Ngoh Hiang/Penang Loh Bak/Ngoh Hiang Meat Rolls/Meat Rolls in Bean Curd Skin
Recipe Information
⏳ ProcessingDish Identified: Ngoh Hiang
Country: SG
Status: This video has been identified as a recipe for Ngoh Hiang, but full recipe details (ingredients, steps, equipment) are still being generated by our AI system. Please check back soon!
Video Description
Ingredients (24 rolls each 15cm long and 3cm diameter) (Please adjust recipe according to how many rolls you wish to make) 1 kg chicken breast (julienned) 700g taro/yam (julienned) 300g white big onions (julienned) 4 pieces bean curd skin (cut into 24 pieces each 30cm by 30cm) Marinate 2 tbsp 5 spice powder 1 tbsp white pepper powder 1 tsp salt 2 tbsp sugar 4 tbsp oyster sauce Sweet Gravy 2 cups (450ml) plain water 50g rock sugar 1 tsp 5 spice powder 2 tsp dark soya sauce cornstarch slurry 2 beaten eggs Flour Seal 3 tbsp plain flour 10 tbsp plain water Cornstarch Slurry 3 tbsp cornstarch/tapioca starch 6 tbsp plain water