during the last trip home i already wanted to Ngoh Hiong here but always find excuses not to make. i bought the bean curb skin from singapore and had kept it for 6months till now. last week, i requested my parent for the recipe of the Ngoh Hiong and now here is the Ngoh Hiong.
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have the carrot, water chestnut, onion mixed together through a blender..jpg)
mix the pork with those ingredient. add 5 spicies power, soda biscuit, salt, corn starch, water and stir well..jpg)
using bean curb skin to wrap up the paste..jpg)
steam it and this is the cook version..jpg)
ready to serve.in total i had made 10 rolls and we had ate 4 rolls. the taste is not as good as what my mom made because i had accidently left out the sugar. the roll is too salty. anyway, my wife said is good since this is the first time that i made this.
see if i am free to make this again next week before the chinese new year.
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2 comments:
Looks good for first timer. You used blender to mix carrot, water chestnut and onion?
Although it take time, the best traditional way is cut the carrot and water chestnut into around 1mm cube, as for the onion, cut it and stir fry it. After that mix this three with the rest of the ingredients. You can add some 青葱和芹菜also.
In fact after you steam it till cooked, you can just eat it in this stage and you will get the crunchy feeling when you bite into water chestnut.
yes, you are right about cutting versus using blender. after blending the carrot and water and onion, i knew that it won't be that good. just that too much work and i am first timer. next time loh! we eat without deep frying for healthy cause. anyway, thanks for the tips.
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