Its the New Year! And Chinese New Year falls on 23 January this year.
I have started to plan for CNY parties and prepare the food menu. I decide to make Ngoh Hiang (5 spice rolls). There are several versions to this dish. I liked the Hokkien version. the Teochew version adds yam to it making it towards the mushy end.
I like crunch so I pumped up the water chestnuts content.
Ingredients:
(1) Mince pork – 750g
(2) Water chestnuts – 500g
(3) Onion – 1 big red or yellow one
(4) Mushroom – 6 pieces
(5) Prawns – 20 medium prawns
(6) Egg – 1 piece
(7) Soy Sauce – 2 table spoons
(8) dash of pepper
I do not really like carrots but you can add in carrots in a proportion that carrots + water chestnuts = 500g.
Method:
- Mix all ingredients together
- Wipe Ngoh Hiang skins to remove excess salt and cut to desired rectangular shape.
- Place mixture onto skins and roll it.
- Steam them for 10 mins
- Deep fry themso that the Ngoh Hiang skins are crispy.
To keep for a longer period, do not deep fry them. Wrap the steamed Ngoh Hiang in aluminium foil and freeze it. Only deep fry them when you want to eat it.
While making Ngoh Hiang, I made used of the by-products to make other dishes.
One being the soup base for prawn noodles. I fry the prawn shells (typically thrown away) and add rock sugar to it. Add water, star anise, cloves, garlic and let it simmer.
The other is actually a drink, a refreshing one at that! I washed the water chestnuts thoroughly, off with the mud, and peel off the skins. The skins are typically thrown away but I add water and rock sugar to it. It will take some time (about 1 hr) before the water is infused with water chestnuts flavour. Cool it in the fridge for added shiokness!
