Wednesday, February 20, 2013

Ngoh Hiang, Wu Xiang





I was very excited when I spotted this recipe in "The New Mrs Lee Cookbook". What excited me in this Ngoh Hiang recipe was the use of crab meat and immediately and physically bookmarked that page in the cookbook for my CNY preparation.

The rest of the ingredients and preparation method in this recipe are not much different from the other Ngoh Hiang recipes that I know. BUT (2 big BUTs) there is literally no vegetable in the filling except the water chestnut and NO five-spice powder used in the recipe.

The Ngoh Hiang turned out well in terms of taste and I like the usual crunchiness provided by the water chestnut but the texture was tougher than what I like. I believe the presence of vegetable like onion and carrot would have compounded up the dryness of the meat filling.

I'm going to attempt this again with vegetable and maybe Tau Kwa (Beancurd) to improve the texture. But before that, I have to finish up the remaining rolls in the fridge - I made 80 rolls (5x the recipe portion below) using this recipe! 

I am determined to experiment until I get the perfect Ngoh Hiang recipe. Stay tuned!

Ngoh Hiang
Adapted from "The New Mrs Lee Cookbook" by Mrs Lee Chin Koon and updated by her granddaughter Shermay Lee
(My change and comments in Blue)

Ingredients

2 sheets dried tofu skin (fupei) [1 tofu skin can make 24 rolls]
oil, for deep-frying

Filling
8 water chestnuts
1 egg
160g minced prawns (shrimps)
160g minced pork
160g minced pork belly
100g crab meat, flaked
1/4 tsp pepper [I added five-spice powder too!]

Flour Paste
Plain (all-purpose) flour
Water

Preparation

Using a pair of scissors or a knife, cut the tofu skin into 15cm squares, or slightly larger if preferred. Using a slightly damp cloth, wipe both sides to remove any dirt. (and salt)

Rinse, peel then finely mince the water chestnuts. Beat the egg.

In a bowl, mix all the ingredients for the filling together.

Mix equal amounts of flour and water to form a small amount of paste.

Place a tofu skin on a clean dry surface with a corner pointing towards you. Spoon about 4 rounded tablespooonfuls of the filling in a roll on the skin. Fold the corner of the skin facing you over the filling, then fold the left and right hand corners over it. Roll away from you to form a log about 12cm long and 3 cm wide. Seal the end with a dab of the flour paste. Continue to make more rolls with the remaining ingredients. [I did not use this "diamond" method. Instead, just roll up the square and leave the 2 sides unfolded so that the ends will be crispy when fried]

[I steamed the rolls for 10 minutes, cooled and stored in fridge until needed during CNY.]

Method

Heat some oil in a wok or pan over a medium-high flame. 

Deep-fry the rolls until golden brown. Remove and drain well.

Slice each roll diagonally into 3 or 4 pieces. Place on a serving plate.

Serve with chilli sauce and/or sweet flour soy sauce on the side.







I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.

74 comments:

  1. Alvin , any sub for the crab ? This is one dish that I really want to make :D

    ReplyDelete
    Replies
    1. Hi Anne! You can omit the crab meat if it's difficult to source. Just minced pork and prawn as the main ingredients. Suggest you add onion, carrots and beancurd - ingredients that I will add the next time I make this. If you make this before I do, let me know how it turns out ok?!

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    2. Alvin , maybe I should add some spinach or bok choy ?

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    3. Hi Anne! I don't think it's a good idea to add such leafy vegtables... root vegetables like carrot, yam or turnip will be good... plus the secret ingredient - beancurd ... I'm thinking of adding dried sole fish, fried n crushed into powder for that extra punch... Try it! Let's see who will get the perfect Ngog Hiang recipe first!

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    4. add bread crumbs 100g

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  2. My missus makes very nice ones and yes, she uses five spice powder too - that is why it is called "ngor hiang" and the powder, we call "ngor hiang hoon". She doesn't add crabs though...and finely-chopped Bombay onions instead of water chestnuts.

