Ngoh Hiang
The Meatmen
October 11, 2015
Ngoh Hiang (五香肉卷), also known in some cases as Lor Bak, is always a favourite dish for Hokkien and Teochew people. A whole array of ingredients are added into strips pork, seasoned well with five spice powder and wrapped in dried beancurd skin. Our version, has a crispy skin on the outside paired with the sweet and sour dipping sauce, is sure to wake you appetite up! If you have the time let the pork marinate overnight.
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Ingredients
Adjust Servings
| 400g pork loin | |
| 100g water chestnut | |
| 100g yam bean / jicama | |
| 1 onion | |
| 4cloves garlic | |
| 3tsp five spice powder | |
| 4tsp tapioca flour | |
| 4tsp glutinous rice flour | |
| 4tsp sugar | |
| 2tbsp light soya sauce | |
| 1tsp salt | |
| 1tsp pepper powder | |
| 1 egg | |
| 8-10bean curd skin (14 by 10 cm) | |
| 500ml oil for deep frying | |
| 1tbsp tapioca starch | |
| coriander leaves |
Dipping sauce:
| 2tbsp plum sauce | |
| 2tbsp white vinegar | |
| 1tbsp sugar | |
| 2tbsp chopped red chili |
Directions
1.
Cut 400g pork loin into strips
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2.
In a bowl add pork loin, 100g chopped water chestnut, 100g shredded yam beams
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3.
Blend 4 cloves garlic and 1 onion in the food processor then add to pork mixture
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4.
Next add 3 tsp five spice powder, 4 tsp tapioca flour, 4 tsp glutinous rice flour, 4 tsp sugar, 2 tbsp light soya sauce, 1 tsp salt, 1 tsp pepper powder, and 1 egg
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5.
Mix well then set aside to marinate to 2 hours
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6.
Mix 1 tbsp tapioca starch with 2 tbsp water to form a paste
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7.
Lay out bean curd skin (14 by 10 cm) add 2-3 spoons of marinated mixture
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8.
Fold the side, roll and seal the end with tapioca starch paste
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9.
Make sure to wrap them tightly, the amount makes about 8-10 rolls
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10.
Heat 500ml oil in a pan to 180 degrees C
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11.
Deep fry Ngoh Hiang in oil till golden brown, remove and drain on paper towel
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12.
For dipping sauce, mix together 2 tbsp plum sauce, 2 tbsp white vinegar, 1 tbsp sugar and 2 tbsp chopped red chillies
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13.
Serve Ngoh Hiang with dipping sauce.
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