CNY is only a week away. Time to start planning your NYE dinner with family. One of the must haves in NYE dinner, this Nyonya Ngoh Hiang is even more shiok with the addition of crab meat.
Chicken leg mince 500 gm
Prawns 230 gm
Crab meat 170 gm
Eggs 2 large
Onion 1 medium peeled and finely chopped
Bean curd sheets 1 packet of 2
Sugar 2 tsp
Pepper 1 tsp
MSG ½ tsp (optional)
Light soya sauce 1 tsp
Dark soya sauce 1 tsp
Cooking oil 1 tbp
Plain flour 1 tbp
5 spice powder 1 heaped tsp
Salt 1 tsp if required after tasting
Mix all ingredients except bean curd skin
Cut bean curd skin and wrap filling into rolls. Seal edges with flour water glue.
Generously grease a steaming tray and place the Ngoh Hiang on it. Steam for 10 min.
After cooling, deep fry till golden brown and crispy
-- Amir Ganeokgee Abdullah