    ReplyDelete
    Replies
    1. Hey Arthur! You should feature your wife's Ngoh Hiang on your blog... Pls!

      Delete
    2. Will have to wait for the next time she makes some - usually for some special occasion. ;)

      Delete
  3. Hello Alvin
    I had wanted to make ngoh hiang for a long time....been looking for a good recipe. And apart from that....I don't think I will make a good ngoh hiang. I used to buy at the wet market once and oh my....I can't even finish that roll. I will try yours one day...minus the crab meat as it is not easy to get this.

    ReplyDelete
    Replies
    1. Hi Mel! It's actually quite easy to make... But I just feel that the texture of the rolls using this recipe can be better.

      Delete
  4. Hi Alvin, I like ngoh hiang and this dish "must have" in my CNY reunion dinner ! Yours ngoh hiang looks yummy!!!!

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    Replies
    1. Hi Esther! Yes, this is a very common dish for CNY and many gathering occasions.

      Delete
  5. My favorite dish, although I don't add crab meat either, just meat and prawns and some finely chopped carrots....no chestnuts? substitute with seng kuang (turnip):D Of course yours must taste even better with crabs!

    ReplyDelete
    Replies
    1. Hi Jeannie! Your favourite? One of mine too... I feel water chestnuts is a must in Ngoh Hiang! I read that Tau Kwa is the "secret ingredient" to improve the texture of the rolls. Will try that out the next time.

      Delete
  6. Looks good! Have not tried making one before! 80 rolls? Need me to help you finish some of it? Hahaha! :)

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    Replies
    1. Hi Joyce! I'm left with the last box of 24 rolls. Will be gone by this weekend! :D

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  7. 80 rolls???? Send some over, Alvin.. I'll eat it for you!

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    Replies
    1. Haha Yen! You have to wait until 2020 when the proposed high-speed rail link slashes the travel time from Singapore to KL to 90 minutes. LOL!

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  8. These crispy treats sound wonderful...such delicious filling! I've never seen tofu skins...but then again, i've never looked :)

    ReplyDelete
    Replies
    1. Hi Lizzy! You should be able to get the tofu skin from Asian market. Let me know if you are interested to make this but can't get the skin, I will send some to you.

      Delete
  9. Hi Alvin,

    My family loves Ngoh Hiang and I'm always making mine at home without the prawns due to my shellfish allergy. I always make a big batch with 2 kg of mince and freeze them for our weekday cooking... You can imagine, I'm like a mad woman rolling and frying! That's why mine are never as nicely wrapped as yours :p

    Zoe

    ReplyDelete
    Replies
    1. Hi Zoe! Yes, that's what I usually do too.

      As long it tastes good...

      Delete
  10. I love ngoh hiang and as usual your pictures make me drool... I prefer a chicken version though... but all ngoh hiangs are delicious!

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    Replies
    1. Hi Mich! Chicken meat should be nice too! Ya... Ngoh Hiangs are yummy!

      Delete
  11. Alvin, this was one of my childhood favourites! We called it Ngoh Hiang Tiau. I think I would have done what you did - add the five spice powder. After all that is the meaning of ngoh hiang (ngoh hiang hoon), right? Hmmm..I'll do what Zoe does, make a big batch and freeze!

    ReplyDelete
    Replies
    1. Hi Rockstar PH! Any childhood story? :D

      Ya... What's Ngoh Hiang without the Ngoh Hiang Hoon?

      Delete
  12. Hi Alvin, I'm in JB, very near to your place. No problem pass some over to me, I help you finish it then you can experiment another batch. I hide my weighing scale. :)

    It look really good and delicious. 2 thumbs up for you.
    Have a great day ahead,regards.

    ReplyDelete
    Replies
    1. Ok Amelia, come over and look for me! Dun just hide... Throw the scale away! :D

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  13. It's interesting to see crab meat in ngoh hiang. Will certainly love to try adding the crab meat in mine too next time. Thks & have a good week!

