TEOCHEW NGOH HIANG (五香, FIVE-SPICE MEAT ROLLS)

TEOCHEW NGOH HIANG (五香, FIVE-SPICE MEAT ROLLS) (Recipe for 18 Big rolls) 180g each (A)Salted Beancurd Skin (B) Filling (1) 1000 g fatty pork mince (2) 300g yam (aka taro) diced 7mm. Sprinkle ½ tsp of salt and Steamed till just coo ked, 10minutes (3) 300 g to 500g prawns (remove the shell, devein, rinse, dry thoroughly with paper towels, and cut into pea size) (4) 200g of fish paste (4) 12 water chestnuts diced 5 mm (abt 180g) (5) 3 Chinese leek, cut into small pieces (6) 2 stalk of Spring onion, cut into small pieces (ard 60g) (7) 2 Corriander, cut into small pieces (ard 20g) (8) ½ Yellow onion, minced (ard 90g) (9) 1 piece of Red Fermented Beancurd 南乳(红腐乳) *optional (10) 1 tsp of Sea Salt (11) 1 tbsp light soya sauce (12) 3 tbsp Shao Xing wine (13) 2 tbsp white sesame oil (14) 2 tsp ground white pepper (15) 5 tbsp plain flour (16) 4 tsp five-spice powder (17) 2 eggs, lightly beaten Method: 1) Combine all ingredients (B), mix well 2) Use a clean damp cloth to wipe the bean curd skin for a few times (this is a very important step; the purpose is to reduce the saltiness of the bean curd skin). Add some fillings on the bean curd skin and roll 1 layer without overlapping, up to 1 cm from edges. Roll upward tightly without folding in the sides. Set aside. (3) Steamed Ngoh Hiang for around 10mins or 15mins for bigger roll. Let cool, deep fry or pan fry until golden brown, serve. (Keep extra steamed meat roll in fridge or freezer, fry and serve when desired.) Enjoyed! Shared by Novel Hui 😉

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Step 1

1) Combine all ingredients (Filling + Marinade), mix well

Step 2

Use a clean damp cloth to wipe the bean curd skin for a few times (this is a very important step; the purpose is to reduce the saltiness of the bean curd skin)

Step 3

Add some fillings on the bean curd skin and roll 1 layer without overlapping, up to 1 cm from edges. Roll upward tightly without folding in the sides. Set aside.

Step 4

Steamed Ngoh Hiang for around 10mins or 15mins for bigger roll. Let cool, deep fry or pan fry until golden brown, serve. (Keep extra steamed meat roll in fridge or freezer, fry and serve when desired.)