Ngoh Hiang

It's really feel wonderful when kids prefer my Ngoh Hiang than those that their granny made.  I have made one batch for this year Chinese New Year and this week I made another batch to freeze it in the fridge.  Do note that I only made half recipe.  Thank you, Alan Goh from travellingfoodies.com for sharing your recipe.

Recipe adapted from: https://travelling-foodies.com

Ingredient (A):

300g minced pork (I used minced shoulder butt meat with some fats)

150g shrimp, meat only, cut into small chunks

100g onions, peeled and diced

100g water chestnut, peeled and diced (about 5 pieces)

20g spring onion, chopped (a few sprigs)

1 eggs

2 tbsp plain flour

11/4 tsp five spice powder

1/2 tsp salt

1 tbsp white granulated sugar

1/2 tsp pepper

1 piece of ngoh hiang beancurd skin, cut into 10-12 cm wide strips

Cooking oil for frying

Method:

1. Place ingredients (A) in a big bowl and mix using a fork till well mix.

2. Scoop about 2 heap of spoonful of ngoh hiang filling and place it on the beancurd skin. Roll to seal it up.

3. Once all the filling is used up to wrap into ngoh hiang, place it on a greased plate and steam over high heat till cooked.

4. Once cooked, let it cool down completely and store in a air tight container then freeze it in the fridge.

5.  Whenever you want to eat deep fried ngoh hiang, you can just take out from the freezer and directly place into a wok of oil to deep fry it.