Sunday, October 30, 2016

Teochew Ngoh Hiang 潮州腐皮五香肉卷


Ngoh Hiang (五香), also known as five-spice meat roll, is a much loved dish in my family, the guys especially love to snack on them. My Teochew version contains yam (taro) but I am substituting with turnip as the yam I bought was not good enough this time.

Making extras for a home banquet next week.

Ingredients :


1 big sheet bean curd skin, wipe both sides with slightly damp cloth to remove the saltiness. Fold and cut to 6 equal pieces.
oil for deep frying


Meat Filling :

500 g minced pork belly (ground the meat only once)
300 g prawns coarsely chopped after removing shells and veins
100 g turnip, peeled and coarsely chopped
2 baby carrots, finely chopped
200 g onion, finely chopped
2 tbsp chopped coriander
garlic (optional)


Seasoning :
2 tsp five-spice powder
1 tbsp light soy sauce
1 tbsp sesame oil
1 egg
1 tbsp plain flour
white pepper powder

Method :

Place the ingredients for the meat filling in a large bowl and add the seasoning. Mix thoroughly and marinade for 30 minutes or overnight in the fridge.


Folding the meat roll :

*   Place a piece of cut bean curd skin on a plate. Place two tbsp of meat filling on the lower half of the bean curd skin, leave gaps at the bottom and at the sides.

*   Fold the bottom flap up and brush the side edges with the marinated meat filling. Fold in the sides.

*   Roll the meat tightly towards the top. Seal the roll with the marinated meat filling.

Freeze extra meat rolls (make sure there is a gap between each roll to prevent sticking) in a plastic bag.

I do not have to steam my meat rolls first. I deep fry them directly but I have to watch the fire and not burnt them.

To cook :


Heat oil in wok. Deep fry each meat roll until golden brown. Drain excess oil on paper towels. Cut 1-inch thick slices and serve.

This is a more healthy version as I don't have to deep fry them a second time. I usually serve this as a side dish with rice or fried bee hoon (vermicelli).


As a snack, I will coat them with a mixture of cornstarch, sweet potato flour and rice flour and deep fry until golden brown. Then serve with sweet chilli sauce.


我妈妈是海南人, 没做过潮州五香卷。我是看了网上的食谱, 研究了一番才做的, 有作了一些改良。

家常五香卷是我的拿手菜之一, 做法非常简单易学, 自己动手煮,吃得美味,健康。我每次会做多一些收在冰箱里,要吃时拿出来炸就行了。

外酥内润的潮州五香卷是我家逢年过节的常备佳肴,更是必备的宴客菜或者做拼盘,平时给小孩配搭面或饭的。


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