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!


Ingredients:
(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
pepper
cornflour
cornflour slurry
2 sheets bean curd sheets (cut into 6 inch x 4 inch)
1/2 tsp salt


Method:
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

Chee Pao Gai

Chee Pao Gai (Paper wrapped chicken) - Healthy Version (Halal)

Saw this recipe on the makansutra website. But instead of deep frying, I baked it in the oven. Does not have the burnt bits as the deep fried version but I like the taste of this.

For my method, just follow the recipe till 1, then place in a preheated oven of 200 degs for about 20 mins.

Chee Pao Kai recipe (for four diners)
16 pcs of chicken:
Preferably small chunks like breast meat, chicken wings minus the tips, half a drumstick, or half-sized thighs.
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Marinade: (one tbsp is about 15 to 18 ml)
3 tbsp Hua tiao wine
3 tbsp Oyster sauce
3 tbsp Sugar
3 tbsp Old ginger juice
3 tbsp Sesame oil
1 tbsp White pepper powder
3 tbsp Light soy sauce
Condiments:
16 two inch long spring onions(scallions)
16 two inch long thin ginger shreds
16 pcs grease paper (7 inch square each)
One beaten raw egg yolk to seal the packs
(note: this recipe yields a heavier marinate flavour, you can reduce the marinate portions by 25% – or one tbsp less, if you wish)
Method:
Put all the ingredients together in a huge bowl and marinate the chicken and rest it in the fridge for 3 hours at least.

1. Marinate the chicken for at least 3 hours, best to do it overnight in the fridge
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Next, place the paper, in a diamond shape format (with a tip pointing towards you) and set a piece of chicken at the bottom third of the paper and place a strip of ginger and scallion over it. Then wrap – fold bottom up just over the chicken, fold the left and right tip over it and finally fold the top tip and tuck it into the fold created.

2. Ensure you wrap the chee pao kai parcels snuggly so if does not come apart when frying
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Be sure to dab the top tip with egg yolk so it sticks while frying.
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Heat up the wok of vegetable oil to about 180-200 degrees. Then gently lower the chicken parcels in with the thicker paper side facing down first. Fry for 4-5 mins and turn the parcels every minute. When done, drain oil, cool and serve.

3. The packs do not score much on the visual scale, but it explodes with flavour when you open it

4. It should be all juicy and fragrantly sweet

Lor Ark - Stewed Duck

Lor Ark - Stewed Duck

Another craving by Liana! This time it is stewed duck.

Braised beef & Daikon

Braised Beef and Daikon


Braised Beef and Daikon

Ingredients:
1 kg stewing beef – cut into cubes
1 daikon – cut into quarters and then into ½ inch slices
3 spring onions – cut into 1 inch slices
3 slices ginger
salt, sugar
1 tbsp rice wine
3 tbsp soy sauce

Method:
1, Marinate beef cubes with rice wine and 1 tbsp soy sauce,
2. Heat oil in wok, and when hot add ½ of the spring onions and ginger and fry till fragrant. Add beef and fry until colour changes.
3. add 3 cups water, daikon and the remaining soy sauce. Bring to boil and then reduce heat and simmer for about 1 – 1 ½ hours until beef is tender. Season with salt and sugar. Add remain spring onions and serve.

Gyozas

Gyoza
Thought I'd make gyoza tonight as we haven't had it in some time. So in the afternoon, called Liana to take out the gyoza skin from the freezer to defrost. Came back to find that instead of gyoza skin, she'd taken out wanton skins to defrost instead. Oops... Gyoza skins are round while the wanton skins are square. How? No choice, had to use what was already defrosted.

But looking at the finished product and the pictures, I would say they look ok. Whew.. lucky!



Gyoza

Ingredients:
1 pack gyoza skin
250 gm minced pork
250 gm minced beef
4-5 pcs Chinese cabbage – can be substituted for cabbage
2 sprigs - chopped spring onions
1 tsp minced garlic
salt
1 tbsp soy sauce
1 tbsp rice wine
splash of sesame oil
1 tsp corn flour mixed with a little water

Dipping Sauce:
2 tbsp soy sauce
1 tbsp rice wine
1 tsp sesame oil
dash of la yu – chilli oil


Method:
1. Boil some water in pan and when boiling, add cabbage into pan until wilted. Remove from pan and dunk in cold water. Remove from water and squeeze out the water from the cabbage and chop finely.
2. In a bowl, add the 2 different kinds of minced meat, spring onions, cabbage and ginger.
Add the salt, soy sauce, rice wine and sesame oil. Mix well.
3. Take a tbsp of the mixture and place on a gyoza skin. Dab a little of the corn flour slurry on the top half of the skin and fold into half. Pleat the skin. Repeat till all the meat has been used up.
4. Heat a little oil in a flat base frying pan. When hot, place the gyozas in the pan and leave for bottoms of gyozas to get brown. After 5 mins, add 150 ml water. Cover. Leave lid on for about 7 mins for gyoza to steam/fry. Remove lid and check to see that skin has become translucent. If not ready, add a little more water and cover for another 2 mins.
5. When gyozas are cooked, remove and place on plate with bottoms facing upwards.
6. Serve and eat with dipping sauce.

Minced Pork Balls

Dish my mum used to make

This is a simple dish which my mum used to make when I was a child. It is minced pork balls with onions and potatoes. I have modified her recipe slightly!



Ingredients:

400gm minced pork
1 onion sliced
2 potatoes - sliced into thin rounds
oyster sauce
dark soy sauce
seasoning
ground panko or jacobs biscuits(ground)

Method:
1. Mix minced pork with seasoning and make into balls
2. Flatten the balls and into the ground panko or biscuits.
3. Heat some oil in pan and fry the balls until brown on both sides. Remove and set aside.
4. Fry the potato slices until brown. Add sliced onions, oyster sauce and soy sauce and 1/2 cup water and simmer for 10 mins. Add meat balls until well coated and serve.

Fried Beef Kway Teow

Fried Beef Kway Teow



When K was in town a couple of days ago, we had Dim Sum in Chinatown and she said a friend told her about this fresh noodle shop. So after lunch, we went in search of this place. She was told that it is in a back alley somewhere and if it wasn't for the fact that we happened to chance on a new Singapore restaurant, we wouldn't have spotted the back alley. Anyway, they were making the noodles in this tiny shop and I bought 2 packets and so tada, fried beef kway. Really yummy noodles!

Honey Pork

Honey Pork



My mum has been making this for me since I was a child and it is so easy to make. Although the picture does not do the food justice, trust me, it is yum...

Ingredients:
300 gm Pork Shoulder or 2-3 thick slices
3 tbsp dark soy sauce
1 tsp light soy sauce
2 tbsp honey
1 tbsp oil
300 ml water
salt and pepper to taste

Method:
1. Place everything in frypan or wok and bring to boil.
2. Once the gravy has come up to the boil, turn fire down to low and simmer for about 1/2 hour, turning the meat over once or twice.
3. If the gravy has boiled down and meat has not softened, add a bit more water.
4. When pork is soft enough, remove from sauce and cut into slices. Pour sauce over and serve.

Grilled Oyster sauce chicken
Another easy dish to do when you are in a hurry. Just marinade the chicken with oyster sauce, dark soy sauce, honey, pepper and a dash of sesame oil. You can marinade the chicken for as little as 15 mins or overnight. When you are ready to cook, just pop into the oven at 200 deg C for about half hour and turn twice or so.