Growing up, my mom would make the best ngoh hiang sometimes stuffed with ground meat and taro paste. Sometimes she substituted shrimp paste with fish paste that she bought from the Serangoon Garden market fish balls seller.
1 packet of bean curd skin (I got mine from the frozen section at Asian stores)
1.5 pounds of ground pork or ground chicken (Optional: You can substitute part of the meat with taro paste/ a medium size taro)
1 pound of peeled shrimp
1 bunch of green onions, chopped
1 can of whole water chestnuts (8oz), chopped
1 level tablespoon of five spice powder (Use less if you find it too strong)
½ teaspoon of ginger powder
1 tablespoon of Teriyaki sauce
1 tablespoon of fish sauce
1 tablespoon of sesame seed oil
1 tablespoon of ground black pepper
1 tablespoon of ground white pepper
1 beaten egg
3 or more beaten egg yolks for sealing
Cut the round bean curd skins into quarters. I got about 16 quarter sheets in a packet.
Mince ground meat and shrimp separately in food processor.
To make taro paste, peel taro. Cut taro into small pieces and steam them in steamer for an hour. They should be soft enough for a fork to prick through. Then mash up taro with a potato masher and allow the taro paste to cool down.
Mix ground meat, shrimp and taro paste (optional) well together. Add in chopped green onions, chopped water chestnuts and the rest of the seasoning and mix well. Next add the beaten egg and mix well.
Divide the filling into roughly 16 equal portions.
Roll the ngoh hiang like how you roll spring rolls. Refer to pictures below.
Seal with beaten egg yolks.
Place the sealed side of the ngoh hiang down and steam them in multiple batches in a steamer for 20 minutes each batch. Allow ngoh hiang to cool in the fridge before pan frying them.
Pour enough oil to coat a non-stick pan, fry ngoh hiang on high heat. Do not move the ngoh hiang until one side is golden brown then turn it over and fry the other side until golden brown.
Copyright 2012 From the Kitchen of Eloise