I did my routine grocery shopping on the weekend and on my list was pork mince to make wonton. However, I came across some bean curd skin and decided to change my mind to make ngor hiang instead. Ngor Hiang, also known as Loh Bak in Penang is a dish where the pork is marinated in five spice powder, rolled in bean curd skin and fried to crispy golden brown. Hence the english translation would be Five Spice Pork Roll.
Being my first attempt at making it, I have to search for the recipe. So I went online and found one in one of my favorite blogs, Rasa Malaysia, who has a new blog Nyonya Food. Check it out here. I somehow changed the recipe a little to suit the ingredients I have.
So, instead of strips of lean pork, I used pork mince. I also replaced onion with scallions/spring onion instead to give it a little colour. I omitted the cucumber, which is optional anyway cause I really don't like cucumber and the rest are pretty much the same.
When I started rolling, I realized that my bean curd sheet is really large and I didn't want to cut it. So I ended up with really big long roll of ngor hiang =) Nonetheless, the result is what matters and I think it came out quite alright.
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