|Cross section of the Ngoh Hiang|
In Penang, we called meat rolls 'Lor Bak' and away from Penang, from mainland to central and southern Malaysia, most people will call the meat rolls as 'Bak Kian'. My auntie in Taiping prepares these meat rolls 'Bak Kian' which I supposed is Ngoh Hiang as the ingredients used are similar. Please refer to my postings on Family Style Meat Rolls - Lor Bak and Nyonya Style Meat Rolls - Loh Bak, the ingredients are lesser and slightly different. Both as good and very flavourful.
This time, I tried making their version of meat rolls [Bak Kian] and it turns out well and taste like the Bak Kian of olden times. A good recipe which is a keeper.
[makes 13 rolls]
500 gm ground pork [with some fats]
250 gm prawns - chopped
100 gm [1 small] red carrot - chopped small cubes
1 big onions [50 gm] - chopped small cubes
10 water chestnuts - smashed and chopped
100 gm breadcrumbs or crushed soda biscuit
1 spring onion - chopped
1 1/2 tsp salt
1 tsp each pepper, sugar and light soy sauce
2 tsp 5 spice powder
3 tbsp plain flour
1 tsp sesame oil
1 piece beancurd skin - cut 4" x 7" pieces
- Prepare the above ingredients and place all in a big basin. Add in seasoning, stir mix ingredients in 1 direction till well combined.
- Place enough of the meat mixture on a piece of beancurd skin and roll up like spring roll. Seal the edges well. [Here, I tied up the rolls to make 3 smaller meat rolls]. Place meat rolls on a greased steaming tray. Finish making the rolls.
- Steam on high heat for 15-20 minutes [depending on the size of the rolls]. Remove and cool before deep frying.
- Heat up enough oil on medium heat and deep fry in batches [so that less oil is needed] till golden before serving.
- Slice meat rolls before serving with sweet chilli sauce and cucumber.
|Steamed Bak Kian|
|Steamed Meat Rolls, ready to be fried before serving|
|Deep fry in batches in a small pot of oil|
|Fried Ngoh Hiang|
|The meat roll texture is good [not crumbly or too compact]|
- can prepare ahead up to step 3 and store in refrigerator, to be fried later before serving
- can make thinner rolls and tie into smaller size and cut diagonally into 2 per piece after frying or just make long slender rolls, fried and sliced slantly before serving
- this quantity can make about 13 rolls or about 39 smaller rolls.