Wednesday, December 22, 2010

Teochew Ngoh Hiang (潮式五香)


Ngoh Hiang (五香) is a Singaporean Chinese dish hands down from Teochew & Hokkien communities from early Singapore.  It is a meat roll made with filling of minced pork/prawn and others, seasoned with five spice powder and wrapped in beancurd skin.  The meat roll is first steamed and then deep fry just before serving.  The main difference that distinct Ngoh Hiang from the 2 communities is usage of yam in Teochew style Ngoh Hiang.  

Makes about 16 pcs Ngoh Hiang

Dried beancurd skin (豆腐皮), 1 packet

Pork, minced, 600g
Prawn, deshelled & roughly diced, 500g
Carrot, medium size, finely diced, 1 pc
Water chestnut (马蹄), finely diced, 10 units
Shallot, thinly sliced, 15 units

Yam, cut into cubes, pre-steamed, 100g
Egg, ~60g size, 2 units
Spring onion, roughtly diced, 2 stalks

Coriander, roughtly diced, 2 stalks
Fried shallot crisp, 3/4 tbsp
Square cream cracker, broken into bits, 10 pcs

*Can substitute with 3 tbsp plain flour, but result is less flavourful

Seasoning for filling:
Five Spice Powder, 1 tbsp
Light Soy Sauce, 1 tbsp
Hua Tiao Chiew (花雕酒), 1 tbsp
Sesame oil, ½ tsp
Sugar, 1 tsp

Salt, 1 tsp
White pepper powder, 1 tsp

1. Steam yam cubes.  2 ways:
(a) Conventional. Steam 5 mins over medium heat till yam is slightly soft to touch.
(b) Microwave. Microwave for 3 mins.  Give a stir after each min.

2. If using cream crackers to bind the filling (instead of plain flour), place crackers in plastic bag and roll over with rolling pin.

3. Place all filling ingredients in a big bowl.  Add in filling seasonings and mix well.  Cover and let is to stand in refrigerator for 20-30 mins.  The texture should be dry and a bit sticky.

4. Prepare beancurd skin.  Each packet of beancurd skin can be cut into 16 pcs of same size rectangular wrap.  Before cutting, use a clean damp (not wet) cloth to wipe both sizes of beancurd sheet.  This step is critical to remove excess salt.  If the cloth used is wet, it will turn the beancurd sheet soggy. 

5. On each cut beancurd skin, place about 4 tbsp filling and wrap tightly (like spring roll).  Apply a little filling mixture at the end to help seal the roll. 

6. Steam Ngoh Hiang.  Thinly brush steamer rack with cooking oil (to prevent sticking) before arranging Ngoh Hiang on it with seam side facing down.  Steam first batch over medium heat for 15 mins, and 10 mins for each subsequent batches. 

7. Allow steamed Ngoh Hiang to cool down to room temperature before proceed to next cooking stages.  If not able to finish all Ngoh Hiang at one go, it is possible to freeze steamed Ngoh Hiang for up to 1 week.

8. Deep fry before serving.  2 ways:
(a) Cut each roll into small sections and deep fry till golden brown.
(b) Deep fry whole roll till golden brown, then cut each into smaller pieces.


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