I’ve been away from Malaysia for over 10 years now and my family missed my cooking and baking a lot. So when I am home visiting or when they are visiting me here I always try to cook all their favorite dishes. This is one of them. There are many versions of Ngor Hiang (Fried 5 spice meat rolls) recipes. You just need to modify the recipe to suit your taste. As long as your recipe has the basic ingredients like five spice powder and meat, you will not go wrong. I normally add some carrots to it as it gives the dish a sweeter taste.
11/2 pound of ground pork
1/2 pound shrimp - chopped
2 small carrots - grated
8 water chestnuts – cut into small cubes
2 spring onions – cut small
2 cloves of garlic – finely chopped
Some bead curd skin – cut into 8” x 5” (for this recipe you need about 8-9 pieces)
2 tsp Chinese five spice powder
1 tsp pepper
2 tbsp cornstarch
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sugar
Salt, to taste
1. Mix all the ingredients together except for the bean curd skin. Let it marinate for an hours.
2. Lay the bean curd skin on a flat surface. Put about 4 tbsp of meat mixture on the skin and roll it up like a spring roll. Seal the edge with some beaten egg.
3. Heat up some oil and fry the meat rolls in medium heat until cooked and golden brown.
4. Slice the meat rolls and garnish with some cut cucumber or tomatoes.
Note : For those who don't eat pork you can always replace the meat with chicken, turkey or beef. Happy 4th of July everyone! I am off to the Big Apple.