Recipe 1 1 Packet of Dried Beancurd Sheet - 600g Minced Pork, with some fats 500g Prawn, roughly diced

d 1 Medium Size Carrot, finely diced 10 Water Chestnuts, finely diced 15 Shallots, thinly sliced 100g of Yam, cut into small cubes 2 Eggs 2 Stalks of Spring Onion & Coriander, roughly diced 3/4 Tablespoon of Fried Shallot Crisps *3 Tablespoons of Plain Flour or 10 Pieces of Butter Crackers/Cream Crackers

Seasonings 1 Tablespoon of Five Spice Powder 1 Tablespoon of Light Soy Sauce 1 Tablespoon of Cooking Wine() 1/2 Tablespoon of Sesame Oil 1 Teaspoon of Salt 1 Teaspoon of Sugar 1 Teaspoon of Pepper

Method 1. You can cook the diced yam either by microwave it on Medium High 3 minutes and give it a stir after each minute or steam it over the stove on medium heat for about 5 minutes till slightly soft to touch. Set it aside to cool off. 2. Next in a big pot or mixing bowl, add in the minced pork, diced prawns, carrot, water chestnuts, cooked yam, shallot, spring onion, coriander, egg, dried shallot crisps and flour/ground butter crackers. 3. Mixed all the ingredients together with the above-mentioned seasonings preferably by hand to bind everything together. (the final mixture will be a bit sticky and dry, if it is too wet, add in more flour/butter crackers to bind it) 4. Leave the combined ingredients in the fridge for about 20 to 30 minutes to rest the ingredients and let it developed a better flavour before wrapping. 5. After settling the ingredients, use a damp cloth to slowly wipe off all the surface of the dried beancurd sheet to remove excess salt and oil on it so that the end products will not taste too salty. 6. Next fold the clean beancurd sheet into quarter rectangles, then cut each long

rectangle into another 4 small equal rectangle which makes a total of 16 small individual sheets of wrapper. 7. Spoon meat mixture into each beancurd sheet and wrapped tightly like a spring roll, leaving the seam side facing down. 8. While rolling half of the portion, heat up the steamer, brush a thin layer of cooking oil on the steamer rack before arranging the Ngoh Hiang on it so that they won't stick on the rack after steaming. 9. When the water boils, put in the steamer rack with the Ngoh Hiang and steam it over medium high heat for about 15 minutes for the 1st batch and 10 minutes for the subsequent batches if your steamer is not able to steam all the Ngoh Hiang at one go. 10. After steaming leave them to cool off before freezing them for later consumption if you are not going to finished all of them in a day or two. 11. When the Ngoh Hiang is cooled, heat up a pot with suitable amount of oil, deepfry the Ngoh Hiang on medium low heat till both side turn golden colour then increase the heat to High and fry for a few second before removing it and drained well. 12. When it is slightly cooled off, slice them diagonally with a sharp knife into thick chunks then served it with some sliced century egg and pickled ginger to enhance the flavour.

Note: 1. You need to use a damp cloth to wipe off the salt and oily surface from the dried beancurd skin before wrapped so as to reduce the salty taste of the Ngoh Hiang.

A)70gm sliced purple onion 150gm long srtips jicama QUAY TO Recipe 2 600gm long strips pork belly 1 tsp oyster sauce 1 tsp dark sauce 1 tsp sugar 1 tsp sesame oil tsp salt 2/3 cups green pea flour 1 egg, lightly beaten 15gm five spices powder 1 big pc of bean curd sheet cut into 8 x 5 rectangle a dash of ground white pepper B) oil deep enough to fry the rolls Garnish: 1 tbs roasted sesame seeds some parsley

Method: 1)Mix (A) thoroughly. 2) Place 3 tbs of mixture onto each bean curd sheet. Fold into a neat roll. Place rolls on slightly greased plates and steam for 15 mins. Leave to cool. 3) Deep fry steamed rolls in hot oil till crispy. Place crispy rolls on absorbent paper to remove excess oil. 4) Cut rolls, garnish with roasted sesame seeds and parsley and serve with sambal belacan. recipe 3 Makes 25 medium rolls Ingredients: 1 kg minced pork 600g prawns, deshelled and chopped 150g turnip, diced 150g water chestnuts, diced 10 dried shiitake mushrooms, soaked in water and chopped A bunch of spring onions, diced Salt and white pepper, to taste 1.5 tsp five spice powder Soya sauce, to taste 3 tbsp Cornflour 2 large eggs, lightly whisked Two dashes of water To wrap: Dried beancurd skin 2 Egg whites Method: 1. Mix in the minced pork, chopped prawns, water chestnuts, turnips, mushrooms and spring onions. 2. Season it to taste and add the whisked eggs and cornflour. Combine till even. 3. Add in a dash or two of water to the final mixture to loosen it up. To wrap ngoh hiang: 1. Prepare the dried beancurd skin by cutting them into equal lengths.

2. Put the minced meat mixture onto the centre of the beancurd skin. 3. Dip your finger into the egg white wash and the sides of the beancurd skin. Wrap and roll and secure the sides so that the filling will not spill out while frying. 4. Steam the wrapped rolls for about 8-10 minutes. At this point, you can choose to refrigerate or freeze the rolls until you are ready to fry and eat them. 5. Deep fry the rolls in a wok of hot oil. Make sure that the oil is enough o cover the rolls. Deep fry them in batches until golden brown. 6. They are now ready to be served.

RECIPE 4 600 gm chicken with 2 pieces chicken fat or streaky pork, minced 300 gm small prawns, minced 240 gm crabmeat Minced coarsely 10 cm piece carrot 6 water chestnuts 5 dried Chinese mushrooms, soaked 2-3 stalks spring onions, chopped Seasoning Ingredients teaspoon five-spice powder teaspoon salt teaspoon pepper teaspoon monosodium glutamate tablespoon light soy sauce tablespoon sesame oil

 egg, beaten 1 tablespoon flour 1 large sheet soybean wrapper, cut into 30 x 12'/2 cm pieces flour paste oil for deep-frying cucumber slices tomato slices Ngoh Hiang or Five Spice Meat Roll Method Step by Step: 1. Combine meat, prawns, crabmeat, carrot, water chestnuts, mushrooms and spring onions and mix with seasoning ingredients, egg and flour. Leave for 1 hour. 2. Put enough marinated meat mixture in the centre of each soybean wrapper and roll up into 4 cm diameter rolls. Seal edges with a little flour paste. 3. Place rolls in a steamer and steam for 12 minutes. Cut rolls into 2 cm pieces with a sharp knife. 4. Heat oil for deep-frying in a kuali until hot and fry five-spice rolls until light golden brown. 5. Serve garnished with cucumber and tomato slices.

Chicken Ngoh Hiang (deep fried beancurd rolls)

(recipe source: by Sonia aka Nasi Lemak Lover)

*makes 5 rolls 350g chicken breast, dice to very small (do not chop) 1/2 onion, chopped 30g carrot, chopped 4 water chestnuts, chopped Chinese parsley, chopped 3pcs beancurd skin , soften in water, wipe off the water, cut to half

1tbsp light soy sauce 1tsp salt 1tsp Chinese five -spice powder White Pepper 2tbsp cornstarch/tapioca flour 1tbsp water

Method 1. Mix all ingredients in a mixing bowl except beancurd skin, mix thoroughly till thick paste. Set aside to marinate for 1hour or more. 2. Spoon meat mixture onto each sheet and wrap tightly and seal the end with some flour that mix with water. 3. Deep fry in hot cooking oil over medium low flame till golden brown.