so basically its thai ruby for dessert, main dish is chicken sambal with torch ginger,stir fry beans with tempe(no pic) and rice. evening tea is with ngoh hiang (pork changed to chicken and some secrets to archive the tenderness of pork) the dark one is the deep fried ,and the other one is steamed .
Ngoh Hiang
Yields 12 Ngoh Hiang
Ingredients for the filling:
500g minced pork
500g prawns (shelled, deveined and diced, only 250g left!)
10 water chestnut, diced
2 chopped big onion
3/4 bowl of shredded carrot
1 egg (beaten)
corn flour
Seasoning:
1 tbsp light soya sauce (not too much, because bean sheet is salty)
Pepper
2 tbsp five spice powder
Bean sheet (clean both sides several times with a clean damp towel)
Method:
Put pork, prawns, water chestnut, big onion, carrot in a mixing bowl.
Add seasoning and mix well.Add the beaten egg and corn flour. Mix well.
Wrap the fillings in the beancurd sheets; compress the fillings to make it tight.
Deep fry in moderate fire till the Ngoh Hiang is golden brown.Serve with Chilli.
Ingredients for the filling:
500g minced pork
500g prawns (shelled, deveined and diced, only 250g left!)
10 water chestnut, diced
2 chopped big onion
3/4 bowl of shredded carrot
1 egg (beaten)
corn flour
Seasoning:
1 tbsp light soya sauce (not too much, because bean sheet is salty)
Pepper
2 tbsp five spice powder
Bean sheet (clean both sides several times with a clean damp towel)
Method:
Put pork, prawns, water chestnut, big onion, carrot in a mixing bowl.
Add seasoning and mix well.Add the beaten egg and corn flour. Mix well.
Wrap the fillings in the beancurd sheets; compress the fillings to make it tight.
Deep fry in moderate fire till the Ngoh Hiang is golden brown.Serve with Chilli.
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