Ngoh Hiang: 5-spice meat rolls made easy!

Thursday, 18 July 2013

Ngoh Hiang (Chinese: 五香; pinyin: wǔxiāng; Peh-ōe-jī: ngó-hiong) is originally a Teochew and Hokkien dish. It is basically spiced pork with a choice of vegetables packed into a sausage-like roll and deep-fried. In the olden days, preparation was pretty tedious as it would involve pounding the ingredients with a mortar and pestle till it reaches the right consistency.

Being a working Mum, I don't have the luxury of time (or energy) to be pounding away in the kitchen, so I engaged a kitchen helper to do the hard work for me.

With my trusty Food Processor, I managed to make these rolls in 45 minutes!

NONYA NGOH HIANG

Prep Time: 15 min
Cook Time: 30 min (including steaming)
Yields: 6 rolls

Ingredients

500gr lean pork
200gr prawns, shelled and de-veined.
8 nos. water chestnuts, peeled.
2 nos. dried beancurd wrappers
4 nos. shallots
2 large eggs
2 nos. star anise and cinnamon stick (optional)

Seasoning

1 tsp salt
2 tsp sugar
1 tsp white pepper
1 tbs corn flour
2 tsp light soya sauce
1 tsp dark soya sauce
Dash of sesame oil
1 tbs vegetable oil

2 cups vegetable oil (for frying)

Method


1. Put water chestnut and shallots in a food processor and chop coarsely. Don't overblend, because otherwise the 'crunch' is lost. Set aside. Put the meat in and mince, followed by the prawns.



2. Put all the seasoning in a bowl, and mix thoroughly with the eggs.


3. Using the kneader attachment, mix all ingredients together (including the seasoning).



4. Cut bean curd wrapper into 6" x 7" rectangles (it comes in a huge sheet). Take a clean, damp towel and wipe both surfaces of the wrappers. This is to eliminate traces of salt or preservatives used.


5. Line a cutting board (or any flat surface) with baking or parchment paper, and place a piece of beansurd wrapper on it. Put 4 tablespoons of the meat mix on wrapper, and roll inwards. Dampen the open ends of the wrapper with cornflour (mixed with water) to seal.


6. Place rolls in a steamer and steam on high heat for about 15 minutes.


7. Take rolls out, and allow to cool completely. At this point, you can choose to freeze some of the rolls for future use (they keep up to 3 months frozen).


8. Once cooled, deep fry rolls fort about 5 - 10 minutes on medium to high heat till they turn golden brown. Take care to control the heat as you don't want them burnt, especially at the edges.


9. If you prefer, you can slice them and fry individual bite-sized pieces. If this method is used, coat each piece in a little cornflour to seal in the meat.


10. I prefer mine as is... so that the juicy meat and crunchy water chestnuts can be savoured at its best!


Serve with kicap manis or sweet soya sauce and sambal belachan.

These ubiquitous meat rolls have always been one of the dishes featured at the family's dining table during special occasions and family get togethers, alongside the Nonya specialities which would see my mum-in-law slaving away in the kitchen for as early as 3 days prior to the dinner. 7 days if you count the scrubbing and cleaning of buah keluak for the quintessential ayam buah keluak, a dish which I hope to be able to make one day.

With the Philips Jamie Oliver Food processor - cooking is made so much simpler!

***

Keep life simple with the PHILIPS | Jamie Oliver range which includes a food processor (S$268), hand blender (S$108) and blender (S$128).

Available at leading electronics and departmental stores.

DISCLAIMER: This review post is part of a series of sponsored conversations between PHILIPS Singapore and MummyMoo.

I have been compensated for this review, and a PHILIPS Jamie Oliver Food Processor has been given to me so that I will be able to present a first hand user experience. All content and opinions are, however, entirely honest, because I will never recommend anything that I will not use myself!

3 comments :

  1. This is one my fav childhood food, especially the ones made by my Mom and Aunts during Chinese New Year. Thanks for sharing the recipe, I shall try to recreate it one day :)

    ReplyDelete
  2. Love the pics! My in laws make very nice ngoh hiangs too and one day I will surprise them with how easy it gets and how much time I can save with the food processor! =)

    ReplyDelete
  3. I love ngoh hiang. HMMMMM :)

    ReplyDelete

 

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