think i better capture the recipe for the peranakan style ngoh hiang here before i forget about it... and it is my own recipe :-)
filling
1kg lean meat (gor huay bak or "five flower meat")
500g medium sized prawn
5-6 large onions
5-6 shitake mushrooms
6-8 stalks of spring onions
1 medium sized carrot
3 tablespoon of flour
2 eggs
skin
1 sheet of ngoh hiang skin
preparation
cut the ngoh hiang skin into oblongs (about 8cm by 20-25cm)
(one sheet should yield about 26 pieces)
mesh up the meat (you can ask the butcher to do it for you), deshell the prawn and mesh them up (use a chopper and whack it!), cut the spring onions in 0.5cm pieces, chop up the carrot, mushrooms and large onions (use a blender and make sure you use the rough cut blade, else your ngoh hiang will end up soggy).
put in the flour and the eggs together with the ingredients above and mix well.
roll the filling into the ngoh hiang skin just like u would a popiah.
deep fry the ngoh hiang till golden brown.
drain off excess oil. cut cooked ngoh hiang diagonally and serve hot.
enjoy!
additional tips
(1) add water chestnut if you want the ngoh hiang to be a little crunchy. for the above portion, 2-3 water chestnut would do. chop it up finely just like the carrot (2) add more flour if you want the ngoh hiang to have a harder texture (3) do not add any salt or seasoning to the filling. the ngoh hiang skin is salty by itself. if you want it to be saltier, either roll smaller sized ngoh hiang (it's the same principle as surface volume ratio thingee... heh heh) or use a larger piece of ngoh hiang skin and roll it one more round (4) if you want to store it and eat it slowly over time, it is advisable to steam the raw ngoh hiang first. this way, you can put it in the freezer and keep it for a couple of weeks. also, steamed ngoh hiang is easier to deep fry (5) when you steam, it is a good idea to place the ngoh hiang over a piece of banana leaf. banana leaves also make the ngoh hiang more fragrant. in addition, using banana leaves allow you to stack the ngoh hiang over one another. this saves cooking time. and do remember to place the lowest layer over a porous strainer to allow the meat juice to drain as it steams, else ur lowest layer of ngoh hiang will be swimming by the end of the steaming process (6) when serving, serve with either maggi chilli sauce, sambal belachan or sweet sauce... if u are a hard core peranakan, u can also mix the chilli sauce with a bit of otak udang (petis) (heh kor) (7) cucumbers cut diagonally make excellent decor pieces for presentation purposes. it also complements the ngoh hiang very well.
:-)
filling
1kg lean meat (gor huay bak or "five flower meat")
500g medium sized prawn
5-6 large onions
5-6 shitake mushrooms
6-8 stalks of spring onions
1 medium sized carrot
3 tablespoon of flour
2 eggs
skin
1 sheet of ngoh hiang skin
preparation
cut the ngoh hiang skin into oblongs (about 8cm by 20-25cm)
(one sheet should yield about 26 pieces)
mesh up the meat (you can ask the butcher to do it for you), deshell the prawn and mesh them up (use a chopper and whack it!), cut the spring onions in 0.5cm pieces, chop up the carrot, mushrooms and large onions (use a blender and make sure you use the rough cut blade, else your ngoh hiang will end up soggy).
put in the flour and the eggs together with the ingredients above and mix well.
roll the filling into the ngoh hiang skin just like u would a popiah.
deep fry the ngoh hiang till golden brown.
drain off excess oil. cut cooked ngoh hiang diagonally and serve hot.
enjoy!
additional tips
(1) add water chestnut if you want the ngoh hiang to be a little crunchy. for the above portion, 2-3 water chestnut would do. chop it up finely just like the carrot (2) add more flour if you want the ngoh hiang to have a harder texture (3) do not add any salt or seasoning to the filling. the ngoh hiang skin is salty by itself. if you want it to be saltier, either roll smaller sized ngoh hiang (it's the same principle as surface volume ratio thingee... heh heh) or use a larger piece of ngoh hiang skin and roll it one more round (4) if you want to store it and eat it slowly over time, it is advisable to steam the raw ngoh hiang first. this way, you can put it in the freezer and keep it for a couple of weeks. also, steamed ngoh hiang is easier to deep fry (5) when you steam, it is a good idea to place the ngoh hiang over a piece of banana leaf. banana leaves also make the ngoh hiang more fragrant. in addition, using banana leaves allow you to stack the ngoh hiang over one another. this saves cooking time. and do remember to place the lowest layer over a porous strainer to allow the meat juice to drain as it steams, else ur lowest layer of ngoh hiang will be swimming by the end of the steaming process (6) when serving, serve with either maggi chilli sauce, sambal belachan or sweet sauce... if u are a hard core peranakan, u can also mix the chilli sauce with a bit of otak udang (petis) (heh kor) (7) cucumbers cut diagonally make excellent decor pieces for presentation purposes. it also complements the ngoh hiang very well.
:-)
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