https://www.facebook.com/groups/platepalate/permalink/922410524479915/
Ingredients:
1 pcs Beancurd skin
600gm minced meat
250gm Turnip/Bang kuang
1/4 carrot
1 big onion (small bits)
Some minced garlic
2 tsp 5 spice powder (wu siang fen)
1 tsp salt
2 tsp sesame oil
1 1/2 sugar
1 tsp light soya sauce
1 tsp oyster sauce
3 tsp of chestnut powder (ma ti fen)
Dash of pepper
1 pcs Beancurd skin
600gm minced meat
250gm Turnip/Bang kuang
1/4 carrot
1 big onion (small bits)
Some minced garlic
2 tsp 5 spice powder (wu siang fen)
1 tsp salt
2 tsp sesame oil
1 1/2 sugar
1 tsp light soya sauce
1 tsp oyster sauce
3 tsp of chestnut powder (ma ti fen)
Dash of pepper
Method:
Marinate & mix well the minced meat with all the above ingredients except beancurd skin.
Start wrapping/rolling the Ngor Hiang.
Once done, steam the raw Ngor Hiang for about 15 mins. Deep fried the Ngor Hiang till golden brown.
Marinate & mix well the minced meat with all the above ingredients except beancurd skin.
Start wrapping/rolling the Ngor Hiang.
Once done, steam the raw Ngor Hiang for about 15 mins. Deep fried the Ngor Hiang till golden brown.
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