Teochew Ngoh Hiang
Senin, 02 November 2020
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Ngoh hiang are deep-fried heart rolls. They convey the sweetness of prawns as well as pork, the compaction of H2O chestnuts, as well as the fragrance of yam as well as five-spice powder. The salty beancurd peel wrapped to a greater extent than or less the filling adds to the aroma. More importantly, it stops wet from escaping, keeping the heart curlicue moist as well as juicy.
What makes Teochew ngoh hiang Teochew? It's yam, which Hokkien ngoh hiang doesn't have. Of course, the Teochew version is far superior, inwards my totally unbiased, impartial opinion.
Seetoh is correct virtually Teochew ngoh hiang having yam (0:25 inwards the video). But the yam isn't used every bit a thickener. Instead, it's added because it complements the five-spice powder, 五香粉, which gives the heart curlicue its name, 五香.
Does Teochew ngoh hiang convey a lot of flour, every bit Seetoh says? Only when toll is to a greater extent than of import than quality, as well as flour is used every bit a inexpensive filler. That goes for anything made alongside minced meat, non simply ngoh hiang, as well as for sure non simply ngoh hiang that's Teochew.
I approximate Seetoh doesn't know much virtually Teochew ngoh hiang, as well as he's eaten alone bad ones. He's correct virtually i affair though. Good ngoh hiang, hold upwards it Hokkien or Teochew, must convey lard.
Please repeat afterward me: skillful ngoh hiang must convey lard!
All together now: skillful ngoh hiang must convey LOTS of lard! Praise the lard! Hallelujah . . . HalleluLARD!
Why is everyone afraid of lard?
Because abstaining from something enjoyable harks dorsum to their childhood. It reminds them of how they were praised when, every bit kids, they did every bit they were told. It gives them a argue to say, every bit their parents did when they didn't misbehave, “Good girl/boy!”
Do you lot desire to hold upwards naughty for a change? If you lot do, scroll downwards for the recipe.
Big ngoh hiang rolls – the size of pocket-size bananas – are steamed, cutting seize alongside teeth size, as well as thence deep-fried. Small ones are fried whole, without steaming. This recipe makes sixteen pocket-size rolls. They're juicier than big rolls because they're non cooked twice.
INGREDIENTS
INSTRUCTIONS
INGREDIENTS
- 60 x xl cm salted beancurd peel (½ sheet) – wipe both sides alongside damp cloth, cutting into sixteen pieces each standard 10 x fifteen cm
- ¾ loving cup yam diced 5 mm – deep-fry over high oestrus till simply cooked, 1-2 minutes
- ½ loving cup H2O chestnuts – peel, rinse, die 5 mm
- 150 g prawns – shell, devein, rinse, dry out thoroughly alongside newspaper towels, cutting pea size
- 350 g obese pork mince (mix 250 g lean heart alongside 100 g lard)
- 1 tbsp oyster sauce
- 1 tbsp Shao Xing wine
- ½ tbsp white sesame oil
- ¼ tsp soil white pepper
- 2 tbsp water
- ½ tsp cornflour
- ⅔ tsp five-spice powder
- vegetable stone oil for deep-frying
INSTRUCTIONS
- Thoroughly mix all ingredients for filling. Stir, inwards i direction only, till mixture is sticky, virtually 3-4 minutes.
- To curlicue ngoh hiang, house 1 beancurd canvass on a plate, vertically. Spread bottom halt alongside xxx g (1½ tbsp) filling, upwards to 1 cm from edges. Roll upward tightly without folding inwards the sides (which volition shrivel as well as seal when the curlicue is inwards hot oil). Set aside, seam side down.
- Deep-fry heart rolls inwards moderately hot stone oil over medium to medium-low oestrus till golden chocolate-brown as well as simply cooked. Serve immediately.