the 6th group :) legumes & pulses

Legumes

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the fifth group ---- seafood in the Class

Group 5 – seafood

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Our turn 4th Grp ~ Hong Kong Cafe Style ~~

Ngoh Hiang, Baked fish rice with cream sauce & Egg Tarts with Pu-er tea :)

the 3rd group >>> frolic by the Garden

The first try out....

based on the recipe below, made around 9 rolls,
use two wrapped with wang bo, its weird :S

note to self

cutting of ingredients, all julienne and cube, still cube cube, so there's some bitin' if minced, taste more mashy, like bb food.

when wrapping, roll the sides, make it firm, don't wrap in the sides, roll and twist the sides, so its firm no space for bubbles to form.

when cutting, cut probably, don't press down, not circular not nice

self evaluate:)

carrot bits alittle more

spring onions more!

chestnut more, crunchy sweet

prawns okay

five spice more
no Wang bo, not nice and steaming not yummy

During wrap, wipe wrap with wet cloth, the salt content is like the pacific ocean, super salty if not wipe away and refrain adding more salt to the ingredients

got to find better looking garnishes

the pale yellow looking five spice roll is the steam version, think it looks better fried, and nicer !

goes well with sweet soya sauce

Ngoh Hiang Recipe

Ngoh Hiang (五香) is another take on the pork sausage, if you will. A whole array of ingredients are stirred into a pound of fatty ground pork, which is then seasoned with five spice powder and snugly wrapped in dried beancurd skins. First steamed, then pan-fried to a crisp, one bite of these juicy chunks is never enough for me as I’d have worked up a massive appetite by the time these rolls hit the table, thanks to the aromas that leak out in the cooking process…

Ngoh Hiang skin (sold in large, folded sheets at dry goods shops ... you have to cut them to size before rolling)

Ngoh Hiang

(Chinese Five-Spice Pork Roll) recipe

Makes about 10 six-inch rolls
Recipe by: Danielle of Bon Vivant

Ingredients:

1 pound/ 455 grams minced pork (preferably the shoulder for its higher fat content)
½ pound/ 228 grams fresh shrimp, shelled and minced
1 large egg, lightly beaten
2 tablespoons light soya sauce
1 teaspoon fine sea salt
1 teaspoon ground white pepper
1 teaspoon five-spice powder
10 to 12 water chestnuts (about 11 ounces/ 300 grams), washed, peeled and smashed with a pestle
3 green onions, finely chopped
½ a yellow onion, minced
3 tablespoons self-rising flour
Dried soya bean skin (available in frozen, ½ pound packs from Chinese grocery stores), cut into 4 by 6-inch rectangles
Corn oil
Sweet dark soya sauce or Kecap Manis for dipping

Method:

Mix the pork and minced shrimp in a large bowl and add the egg, stirring to mix. In a separate bowl, stir together the soya sauce, salt, white pepper and five-spice powder until smooth, then add it to the pork/shrimp mix.

Stir in the water chestnuts, green onions and yellow onion, mixing as you go to distribute the ingredients evenly. Finally, sift in the flour and mix until no traces of flour are visible.

Lay out the prepared skins on your work surface. Arrange a heaping tablespoon of the prepared pork mix along the longer edge of the skin, leaving a ½-inch gap from the surrounding edges. Shape the meat into a slim sausage, it should be about 1 inch tall and 1½ inches wide. Add more pork if needed.

After shaping the meat, roll the skin starting with the edge closest to you, tucking in the side edges as you go. Roll until the meat is fully ensconced within the skin, then place it, seamside down, on a plate. Repeat until you’ve used up all the pork. (For a great step-by-step visual, check out The Little Teochew’s images of how to roll ngoh hiang at the end of this post).

Lightly grease a steamer tray and steam the rolls for 8 to 10 minutes, until the skins turn translucent and the rolls feel firm. Remove and set aside on wire racks to cool. At this point, you can divide the rolls into batches and freeze them in plastic wrap for up to 3 months. To cook, defrost the rolls in a 350F/ 180C oven for 10 minutes before frying.

To finish the rolls, heat a non-stick saucepan large enough to hold 2 to 3 rolls comfortably and add enough oil to thinly cover the surface of the pan.

Add the rolls one at a time – I recommend cooking a maximum of 3 at one go, so as not to overcrowd the pan – and fry on medium high heat until the skins turn a crisp dark brown.

Leave to cool on paper towels or a wire rack before slicing and serving. Wipe down the pan with paper towels after each batch before cooking the next.

Slice the rolls into 1-inch chunks and serve warm or at room temperature with the dipping sauce.

credits: http://rasamalaysia.com/ngoh-hiang-recipe/

http://thelittleteochew.blogspot.com/2009/06/ngoh-hiang-pork-rolls-q.html

http://www.thecookingvoyeur.com/2010/04/ngoh-hiang-five-spice-meat-rolls.html

http://www.youtube.com/watch?v=OhlWV9NLMus

then the second group.......

Baked Chicken Sambal

Spice flavoured savoruy dish with a tinge of spiciness, a lil' greasy :) because of the commercial oily chilli paste

chicken is a bit dry, the sambal smells great

with a ethnic feelin'

Chakchouka

meat + egg + spice

mushy vegetables and meat

heavily spiced with a strong capiscum smell

taste great when steaming hot especially when the yolk is still runny, mix well and enjoy with bread

Making chilli flower :)

hot n cold

the last dish mutton masala by us

the mutton smell is :) I can't get use it I guess :)

the masala is sour and tangy, maybe its the yoghurt and the lemon juice, strong spiced smell and colourful though