Friday, July 03, 2009

5 Spice Meat Rolls (Ngor Hiang)

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.

Ingredients :

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)

Seasoning:

2 tsp Chinese five spice powder
1 tsp pepper
2 tbsp cornstarch
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sugar
1 egg
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.

22 comments:

Little Chef said...

oooh, this is a family favourite in by my Inlaws. My MIL's eldest sis does a great version of this too (she even gets orders!)... hers has a whole lot more ingredients like prawn, fish meat, jicama (Sengkuang), Water chestnut also.

Little Corner of Mine said...

This is my favorite too. If I make some, I always make extra and freeze it for whenever.

Beachlover's Kitchen said...

I like this snack,I like anything wrap in fu chok!! wish I can have some right now!!

Emile Zola@life said...

This look really delicious, I like to eat this too.

maybelles mom said...

what an interesting dish. I have never had it but would like to give it a try.

VG said...

Mmmm...I really miss this Gert. Wish I could have some now. Have fun in NY!

MeRy said...

That's my favo food.

Anonymous said...

Gert, this dish is my kampung favourite, whenever wedding lunch this dish is a must. My mom usually omit the Ngor Hiang Hun becos we don't like the smell..

- Kath

~~louise~~ said...

Mmmmm....this looks yummy! I live in PA too!!! I'm off to the Big Apple tomorrow! "See" ya there!!!

Food For Tots said...

This nyonya dish is my favourite. Now my son too! We just had it during our recent Penang trip. Now I feel hungry looking at yours. ;)

Ninette said...

These look great. I've never fried bean curd skin before ... will have to give it a try!

ICook4Fun said...

Little Chef, I do try out with some prawns in it but I still prefer the meat version.

LCOM, I did the same things. Make more and freeze it.

Lesley, we can't get enough of this. In fact I made more last weekend with my friend.

Emile, seems to be everyone favorite :)

Maybelles, do try this dish out. It's delicious.

VG, NY was great but I am sad because my sisters just went home.

NeRy, mine too :)

Kath, yea I remember they used to served this at kampung wedding :) Too bad you don't like the smell of Ngor Hiang Hun as to me they are the highlight of this dish.

Louise, hope you had a great time in NY :)

Food for tots, make some for your son :)

Ninette, hope you like this.

Jo said...

I love ngor hiang and have only tried making this once. In Penang they call this lobak and I love the sauce that comes with it. Yum, just realized that I haven't had this for ages now .. the M'sian version that is.

mycookinghut said...

Gertrude,

This is one of my fav!! I don't remember how long I haven't eaten this!

Christelle said...

ohhh never tried this dish, that's exciting!! :)
tried to make roti canai last week end, but I used the wrong flour, and it failed miserably.so i'll try again. I love them too much not to try again. I need to get the dough right first, then it will help for the spreading of it, but I'll have to work hard on that too, If I ever can make it...

noobcook said...

This dish brings back fond memories for me. I really love ngor hiang especially with lots of chilli sauce and also some bee hoon ;p~

ICook4Fun said...

Christelle, you are adventurous. I never attempt making roti canai because I think it's easier just to buy the frozen ones :) If you need the recipe do let me know :)

Noobcook, I never eat this dish with bee hoon before. Should try that :)

Health Freak Mommy said...

This is like lor bak, it's my favorite too. Each time I visit your blog, I get so hungry!

Pat said...

I tried your recipe with real Cinnamon and reduced on the sugar

Mochachocolata Rita said...

i miss this dish a lot too...can i get away with cooking the stuffing first...and steaming it instead of frying? (laaazzyyyy)

Sarah-Ann said...

Do you have a sauce for this? This is like lobak right?? I love the lobak sauce served with it..its a starchy type sauce.

InLOVEwithHIM said...

I hope you don't mind but I'm going to try to make this. I really like you site and I just wanted to thank you for sharing.