Teochew Ngoh Hiang with Yam

Ingredients: 3/4 kilo pork belly (minced with additional fats) 6 pieces fresh water chestnut (peeled and chopped coarsely) Half kilo medium size fresh prawns (de shelled and deveined and chopped) 1 piece dry bean curd skin 10 pieces Shallots (peeled and sliced thinly) 1 tablespoon Maggi Seasoning

1 beaten egg

1 tablespoon grounded white pepper

2 tablespoons Superior Dark Soy Sauce

1 tablespoon White Sesame Oil

2 tablespoons (shallot oil)

Salt to taste 3 tablespoons of fresh deep fried shallots

Half large yam  (diced and steamed)

Method:

Peeled and sliced thinly the shallots.

2014-09-27-13-40-16_deco In a medium sauce pan, add sufficient cooking oil to cover the sliced shallots and deep fried until brown and fragrant.

Drain the shallot oil and leave it to cool.

Season some salt to the deep fried shallots to keep it crispy.

Set aside.

Steam yam slices over a steamer until it becomes soft.

Leave it to cool and mash it with a masher until it forms a smooth paste. In a large mixing bowl, add minced pork, chopped prawns, yam paste, beaten egg, maggi seasoning, pepper, dash of salt, dark soy sauce, sesame oil, shallot oil and deep fried shallot and mixed thoroughly. The final mixture should be sticky like this. 2014-09-27-14-04-04_decoCut the bean curd sheet into sections.

Dap a piece of paper hand towel with water and clean each sheet before wrapping to take away the excess salt from  the bean curd skin.

Lay a piece of the bean curd skin on a the chopping board and scoop three tablespoons of the mixture and placed it in the centre of the skin and wrapped tightly.

Secure the ends of the rolls with some beaten eggs (this is optionally)

With the above ingredients, I managed to prepare 12 rolls of Ngoh Hiang.

Closer view of the wrapped Ngoh Hiang ready for deep frying. You can have the option to steam the rolls and store them in air tight containers and freeze for later consumption.

Otherwise, heat up wok with sufficient oil to cover the Ngoh Hiang and deep fry the rolls until they turn golden brown.

Drain excess oil with paper hand towel.

Serve with Sweet Black Sauce.

Using AirFryer Method:

Place the yam rolls on top of the basket. Set timer to 30 minutes.

At 15 minutes this is how the ngoh hiang looks.

This is how the yam rolls looked after 30 minutes. Now flip the yam rolls over to the other side and air fry for another 10 – 15  minutes.

When done.  Remove the cover and let the cooked yam rolls to cool for 5 to 10 minutes before cutting them into smaller pieces.

The advantage of using the AirFryer is you do not require to drain the excess oil from these rolls.

Serve with your own salad combination and not forgetting the black sweet sauce.

Author: flofoodventure

My passion for cooking and discovering food have prompted me to create this blog. Blessed with the gift of cooking and loving each dish I have prepared and simultaneously sharing these recipes with you. Cooking is not a job but a passion. Thank you for visiting my blog.

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