Mom made the Ngo Hiang (wrapped meat spring rolls) yesterday, the one dish which is compulsory during CNY every year. Our home made version is the best I have tasted compared to the restaurants if I may say so ... largely because of the generous amounts of different ingredients we put in it - mashed pork with little fats, mashed prawn meat, fish ball meat, carrots, big onions, spring onions, corn flour, eggs, and most importantly, water chestnuts. Our version is very crunchy and fragrant and light.
After chopping all the ingredients and mixing them up in a huge big pot of paste, mom got ready to wrap each up with bean curd skin. I helped her steam the wrapped spring rolls for 10 minutes and they are cooked. Normally on CNY day we will fry the rolls and cut them into smaller bite size pieces, and dipping them with chilli with lime, heaven! We made about 50 rolls this year, enough to feed about 80 - 100 people together with other dishes. However, we normally give them out to relatives and friends. This is one of my favourite food of CNY - with courtesy from Mom.
No comments:
Post a Comment