Ngoh Hiang ( Chinese Meat Roll)

These Chinese meatloaf tastes like the real thing that we normally have in the Malaysian Restaurant here!  

The fish paste that I bought from the Asian grocery shop here is quite salty as far as I know , so what I did was with the marinating,  I took a teaspoon ingredients and get it fried, tasted and tested and further adjusted the sauces used here.

With the unfinished ones that has already steamed, wrap them with  aluminium foil and another  freezer bag over it, good to go in your freezer. Simply thaw and fry them anytime you like, especially for your upcoming CNY meals.

Recipe and inspiration from here and here

Ingredients

1 kg minced pork ( 600g lean, 400g with a bit of fat)

300g prawns (cut into small pieces)

330g fish paste ( in one packet, bought from Asian groceries which has already seasoned and actually quite salty , "Hakka" brand in Melbourne)

a small bunch of cilantro ( take away the stems, leaves chopped into small pieces)

2 sprigs spring onion (chopped into small pieces)

20 chestnuts ( chopped into  small pieces)

1 large carrot, sliced and chopped finely

1 beaten egg

1 onion (chopped into small pieces)

4 pieces of soda cracker( in a ziplock bag, bash them into small tiny crumbs)

3 tbsp cornflour

1/2 tsp ( the fish paste is quite salty already, so I used less)

3 tbsp   light soy sauce

2 tsp     five spice powder

2 tbsp   sesame oil

4 tsp     white pepper

2 tbsp   oyster sauce

2 tbsp sugar

2 packets of bean curd sheet ( did not use it all though)

I heard this is a good one from Penang.

main ingredients

continuously stirring in one circular motion until it become gooey, sort of a paste mixture,
You then add in the rest of the ingredients, 3 tbsp cornflour and 4 pieces of crackers  and cornflour would further help to bind the all ingredients together.

Wipe the sheet will make the job easy.
Handle the sheets gently for they are very fragile, dry, easily split sheets.

just roll it up with open two ends, the end bits would be really yummy crunchy once it is fried.

ready to get steamed, remember to leave a little space between sheets.

steaming is done.
once it is cooled, chill in the fridge for awhile before frying.

I prefer to pan fry, very quickly it is done, turning all corners

it is already too good to eat on its own, on your rice, noodle..with chilli sauce

Methods
In a large mixing bowl, mix up the minced pork, prawns and fish paste with the sauces. Add in the beaten egg, stir and mix to combine.
Add in the remaining ingredients such as carrots, chestnuts, cilantro, spring onions and onion.
Stir continuously in one circular motion until the mixture become gooey, or like in a paste form.
Add in cracked soda cracker and cornflour, stir and mix well.
Wrap with cling wrap and chill in the fridge for at least 30 minutes.

Cut the sheet out in your preferred length ( I just followed the shape that the sheet came with)
Wet a clean cloth and wipe onto the sheet, each time.
Place the filling in.
Roll it up.

Over high heat, steam for about 13 to 15 minutes the most. Skewer test to see that it comes out clean, it is done.
Let it cool on kitchen counter, chill in the fridge for awhile.
Heat up your pan , high heat, with sufficient oil, fry the Ngoo Hiang,  constantly turning to all corners of the Ngoo Hiang.
When the sheets turning golden brown, it is ready to be served.


Another option is to deep fry the Ngoo Hiang, of course.