Ah Ma's Nonya Ngoh Hiang

Went for lunch at my grandma's house today and made Ngoh Hiang with her. It's my mum's favorite and it's not too hard to make. Try it out! 

Ingredients 
500g minced pork
10 water chestnuts, washed, peeled and chopped finely (Don't chop to finely if you like the crunchy taste)
2 eggs
1 red onion, chopped finely
2 tablespoons light soya sauce
3 tablespoons dark sesame oil (Japanese brands are the best)
3 stalks of spring onion, sliced

2 tablespoons corn flour (corn starch is the same thing)
Dried bean curd skin sheets, cut into approx 12cm by 20cm sheets
Vegetable oil for frying

Method
In a big pot or mixing bowl, combine all ingredients except dried bean curd skin and corn flour.Mix well
Let it marinate for 30mins

Add corn flour and mix well
Time to roll them! Prepare a small bowl of water...
Lay bean curd skin on a flat surface in front of you 
Use 2 fingers to dab into your bowl of water and run it across the edges of the bean curb skin
Put a big tablespoon of mixture in the middle of the bean curd skin
Shape the mixture into a long log
Fold the left and  right sides in
Fold the side closed to you over
Start rolling the other edge to form a log
Put this on a plate and keep going...

Heat oil in a pan and pan fry the ngoh hiang on all 4 sides till it looks crispy
Put the ngoh hiang on a plate with a paper towel to soak up excess oil
You are done!

It's a lot simpler than I thought. You can also use prawns and traditionally they add pork liver but I'm not a huge fan.



Ah Ma said that if you make a big batch, freeze them and when are ready to eat, steam them for 15 mins first and then pan fry it.