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| Name | Five Spice Pork Roll Recipe - Ngoh Hiang (五香肉卷) from Singapore |
| Video Uploader | Video From iKare Home Care |
| Upload Date | This Video Uploaded At 31-05-2022 02:48:10 |
| Video Discription | This Five Spice Pork Roll Recipe (ngoh hiang, or 五香肉卷) is a great finger food for those who need an extra boost in protein and calories! It's also lower sodium than other recipes, relying on the natural flavour of the ingredients like meat, coriander, onion, spring onion and mushrooms (and of course, five spice), to shine through. It is of Hokkien or Teochew origin, and is a delicious delight bursting with juicy and crispy flavours. What are you waiting for - try it out and comment below on how you like the recipe! #fivespiceporkrollcookingvideo #ikarecooking #dietitiancooks Five Spice Pork Roll Recipe - Ngoh Hiang (五香肉卷) Serves: 7 Time: 45 mins Ingredients : ● 500g minced pork (or chicken mince) ● 250g fresh prawns (shelled and chopped) ● 2 large eggs (lightly beaten) ● 10 - 12 (300g) water chestnuts (washed, peeled and smashed with a pestle) ● 3 tbsp grated raw carrots ● 2 stalks of spring onions (finely chopped) ● 4 shiitake mushrooms (finely chopped) ● 3 stalks of coriander (finely chopped) ● ½ yellow onion (minced) ● 9 pieces wholemeal cream crackers ● Dried tofu skin (~80g), cut into 10 x 15cm rectangles (wipe down both sides with damp cloth) ● Olive oil (for cooking) ● Sweet dark soy sauce or Kecap Manis for dipping Seasoning : ● 1 tbsp light soy sauce ● 1 tsp white pepper ● 3 tsp five spice powder ● 1 tsp sugar ● ½ tbsp sesame oil ● 1 tbsp Chinese rice wine Method 1. Combine pork and prawns in a bowl, then add 2/3 of the egg and seasoning. 2. Add in water chestnuts, mushroom, carrots, spring onion and onion and mix to distribute the ingredients evenly. 3. Lay out the prepared tofu skins on your work surface. Arrange a heaping teaspoon of the pork filling along the shorter edge of the skin, leaving a 1.5cm gap from the surrounding edges. Shape the meat into a slim sausage. 4. After shaping the meat, roll the skin starting with the edge closest to you, tucking in the side edges as you go. Roll until the meat is tightly wrapped within the skin, seal with an egg wash, then place them seam down. Repeat until you've used up all the filling. 5. Lightly oil a steamer tray and steam the rolls for 8-10 minutes, until skins turn translucent and the rolls feel firm. Remove and set aside on wire racks to cool. These can be frozen and defrosted prior to frying. 6. Heat a pan and add enough oil to thinly cover the surface of the pan. 7. Add the rolls one at a time up to 3 at one time - avoid overcrowding the pan - and fry on medium-high heat and turn, until the skins turn a crisp dark brown. Leave to cool on a wire rack before slicing and serving. 8. Slice the rolls into 1-inch chunks and serve warm or at room temperature with the dipping sauce. =============================================================================== Connect with us: iKare Website: https://www.i-Kare.world Facebook: https://www.facebook.com/iKare.HomeCare/ LinkedIn: https://sg.linkedin.com/company/i-kare-pte-ltd Instagram: https://www.instagram.com/ikarehomecare/ YouTube: https://www.youtube.com/channel/UC7shciiDV1kZC-SGsAb0EIQ For further enquiries, please email us at enquiry@i-kare.world |
| Category | People & Blogs |
| Tags | singapore ngoh hiang recipe | ngoh hiang recipe hokkien | five spice pork roll recipe | five spice meat roll recipe | five spice meat roll | five spice pork roll cooking video | ngoh hiang recipe | ngoh hiang recipe hokkien | ngoh hiang recipe singapore | lor bak | ngoh hiang rolls | 五香卷 | Teochew Ngoh Hiang | Chinese Meat Rolls | 五香肉卷 | homemade ngoh hiang singapore | pork ngoh hiang |
