Ngo hiang

Wrapped in bean curd sheet and steamed before frying, which is why it slices cleanly.

Pork, Shellfish, Egg, Tofu. Not vegetarian — contains pork, shellfish.

Ingredients

• 600 g minced pork
• 200 g prawns, peeled and chopped
• 200 g jicama, finely diced
• 1 carrot, finely diced
• 6 spring onions, finely sliced
• 2 teaspoons five spice powder
• 2 eggs, beaten
• 4 tablespoons cornflour
• 2 teaspoons salt
• 6 large bean curd sheets
• oil, for deep frying

Method

1. IT IS STEAMED FIRST AND FRIED SECOND. Fried raw, the filling swells, bursts the bean curd sheet and comes out loose; steamed first it sets into a firm log that slices cleanly and only needs colouring.
2. Soften the bean curd sheets with a damp cloth for a few minutes until pliable. They crack if you rush this.
3. Mix everything else to a sticky paste and throw it against the bowl a few times -- that is what makes it bind.
4. Lay a sheet, spread a log of filling along one edge, roll tightly and seal the end with a little cornflour paste.
5. STEAM FOR 30 MINUTES, then cool completely. Warm, they tear when cut; cold, they are firm and sliceable.
6. Fry whole at 180C for 3 minutes until the sheet is golden and blistered, or slice first and fry the pieces.
7. Cut on the diagonal and serve with sweet chilli or spiced vinegar.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes