Hakka Ngoh Hiang

Pork
Sides/Snacks

Easy Level:

Cook Time:

Servings:

45081

The Meatmen’s Hakka Ngoh Hiang is a double fried delicious goodness filled with shrimps, fish and pork. The meaty taste from the minced meat is heightened by the sweetness of the shrimps. The diced water chestnuts gives it an additional crunch. You can make a big batch to freeze. Just take it out to thaw and fry when you need it. You can use an air fryer too, just brush with a little oil and set it at 180C and airfry till golden brown!

Ingredients

Adjust Servings
US / Metric
0.00
g
g
Dried shrimps
0.00
g
g
Dried shrimps
0.00
g
g
Dried flat fish
0.00
g
g
Dried flat fish
0.00
g
g
Fish paste
0.00
g
g
Fish paste
0.00
g
g
Minced pork
0.00
g
g
Minced pork
0.00
g
g
Water chestnuts
0.00
g
g
Water chestnuts
0.00
pieces
pieces
Bean curd skin
0.00
pieces
pieces
Bean curd skin
Salt & pepper to taste
Salt & pepper to taste

Steps

1

Toast dried shrimps till fragrant.
Toast dried shrimps till fragrant.
Mark as completed

2

Toast dried flat fish till fragrant.
Toast dried flat fish till fragrant.
Mark as completed

3

Blend toasted dried shrimps and flat fish together, set aside.
Blend toasted dried shrimps and flat fish together, set aside.
Mark as completed

4

Skin water chestnuts and cut them into small tiny cubes, set aside.
Skin water chestnuts and cut them into small tiny cubes, set aside.
Mark as completed

5

Combine minced meat, fish paste, diced water chestnuts & all toasted ingredients together, mix them well.
Combine minced meat, fish paste, diced water chestnuts & all toasted ingredients together, mix them well.
Mark as completed

6

Season with salt and pepper.
Season with salt and pepper.
Mark as completed

7

Cut the beancurd sheets into 6 pieces of 14cm by 24cm, wipe it clean.
Cut the beancurd sheets into 6 pieces of 14cm by 24cm, wipe it clean.
Mark as completed

8

Scope the mixture and wrap it up into cylinder form.
Scope the mixture and wrap it up into cylinder form.
Mark as completed

9

Line your plate with parchment papers and line your Ngoh Hiang on it.
Line your plate with parchment papers and line your Ngoh Hiang on it.
Mark as completed

10

Steam for 10 minutes.
Steam for 10 minutes.
Mark as completed

11

Cool the Ngoh hiang once its done.
Cool the Ngoh hiang once its done.
Mark as completed

12

Cut into bite size and shallow fried until golden brown.
Cut into bite size and shallow fried until golden brown.
Mark as completed

13

Serve hot with choice of dipping sauce.
Serve hot with choice of dipping sauce.
Mark as completed

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