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Tuesday, 17 January 2017


Ngoh Heang
spoken in Hokkien is 5 spices
which is the flavour of this meat rolls

It is popular among the Hokkien community
so much so that it has become a famous dish among the Chinese
especially the meat lovers

is another name for these fragrant meat rolls
given by the people in Penang

I have the recipe taken from here

Ngoh Heang
1/2 sheet large dried beancurd skin, cut into 6"X9" size

500g minced pork
100g turnip, diced
60g onion, diced
2 tsp 5 spice powder
1/3 tsp pepper
2 tsp salt
2 tsp light soya sauce
5 tsp sugar
2 Tbsp corn starch
1 egg
5 sprigs spring onions, cut into 1/2" length
glue to seal, flour+water

1) mix all ingredients
2) spoon the mixture onto a piece of beancurd skin
3) roll the beancurd skin & seal the edges with glue to secure
4) deep fry rolls over low heat till golden brown
5) drain on paper towel & serve warm

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