Add same amount of minced prawns , minus 5 spice powder, you will get HAECHO! Final stage: cut the steam roll haecho into small pieces about 3 c m.length, dip each piece in beaten/whippednegg n coat with blended/ pounded cream cracker biscuits...deep fry each piece to light golden brown. DONE!
Hi there - is it ok to use the chicken meat instead of pork? And can I use the same ingredients for chicken? Thank so much for sharing your delicious recipe.
Woww look very beautiful...very nice sharing bout meat roll...ah pa can I replace to chicken meat wit prawn paste....I would like to do tis roll in tis CNY long leave...thank u ah pa for ur wonderful vdio...
Hello Ah Pa, thanks again for sharing your passion for cooking with us. You mentioned that you can smell the sesame oil. Possible to tell me what the brand is? Thanks in advance.
Hi I am a Japanese living in Malaysia. I cooked the food with reference to your video. so delicious. What is next to the carrot? Water Something I couldn't hear and didn't understand. I'm sorry for the video from a year ago ...
What a raw water chestnut looks like (credit goes to owner of the image!): culinarylore.com/wp-content/uploads/2018/05/water-chestnuts.jpg Seng Kuang (a type of turnip): en.wikipedia.org/wiki/Pachyrhizus_erosus
@@CookingAhPa it looks so yummy,ah Pa, i have it tried it before in Tawau,Sabah,its very delicious! Ah Pa is there any option if i coudn't find the dry beancurd skin
Sir, your five spice powder has a different color, is that different from the Chinese grocery store ? Just wondering......thank you for such a delicious recipe. Will definitely try! 💯😋👍
High chance ur outer layer will get burned before the fillings is fully cooked. If u want to deep fry directly, u need to reduce the fillings and fry under medium low heated oil say 120 degrees celcius. Still need to be careful.
These lovely wrapped Ngoh Hiang looks so nice
They also have in Phils Chinatown & can u pls. write the site name of person who introduce how to make this as u mention thnx a million
Thanks cooking ah pa.. I made it and it’s really nice.. you are right, must use the filter when steaming the ngoh hiang..
Nice to learn how to cook some chinese dishes from this site. Thank you for sharing!
U r welcome
Add same amount of minced prawns , minus 5 spice powder, you will get HAECHO! Final stage: cut the steam roll haecho into small pieces about 3 c m.length, dip each piece in beaten/whippednegg n coat with blended/ pounded cream cracker biscuits...deep fry each piece to light golden brown. DONE!
Thank you very much. I have been looking for this recipe.
I love your clear instructions. Thank you. Just one question - if I freeze the Ngo Hiang, do I defrost before frying or fry frozen.
I believe sengkuang / bengkoang is also known as Jicama. For similar texture, maybe renkon (lotus root) can also be used as sub?
That would totally make sense both of those have similar textures
Dimas, you are correct. Soon kuang is jicama.
Sengkuang can be call sweet turnip
Ah Pa thank you so much for this receipe. Its my favourite. ❤👌👍
You can’t use the same chopping board for both raw meat and cooked food.
You really amazing and you cook really delicious food 😋😋😋
My favourite receipe ..More water chest nuts best..
Hi there - is it ok to use the chicken meat instead of pork? And can I use the same ingredients for chicken? Thank so much for sharing your delicious recipe.
Yes can
@@CookingAhPa 0
My mom just deep fried it directly no more steaming. Probably wants to make sure the meat is cooked properly.
Not easy, the beancurd skin can get burn very easily before the fillings r cooked
Woww look very beautiful...very nice sharing bout meat roll...ah pa can I replace to chicken meat wit prawn paste....I would like to do tis roll in tis CNY long leave...thank u ah pa for ur wonderful vdio...
Can , no problem
another amazing recipe!
Hello Ah Pa, thanks again for sharing your passion for cooking with us. You mentioned that you can smell the sesame oil. Possible to tell me what the brand is? Thanks in advance.
I appreciate your quick response 🙏👍😋
Ah Pa 🙋🏻♀️ I made the ngo hiang meat roles last week. Taste yummy 😋 Thank you for the cooking 'IDEA' Ah Pa 🙇🏻♀️
Glad u like it
perfect 👌 🌹
Thank u
Song luang is Jicama in English.
Sengkuang is jicama but pronounce as 'hickama'.
Thank you so much for sharing this recipe, reminds me of home. Can’t wait to give it a try tomorrow. I’ve bought all the ingredients.
My mom used water chestnuts too.
Can I cut the ngoh hiang in roughly 4 pcs fter steaming and roll it in cornflour and then fry it for more crispiness?
Can, but make sure ur fillings r very tightly wrapped
Where is the written recipe? Thanks.
