Ngoh Hiang

This stuff is new year food that grandma makes. I have to admit it is not very quite like hers but hubby and daughter thinks it's good enough that is was finished in 2 days. So here I am, sharing something which the fussy two like. Other than the copious amount of crockery to wash, most of the procedure is quite easy.

Fried Shallots , yam :
-1 cup shallots, peeled ,sliced thinly,fried.
- 1 medium sized yam, peeled ,sliced thinly, steamed and mashed

Main stuffing :
- 500g pork belly (ground)
- 200g water chestnuts, peeled and chopped coarsely
- 500g fresh prawns, shelled and deveined, chopped finely
- 1 large sheet beancurd skin, cleaned with a damp cloth, then cut into small rectangular pieces
- 1 tsp white pepper
- 2 tbsp dark soya sauce
- 1 tbsp sesame oil
- 1 egg, lightly beaten
- 1 tsp chicken stock

Mix main stuffing and shallots, place on bean sheet and roll. Use corn starch to seal ends. Steam

Fry. Cut to bite size. Serve.
This stuff is new year food that grandma makes. I have to admit it is not very quite like hers but hubby and daughter thinks it's good enough that is was finished in 2 days. So here I am, sharing something which the fussy two like. Other than the amount of crockery to wash, most of the procedure is quite straight forward.

Fried Shallots , yam :
-1 cup shallots, peeled ,sliced thinly,fried.
- 1 medium sized yam, peeled ,sliced thinly, steamed and mashed.

Main stuffing :
- 500g pork belly (ground)
- 200g water chestnuts, peeled and chopped coarsely
- 500g fresh prawns, shelled and deveined, chopped finely
- 1 large sheet beancurd skin, cleaned with a damp cloth, then cut into small rectangular pieces
- 1 tsp white pepper
- 2 tbsp dark soya sauce
- 1 tbsp sesame oil
- 1 egg, lightly beaten
- 1 tsp chicken stock

Mix main stuffing and shallots, place on bean sheet and roll. Use corn starch to seal ends. Steam for 30 minutes.

Fry. Cut to bite size. Serve.