Monthly Archives: January 2020

Five Spice Pork and Prawn Roll(Ngoh Hiang) – 五香肉卷

Ngoh Hiang is a famous Hokkien dish. Most families would probably have their own version or recipe that has been past down from one generation to the next. It is also a common dish being served during Chinese New Year. This meat roll is made with slightly fatty minced pork mixed together with prawn and finally seasoned and spiced with the 5 spice powder. The result is a sweet and savoury blend of flavours that explode in the mouth. The goodness of this dish is simply aromatic and irresistible.

Ingredients

  • 500g minced meat (pork shoulder)
  • 375g prawn (coarsely chopped)
  • 80g grated carrots
  • 50g chopped spring onion
  • 50g minced shallots
  • 100g diced turnip (you may also used chestnut)

Seasoning and Binder

  • 1 egg
  • 1 tbs 5 spice powder
  • 1.5 tbs soy sauce
  • 2 tbs oyster sauce
  • 2 tsp sugar
  • 2 tbs potato starch
  • 1 tbs sesame oil

Wrap

  • 1 pack of bean curd skin cut into 8″x5″ in size (wiped with damp cloth to remove the salt on it)
  • 1 egg white to seal the edges

Method

  • Put all the ingredients in a large bowl, followed by the seasoning and binder. Mix until all are well combined, and the mixture becomes sticky. As my quantity was double of the original recipe, I used my mixer with a paddle attachment to mix with the lowest speed.
  • Lay one sheet of bean curd skin (8″x5″) on the board, scoop 3 tbs full of the mixture, gently shape it into a roll. Seal the edges with egg white.
  • Do the same for the rest of the mixture
  • Lightly grease a steamer tray, and steam for about 10 minutes or until the skin turns translucent and the roll becomes firm.
  • To serve, prepare a hot wok drizzled with enough oil to submerge the pork roll. Do not overcrowd the wok. Fry 3 rolls at a time. Fry on medium high heat until the skin becomes crispy. Leave to cool on paper towels before slicing
  • Serve with your favourite sauce. It can be sweet Thai chili sauce or thick dark sweet soy sauce.
  • sticky mixture

Sea Coconut and White Fungus Chicken Soup

This is a lung nourishing soup, that is both healthy and flavourful. This is the perfect time to make this especially with the virus going around. It is also good to serve if you often like to eat grilled or spicy foods as it reduces the “heat” from the body.

“Sea coconut helps nourish the lungs, relieve coughing and dispels internal heatiness while white fungus has been appraised for its medial benefits namely anti-imflammatory and anti-tumour, nourishing the body and healing dry cough. It has been used as a tonic herb and as a beauty enhancer to improve the complexion. Its collagen content is comparable to bird’s nest. Hence, it is also why white fungus is dubbed as the poor mans bird nest. “*

Ingredients

  • 800g chopped chicken thigh
  • 1.7L water
  • 3 pcs honey dates
  • 25g dried sea coconut
  • 15g sliced ginger
  • 20ml huatiao chiew
  • 15g goji berries
  • 20 pcs dried mushrooms ( I used tea flower mushroom)
  • 1 floret dried white fungus
  • Salt to taste

Method

  • Rinse and soak the dried mushrooms with hot water for 15 minutes; drain and remove the stem and set aside.
  • Soak the white fungus with hot water for 30 minutes; drain and remove the stem, cut it into chunks
  • Quickly rinse the goji berries, honey dates and sea coconut; Set aside
  • Prepare 1.7 L of water in a pot, let it boil. Put all the chicken and the rest of the ingredients. Let it boil at high heat. Once it boils, reduce the fire to the lowest heat and let it simmer for 30 minutes or until the meat are fully cooked.
  • Add salt to taste.

*Quotes are by two Chinese medical websites on the internet, not by me.

note that dried sea coconut are meant to be discarded after cooking.

1 2 3
Blog at WordPress.com.