Ngor Hiang 👍
Neatly Handed 👌
Nice N Happy ✌️
facebook.com/groups/1735831070008800/permalink/2615640778694487/
小时候的味道，很久没吃了。
sengkuang = yam bean ("Sah-got" in hakka dialect)
want it badly
Hi I am a Japanese living in Malaysia.
I cooked the food with reference to your video. so delicious.
What is next to the carrot? Water Something I couldn't hear and didn't understand.
I'm sorry for the video from a year ago ...
Water chestnuts
@@CookingAhPa Thanks
Can we, skip d steaming part n deep fry straightaway after wrapping?
Very long winded and slow usually I'll forward the video.
These lovely. wrapped Ngoh Hiang looks very nice😃
sengkuang is turnip? has similiar texture and color like water chestnut
Yes, sengkuang is turnips
Sangkuang is turnip!
I like your soft background music.
Sengkuang is called yam bean
Love it 😘😘
Introducing recipe for simple dish like this takes 30 min. Too long-winded
A waste of time !
Ah pa你怎么气喘吁吁的？要多运动💪
Ah Pa where you buy the metal grill to put the lobak for steaming?
I bought it from Daiso
Thanks Ah Pa
It’s hard to find unsalted bean curd skin. Where do u buy yours ?
Like it,Very simple, but too slow , making video so long and waste o time
👍👍👍♥️♥️
What a raw water chestnut looks like (credit goes to owner of the image!): culinarylore.com/wp-content/uploads/2018/05/water-chestnuts.jpg
Seng Kuang (a type of turnip): en.wikipedia.org/wiki/Pachyrhizus_erosus
Is it ground pork?
Yes
Are you in Singapore? Couldn't make out the accent.
Malaysian
@@CookingAhPa it looks so yummy,ah Pa, i have it tried it before in Tawau,Sabah,its very delicious!
Ah Pa is there any option if i coudn't find the dry beancurd skin
lengray reyes where r u residing now?
@@CookingAhPa i'm in Manila,Philippines Ah Pa
I miss to eat ngor hiang,when i was in Sabah i never get fed that kind of food
Very forgetful cook but very good 😌
hi...can i fried it without steaming it first? thanks
Yes you can it fry it
can i use all purpose flour instead of cornstarch
Can
Can we skip the steam process, tq
Then u need to use low heat to slowly fry ur meat rolls, wun be easy but still can be done.
@@CookingAhPa Thks, appreciate your response.. Wil take your advice.. Stay safe Ah Pa and family
Where we can buy the wrapper or how to order
Usually from local wet market
❤️❤️❤️👍👍👍😋😋😋😋
Sir, your five spice powder has a different color, is that different from the Chinese grocery store ? Just wondering......thank you for such a delicious recipe. Will definitely try! 💯😋👍
Similar actually to the ones at Chinese grocery shop
5 spices? i dont seeyou usingthe 5 spices which is kind of grey powder availablefrom chinesemedical shops which givestherolls bit hiam or spicy
KEN SIM;
God la. See 4'50"
5 spice powder is not grey
Ah pa hookien? You said chou ta meaning “burnt “
My mom is hokkien
Sengkuang is Jicama in English bro
Ahpa.. May i use blender so it can blend all the ingredients together?
Meat may have some strains which can spoil ur blender
@@CookingAhPa while i goreng my ngor hiang, the beancurd skin separate why ah? My technique on wrapping the meat salah kah?
Not tight enough when u wrap
sengkuang is turnips
Sengkuang or bangkuang is turnips.
No. Sengkuang is jicama
@@izwanta89 jicama is Mexican Turnips
@@johnchow8372 turnips are smaller and have white/purple outer skin. Jicama/sengkuang is larger and has brown skin.
sengkuang ,in Chinese is 沙葛 (sha ge )
sengkuang is turnip
Can we use Air Fryer, instead of deep fry?
Can
JICAMA (HICAMA)
Serng kuang is turnip.
Thank u
今天家裡也包了五香，太好吃了
Wonderful Time Studio b n
Jicama in English or Chinese turnip
Thank u
Why need to steam? Can i deep fry inmediately?
High chance ur outer layer will get burned before the fillings is fully cooked. If u want to deep fry directly, u need to reduce the fillings and fry under medium low heated oil say 120 degrees celcius. Still need to be careful.
@@CookingAhPa thank you
Hi Ah Pa, sengkuang is turnip.
in hokien turnip is bang kuang
Sengkuang and English “Jicama”
just get on with your job and stop being so long winded just to introduce a simple dish................
ha ha he's like an old granny bad for a young guy maybe he's gay? nevercntell these days
Turnip to replace water chestnut
Turnip
Sengkuang=jicama