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

Bubur Terigu aka Ta Mai

Actually I wasn't craving to eat bubur terigu. I happened to be at Sainsbury and passed by and saw this.

All of a sudden, in my mind's eye, I saw bubur terigu! Dont know whether it is or not, but it did look like it, so bought it.

Made it a total of 3 times just to get the perfect feel/texture.

Surfed the net and most people said to soak it for a couple of hours but it was about 9.30pm when I was wanting to cook it, so only soaked it for 10 mins and then started cooking it. Boiled it for about an hour and a half and then it was ready. Not too bad.

Next day I tried it again but this time using the slow cooker. Hmm... you can use the slow cooker but not cook it overnight. I did it from around 11pm to when I woke up at 6am and nah... too soft, not much bite.. but hey you may like it but it's not for me.

So last night tried again and yah, I think I got it right this time.

Ingredients:

1 cup wheatberries

1 to 1 1/2 litres water

pinch of salt 

2 tbsp sugar or to taste

coconut milk to taste

Method:

1. Wash the wheatberries 3 - 4 times well.

2. Add 1 ltr of water first and bring to boil. Once it has come to boil, turn fire down to low.

3. You have to keep watching and stirring bottom of pan every 10 - 15 mins or so as the wheatberries catch at the bottom.

4. Add more water if it is drying out. 

5. Once the wheatberries have softened to your liking, add salt, sugar and coconut and it's ready!

Hols and food at home

These were a few of the foods I cooked while my mum, Liana and friends were here.

chix wings

ngoh hiang

sayoh lodeh

pandan cake

chilli stuffed mackeral

mee siam

ayam buah keluak

Chai tow kueh

Beef stew

Puttu Mayam

Sausages and mash

Boneless chix rice

Chwee kuih

Popiah

Everyone!

Back dated post of our hols in Amsterdam

Dear Friends and readers

I am so, so sorry for being MIA for so long!

Firstly as you all know, was in Singapore end of Jan to mid of Feb, then got back and then to work. Then my mum and daughter and another couple came, all during the same period.

During the first week of my mum and daughter's holiday, we drove to Amsterdam while my friends went to Lake District.

Rented a 2 bedroom apartment and went to Kuekenhof to see the tulips.

Here are some of the pictures that we took while we were in Amsterdam.

Taking the train to France

View from our apartment in Amsterdam

Pat being goofy with mum

Kuekenhof

Can you spot the duck?

Cherry Blossoms

Floating Chinese restaurant in Amsterdam

With Clara (my ex classmate who now lives in Amsterdam) and her husband Arie

Sweet shop

Bruges

Chocolate shop in Bruges

Radish Cake/Chai Tow Kuih

This is taken from Lily Ng's blog. Thanks Lily.

Ingredients:
about 500 gms radish - shred finely or use a food processor to cut
500 gms rice flour
4 tbsp tapioca flour
1 tbsp
1 tsp salt
1 tbsp soya sauce
1 tbsp sesame oil
1/2 tsp white pepper
about 750 ml water

For frying a plate :

1 bowl of diced radish cake
1 tbsp chopped garlic
1/2 - 1 tsp of fresh ground chilly or sambal olek
1 tbsp chopped preserved turnip (chai poh)
1/4 tsp sugar(omit if the chai poh is the sweet type)
1/2 tsp dark soya sauce
a handful of taugeh(green bean sprouts)
1 tsp chopped spring onions
a dash of white pepper
1 egg
2 tsp oil

Method:

To make the Chai Tow Kuih

Mix the ingredients together in a large glass bowl and microwave on high, 2 minutes at the time, stir well, until mixture has thickened or you can put them in a saucepan and cook over medium heat till the mixture has thickened.

Pour into a 10 inch round cake pan and steam on high heat for about 1/2 hour.

Leave to cool.

To fry one serving
Cut the cooled cake into cubes.

Using a non stick pan, heat 1 tsp oil and pan fry the diced kuih until very fragrant.(do not stir or turn kueh until it is brown on one side).

Remove kueh to the plate and heat the other tsp oil.

When oil is hot, add chopped garlic and fry until fragrant before adding the chilly.

Add the chai poh and sugar and saute until well mixed.

Add in the pan fried kueh and dark soy sauce. (Black version)

When well mixed, crack in the egg and fry until egg is cooked.

Add in the taugeh and stir fry (do not overcook the taugeh). Add  spring onions.

Dish out and dash with white pepper.

Enjoy while it is piping hot.

If you want the white version, omit the dark soy sauce.

Brazilian Cheese Bread (Pão de Queijo)

Adapted from: Simply Recipes
Makes about 20

I have been wanting to make this for the longest time and never really found the time or a good recipe. Had copied this and was in my drafts for so long and last Sunday being a long weekend, got off my butt and made this.

As I did not have a mini muffin tin, I used a flatter muffin tin and this is what came out from it.
Eat it warm and it is soooo good. If there's any left over, simply put them in a foil and heat up and it will taste just as good!

Ingredients:
1 egg, at room temperature
1/3 cup olive oil
2/3 cup milk
170 grams tapioca flour (tapioca starch)
about 100 grams grated cheese of your choice (I used 1/2 cheddar cheese and mozzarella cheese)
1/2 tsp salt

Method:
Preheat the oven to 400°F (200 deg C).
Grease a mini-muffin tin generously.
Mix the wet ingredients first, then add the tapioca flour (starch), I used a whisk to mix them together.
Pour into the muffin tins and fill to the brim.
Bake in the oven for 20 minutes, until all puffy and just lightly browned. Remove from the oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later.

Note: I bought a mini muffin tin yesterday and will revisit this site again in a couple of weeks time to see if I can get them to be a bit more ball like!