Tan Lim Han shares with Dads for Life Toolbox his family's favourite Ngoh Hiang recipe which is still a great favourite even after 3 generations. Make it with your family for a taste of real nostalgia.
“This recipe was passed down to me from my mother-in-law. She is no longer with us so I have taken on the responsibility of making this every Chinese New Year, and when we celebrate birthdays or other occasions as an extended family. I have also taught this recipe to my daughters and daughter-in-laws and I hope they will pass it on to their children as well.”
1-2 sheets of tau kee (fried bean curd skin)
800g pork, minced
250g prawns, shelled, deveined and minced
3 water chestnuts, finely diced
½ a carrot, finely diced
2 stalks of spring onions, finely sliced
Dash of pepper
1 tbsp light soya sauce
In a bowl, mix the pork, prawns, chestnuts, carrot and spring onion.
Add the pepper and light soya sauce to the mixture.
Cut the fried bean curd sheets into 8cm by 11cm pieces.
Place about 1½ tbsp of the meat mixture along one length, leaving an allowance of about 1cm from sides.
Roll and twist the two ends to seal.
Lightly brush the steaming rack with oil and place the rolls on it.
Steam for 10 minutes, allow to cool, and then pan-fry until brown and crisp.
Adapted from an article first published on 1 May 2013 on the Dads for Life Toolbox website.