Sunday, 25 December 2011

Five Spice Meat Roll (五香) (Ngoh Hiang)


350g Minced Pork
1/2 onion, chopped
30g carrot, diced
4 water chestnuts, chopped
Chinese parsley, chopped
1 Chinese Sausage, diced
3 Pcs beancurd skin, soften by covering with a damp cloth. 

1 Tbsp light soy sauce
1 Tsp salt
1 Tsp Chinese five -spice powder
White Pepper to taste
2 Tbsp cornstarch/tapioca flour
1 Tbsp water


1. Mix all ingredients in a mixing bowl except beancurd skin, mix thoroughly till thick paste. Set aside to marinate 
2. Spoon meat mixture onto each sheet and wrap tightly and seal the end with toothpicks
3. Steam for 10 minutes
4. Pan fry in hot cooking oil over medium low flame till golden brown.
5. Enjoy!

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