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The BakerWoman

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    Monday, February 07, 2011

    Ngoh Hiang - Five-Spice Pork Rolls Wrapped with Tofu Skin

    A whole array of ingredients are stirred into a pound of fatty ground pork, which is then seasoned with five spice powder

    dried beancurd skins

    Spoonfuls of meat are placed on the beancurd skin....

    There goes my perfect ngoh hiang!!! Just like rolling a popiah.....

    I steamed the ngoh hiang.....let it cool before I placed them in the freezer
    Its a tradition that I make the ngoh hiang one week prior to the Lunar New Year.....

    These ngoh hiangs are the Teochew version......the pork rolls are a delicious concoction. Named for the Chinese five spice powder that gives the rolls their unique flavor, Ngoh Hiang (五香) is another take on the pork sausage. A whole array of ingredients are stirred into a pound of fatty ground pork, which is then seasoned with five spice powder and snugly wrapped in dried beancurd skins.  I've added water chestnuts, onions, egg, (fish, minced pork & prawn meat), pepper and pork liver.

    I steamed the ngoh hiang for 15 minutes, until the skins turn translucent and the rolls feel firm. Remove and set aside on wire racks to cool. At this point, I divided the rolls into batches and freeze them in plastic wrap for up to 3 months. To cook, defrost the rolls in a 350F/ 180C oven for 10 minutes before frying/baking.


    Like any good Chinese dish, these rolls have their sub-cultural variations, depending on whether the cook was of a Teochew or Hokkien dialect. In my paternal grandfather’s Teochew version, there were shrimp and water chestnuts. Before cooking, each roll was tied with string, sectioning out pieces for easy cutting and serving once ready.
     
    I love serving ngoh hiang with cucumber & tomato slices........

    The Bakerwoman - Coffee Talk at 10:36 PM 1 comments


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