Sunday, 4 August 2013

Ngoh Hiang

Ngoh Hiang aka Lor Bak - updated with step by step photos

My this version of Ngoh Hiang is a cross between ngoh hiang and hae chor. A normal ngoh hiang only has minced pork and prawns but for this I've added fish paste and do I like it!

(Makes about 8 - 10 rolls)

500 gm minced pork or chicken
250 gm prawns (minced)
250 gm fish paste
1 onion - quartered
3 stalks spring onions
200 gm water chestnuts
2 eggs
1/2 tsp 5 spice powder
cornflour slurry
2 sheets bean curd sheets (cut into 6 inch x 4 inch)
1/2 tsp salt

1. Place onion, water chestnuts, spring onions into food processor and roughly chop. Remove into a bowl.

2. Then add minced pork, minced prawns and fish paste and blend everything together. Add eggs, 5 spice powder and seasoning.

3. Wipe beancurd skin with a damp cloth to remove excess salt. Place an amount of mixture onto middle of skin. Tuck in short ends and then roll up and use cornflour slurry to seal the roll.

4. Steam the rolls (covered) for 8 - 10 mins.

5. Let the rolls cool completely, then cut into 1 inch pieces.

6. Dip open ends of the ngoh hiang in corn flour.

7. Shallow fry the ngor hiang pieces in very hot oil till golden brown. (Trying to be healthy here)

8. Enjoy and serve with sweet flour sauce (popiah sauce) and chilli


sugarism~* said...

Wow, I miss this.

Pris said...

May I ask, how do you make your fish paste?

tina said...

Hi Pris

You can use cod or white fish and just put in food processor until it becomes a paste. For me, I am lazy and buy ready made fish paste!