Ngoh hiang experiment 1: MissTamChiak

Ingredients
500g 250g minced pork belly
500g 250g prawns, deshelled and beheaded
400g 200g minced water chestnut

2 1 large green onions, julienned

6 3 garlic cloves, minced
6 3 shallots, minced
1 tsp ½ tsp light soya sauce
1 tsp ½ tsp salt
2 tsp 1 tsp white pepper
50g 25g flour
1 tsp ½ tsp five spice powder

1 pkt ½ pkt beancurd skin

Method
1. Mix all ingredients and seasonings together and marinade for at least an hour.
2. Place 3 tbsp of filling in the lower half of the bean curd skin.
3. Roll it in and seal the edges with egg wash.
4. Deep fry until the ngoh hiang turns golden brown. Drain excess oil on paper towels and serve.

Ngoh hiang experiment 2: Junwei’s ah gong

Ingredients
1.1 kg 275g minced pork
1.1 kg 275g prawns, deshelled and beheaded
500g 125g minced water chestnut
2 1 large green onions, julienned
3 tbsp ¾ tbsp flour
20 5 cream crackers

3 tbsp ¾ tbsp Szechuan peppercorn

2 tsp ½ tsp salt
4 tbsp 1 tbsp sesame oil
1 tsp ¼ tsp MSG
2 ½ egg eggs (~60g each)

1.5 sheets 1 pkt beancurd skin