• Dec 9, 2022
  • topseller

Hokkien Ngoh Hiang

1 cup of Royal Umbrella Thai Mixed rice
1.5 cups of water
Golden Circle Vegetable Oil
1 pkt bean curd skin
500g minced belly pork
400g fresh shrimps (chopped)
100g fish paste
300g water chestnuts (chopped)
6 tbsp corn starch
6 cloves finely chopped garlic
6 cloves finely chopped shallots
1 small coarsely white onion (chopped)
1 egg
2 tbsp finely chopped spring onion
3 tbsp chopped parsley stem

1 tbsp light soya sauce
2 tbsp fish sauce (to taste)
1 tbsp salt
1 tbsp sweet sauce
1 tbsp pepper
1 tsp sesame oil
1 tbsp sugar (to taste)
1 tbsp Shaoxing Wine

Cooking Instructions:
  1. Rinse the Royal Umbrella Thai Mixed Rice.
  2. Place the rinsed rice into a rice cooker and add 1.5 cups of water. Set to “cook” mode.
  3. After the rice is cooked, let rice stand for 5 minutes and fluff the rice before placing onto the rice bowl.
  4. Add 3 tablespoons of corn starch into minced pork and mix well.
  5. Mix in the shrimps, fish paste, water chestnuts, garlic, onion, shallot, spring onion and parsley.
  6. Stir in the egg yolks, 3 tablespoons of corn starch, salt, pepper, sesame oil, fish sauce, sugar and Shaoxing Wine. Mix well.
  7. Brush egg white onto bean curd skin. Place 3 tablespoons of the meat mixture onto the bean curd skin. Roll the meat mixture with the bean curd skin till end and wrap up the sides. Seal by brushing the edge of skin with egg to complete as Ngoh Hiang.
  8. Repeat step 4 for the rest of the meat mixture and bean curd skin.
  9. Steam the Ngoh Hiang over high heat for 15 – 18 minutes or until the rolls are firm to touch. Cool the Ngoh Hiang completely before deep frying.
  10. Heat the Golden Circle Vegetable Oil in a deep pan over medium heat. Fry the Ngoh Hiang for about five minutes on each side, until golden brown.
  11. Remove from pan, slice and serve hot with sweet sauce and chilli sauce and piping hot Royal Umbrella Thai Mixed Rice.