Ngoh Hiang is also known as five spice. But over here, it simply refers to the meat roll instead of the five different spices - Cinnamon, Cloves, Cummin, Star Anise and Fennel Seeds.
And neither is it a composition of various meats and vegetables and other ingredients that is commonly found in hawker centres, also known as Ngo Hiang. Apparantly, Ngo Hiang is a Hokkien dish as stated in Wikipedia.
The recipe that I am sharing here is a Nonya dish. Ever seen the local drama - The Little Nonya? There is mention of Ngoh Hiang in one of the episodes. And it is from this show that I learnt that Ngoh Hiang needs to be steamed before deep frying. =P
Ingredients
200g of minced pork
150g of water chestnut (finely diced)
4 pieces of beancurd skin (cut into 20cm x 25cm)
2 tablespoons of soya sauce
1 tablespoon of five-spice powder
Dash of pepper
1/2 stalk of spring onion (finely chopped)
1 egg
Cornstarch
Preparation
Add water chestnut, soya sauce, five-spice powder, pepper, spring onion and egg to minced meat.
Mix well.
Leave in fridge to marinate for an hour.
Wrap marinated mixture with beancurd skin into rolls.
Seal edge with cornstarch.
Steam for 10 minutes.
Deep fry till golden brown.
* Alternatively, you can cut up the rolls before deep frying.
200g of minced pork
150g of water chestnut (finely diced)
4 pieces of beancurd skin (cut into 20cm x 25cm)
2 tablespoons of soya sauce
1 tablespoon of five-spice powder
Dash of pepper
1/2 stalk of spring onion (finely chopped)
1 egg
Cornstarch
Preparation
Add water chestnut, soya sauce, five-spice powder, pepper, spring onion and egg to minced meat.
Mix well.
Leave in fridge to marinate for an hour.
Wrap marinated mixture with beancurd skin into rolls.
Seal edge with cornstarch.
Steam for 10 minutes.
Deep fry till golden brown.
* Alternatively, you can cut up the rolls before deep frying.
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