Ngor Hiang

I made these Ngor Hiang today. My son likes it very much. My daughter ate 2 pieces of it and shiny-side up eggs with rice for lunch.
My mum likes to make this Ngor Hiang for Chinese New Year reunion dinner and birthday celebrations.
This is one of her 拿手好菜 ! I remembered my late paternal grand mother (阿婆) liked this dish very much. Many Ngor Hiang recipe I have collected don't use turnip, spring onions and chinese celery. Recently I watched SCV's "Travel and Living at Discovery Channel", the ngor hiang also made of turnips, spring onions, hand-chopped pork belly, flour, eggs and chinese celery etc. I was a bit surprised as it's exactly the same as my moms' recipe.





My mom's Ngor Hiang Recipe I follow this recipe closely, you can use estimation, I only make half of it.

Bergedel ~ Potato Patties

I made these patties (Bergedel) yesterday for lunch.

Ready to eat.
~ This recipe makes 12 patties

Ingredients:

3 large potatoes

1 can sardines (225g)

1 stalk chinese celery

1 stalk spring onion

1 red chilli

2 shallots

3 eggs

1/2 tsp salt

1/2 tsp ground pepper

4 tbsp cooking oil

Pan-frying...
Use fresh ingredients...

Method:
Remove two sardines' bones and mash well (you can use all 4 sardines from the can). Boil the washed potatoes in a pot of water till cooked. Remove skins and mash the potatoes in a mixing bowl when it's still warm.
Add finely chop shallots, spring onions, chinese celery and red chilli into the mashed potatoes. Add sardines, 2 whole egg plus an egg yolk, salt and pepper into the mixture and mix well. Put an egg white in a small bowl. Wet your hands and mould the patties and dip with some egg white and fry it in a heat up frying pan with heated cooking oil. Use low fire to cook till golden brown.

My Mom's Ngoh Hiang

Ngoh Hiang 五香肉卷

Makes: 32 rolls and 30 nuggets

Ingredients食材:
2 Beancurd Sheet 豆腐皮
1kg Turnips (Bang Kwang)
Peeled, shredded and squeeze out the juice
1kg Pork Belly 三层肉 (Cut small pieces and chopped roughly)
750g Fresh Prawns 鲜虾 (shelled, de-veined and cut into small pieces)
250g Dried Shrimps 虾米
6 Eggs 鸡蛋
750g Plain Flour 面粉
100g Chopped Chinese Celery 芹菜
100g Chopped Spring Onions 青葱
2 tbsp Five Spice Powder 五香粉
1 tbsp Pepper 胡椒粉
3 tbsp Sugar 糖
170ml Light Soy Sauce大华酱青
6 cups Cooking Oil for frying油

Method:

Clean the bean curd sheet and cut into 4 portions.

Mix all ingredients together in a large bowl and mix thoroughly.

Put about 4 to 5 tablespoons of the mixture on each wrapper.

Roll to form sausage roll.
Pre-heat 6 cups oil over high heat.
Deep-fry the Ngoh Hiang using medium heat till golden and crispy.