Ingredient and Portion
Teochew Ngoh Hiang
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From the photo you can see that making this dish requires a list of ingredients such as prawns, minced meat, water chestnut, yam and most important the dried beancurd sheet for wrapping the ingredients. And for this Teochew style of Ngoh Hiang, yam(taro) is actually added to enhance the flavour and texture of this dish.
1 Packet of Dried Beancurd Sheet - 豆腐皮
600g Minced Pork, with some fats
500g Prawn, roughly diced
1 Medium Size Carrot, finely diced
10 Water Chestnuts, finely diced
15 Shallots, thinly sliced
100g of Yam, cut into small cubes
2 Eggs
2 Stalks of Spring Onion & Coriander, roughly diced
3/4 Tablespoon of Fried Shallot Crisps
*3 Tablespoons of Plain Flour or
10 Pieces of Butter Crackers/Cream Crackers
600g Minced Pork, with some fats
500g Prawn, roughly diced
1 Medium Size Carrot, finely diced
10 Water Chestnuts, finely diced
15 Shallots, thinly sliced
100g of Yam, cut into small cubes
2 Eggs
2 Stalks of Spring Onion & Coriander, roughly diced
3/4 Tablespoon of Fried Shallot Crisps
*3 Tablespoons of Plain Flour or
10 Pieces of Butter Crackers/Cream Crackers
Seasoning
1 Tablespoon of Five Spice Powder
1 Tablespoon of Light Soy Sauce
1 Tablespoon of Cooking Wine(花雕酒)
1/2 Tablespoon of Sesame Oil
1 Teaspoon of Salt
1 Teaspoon of Sugar
1 Teaspoon of Pepper
1 Tablespoon of Light Soy Sauce
1 Tablespoon of Cooking Wine(花雕酒)
1/2 Tablespoon of Sesame Oil
1 Teaspoon of Salt
1 Teaspoon of Sugar
1 Teaspoon of Pepper
Method
1.Mixed all the ingredients together with seasonings preferably by hand to bind it .
2.Refridge the combined ingredients for about 20 minutes to rest the ingredients and let it developed a better flavour before wrapping.
3.Next spoon meat mixture into each beancurd sheet and wrapped tightly like a spring roll, leaving the seam side facing down.
4.Heat up the steamer, brush a thin layer of cooking oil on the steamer rack before arranging the Ngoh Hiang on it so that they won't stick on the rack after steaming.
5.When the water boils, put in the rack of Ngoh Hiang and steam over medium high heat for about 15 minutes for the 1st batch and 10 minutes for the subsequent batches.
6.Leave them to cool off before freezing them for later consumption if you are not going to finish in two days.
7.Deep-fry Ngoh Hiang on medium low heat till both side turns golden colour, increase heat to High and fry for a few second before removing it and drained well.
8.Slice and serve with sweet sauce.
2.Refridge the combined ingredients for about 20 minutes to rest the ingredients and let it developed a better flavour before wrapping.
3.Next spoon meat mixture into each beancurd sheet and wrapped tightly like a spring roll, leaving the seam side facing down.
4.Heat up the steamer, brush a thin layer of cooking oil on the steamer rack before arranging the Ngoh Hiang on it so that they won't stick on the rack after steaming.
5.When the water boils, put in the rack of Ngoh Hiang and steam over medium high heat for about 15 minutes for the 1st batch and 10 minutes for the subsequent batches.
6.Leave them to cool off before freezing them for later consumption if you are not going to finish in two days.
7.Deep-fry Ngoh Hiang on medium low heat till both side turns golden colour, increase heat to High and fry for a few second before removing it and drained well.
8.Slice and serve with sweet sauce.
Tips
1. You need to use a damp cloth to wipe off the salt and oily surface from the dried beancurd skin before wrapped so as to reduce the salty taste of the Ngoh Hiang.
2. Fold the clean beancurd sheet into quarter rectangles, cut each long rectangle into another 4 small equal rectangle that makes a total of 16 small individual sheets of wrapper.
3. Steam diced yam for about 5 minutes till slightly soft to touch. Set it aside to cool off
2. Fold the clean beancurd sheet into quarter rectangles, cut each long rectangle into another 4 small equal rectangle that makes a total of 16 small individual sheets of wrapper.
3. Steam diced yam for about 5 minutes till slightly soft to touch. Set it aside to cool off
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