Five Spice Meat Roll (Ngoh Hiang)

Sep 05, 2010 by Sherry Tan | 3 Comments| Share it:   

Delicious!

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1 rating

Info

  • Prep: 1 - 2 hrs.
  • Cook: 30 mins. - 1 hr.
  • Serves: 10

Filed Under

Intro

Five Spice Meat roll or in Fujian Dialect we called it Ngoh Hiang. It is significant in Baba and Nyonya cuisine. This dish is served especially during the Chinese festival reunion dinner such as Chinese New Year, Mid Autumn Festival etc. You can get this delicious meat roll at food stalls around Penang Island.

Ingredients

  • 300 Gram (10.6 ounces, or a little over half a pound) Pork Shoulder
  • 200 Gram (7 ounces, or a little under half a pound) Shrimp
  • 250 Gram (8.8 ounces, or about half a pound) Chicken Tights (Thighs)
  • 5 Water Chestnut
  • 50 Gram (1.76 ounces) Spring Onion
  • 1 Table Spoon Minced Garlic
  • 20 Sheets Beancurd Sheets
  • a pinch Salt
  • 1 Table Spoon Soy sauce
  • 1 Table spoon Oyster sauce
  • 1/2 Table spoon Pepper
  • 2 Table Spoon sesame oil
  • 1/2 Table Spoon Five Spice Powder
  • 2 Table Spoon Chinese rice wine/Shaoxing Wine
  • 5 table Spoon Corn Startch
  • 1 Egg

Step 1

Mince the chicken tights (thighs) by using a big knife on the chopper board.

Step 2

Cut the pork shoulder into julienne style and dice the prawns.

Step 3

Minced the water chestnuts and spring onion coarsely. Put Aside.

Step 4

In a large mixing bowl, put together the pork, minced chicken and diced prawn. Mix well.

Step 5

Add in salt, soy sauce, oyster sauce, pepper, sesame oil, five spice powder, Chinese Rice wine, egg and corn starch.

Step 6

Mix well and let it marinate for 30 minutes.

Step 7

After 30 minutes, add in spring onion and water chestnut. Mix well.

Step 8

Put enough marinated meat texture in the center of each beancurd wrapper.

Step 9

Roll Up.

Step 10

Seal the edges with beaten egg.

Step 11

Finished rolling, you will get approximately 20 rolls of meat rolls.

Step 12

Heat the oil in the wok and fry with medium heat.

Step 13

Until they turn brown.

Step 14

Cut the meat roll and serve with cucumber and chilies sauce.

Now that you have learned how to make five spice meat roll (ngoh hiang), please be sure to view these other pork recipes.

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3 Comments

Yen

Oct 28, 2010

Thanks for the recipe.  The photos were especially helpful.  It looks really good and so I am definitely going to try it.

Sherry Tan

Nov 24, 2010

Hi Yen,
You are welcome! Try it and let me know if you like it. grin

Yen

Apr 10, 2011

Sherry, I make that for a couple of parties and it was always a hit.  Thanks for the great recipe.

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