Five Spice Meat Roll (Ngoh Hiang)

CategoryCooking MethodTagsDifficultyIntermediate
Yields1 Serving
Yields1 Serving

Wu Xiang, also known as “Ngoh Hiang” or “Lor Bak” is a common Hokkien and Teochew dish widely adopted in many regions of Malaysia and Singapore. It is essentially a composition of various meats and vegetables and other ingredients, seasoned with five-spice powder (Hokkien:五香粉, ngó͘-hiong-hún) after which it is named, rolled inside a thin beancurd sheet and deep-fried to golden brown.

This recipe makes 20 mini sized Wu Xiang meat rolls.

Ingredients

 200 g jicama
 200 g taro
 200 g chicken breast meat
 30 g red onion, sliced
 50 g soaked tofu skin
 1 medium sized egg
 1 tsp five spice powder
 1 tsp white pepper powder
 1 tsp salt
 20 sheets beancurd skin

Instructions

1

In a KENWOOD food processor, process jicama to pulp.

2

Transfer the pulp to a strainer fit into a bowl, press to release its juice.

3

Process taro until pulp, add in chicken meat and jicama pulp.

4

Add in egg, five spice powder, salt and white pepper powder.

5

Transfer the mixture into a bowl, mix in onion slices and soaked tofu skin.

6

Fill 30 gram of fillings onto a beancurd sheet. Repeat the above steps until all fillings have been used up.

7

Fry in hot oil until golden brown.

8

Serve warm.

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This recipe uses Food Processors