Ngoh Hiang (Fried Meat Roll)
This dish has been in my maternal side of the family for 4 generations. My great-grandfather passed the recipe to my grandmother, who passed it to my mom and aunt. My mom decided to pass it to me too.
Our entire family loves this and we start popping these babies into our mouths as soon as they leave the hot oil!
Makes 20 rolls.
2 large sheets of beancurd skin
1.5kg minced pork (use a mix of lean and fatty meat)
500g whole shrimps
300g minced fish meat (the kind for making fish balls)
1kg of tofu (dry, firm kind. NOT silky)
2 large onions
2 large eggs (Use 3 if mixture is too dry)
Plain flour (as required)
2.5 teaspoons salt
2 teaspoons ground white pepper
1/2 teaspoon sugar
Place 1.5kg of minced pork in a large bowl.
Cut the shrimp into very small pieces.
Finely chop the onions.
Using a masher or a heavy cleaver, mash the tofu.
Place the tofu into the large bowl of minced pork.
Add the fish meat. This is blended fish meat from Asian food markets. It’s usually used to make fish balls.
Add the shrimp.
And then the onions.
Crack 2 large eggs into the mixture. Use 1 more egg later if the final mixture is too dry. If the mixture is too wet, add some plain flour.
Add 1/2 teaspoon of sugar.
Add 2 teaspoons of ground white pepper.
Add 2.5 teaspoons of salt.
Wear hand gloves and mix the ingredients with your hands till evenly mixed together.
The final mix should look like this.
Now prepare the beancurd skins.
My mother’s trick is to wipe the beancurd skins with a wet cloth. She says this cleans the beancurd skin and removes most of the salt on them.
Use a pair of scissors and cut the beancurd skins into smaller pieces.
Place an amount of the pork mixture (about 4 tablespoons) on a sheet of beancurd skin.
Tuck in the ends and roll it up.
Apply a little pork mixture at the ends to seal the roll together.
Alternatively, you can leave the ends of the rolls sticking out instead of tucking them in. I like it better this way because the deep fried ends are sooo good later.
Lay the prepared rolls neatly on a plate, ensuring they are separated. They must not touch each other, otherwise they’ll stick and the beancurd skin will tear when you’re trying to separate the rolls.
Steam covered for 10mins.
When they are cooked, they will look like this. Ugly shrivelled stuff.
Let the rolls cool completely and then cut them into 1 inch bite sized pieces.
Heat a pan of oil till smoking hot. When you stick a wooden chopstick into the hot oil and fierce bubbles for on the chopstick, it means the oil is hot and ready for deep frying.
Add the cut rolls into the hot oil.
Stir gently to prevent the rolls from sticking together while they are being deep fried.
Remove the rolls from the hot oil when they have turned golden brown. Do not reduce or turn down heat until all the rolls have been removed from the pan.
The printable version of this recipe is here -
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