{"id":7094,"date":"2021-06-06T16:34:40","date_gmt":"2021-06-06T20:34:40","guid":{"rendered":"http:\/\/cookwithcatherine.com\/?p=7094"},"modified":"2021-08-29T16:32:47","modified_gmt":"2021-08-29T20:32:47","slug":"ngo-hiang","status":"publish","type":"post","link":"https:\/\/cookwithcatherine.com\/index.php\/2021\/06\/06\/ngo-hiang\/","title":{"rendered":"Ngo Hiang"},"content":{"rendered":"\n

What is Ngo Hiang? <\/h4>\n\n\n\n

Ngo Hiang or also known as Hekeng or Lor Bak is a Chinese dish widely adopted in Indonesia, Malaysia, Singapore, Philippines, and Thailand. This dish can be eaten as a main dish, snack or appetizer. Ngo Hiang is basically the Chinese version of a sausage filled with various types of meat and vegetables. Common ingredients are ground pork, ground chicken, minced prawn, ginger, garlic, carrots, scallion often seasoned with five spice powder. These ingredients will be wrapped in a bean curd skin and then are usually steamed. You can also deep fried the Ngo Hiang after they have been steamed.<\/p>\n\n\n\n

Tips<\/h4>\n\n\n\n

Vegetable<\/strong>: You can use any kind of vegetable you like. Some examples of what you can use are water chestnut, cucumber, garlic, etc. <\/p>\n\n\n\n

Meat:<\/strong> Any ground meat can be used. <\/p>\n\n\n

\n\t\t\t\t
\n\t\t\t\t\t\"Ngo\n\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t \n\t \t\n \t \t \n \t \t<\/SVG>\n\t \tPin<\/span>\n\t <\/a>\n\t <\/div>
\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t

Ngo Hiang<\/h2>Recipe by Catherine Ricardo<\/span>Course: Appetizers, Mains, Snacks<\/mark><\/span>Cuisine: Indonesian<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

12<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

25<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>kcal<\/span><\/div><\/div><\/div>

Mixed pork, shrimp, and vegtable Ngo Hiang,<\/p>

Ingredients<\/h3>
  • <\/span>

    1 lb ground pork<\/span><\/p><\/li>

  • <\/span>

    1\/2 lb shrimp<\/span><\/p><\/li>

  • <\/span>

    1 large egg, beaten <\/span><\/p><\/li>

  • <\/span>

    3 tbsp tapioca flour<\/span><\/p><\/li>

  • <\/span>

    2 tbsp oyster sauce<\/span><\/p><\/li>

  • <\/span>

    2 tbsp soy sauce<\/span><\/p><\/li>

  • <\/span>

    1 tsp five spice powder<\/span><\/p><\/li>

  • <\/span>

    1 tsp ground white pepper <\/span><\/p><\/li>

  • <\/span>

    2 carrots, finely shredded<\/span><\/p><\/li>

  • <\/span>

    1\/2 onion, finely diced<\/span><\/p><\/li>

  • <\/span>

    1 tsp salt<\/span><\/p><\/li>

  • <\/span>

    3 – 4 scallion, finely chopped<\/span><\/p><\/li>

  • <\/span>

    Bean curd skin<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • In a food processor, blend ground pork, shrimp, oyster sauce, salt, soy sauce, five spice powder, and white pepper until combine and turn into a paste like. <\/li>
    • Add carrots, onions or any other vegetable that you like and stir until combined. <\/li>
    • Sift the tapioca flour and then add it into the mixture and knead until no traces of flour left.<\/li>
    • Lay out the bean curd skin and place 1 – 1.5 tbsp of pork mixture along the longer edge of the skin, leave a 1\/2 inch gap from longer edge. <\/li>
    • After shaping the meat into a roll, fold\/tuck the side edges and roll it. Put some water into the seam to seal. <\/li>
    • Lightly grease the steamer tray and steam the roll for 10 minutes or until the skin turns translucent. Remove from the steamer tray and let it cool on a wire rack. You can eat the steamed Ngo Hiang if you don’t like it fried.<\/li>
    • Deep fry the steamed Ngo Hiang until it turns golden brown. <\/li><\/ul><\/div>