Sunday, May 13, 2007

Crave: Bean Curd Skin Pork Rolls

One of my family all time favourite dishes happens to be 'Bean Curd Skin Pork Rolls' or 'Ngor Hiang' as it is called in Cantonese.The crisp texture of the fried Bean Curd skin and the crunch of the water chestnuts along with the flavorsome pork mince makes my tastebuds come alive. This indeed is comfort food that soothes, the something savoury just to make you feel that the world is a safer place when you are tired and stressed.

The recipe may be halved but I always make a large amount and freeze for times when I"m just too lazy to cook. I have listed five spice as an optional ingredient, you may use it if you like, but don't go ballistic as it's flavor is very potent. I choose not to include it when I cook this dish as this is how my children prefer it. As seasoning quantities go,please regard the specifications in my recipe as the merest guidelines as I always marinate my food in "Agaration".( you won't find this word in Wikipedia or any dictionary, this word is made up by me, Carol Rodé, from the malay word 'agak- agak' which means 'approximate' or 'guesswork' HA!HA!)

Having said that, my recipes are tried and tested over and over and I serve them with confidence at dinner parties that I so frequently hold. If you have any questions regarding any of my recipes, I would be happy to answer them. You can pose your question in the 'comment' section or e-mail me at this address:



• 2 packets of bean curd skin
• 400g pork mince
• 1 carrot peeled, julienned and minced
• 4 stalks spring onion sliced thinly
• 1 small can of water chestnuts, drained and roughly chopped.
• 5 tbsps of oyster sauce
• 2 tbsps of fragrant sesame oil
• 1/2 a tsp of white pepper
. 1/2 tsp five spice (optional)
• 2 tsps of maltose ( use honey if maltose is unavailable)
• Enough Veg oil to deep fry


Mix all ingredients except bean curd skin and veg oil. Cut bean curd skin into approx. 8 cm width strips. Work with one strip at a time – with a clean damp cloth, dab the bean curd skin on both sides to soften and remove excess salt.( be careful , as the bean curd skin tears quite easily.) Rinse the cloth after treating each strip of skin) working with the 8 cm width towards you, place about a heap tablespoon of pork mixture onto the bean curd skin, leaving an edge of about 2 cms.

Roll the skin over the mince 4 times, flattening and smoothing the meat as you go. On the 4 th roll, dab some water along the edge of the bean curd roll to seal. Repeat the process until all the meat mixture is used up. Steam the meat rolls for 4 minutes and drain all liquid. Set aside to completely dry out( about half a hour ).

Heat enough oil to deep fry the meat rolls. When the oil is hot , place a few rolls at a time into the oil and fry until golden brown. This will take no time at all. Remove quickly to prevent over browning. Drain rolls on some kitchen paper and serve immediately along with sliced cucumber and your favorite sweet chilli sauce or fresh sambal blachan with sliced shallots and lime juice ( my absolute favorite)


Ming_the_Merciless said...

OMG, I love "ngo hiang"!! My mom made it all the time when I was a kid. And yes, they do freeze very well. I can get them in NYC at Chinatown but they don't taste as good as my mom's.

BTW, I love with your plates in the photo. They are sooooo cool. Your photos of the food are amazing too. I love the color scheme. Love the dark wood table, chopstick holder, everything.

Oh for the love of food! said...

Aww.. thanks, Ming. I have a weakness for beautiful kitchen and home wares. Now you know what I blow my $$ on!

thwany said...

thanks for the well-wishes carol.

and i always seem to come to your blog at night, and it always makes me so hungry. this recipe looks delicious!

Freya and Paul said...

Delicious! I could eat this for lunch right now!

Daniel said...

Yummm! Ngo hiong... i always eat it with sweet chilly sauce and cucumber... and rice if I'm hungry which is almost all the time. haha. Maybe some day I will try ur receipe Carol. Maybe when Jayden feels better. He's still having his temperatures. Love ur blog... very relaxing and fun read :-) - daniel

Oh for the love of food! said...

ok, I'll send some Ngo Hiang over, you home now? HA!HA!

Freya and Paul,
I would love a Blondie and a cup of coffee right now..

Thanks for the compliment. Sorry JD's still feeling under the weather,but I'm sure he's enjoying all that attention from you and Hulda! I'm sure JD's thinking, "keep those kisses and cuddles coming!"

Ming_the_Merciless said...

Hey, what about me? Why aren't I getting any ngo hiang delivery?

Belinda said...

Yummy yum yum! I think I have these at yum cha, but they're often quite oily. Yours however, look simply delicious!

Oh for the love of food! said...

next time, ok! We were thinking of you while we were enjoying them, though. HA!HA!

Yes, they can be oily if they were fried when the oil wasn't heated through and if they weren't drained on kitchen paper afterwards.

