Receta Ngoh Hiang
I have to thank Sonia for giving me this famous Five Spice powder and Bah Kuet Teh Spices when she came to Singapore for a two day visit last month. This Ngoh Hiang recipe is adapted from Sonia of Nasi Lemak Lover and I've tweaked the recipe a little by adding extra prawns and oyster sauce into it. Thank you very much Sonia for sharing this yummy recipe. It's great to have met you in person and please don't forget to call me when you're here again in your next visit ):
I'm sure many of you have visited Sonia famous blog Nasi Lemak Lover from Malaysia. If you have not please do, for you'll not regret as Sonia has generously shared many of her great recipes with beautiful pictures with us.
Ngoh Hiang (literally means "five spices") is commonly referred to a type of meat sausage snugly wrapped with beancurd skin. Ngoh Hiang can be found at the local food stalls alongside with selling a variety of other fried fritters, prawn fritters, taukwa (beancurds), century eggs and fish cakes. It is common to eat an ala carte selection with a plate of fried beehoon (vermicelli) together with sweet dipping and chilli sauces.
You may want to try this famous local snack when you're in Singapore (here)
Ingredients:
- 350g Ground pork
- 100g Prawn, clean and cut to small pieces
- 1/2 Onion, chopped
- 5 Water chestnut, mashed and chopped
- 2 stalks Coriander leaves and spring onion, cut finely
- Seasoning
- 2 tbsp Egg white, lightly beaten
- 1/2 tbsp Oyster sauce
- 1 tbsp Light soy sauce
- 1 tsp Salt
- 1 tsp Chinese five spice powder
- a dash of white pepper
- 2 tbsp Cornstarch/tapioca flour
- 1 tbsp water
4 pcs Beancurd skin (unsalted)
Method:
Mix all ingredients in a mixing bowl except beancurd skin, mix thoroughly till thick paste, set aside to marinate for 1 hour (I marinated the ingredients overnight)
Using a damp cloth to wipe the beancurd skin on both sides, spoon meat mixture onto each beancurd skin and wrap lightly, seal the end with some cornstarch that mixed with water.
Deep fry in hot oil over medium heat till golden brown and serve immediately.
Enjoy!