Chinese Meat Rolls - Ngo Hiang

During my childhood days this is one dish which we only gets to eat during the Lunar New Year, meaning, getting to eat them only once a year!  Today, this delicious meat rolls can easily be bought, and for those who doesn't know how to prepare or having no time to do so can also gets to enjoy them in any food outlets as well as ready-made ones are being sold in marketplace which can be bought, deep-fried and enjoyed by the whole family. However, I believe that most home-cooks would prefer making their own as it is one recipe which is packed with yummy ingredients and full of flavours!  This recipe of mine is adapted from my late mother-in-law, and is loved and enjoyed by the whole family. Though the ingredients and seasonings used might differ from others, but it is one recipe which brings smiles to our faces each time when I serve them on our dining table.

Ingredients:

• 3 kg minced pork (I always request for not too fine)

• 1 medium-large mackerel or 2 medium-small ones (obtain the meat)
• 1 kg prawns (roughly chopped)
• a bowl of dried mushrooms (soaked and finely chopped)
• 1 red carrot (finely shredded)
• 2 pkts water chestnuts (peeled and get the good ones only, finely chopped and squeeze out the juice)

• 1 egg
• 1/2 cup oyster sauce
• Salt (to taste)
• Grounded white pepper (put more)
• Plain flour (about 2 tbsp spoon)

Notes: I don't actually measure the ingredients for the seasonings, I just use my own instinct. For the oyster sauce, I will look at the colour of the mixture as I mix along the way.  To obtain the correct seasoning I will steam a small portion of the mixed ingredients, taste it, and if extra seasonings are needed I will add in a bit more salt and oyster sauce, give it a good thorough mix again.

Methods:

1. Put the minced pork in a large deep container.
2. Gradually add in all the ingredients, one by one, spreading them out so that each ingredients won't lump together and it helps ease the mixing.  At this point we have to use our two hands to mix them well.
3. In between the ingredients I also starts adding in oyster sauce, salt, and pepper.
4. Add in the egg, give it another good mix, finally in goes the flour  and mix till well combined.
5. Check the correct seasoning as per Notes above.

Wrapping of the meat rolls:

1. Prepare the beancurd skin by wiping it with a wet kitchen towel to get rid of the salt as well as moisten the skin to ease the wrapping process.
2. Cut into your desired width size, but leave it long, do not cut into individual small pieces as it is difficult to wrap.
3. Take a portion of the ingredients, use both hands to press and shape it into the length which is also the width of the skin, lay on one end of the skin and roll to cover.  Use a scissor to cut off the excess skin.  Place the rolled meat rolls onto a lightly greased (with cooking oil) steamer tray.  Repeat till all is done. 

The final step is to steam them over high heat until cooked, dish and let them cool totally before storing them in zipper bags and put in the freezer.  I prefer putting few in one zipper bags (which is enough to cater for each meal) so that each time when we want to defrost for deep-frying we just take out one packet.  This helps to maintain the freshness of the meat rolls.

The steamed and cooked meat rolls