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食譜

Brown Rice Ngor Hiang

材料

  • 100g Kinmemai Better Brown Rice
  • 40g Beancurd skin, cut in 3sheets into 36cm x 36cm
  • 300g Minced pork collar
  • 50g Shallot, chop coarsely
  • 15g Dried shrimps, toasted, chop coarsely
  • 100g Prawn meat, cut small dice
  • 50g Chestnut, chop coarsely
  • 20g Spring Onion, cut ring
  • 100g Carrot, cut small dice
  • 15g Light soya sauce
  • 5g Five spice powder
  • 2g White pepper powder
  • 1 Whole Egg
  • 1 Egg White, to secure skin
  • 15g Plain flour
  • 2000g Cooking oil
  • 5g Sesami oil

烹調方法

  1. Cook Kinmemai Better Brown and chill in fridge (after cooked).
  2. Mix shallot, dried shrimps, prawn meat, chestnut, spring onion, carrot to the minced pork in a mixing bowl. Mix well.
  3. Marinate the mixture of ingredients with light soya sauce, five spice powder, white pepper powder, egg and plain flour. Mix well, cover with cling wrap and leave in the chiller for 20min.
  4. Place the beancurd skin neatly on the chopping board.
  5. Use a clean damp cloth and wipe the beancurd skin gently.
  6. Place the marinated meat filling in the lower half of the beancurd skin leaving a small gap at the bottom and at the side.
  7. Fold the side over the meat filling, cooked Kinmemai Better Brown rice and roll the meat tightly and firm. Secure the remining corner with egg white.
  8. Prepare a steamer lined with parchment paper. Arrange the Ngor Hiang neatly and do not touch one another.
  9. Steam for 10 minutes and cool down completely.
  10. Prepare wok and add oil for deep frying. Temperature at 170 ̊C.
  11. Dust the ngor hiang with plain flour.
  12. Slowly place the Ngor Hiang in the oil and deep fry till golden brown.
  13. Pat dry with paper towels and cut into sizes. Serve.
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