Ngoh Hiang

Contributed by: Teo Gek Ching

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My mother-in-law is a very kind lady and everyone in the family loved her a lot. Her name is Lee Chui Tiok, but we all fondly called her Ahma. Her husband migrated to Singapore first, and she only came with three children in 1954 after looking after her younger brother–in-law. They had five more children together over the years to make it an auspicious brood of eight.

Unfortunately, her husband passed away and she was left to provide and raise her large family single-handedly.

Hailing from Jinmen, she was a deft cook and made the best hokkien dishes. Our favourite was ngoh hiang – a special dish we only savoured during Chinese New Year.

To make ngoh hiang, lots of different ingredients are seasoned and then bound together in beancurd skin. She would say that “family” is just like ngoh hiang: all us may be different, but we always need to stay together, stay united, and always help one another.

Now, we cook her dishes to remember her and to remember what she has impressed on us – to stay united as a family.

To our dear Ahma: We miss your smile and the food that you cook.

Portion: 10 pax
Prep Time: 120 mins
Cook Time: 30 mins
Total Time: 2 hrs 30 mins

Ingredients

Ingredients A:

• 500g of minced meat

• 1 whole carrot

• 1 pc of red onion

• 10 pcs of water chestnuts

• 1 egg

• 1 pc of beancurd skin


Ingredients B:

• 2 tsp of five spice powder

• 1 tsp of coriander powder

• 1 tsp of pepper powder

• 2 tbsp of oyster sauce

• 1 tsp of chicken powder

• 1 tsp of sugar


Ingredient C:

• Tapioca flour


Method

1. Cut the beancurd skin into 32 pcs.

2. Shred the carrot manually using the hand shredder.

3. Cut the onion into small pieces.

4. Cut the water chestnuts into small pieces.

5. Mix the minced meat, shredded carrot, cut onion and cut water chestnuts into a bowl and mix together.

6. Crack an egg into the mixed ingredients.

7. Pour in Ingredients B item by item into the mixed ingredients and continue to mix it by hand.

8. Mix all ingredients evenly and hand mix it for 15 mins.

9. Prepare the cut beancurd skin and use clean wet cloth to wipe away the salt content on the beancurd skin. Remember to wash the cloth when the cloth is sticky.

10. Put a small amount of the mixed ingredients on the clean beancurd skin. Wrap it nicely and seal it with egg white.

11. After wrapping all 32 pcs, steam for 10 mins when the water is boiling.

12. Let it cool down after steaming.

13. Add some water to Ingredient C. Ensure the mixture is a sticky paste.

14. Heat up enough cooking oil in a wok till it bubbles when you insert a chopstick.

15. Dip the steamed ngoh hiang into the flour paste and deep fry till golden brown.

16. Time to enjoy.


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