Mum's Famed Ngoh Hiang

Gong Xi Fa Cai everyone! The Chinese Lunar New Year is the only time of the year where my fridge will be overstocked with so much food that it could probably last us for an entire month. No, I am not kidding. This is especially so with my Mother who will always insist on having an abundance of food at home, signifying abundance for the year ahead.

Today's recipe is a well-kept recipe that has been passed down from my maternal grandmother. Friends and relatives who have tried this have swore that this may just be the best Ngoh Hiang they have ever tasted. It is supposed to be a family recipe but then again, good things are meant to be shared. Especially when it comes to such good food.

Makes about 5 to 8 pieces depending on the size of the beancurd skin

400g                   minced pork (choose those contains more fat)
10                       medium shrimp, flatten into a paste using the back of a knife
3 stalks               spring onion, chopped
5                         water chestnut, skinned and chopped
1/2                      large yellow onion, minced
2 cloves              garlic, minced
1 piece                small salted fish (2 inches long), fried and crushed into a powder form
3 tablespoons     fish paste
3 tablespoons     cornflour
1/2 teaspoon       salt
dash                    ground white pepper
1 tablespoon       light soy sauce
1 packet              dried beancurd skin, cut into 10cm long


Mix all the ingredients except the beancurd skin together by hand. Form the mixture into a ball and hold it up with your hand. Toss it back into the bowl. Repeat for another 3 to 4 times.

Lay the beancurd skin onto a dry surface. Spoon the prepare mixture onto the beancurd skin and wrap gently, using the same technique likewise to wrapping a maki roll.

Steam the prepared ngoh hiang for 8 minutes and leave aside to cool.

The ngoh hiang can now be kept in the freezer for future consumption. Deep fry and slice before serving.

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