Ngoh hiang/lobak.

Name: Ngoh hiang/lobak.
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: en
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

Main Dish

2 servings

15 min

Very Easy

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Ingredients

Number of serving: 2

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

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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