Crispy on the outside, soft on the inside! This unique Hokkien and Teochew dish is filled with all the goodness in each roll, and it will never be enough for everybody! Here’s bringing to you Hokkien Ngoh Hiang and this recipe is brought to you by Irene Tan, where she shares her Ah Ma’s recipe. When a recipe is passed down from generations to generations, that’s when you know it’s good!
Before we start, here are some of the ingredients you will need: chicken and prawn meat, water chestnut for that extra crunch, carrot, spring onion, salt, garlic, tapioca and rice flour, five spice powder, dried sole fish, peeper, less salty bean curd sheet and an egg! Let’s start making these delicious Ngoh Hiang.
To speed things up, we have used the Kenwood Multi-pro compact food processor! This powerful machine allows effortless blending even for tough meats like chicken thigh and it also comes with multiple attachments that allow the making of this traditional dish simpler! With the large capacity bowl, it can prepare ingredients that can serve up to 8 people! If you’re worried about the size, this processor is a compact version and it can fit into any kitchen! Not to mention that the cleaning is easy as well. What’s even better is that this food processor is not only for preparing savoury dishes! Here’s a recipe to the Pineapple tart made using this food processor: https://www.sharefood.sg/2018/02/01/fortune-dog-pineapple-tart/.
With the Kenwood Multi-pro compact food processor, attach the dough blade and pour in the chicken and prawn. Blend it to mix the ingredients together but remember to not over blend so that you can still enjoy the meat texture when eaten! Next, add in half an egg, galic, salt, fish powder, five spice powder, tapioca and rice flour and spring onion. Continue to blend for 30 seconds.
Then, remove the blade form the food processor and attach the shredding disc with the largest hole. Shred the carrot and water chestnut into the mixture. Once it’s done, remove the disk and use a spatula to give it a good mix and set aside.
Here comes the fun part! Cut the beancurd sheet into smaller pieces and clean the sheets with a damp cloth to remove excess salt. Scoop the filling and line it on the bean curd sheet. Then, brush on some egg wash and roll up! Ensure that the sides are sealed and remember not to wrap it too tightly as the meat may expand while cooking and we don’t want the beancurd skin to tear apart!
It’s time to start cooking! Arrange the Ngoh Hiang on a heatproof plate and steam it for 10 minutes and let it cool. Next, heat up oil in a wok and deep fry the Ngoh Hiang until golden brown. Drain and lay it on a paper towel once it’s cooked! Proceed to cut and serve on a plate once it has cooled down. Go ahead and garnish with some lettuce and put some of your favorite dipping sauce beside it!
One important tip is to make these in big batches so that when you’re craving for them, simply take them out to deep fry it. Learn this recipe today! Here’s wising everyone 新年快乐, 万事如意!
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