Teochew Ngoh Hiang aka Five Spice Meat Rolls

Everyone in the family knows that I am a fan of taro and when I saw this recipe on Wendy's blog . I could not resist but had to try out her recipe Teochew Ngoh Hiang /Five Spice Meat Rolls. I made this after my trip back from Bali .  I have been busy since I took up my photography lessons.  Out most of the time besides Bible classes and other meet up with friends.

When Wild Boar heard that I am making this meat rolls, he say " why don't you stick to the normal lobak instead of adding taro ? "  I replied  " because I am a teochew myself and I have not even tasted this Teochew Ngoh Hiang once "   I told Wendy that I will try her recipe and it was truly good.  Even WB said it is good :)   Flavors packed and the taro gave the meat rolls a soft feel.  Crisps on the outside and tender on the inside.  Lovely , and I will definitely make this again.  After eating the rolls, I feel like a real Teochew  now LOL! silly me.   

a beautiful mixture of minced meat and taro and carrots

and those flavorful and aromatic spices

before steaming 

after steaming

after deep frying...mmmm

P/s thank you to Wendy for sharing such a wonderful teochew dish

Teochew Ngoh Hiang - Five Spice Meat Rolls - recipe taken Wendy (Table For 2 or More )

Ingredients:

500g minced pork
100g minced prawns

250g taro,diced
50g carrot shreds
4 water chestnut, finely chopped
2 tbsp  crispy fried shallots

1 large piece of flexible beancurd sheet

seasoning:
1.5 tsp 5 spice powder
1/8 tsp cassia powder ( chinese cinnamon )
1 1/4 or 1 1/2 tsp salt
1 tsp sugar
1/4 tsp white pepper powder
1 tsp light soya sauce
1 tsp dark caramel sauce

1 cup of oil for deep frying

Method:

Heat one cup of oil and put in diced taro and fry until taro feels dry but not golden brown. Drain from the oil and let it cool down.

Mix the pork and prawns with seasonings until well combined. Then add in the fried taro, carrot shreds, chestnuts and crispy shallots. Mix well.

Wipe beancurd sheet with a moist cloth and let it air dry. Cut beancurd sheet into 12-18 pieces, or any size you prefer. Spoon in some meat filling and tuck in the sides. Roll up and  place on steaming rack with the seam side down.

Steam the meat rolls on medium heat for 15 mins. Let the meat rolls cool down. You can pack them into airtight bags and freeze them at this point.

On the day of serving, pan fry or deep fry the rolls until golden and fragrant. Slice and serve.

Enjoy!