Every single Chinese New Year,  my mother in law makes them in bags and bags. She distributes them to us.

Since I moved out of Singapore, I don’t get these bags anymore. So I make them myself. My hubby calls these hae jo, and not ngoh hiang. I have no clue what the difference is, except for the fact that they are cut up.

They are just so wonderful. If you have to have only one thing for new year, this has got to be it!


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Ngoh Hiang

Ngoh Hiang

Ingredients

Filings

500g pork minced, 30% fat

500g prawn meat (cut up, do not mash)

100g crab meat

2 large onions (cut into small pieces)

10 water chestnuts (flesh chopped into small pieces)

1 egg

Seasoning

1 Tbsp soya sauce

1 Tbsp sesame sauce

1 tsp pepper

1 Tbsp Chinese wine

1 Tbsp Plain flour

Wrapper

doufu skin 2 large sheets cut into 12 cm by 5 cm

5 Tbsp Tapico flour (optional)

1 egg (optional)

2 cups cooking oil for deep frying

Method

  1. Place all the ingredients of the filings and seasoning into a big paid and stir them with a pair of chopsticks in one direction until all mixed.
  2. Wipe off any excess salt from the bean curd skin.
  3. Place 2-3 tablespoons of filings and then roll up like a sausage. Seal the edges by pressing down both ends.
  4. Place them on a plate to be steams. Preferably, use a bamboo steamer.
  5. When the sausage is cooked, set it aside and let it cool down. It can now be stored.
  6. Cut them diagonally into pieces, coat with egg and then tapioca if using, and then deep fried.
  7. Refry for maximum crispiness.
https://recipe.mei.kitchen/ngoh-hiang-or-%e8%99%be%e6%9e%a3/