What makes Teochew ngoh hiang Teochew? It's the yam, which Hokkien ngoh hiang doesn't have. Of course, the Teochew version is far superior, in my totally unbiased, impartial opinion.
|Seetoh is right about Teochew ngoh hiang having yam (0:25 in the video). But the yam isn't used as a thickener. Instead, it's added because it complements the five-spice powder, 五香粉, which gives the meat roll its name, 五香.|
I guess Seetoh doesn't know much about Teochew ngoh hiang, and he's eaten only bad ones. But he is right about one thing though. Good ngoh hiang, be it Hokkien or Teochew, must have lard. Please repeat after me: Good ngoh hiang must have lard! All together now: Good ngoh hiang must have LOTS of lard! Praise the lard! Hallelujah . . . . HalleluLARD!
People stopped eating lard in the 1980s, fearing for their life. But 30 years of abstaining from delicious pork fat hasn't delivered any of the benefits promised. The number of people suffering from high blood pressure, obesity, high cholesterol, strokes and heart diseases have increased relentlessly over the past three decades. So why is everyone still afraid of lard? And even eggs, which doctors have given the ok for donkey's years? Because abstaining from something enjoyable harks back to their childhood. It reminds them of how they were praised when, as kids, they did as they were told. It gives them a reason to say, as their parents did when they didn't misbehave, 'Good girl/boy!'
Do you want to be naughty for a change? If you do, scroll down for the recipe.
|TEOCHEW NGOH HIANG (五香, FIVE-SPICE MEAT ROLLS)|
(Recipe for 16 small rolls)
60 x 40 cm salted beancurd skin (½ sheet)
wipe both sides with damp cloth, and cut into 16 pieces each measuring 10 x 15 cmFilling
¾ cup yam (aka taro) diced 5 mm
deep-fry over high heat till just cooked, 1-2 minutes½ cup water chestnuts diced 5 mm
150 g prawns
shell, devein, rinse, dry thoroughly with paper towels, and cut pea size350 g fatty pork mince (mix 250 g lean meat with 100 g lard)
1 tbsp oyster sauce
1 tbsp Shao Xing wine
½ tbsp white sesame oil
¼ tsp ground white pepper
2 tbsp water
½ tsp cornflour
⅔ tsp five-spice powder
vegetable oil for deep-frying
Instead of small rolls, you can make big ones 4 cm thick and 15 cm long. These would have to be steamed, then deep-fried and cut bite size. Cooked twice, biggies wouldn't be as juicy as small ngoh hiang deep-fried without steaming.
Prepare beancurd sheet as detailed above. Set aside.
Prepare yam, water chestnuts and prawns as detailed above. Thoroughly mix all ingredients for filling except prawns. Stir, in one direction only, till mixture is sticky, about 5 minutes. Add prawns and mix through.
Place 1 beancurd sheet vertically on a plate. Spread bottom end with 30 g (1½ tbsp) filling, up to 1 cm from edges. Roll upward tightly without folding in the sides. Set aside, seam side down. Repeat . . . .
With a non-stick pot, deep-fry meat rolls in moderately hot oil over medium to medium-low heat till golden brown and just cooked. Best served hot as finger food, as it is. Only bad ngoh hiang need to be dunked and smothered in sweet dark soya sauce or sweet chilli sauce, to hide the fact that it's bad.