How To Make Ngoh Hiang (Lor Bak / Fried Meat Rolls)
Course: Entree
Cuisine: Chinese
Prep Time: 45 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 45 minutesminutes
Servings: 10-15 rolls (depending on size of rolls)
Calories: 135kcal
Author: Marvellina
Learn how to make this popular Hokkien/Hakka ngoh hiang using ground meat seasoned with five-spice powder along with veggies are wrapped in dried bean curd sheets and wrapped into a sausage-shape and then steamed and deep-fried or air-fried.
Preparing the filling (can be prepared the day before):
Put all ingredients for the filling and add seasonings. Combine into a meat paste consistency
Taste the filling: (optional)
We can't taste the raw filling here. You can microwave a tiny amount to have a taste or boil a tiny portion for you to taste. Adjust seasoning to your taste
How to wrap bak kien /ngoh hiang:
Bring the water in a steamer to a boil and then lower the heat to let it simmer while you are going to wrap the meat rolls
You should get the unsalted beancurd sheet, which is suitable for making ngoh hiang without being so salty. Cut the dried beancurd sheets into about 15 x 15 cm (smaller or bigger is up to you what size you want) or big enough to wrap the filling
Spread the filling on the lower half of the wrapper. If you have your own way of wrapping, please go ahead. There's no right or wrong here. Fold both sides. Fold the bottom over and roll all the way up. Seal with a bit of egg white. This is necessary if you deep fry the roll so they won't open up during frying. For air frying, you don't need to seal. Repeat with the rest of the filling and bean curd sheets
Steaming (can be prepared ahead):
Once you have all the meat rolls ready for steaming, Lightly oil the steaming dish. Place them on a steaming dish, seam sides down and not touching each other so they won't stick after steaming. Steam for 10 minutes on medium heat or until the meat inside is cooked through. Let them cool completely on a cooling rack before deep-frying. It is important to let them cool down before deep frying or air frying. You can prepare ahead up to this point
Deep-frying:
Preheat about 2 inches of oil. When you dip a skewer or chopstick in the oil, it bubbles around it, the oil is ready
Gently and carefully place the meat rolls into the oil and deep-fry until golden brown, about 2 minutes or so until golden brown. Use tongs to remove from the oil and place on a paper towel to let the towel absorbs some of the excess oil
Let it cool down or 2 minutes or so before slicing with a very sharp knife. You can slice each roll into 3-4 pieces at an angle for presentation
Air frying:
Brush the steamed ngoh hiang with a bit of oil. Place on the air fryer basket and air fry at 350 F (180 C) for 10-15 minutes. The time is just for a reference. Check in between cooking and flip them over as needed and cook until crispy and golden brown
Video
Notes
You can use cream crackers or crackers of your choice. I use Ritz crackers.