Ngoh Hiang

Hwee Y came over for dinner today, so I made Ngoh Hiang. It’s a Hokkien dish of minced pork, with chestnuts, onions and spring onions finely chopped and seasoned with lots of five spice powder, sesame oil and soya sauce. I had scoured the internet to find a decent recipe, but didn’t find much. My mother-in-law helped by rattling off instructions, but they were in Mandarin and so I couldn’t understand half of it! Hee. Still, being the risk-taker that I am, I went ahead to make Ngoh Hiang. My recipe? Well, it was based on many years of eating Ngoh Hiang and knowing what it should taste like and also, a good amount of common sense. My husband’s verdict - yums! But a bit on the salty side. In the recipe below, I’ve adjusted the seasonings accordingly. Ngoh Hiang is simple & yummy - try it!

ingredients

6 dried beancurd skins, cut into roughly 20 X 25 cm pieces
300g fatty minced pork
1 spanish onion, chopped
8 - 10 tbs spring onions, chopped
12 peeled water chestnuts from can, chopped
2 tbs fish sauce
1 tbs sesame oil
1 tb bicarbonate soda
1 ts rice wine
1 egg

directions

1
1. Whip out the electric chopper/mincer and chop the onion, spring onions and water chestnuts together.
2
2. Add chopped ingredients to the minced pork, together with the fish sauce, sesame oil, bicarbonate soda, rice wine and egg. Combine thoroughly.
3
3. Lay out a beancurd sheet. On one end of the 20cm side, put the meat mixture, then fold up the sides and roll like a spring roll. * Seal the sheet with a bit of water. Repeat for the other sheets.
4
4. Heat up oil and deep fry the rolls till darkish brown, turning intermittently to ensure even heating. (about 5 minutes).
5
5. Slice and serve hot, with chilli.
6
* When putting the meat mixture, be careful not to put too much meat as the ngoh hiang tends to expand when cooked and you don’t want to burst the skin!