My Chinese-Indonesian Grandma’s LEGENDARY NGO HIANG Recipe ⬇️ ✨ Ngo Hiang is a delicious meat roll made with Chinese five-spice seasoned minced pork and shrimp, wrapped in tofu skin and fried until golden! I hope you enjoy this. A little piece of my family 💕 ———— Makes about 8 Rolls. ⭐ STEP 1: GRIND GARLIC + SHALLOTS 5 Garlic (25g) 5 Shallots (38g) Grind garlic and shallots til it becomes a paste. ⭐ STEP 2: MAKE MEAT FILLING 300g Minced Prawns 500g Minced Pork 1 Carrot (100-120g), Peeled & Shredded ½ Jicama / Bengkuang (150g), Peeled & Shredded ½ Onion, Peeled & Finely Sliced 1 Scallion, Chopped The Ground Garlic + Shallots (from Step 1) 1 Egg White 4tbsp Sago Flour / Tepung Sagu (75g) 2tbsp Cornstarch / Maizena (50g) 2tsp Chinese Five Spice Powder / Bumbu Ngohiong 1.5tsp Salt 1tsp Mushroom Stock Powder ½ tsp Ground White Pepper 2tsp Sugar In a big bowl, add the minced prawns, minced pork, carrot, jicama, onion, scallion, ground shallot + garlic, and egg white. Give it a mix. Then add in the sago flour and cornstarch, and give it another mix. Next, add in the seasonings - five spice powder, salt, mushroom stock powder, white pepper, sugar, and mix it all up again thoroughly. ⭐ STEP 3: ROLL IT UP The Meat Filling (from Step 2) 1 Tofu Skin Sheets / Semi-Dried Bean Curd Sheets / Kulit Tahu **Note: it HAS to be semi-dried beancurd sheets that’s PLIABLE. We don’t want really stiff sheets that break when you try to bend it. At the bottom of the rectangular bean curd sheet, place a few tbsp of the meat filling (I used 3tbsp). Roll the meat filling tightly in the sheet, tuck the sides of the beancurd sheet and keep rolling til the meat filling is completely covered. Steam the Meat Rolls for 30min, then set to the side and let it cool. ⭐ STEP 4: FRY OR FREEZE Once the meat rolls have been steamed & cooled, you can either FRY them or FREEZE them. >> If you FRY, make sure to fry in vegetable oil (low to medium heat) until the rolls are perfectly golden. >> If you FREEZE, place the rolls in ziplocks and put them in the freezer until you’re ready to fry and eat them. And voila! #ngohiang #chindo #homecooking #recipevideo #familyrecipe - @diandracappelut