Ngoh Hiang 五香

Have been too lazy to cook anything special and posting it here. And I am hooked to a new hobby ---crocheting, recently. That's why I had been quiet for the past 1 month. Time flies it's October now! Luckily this year it had been a quiet hurricane season here in Houston. I can feel Autumn coming (actually officially it is Autumn)with some cool weather approaching here---finally!

 I have cooked this Ngoh Hiang quite some time ago. I wouldn't say it is a success cos from the picture you can see that I did not managed to roll it tightly and nicely plus looks a bit burnt ;p But taste wise still ok a nice five spice powder aroma. There is a Hokkien and Teochew Ngoh Hiang recipe. I followed the Teochew one as I like to have yam in it. I will add more water chestnut next time to add more bite to it. The dried beancurd sheet which I bought here seems to be different from those sold in Singapore. It is not salty (which is good) but it seems to be harder and tougher which makes it hard to make it into a roll. Or maybe I lack the skills haha! 

The recipe I have adapted from Cuisine Paradise(http://ellenaguan.blogspot.com/2010/05/teochew-ngoh-hiang.html). Do take a look at her website as she has detailed instructions and photos to guide you.

The changes I made is that I did not add carrots and the fried onions. As mentioned in her website, if you make a big batch like me and intend to freeze please remember to wait for it to cool down before putting in the freezer. I have wrapped the Ngoh Hiang individually in plastic wrap so that they will not stick together when frozen. 

I have tried to use the oven to bake the Ngoh Hiang too (to lazy to deep fry and do the cleaning work later), actually it also can be pretty crispy on the outside! I have sprayed some oil (I use those baking sprays) on the ngoh hiang and put them on the baking tray to bake at 350 F for 10- 15 min or until you see the Ngoh Hiang turns slightly brown.   Oh before I forget you must defrost them before you bake them. It is a lot of work making them but I think it is worth the effort. You can make more and froze them. When you have a carving for it just dump them in the oven and you can enjoy it after 15 min! :)

Raw Ngoh Hiang. Looks ugly right! My wrapping skills really needs more practice