Ngoh Hiang
trying to learn all my grandma's recipe before its too late...🥹
since young, i have always been going to my nai nai’s house once a week to have a meal with her. these are the days where i look forward to her innovative, sometimes traditional, but comforting food for the soul. now that she is growing older, her movements have also slowed down a lot, and that trickles down to the amount of dishes that she can cook too. thus, i felt the urgency to start learning the precious meals that she has been making for me while i was growing up, and safe keep all the recipes before its too late.
so in this episode, i learnt the no.2 item that she loves to make—ngoh hiang ☺️ the process was rather easy, but the preparation was very tedious. the time spent with her has made me appreciate my nai nai a lot more ❤️ and i can’ t wait to learn more from her!
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Ngoh Hiang
makes approx 30 mini ones
1 carrot, diced
1 onion, diced
6 water chestnut, peeled & diced
1/2 packet 5 spice powder
2 packet frozen prawn paste
500g mince pork
1 packet of beancurd skin
oil for frying
for dressing
chilli sauce
sweet sauce
directions
in a bowl mix together mince meat, prawn paste, carrot, onion, water chestnut and spice powder, set aside
prepare the beancurd skin by wiping down both sides with a wet kitchen towel (to remove the salt) cut the beancurd skin to 4 parts (rectangle size). starting from the short end, place 1-2 tbsp of paste and roll it tight. cut off any excess of skin if needed, repeat
heat oil in a pot, and fry the ngoh hiang 3-4 at a time, making sure not to overcrowd the pot. its done when it floats and is golden brown. (no exact oil temperature as my grandma always agak agak, so tweak the heat accordingly)
remove from oil and allow it to rest on a rack. once cooled, enjoy it with sweet sauce, chilli sauce, or with someone you love!
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