五香卷 Ngoh Hiang

五香卷 Ngoh Hiang
Marinate Prawns 腌虾:
1kg Prawn 1公斤 虾
1 tablespoon Sugar 1汤匙 糖
Marinate Pork 腌猪肉:
1kg Pork 1公斤 五花肉
3 tablespoon Light soy sauce 3汤匙 酱青
3 teaspoon Pepper 3茶匙 胡椒粉
2 teaspoon Five spice powder 2茶匙 五香粉
3 tablespoon Sesame Oil 3汤匙 麻油
Ingredients 配料:
20 Chestnuts 20粒 马蹄
2 Big red onion 2粒 大洋葱
3 pieces Butter crackers 3片 奶油苏打饼
2 tablespoon Potato flour 2汤匙 马铃薯粉
2 Egg 2粒 鸡蛋
4 pieces Beancurd skin 4张 腐皮
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[@phoeyhoicher8915]

Mom is really very capable. The ngoh Hiang looks so nice.

[@phoeyhoicher8915]

Mother n daughter good combination...

[@chengleeyeo5743]

谢谢两位的分享🥰🫰👍

[@peggywenxia3714]

Another yummy dish,简单又好吃😘🖐🖐👍

[@gekchengsoh1115]

小妹教_做过年炸蜂窝饼，娘惹糕之类的年饼点心感恩你了

[@yokchulee957]

😋😋😛😛👍👍🤗🤗呵～呵呵～五香卷好味又好吃

[@margaretloke303]

流口水了

[@melon9008]

3:21 😊

[@limahlay-ge3gj]

I really enjoy your cooking youtube. Can you advise I know why my meat is very soft and lumpy even I follow this KZbin teaching? When I go wrong?

[@NEOSecretRecipe]

have to push the meat tightly together, not loose inside when you wrap.

[@ivyng4226]

That mean prawn after takeout shell shd use only half kg n minced pork one kg , or shd buy two kg prawn ?

[@ivyng4226]

If not fry n just straight into the freeze Wan to eat than take out fry , how?

[@NEOSecretRecipe]

1kg prawn with shell

[@NEOSecretRecipe]

better to fry first then freeze.

[@foocheekim4076]

This is a must dish for CNY can prepare before hand very popular finger food easily have it anytime of the day even when it cool also yummy yummy 🤗🙏