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Wednesday, September 10, 2008

Recipe :: CHINESE MEAT ROLL aka NGO HIANG (MEDIUM)

My dad loves Ngo Hiang. Whenever we eat out, he will order this dish. Every place will have their own version of Ngo Hiang. My mum told me this dish needs lots of work and the beancurd skin is very saltish. Hence she din want to make it. So feeling adventurous on sat morning, I went to the wet market and bought 2 pieces of beancurd skin and the ingredients to cook this dish. I tried 2 versions (w prawns & w/o prawns for Jon).

** Warning :: Preparation may takes up to 1 hour **



Ingredients
- 1 carrot (chop into cubes)
- 2 sticks of celerey (chop into cubes)
- 2 onions (chop into cubes)
- 200g of Shitake mushroom (chop into cubes)
- 500g of waterchest nuts (chop into cubes)
- 1 clove of garlic (chop into cubes)
- cornflour (to make the filling smooth)
- 1 egg (beaten)
- 500g minced pork
- 500g prawns (deshelled and cut into 3)
- dried beancurd skin (wrap)
- Salt & pepper
- sesame oil
- chinese wine



Preparation for the filling
- Marinate the minced pork with salt, pepper, sesame oil and chinese wine (accordingly to your taste)
- Mix carrot, celery, onions, waterchest nuts, mushroom, egg, prawns, mince pork and cornflour together in a big bowl

Preparation for the wrap **TRICKY**
- Wash the beancurd skin with water without tearing (Beancurd skin can be very very saltish)

Preparation **TRICKY**
- Spread the beancurd skin onto the clean table and wipe dry
- Scope the filling and place it onto the beancurd skin and roll tight (according to your preferred size)

Cooking
- Steam the ngo hiang for 10 mins or till cooked
- Deep fried the steamed ngo hiang till golden brown and serve hot

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