Ngo Hiang

Recipe here was adapted from the book by Agnes Chang, once a famous face on tv. I will make my own recipe soon, closest to my late mother-in-law who makes the best ngo hiang on every Chinese New Year.Ngo Hiang is porks and prawns wrapped and rolled in beancurd skin with added five-spice powder.(ngo hiang hun,hokkien).
It is often seen eaten at every household on Chinese new year and most mothers are keen to make during these special occasions.Of course, there are some people who are 
keen to make at anytime of the weeks.It is also great for parties.These rolls are sweet and
savoury.My mother in law always made extras.Visitors who came are lucky to eat her ngo 
hiang, for she stuffed in a lot of porks and prawns.These rolls can be kept in the refrigerator
for weeks and when you want to eat it,you can either microwave it or put in the steamer 
again for just a few minutes to make it hot.Then enjoy with rice.
My neighbour told me that she added mackerel into it. I was never told that there are Hokkien
and Teochew versions.If you ask me which version mine is,I don't know.I can only eat because it is good.I think I'll make a campur(mix)version. In the meanwhile,enjoy this recipe
from Agnes.



Ingredients:

1 piece bean curd skin
600g minced pork
300g minced prawns,without shell
2 bombay onions,chopped small
10 water chestnuts,chopped (I opt out cos I couldn't find)
1 egg
enough oil for dip-frying



1 tsp salt
1/4 chicken stock granules
1 tbsp light soya sauce
1/2 tsp sesame oil
1/4 tsp five-spice powder
1/4 tsp pepper

Method:

1.In a big mixing bowl,mix minced pork,prawns and salt till sticky.Add bombay onions,water chestnuts(if using)egg and all seasoning.Mix well.Divide into 4 parts.
2.Cut bean curd skin into 4 pieces,8"x6".Wipe with a damp cloth.
3.Place 1 part of meat mixture onto 1 piece of bean curd skin and form into a long roll.Roll out lightly.
4.Place the meat rolls on a steamer or if using kuali,steam for 8-10 minutes.Take it out.
5.Heat up oil in a saucepan or kuali,and fry on medium heat till golden brown.Take it out onto a plate to cool and cut into thin slices.Serve with dipping sauce.

The sauce are also from Agnes,but we just dipped with chilli sauce.

Dipping Sauce:

4 tbsp dark soya sauce
2 tbsp light soya sauce
3 tbsp sugar
1/4 tsp five-spice powder
2 tbsp water,mixed with 1/2 tbsp cornflour