Ngoh Hiang 香脆五香 (Crispy Meat Roll)
- erinna Chng
- 3 days ago
- 2 min read
I have been waiting for this recipe for 3 years and it’s definitely worth the wait! Crispiness from the bean skin, juiciness from the pork belly, crunchiness from the prawns and sweetness from the water chestnuts.. these Ngoh Hiang are packed with bursting flavours.
Tell me which stall/restaurant is selling the the best Ngoh Hiang.. always not the best to me cause the best I had is the one made by my late Daddy! Sadly, my dad and I were like water and fire in kitchen.. and we can never be in the kitchen together. So I never get to know how he made it. The only one who inherited the recipe was my helper who helped my Dad in the preparation but when I asked her for the recipe.. she only remembered how to wrap it cry
Ever since my dad left me 4 years ago, I never had any ngoh hiang that passed my picky taste bud… Until Now!
I have been hearing how nice my friend’s mama ngoh hiang was 3 years ago and I never get a chance to try. I was skeptical because none beat my dad’s one yet…
I got to befriend my friend’s mama this year and she made me few this year to try. After the first bite… I know this is the taste I have been searching for. Definitely worth the 3 years wait and guess what.. pau mama gave me the recipe too! This secret recipe is not so secret anymore. I love you Pau Mama.
This recipe uses coasely minced pork belly for the maximum juiciness. Get your neighbourhood butcher to mince it or mince it by yourself. If you really have difficulties getting coarsely minced pork belly, just get any minced pork available. There are other ingredients in this recipe that helps to ensure maximum juiciness in this Ngoh hiang.
Pau mama used crushed sugar cracker. I modified this recipe by using bread crumbs. Both have the same purpose which is retaining moisture. If you are using the sugar cracker, omit the sugar in the recipe.
Also, do not cut/minced or chopped the ingredients too fine. You want to have some bites to the ngoh hiang. Cut the prawns into small pieces but not too small. Coarsely chopped/cubed the onions, water chestnut and carrot.
Alot of work to be done but trust me.. it’s 1000% worth the effort.
This recipe yield about 12 to 15 pieces of fat juicy ngoh hiang. Freeze the extras (uncooked) and you can fry it when needed. It might looks like this recipe yields too many of ngoh hiang. But trust me.. it’s not enough. My husband and mine finished this batch in a week time and he requested me to make more and freeze it as convenient supper snack.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Ngoh Hiang Filling
Add all ingredients in a large mixing bowl and combine
Cover and let it chill in the fridge for an hour to allow the seasoning to be fully absorb by the meat and prawns
Wrapping the Ngoh Hiang
Wipe the bean skin with a clean wet but squeeze-dried cloth, to get rid of any excess salt
Add 2 heap tablespoons of filling onto the wrapper
Roll and wrap the bean skin around the fillings and seal the top end with the corn flour mixture
Seal the left and right ends either by stuffing the skins at the end into the roll or just seal the end with the corn flour mixture
Airfry the Ngoh Hiang
Preheat the Air fryer @ 180 degree Celsius
Brush the ngoh hiang with oil
For room temperature ngoh hiang, airfry for 10 mins
For ngoh hiang from freezer, air fry for 15 mins
*Extra uncooked ngoh hiang can be stored in freezer
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Ngoh Hiang 香脆五香 (Crispy Meat Roll)
Head Chef
pau mama + eckitchensg
Servings :
12 to 15 pieces
Calories:
Prep Time
2 min
Cooking Time
15 min
Rest Time
0 min
Total Time
2 hour 15 min
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