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| # Savourydiary | Ngoh Hiang |
Remember my previous post on Ngoh Hiang?
Yesterday, I decided to, "let's try this out."
This isn't the original/authentic recipe to follow but it taste as good.
We had so much fun making this.
By we, I meant I asked my partner for help.
Help in the most tedious step : rolling the Ngoh Hiang.
HAHAHAHA.
So ladies, ask your kid to "play around" the kitchen and asked them to help you out.
I'm sure they will have as much fun as you're eating the end product.
hehe *winks*
In a bowl, mix :
Minced chicken and prawn,
Salt and pepper,
Diced carrots(originally used water chestnut) and onions,
and the KEY INGREDIENT : CHINESE FIVE SPICE
an egg and a bit of flour
roll em' in popiah skin ( originally used beancurd skin )
and FRY THEM!
Dip in Dark Sweet Soy Sauce.
YUUUUUUUUUU-MMMEEEEEEY!
It's CRISPY and full of distinctive flavors.
Xoxo,savourydiary
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