Ngo Hiang (Pork Bean Curd Roll)

My eldest love Ngo Hiang, also commonly known as Pork Bean Curd Roll (in some of the chinese restaurant). Recently, I saw Bake With Paws sharing her recipe so I decided to make them fresh at home instead of buying those ready-made frozen ones. So my recipe below are adapted based on what was available in my fridge today.

Ingredients:

  • 1 sheet bean curd skin
  • 2 tsp corn flour + 1.5 tbsp water (mixed together)

Filing

  • 150 gm minced pork
  • 1 big yellow onion (diced finely)
  • 1 carrot (diced finely)
  • 3 tsp corn flour
  • 1 egg – AA size (beaten)

Seasoning

  • 1 tsp five spice powder
  • 1 tsp coarse white pepper
  • 1 tsp salt
  • 1 tbsp light soy sauce
  • 2 tsp sesame oil

Method:

  1. Mix the seasoning and filling ingredients in a bowl until thoroughly mixed. Set aside in the fridge for at least 1 hourimg_3278
  2. Wipe both side of the bean curd skin with slightly damn cloth and then cut into 15 cm x 18 cm pieces
  3. Place a piece of the bean curd on tabletop or any smooth surface
  4. Place the filling in the lower part of the bean curd skin, leave gap at the bottom and side for folding
  5. Fold the edge over filing, fold in both sides and roll up to form a log
  6. Seal the end with corn flour mixtureimg_3280
  7. Heat up the oil and fry under medium fire for 5 minutes each side
  8. Cut into pieces
  9. Serve warm accompanied by chili sauce

img_3290

Note : Uncooked Ngo Hiang can be kept in the freezer

 


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