    ReplyDelete
    Replies
    1. Hi Shirley! Suggest you add smashed beancurd too... I'm going to try it again soon!

      TGIF!

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  14. huh? not perfect?? you mean you're going to tantalize our eyes, mouth and tummy further??? i'll be looking forward to it! ^^

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    Replies
    1. Haha Hui! You are so funny! Ok... Stay tuned!

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  15. I have never tried this before but I must be missing out because it looks amazing! YUM!

    ReplyDelete
    Replies
    1. Hi Natalie! This is like a Chinese meat roll. Yes, it's yummy!

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  16. I'm a huge tofu skin fan and when I go to dim sum, I eat the whole plate of tofu skin by myself. :D It was fun to learn how you use it. I never seen it in store, but maybe I'm just passing by...

    ReplyDelete
    Replies
    1. Hi Nami! Let me know if you cannot get the skin in your local Asian market, I will send some over to you.

      Delete
  17. Hello! I recently just started a youtube Korean food channel, EasyKoreanFood, where you can learn how to make fast & easy Korean food! It would mean the world to me if you could check it out because I'm just starting out! Thanks!

    ReplyDelete
  18. Hi Alvin. Love ngoh hiang. We call this kikiam/quekiam. One of my faves to munch. I like the mix of ingredients but I do agree that the veg would improve the texture as well as make it moist.

    ReplyDelete
    Replies
    1. Hi Adora! Do you use the same ingredients in Kikiam/Quekiam?

      Delete
  19. Hi Alvin, I have the same cookbook, but after scanning the recipes, I found many are over simplified and seriously don't sound like they will give good results. Your rendition of the ngoh hiang does look good though. I haven't eaten this in ages - outside versions, not good, but too leceh to make at home *sigh* What is a fussy foodie to do? LOL

    Anyway, I wanted to wish you and your family a Very Delicous and Happy Chap Goh Meh!!!

    ReplyDelete
    Replies
    1. Hi Denise! I have to agree with you that I am kind of disappointed with this cookbook... and I have both Book 1 and 2.

      Thanks!!! For a while, I have to think hard what's Chap Goh Meh!!! :D

      Delete
  20. Wow! that looks like a lot of work...definitely shows off your skills. Not my cup of tea as I am vegetarian but can totally appreciate that! Is crab easy to find in Singapore?

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    Replies
    1. Hi Anna! I didn't know that you are vegetarian... Luckily they make wine using grapes!!! :P

      Oh yes, we can get crabs here easily in Singapore. Different kinds...

      Delete
  21. wow ngoh hiang! absolutely sinful delight. my mum is famous for her ngoh hiang, she doesn;t use crab meat but she adds fish to hers, so all in all , still a rather "upmarket" version, but oh they are so good and full of juicy goodness! Oh and next time try adding some water chestnuts for a refreshign crunch :)

    ReplyDelete
    Replies
    1. Hi Shu Han! Looking forward to trying out your Mum's Ngoh Hiang recipe... Share pls!

      I did add water chestnuts in this recipe...

      Delete
  22. wait, despite all that I said, just wanted to make sure you know that your ngoh hiang looks absolutely delicious too! so hungry right now...

    ReplyDelete
  23. Crab meat is indeed a different approach. Adding more vegetables is a great idea too! I've never worked with tofu skin before, looks like such delicate ingredient to use!

    ReplyDelete
    Replies
    1. HI Kelly! Tofu skin is quite easy to handle. Most importantly, use a damp cloth to wipe away excess salt or your Ngoh Hiang will be super salty!

      Delete
  24. Hi I'm John from Fooduel.com. It is a site in which users vote recipes
    from 1 to 10.

    There is a ranking of the best recipes and a profile with your voted recipes. Each recipe has a link to the blog which belongs the recipe. This way you will get traffic to your blog

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    I invite you to enter, add your blog and upload a recipe with a nice photo.

    We would love that you participate with some recipe like this.Look Amazing!

