Friday, April 17, 2009

Cook Tip - Ngoh Hiang 五香肉卷

Ngoh Hiang 五香肉卷

Makes: 32 rolls and 30 nuggets

2 Beancurd Sheet 豆腐皮
1kg Turnips (Bang Kwang)
Peeled, shredded and squeeze out the juice
1kg Pork Belly 三层肉 (Cut small pieces and chopped roughly)
750g Fresh Prawns 鲜虾 (shelled, de-veined and cut into small pieces)
250g Dried Shrimps 虾米
6 Eggs 鸡蛋
750g Plain Flour 面粉
100g Chopped Chinese Celery 芹菜
100g Chopped Spring Onions 青葱
2 tbsp Five Spice Powder 五香粉
1 tbsp Pepper 胡椒粉
3 tbsp Sugar 糖
170ml Light Soy Sauce大华酱青
6 cups Cooking Oil for frying油

Clean the bean curd sheet and cut into 4 portions.
Mix all ingredients together in a large bowl and mix thoroughly.
Put about 4 to 5 tablespoons of the mixture on each wrapper.
Roll to form sausage roll.
Pre-heat 6 cups oil over high heat.
Deep-fry the Ngoh Hiang using medium heat till golden and crispy.

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