Ngoh hiang/lobak.

Ingredients

• 70 g sliced purple onion
• 150 g ¼ long srtips jicama
• 600 g ¼ long strips pork belly
• 1 ½ teaspoon oyster sauce
• 1 teaspoon dark sauce
• 1 ½ teaspoon sugar
• 1 teaspoon sesame oil
• ½ teaspoon salt
• 2/3 cups green pea flour
• 1 egg, lightly beaten
• 15gm five spices powder
• 1 big pc of bean curd sheet cut into 8 x 5 rectangle
• a dash of ground white pepper

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Preparation

• Mix thoroughly.
• Place 3 tbs of mixture onto each bean curd sheet. Fold into a neat roll.
• Place rolls on slightly greased plates and steam for 15 minutes. Leave to cool.
• Deep fry steamed rolls in hot oil till crispy. Place crispy rolls on absorbent paper to remove excess oil.
  
• Cut rolls, garnish with roasted sesame seeds and parsley and serve with sambal belacan.

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