    Regards

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    ReplyDelete
  25. Ooh, this looks SO good! I hope your experiments with this go well. I also love putting vegetables in everything, so I may have defied the recipe to my taste. But even so, this version looks fantastic!

    ReplyDelete
    Replies
    1. Hi Cathleen! Welcome to my blog!

      Come back for the results of my experiment!

      Delete
  26. Original recipe no five spices powder, then the recipe shouldn't called this as Ngoh hiong! The most important ingredients in a Ngoh hiong is five spices powder . Ya I also reckon adding onion is important , it give moisture to the filling and also sweetness. Looking forward your perfect Ngoh Hiong recipe ..

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  27. so does that mean that you steamed them first and then only fry? Sorry I'm really a noob in cooking.

    ReplyDelete
    Replies
    1. Yes, Eiling! You can store the rolls for longer period is you steam them first.

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  28. we call it lobak here. I reckon by adding the onions like you said will be good and maybe also a little tapioca flour in the mixing, i tend to find the meat less tougher adding some tapioca flour in them.

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    Replies
    1. Hi Lena! Thanks for the tips... Putting all tips together for that perfect Ngoh Hiang or Lobak recipe!

      Delete
  29. Love this dish & WOW! 80!!!! Well done! I can't eat any seafood due to my allergy but would like to make this with pork . Is is possible to use pork instead of crab or prawn?

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    Replies
    1. Hi Kit! Yes, you can use pork with vegetables.

      Delete
  30. Hi Alvin,
    This ngoh hiang looks so super inviting..haha!
    and it is my boys favourite.
    YUM YUM!!

    mui

    ReplyDelete
  31. Hi Alvin,

    I'm a Ngoh Hiang fan and also a nyonya but sadly I do not know how to prepare any Peranakan dish but would love to try your recipe. Just wonder you did not need to add any sauce, like soy sauce, oyster sauce, Chinese wine, corn starch or pepper? Cos I saw others recipes were so complicated ya!!!

    Lin

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    Replies
    1. Hi Lin! Welcome to my space!

      Pepper and 5 spice powder yes, but no you don't need to add any sauce. But as I mentioned in this post, this recipe lacks vegetables... I would suggest that you add some onion and/or carrot. Another secret ingredient is mashed beancurd. You might want to try this out and let me know the result.

      Happy cooking!

      Delete
    2. Hi Alvin,

      I've bought all ingredients today! Will make 2 types, your version without (also my Nyonya aunt's) and another type with onions, carrot and mushrooms. Will let u know that outcome.... i'm excited ya!

      Lin

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    3. Hi Lin! I'm excited too! Share with me your Ngoh Hiang... Err! I mean the outcome... :D

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    4. Yes I made 2 types!! One is your version (added 5 spice) and the other with added carrots & mushroom. Both seems tasty * yummy, not salty (may want to add more pepper * 5 spice) but a bit dry.. not sure why? Should I add more onions or more lard!! hehe Anyway I am happy & freeze 12 rolls already ya :)

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    5. I think onion should work... maybe the smashed beancurd too (heard from someone but have not verified myself)

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    6. Hi Alvin, my Whole family gets to taste my "first ever" home-made Ngoh Hiang I brought back from HK..... Verdict: I passed for 1st timer!!! Improvements : a little more salt (as the beancurd skin was not that salty as expected, more pepper/5 spice & more water chestnut (for crunchier taste). I'm happy ;)

      Delete
    7. Hi Lin! I could feel your joy and excitement! That's the magic of food, isn't it? :D

      Good that the beancurd skin you got was not salty... Oh yes, more water chestnut and cut them into bigger cubes... (Not minced like what was stated in the recipe)

      I would try adding mashed beancurd soon... :D

      BTW, you are from HK?

      Delete
    8. hi Alvin. No, I'm a Singaporean working in Hong Kong since Aug 2011. Actually I am a Peranakan if you know what that means? Rightfully Peranakan is very good in cooking with rich spices but unfortunately not me or my generation ya :)

      Moving to HK makes me feels cooking is fun!

      Delete

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