Ngoh Hiang

In the past, making "Ngoh Hiang - 五香" is always one of my family speciality dish. During festive occasion such as Chinese New Year  mum would make a huge quantity to distribute to the relatives or served it as one of the dish to those who visit us during New Year. This dish requires a list of ingredients such as prawns, minced meat, water chestnut, yam and most important the dried beancurd sheet for wrapping the ingredients. And for this Teochew style of Ngoh Hiang, yam(taro) is actually added to enhance the flavour and texture of this dish.is another important item for making Ngoh Hiang which is this "Five Spice Powder - 五香粉". This spice is blended with 5 different kinds of spices such as "Cinnamon", "Cloves", "Peppercorns" and etc. By adding this five spice powder, it will give the Ngoh Hiang its special fragrant and taste.






Ingredients:

1 Packet of Dried Beancurd Sheet - 豆腐皮
500g Minced Pork
300g Prawn, roughly diced
100g fish paste
1 Carrot, finely diced
10 Water Chestnuts, finely diced
1 onion, finely diced
100g of Yam, cut into small cubes
2 Eggs
2 Stalks of Spring Onion roughly diced
3 Tbsp of potatoes flour


Seasonings:
1 Tablespoon of Five Spice Powder
1 Tablespoon of Light Soy Sauce
1 Tablespoon of Cooking Wine(花雕酒)
1/2 Tablespoon of Sesame Oil
1 Teaspoon of Pepper

Method:


1. You can cook the diced yam either by microwave it on Medium High 5 minutes or steam it over the stove on medium heat for about 5 minutes till slightly soft to touch. Set it aside to cool off.

2. Next in a big pot or mixing bowl, add in the minced pork, diced prawns, fish paste, carrot, water chestnuts, cooked yam, onions, spring onion and eggs.
 

3. Mixed all the ingredients together with the above-mentioned seasonings preferably by hand to bind everything together. Final mixture should be sticky and dry.

4. Leave the combined ingredients in the fridge for about 1 hour for better flavor.

5. Use a damp cloth to slowly wipe off all the surface of the dried beancurd sheet to remove excess salt and oil on it so that the end products will not taste too salty.

6. Next fold the clean beancurd sheet into quarter rectangles, then cut each long rectangle into another 4 small equal rectangle .

7. Spoon meat mixture into each beancurd sheet and wrapped tightly like a spring roll, leaving the seam side facing down.

8. When the water boils, put in the steamer rack with the Ngoh Hiang and steam it over medium high heat for about 10 minutes.

9. After steaming leave them to cool off before freezing them for later consumption if you are not going to finished all of them in a day or two.

10. When the Ngoh Hiang is cooled, heat up a pot with suitable amount of oil, deep-fry the Ngoh Hiang on medium low heat till both side turn golden colour .

 

11. When it is slightly cooled off, slice them diagonally with a sharp knife into thick chunks.

Impt Note:

1. You need to use a damp cloth to wipe off the salt and oily surface from the dried beancurd skin before wrapped so as to reduce the salty taste of the Ngoh Hiang.