Rasa Malaysia said...

Ooooh, I love anything wrapped with bean curd skin, I just love love love them. Your dinner party foods look soooo good, when are you opening a no-menu restaurant? But you are in AU, too far. ;)

Rasa Malaysia said...

I spotted some udang on the dining table that looks absolutely yummylicious...recipe please. I am a shimpoholic.

Oh for the love of food! said...

Rasa Malaysia, Thanks for the compliment. Frankly , I don't see myself opening a restaurant in this lifetime,-I don't handle stress very well. Thinking about it alone can give me a panic attack! , and I value my carefree family orientated lifestyle too much ;o) What I said to my friends ( and to you) about opening a restaurant was merely a 'comeback' to deter them from anymore wishful thinking along those lines.
I Love Udang too! ( my favourite seafood apart from lobster and crayfish) and you'll love the 'Spicy Lemongrass and Curry leaf Tiger Prawn' ( the one you spotted) recipe from my January 30th 2007 post. Please tell me if you enjoyed it if you decide to give it a go, ok? Thanks again, RM!

pom d'api said...

WAOUUU!!!!! I love this recipe, and very beautiful kitchen

Oh for the love of food! said...

Hey Pom d'api! good to hear from you again! I visited your blog, it's really cool, I just wish I could understand french!

jenjen said...

Hey thanks for giving me a heads up about the nomination, I had no idea. I was quite flattered that I would be nominated.

I was so excited that I even voted for myself. That sounds really lame but sometimes my enthusiasm overtakes my better judgement.

Melting Wok said...

aiyo, torture queen !:P so juicy, super-sized crunchy sweet savory things !!!! Home made somemore, oh for the love of food ..:)

Oh for the love of food! said...

no problem, it's my pleasure. If I were you, I would vote for me too!

Melting Wok,
Don't say like that, lah! How to post my recipes next time? Phai Sare lah. Thank you hor! (ha!ha!, have to polish my Ah Lean Ah Huey Singlish!)

Ming_the_Merciless said...

We need new recipes from you, Carol!!

Oh for the love of food! said...

Sure you do, Ming! for that HUGE cook up you've been planning, right?? You crack me up, Pal!
Anyway, it's coming..

thwany said...

carol, i'm fine. thanks for the comment!

Oh for the love of food! said...

Thwany, that's great! Stay happy and positive!

Melting Wok said...

u funny lah that another sing/manglish version ? I know ahlien, ahhueh, but I don't know who is Phua Chu Kang ? :( Sorry, wish I understand hokkien dang !:P

Oh for the love of food! said...

Melting Wok!
What dialect do you speak? I will try to accomodate you lah! So, I gather you are not S'porean because you don't know Phua chu Kang. It's a famous S'porean comedy serial. So, you are from Malaysia then? which part?
You are a funny 'cha bo'! I like talking to you!

ps. I can't speak hokkien either, just know those common words and of course the swear words eventhough I wouldn't use them! haha! I only speak cantonese .

tigerfish said...

I was lured in here for the crispy bean curd skin pork rolls, from Rasa Malaysia.

I'm also a "agaration" person when it comes to's just much easier(and flexible)..and definitely "don't play play" with food ;p

Oh for the love of food! said...

Tiger, Thanks so much for visiting, I've seen your seaweed and Beancurd skin prawn roll, VERY IMPRESSIVE!

Anonymous said...











情趣用品,A片,AIO,AV,AV女優,A漫,免費A片,日本AV,寄情築園小遊戲,情色貼圖,色情小說,情色文學,色情,色情遊戲,一葉情貼圖片區,色情網站,色情影片,微風成人, 嘟嘟成人網,成人,成人貼圖,18成人,成人影城,成人圖片,成人影片,UT聊天室,聊天室,豆豆聊天室,尋夢園聊天室,080聊天室,080苗栗人聊天室,080視訊聊天室,視訊聊天室

Anonymous said...

[b]kaspersky internet security 2009 wrong application na, [url=]work orders software[/url]
[url=][/url] best software canada designing educational software
adobe software reviews [url=]software sales uk[/url] softwares price list
[url=]price quote software[/url] buy microsoft word software
[url=]www macromedia com software flash about[/url] Mac Retail Price
autocad tutoriales cad [url=]free budget software canada[/b]

Anonymous said...

[b]microsoft surface software, [url=]used adobe software[/url]
[url=]buy software games[/url] buy cheap coreldraw graphics suite x4 at low price kaspersky coupon code
nero 9 torrents [url=]acdsee pro download free[/url] vista software purchase
[url=]Pro Extended Retail[/url] lcars for windows vista
[url=]adobe photoshop cs4 for mac[/url] windows xp product key
buy linux software [url=]Suite X4 Retail[/b]