

    Reply

  2. Chris — January 27, 2014 @ 2:30 pm

    I love these – my mom used to make them.

    Reply

  3. B — January 27, 2014 @ 8:59 pm

    A traditional and homely dish. Yummy!

    Reply

  4. Ching — January 28, 2014 @ 5:23 am

    Delicious! What I would be looking forward to during CNY.

    Reply

  5. tigerfish — January 28, 2014 @ 11:08 am

    Hmmm, I don’t think I have tried the Teochew version (with taro)? I also enjoy Hokkien Ngoh Hiang and have not had homemade ones for a very long time.

    Reply

  6. Juliana — January 29, 2014 @ 10:43 am

    I love this, but never made it myself…thanks for the recipe Wiffy. Looks delicious with the crispy bean curd skin,
    Hope you are having a wonderful week :D

    Reply

  7. The Sudden Cook — January 29, 2014 @ 11:12 am

    looks most impressive! I want to wish you a very Happy and Prosperous New Year!

    Reply

  8. shuba — February 4, 2014 @ 11:20 pm

    I have tried to make this according to the provided recipes. It is so amazing and delicious! Thanks

    Reply

  9. Felicia — February 4, 2014 @ 11:26 pm

    Can I use dried bean curd skin? If can, how to soften it up? Or is there another type of bean curd skin to use? Thanks Wiffy I’ve been enjoying your blog! ^^

    Reply

    • wiffy replied: — February 6th, 2014 @ 12:42 pm

      it’s not the dried bean curd sticks (tau kee) which are used for braised pork belly. The one for ngoh hiang is flat, like a piece of paper, as you can see in the step by step photos. I got mine from NTUC, it’s 40 grams per pack.

      Reply

      • Felicia replied: — February 7th, 2014 @ 12:16 am

        Thanks! Yes it’s flat but dry right? Do I have to soak it first before using, or straight away cut & wipe with clean damp cloth? I bought one before but I soaked it, so it became very soggy & impossible to handle… Sorry for silly questions!

    • wiffy replied: — February 7th, 2014 @ 1:12 pm

      no need to soak. Just wipe and cut to desired sizes :) If you soak, guess just have to let it air dry before use.

      Reply

      • Felicia replied: — February 8th, 2014 @ 8:49 pm

        Thanks! ^^