{"id":1546,"date":"2016-10-13T13:00:04","date_gmt":"2016-10-13T05:00:04","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=1546"},"modified":"2018-10-22T12:40:28","modified_gmt":"2018-10-22T04:40:28","slug":"ngor-hiang-recipe","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/ngor-hiang-recipe\/","title":{"rendered":"Ngoh Hiang (\u4e94\u9999 \/ Lor Bak)"},"content":{"rendered":"

\"Ngoh<\/p>\n

STORY BEHIND THE RECIPE<\/span><\/h1>\n

My eldest cousin makes what I think is the best Ngoh Hiang in the world. Growing up, we only got to eat\u00a0it when there\u00a0were weddings or birthday parties. So whenever there was, all of my cousins would anticipate the long awaited Ngoh Hiang that my Da Biao Jie\u00a0would make!<\/p>\n

In those days,\u00a0there was no such luxury of electrical appliances. My eldest cousin would painstaking cut kilos and kilos of\u00a0meat into very fine strips, which would take her hours to\u00a0prepare – it is not easy because the cut of meat used, \u4e94\u82b1\u8089 (Wu Hua Rou), is more fatty, so the meat\u00a0is slippery to handle and tends to wobble.<\/p>\n

WHAT I LOVE ABOUT THIS DISH<\/strong><\/span><\/h1>\n
    \n
  • It’s a family favourite for Chinese New Year,<\/strong> especially for me as it brings back childhood memories of family!<\/li>\n
  • The combination of fatty pork meat and prawn meat<\/strong> makes a really robust and umame flavour!<\/li>\n<\/ul>\n

    HOW TO MAKE NGOR HIANG (LOR BAK) ?
    \n\"Ngor
    \n<\/strong><\/span><\/h1>\n
    \n
      \n
    1. \n
      \n

      Mince the meat with a chopper but make sure not to over mince, otherwise it will be too powdery<\/p>\n<\/div>\n<\/li>\n

    2. \n
      \n

      Deshell and devein prawns and cut each prawn into 2 or 3 pieces.<\/p>\n<\/div>\n<\/li>\n

    3. \n
      \n

      Wash chestnuts with a brush to remove mud, and remove skin with a peeler and cut into small cubes<\/p>\n<\/div>\n<\/li>\n

    4. \n
      \n

      Peel the carrot and cut into small cubes. Wash the spring onions and cut into small pieces. Peel the shallots and cut into slices.<\/p>\n<\/div>\n<\/li>\n

    5. \n
      \n

      Put the cream crackers into a plastic bag and coarsely crush it<\/p>\n<\/div>\n<\/li>\n

    6. \n
      \n

      Crack the eggs and beat it, setting aside 1\/4 of the mixture.<\/p>\n<\/div>\n<\/li>\n

    7. \n
      \n

      In a large mixing bowl, add all the ingredients and seasonings (besides the bean curd skin and 1\/4 of the egg mixture) and mix well until it becomes sticky.
      \n\"Bowl<\/p>\n<\/div>\n<\/li>\n

    8. \n
      \n

      Use a clean, damp cloth to gently wipe the bean curd skin on both sides to get rid of the salt coating.<\/p>\n<\/div>\n<\/li>\n

    9. \n
      \n

      Cut the bean sheet into 16 equal squares.\"Ngor_Hiang_Recipe\"<\/p>\n<\/div>\n<\/li>\n

    10. \n
      \n

      Use a spoon and scoop about 2-3 TBsp of the meat mixture onto the bean curd square, leaving about 1cm perimeter along the skin\"Ngor_Hiang_Recipe\"<\/p>\n<\/div>\n<\/li>\n

    11. \n
      \n

      Dip your index finger into the egg mixture and glaze the perimeter of the beancurd square with it, then roll it up. Repeat for the other squares.<\/p>\n\n\t\t