Chinese meat rolls is an extremely popular chinese dish especially for the Malaysian and Singaporean Chinese family. It is also known as ngoh hiang (五香) or Loh Bak (五香滷肉) both meaning five-spice meat rolls.
1jicama, (yam bean) peeled and grate, can also use 10 water chestnuts
1bunchcoriander leaves, chopped
1clovegarlic, minced
5shallots, minced
1egg yolk
2tbspcornstarch, to bind all ingredients
5sheetsdried beancurd skin, soft type, cut into 4 pieces
Seasoning:
1tbspsesame oil
1tspsalt
1tspwhite pepper
1tbspchinese five spice powder
1tbspoyster sauce
1tspsugar
Deep Fry:
1egg white
¼cupcorn starch
1cupvegetable oil
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Instructions
First, have ready all ingredients needed.
Soaked and diced shiitake mushrooms, minced shallots and garlic, chopped coarsely spring onions and chinese parsley, cut salted egg yolks into pieces, grate jicama and carrot.
Also, have ready the seasonings needed.
Mince the meat on a chopper board.
Then, mince some fish paste.
Place all the ingredients in a large bowl. Then add in seasonings.
Using a wooden spoon, combine all the ingredients together.
Then gently mix to combine well the meat ingredients by hand. This will prevent over working the meat causing it to be tough.
Cover with cling wrap and leave to marinade in the refrigerator for about 30 minutes or even overnight.
Meanwhile, cut the beancurd skin wrapper into equal pieces, big enough to wrap the marinated meat.
When ready to wrap the meat rolls, spread the beancurd skin wrapper flat on a chopping board. Place enough meat filling on the lower half of the beancurd skin, leaving a gap at the bottom and at the sides.
Fold the bottom flap up and then fold the sides over the meat filling. Then roll over tightly to form a meat roll.
Place the meat rolls on a steaming plate seam side down. Repeat process to finish wrapping all the meat filling with the beancurd skin. You will get about 12 meat rolls.
Meanwhile, bring the water in a steamer to a boil to prepare the steamer to steam the meat rolls.
Steam the wrapped meat rolls over rapid boiling water using high heat. You may need to steam the meat rolls in batches.
Steam for about 15 minutes or until the meat inside is cooked through. Then remove to cool completely before deep frying them.
To Deep Fry:
To deep fry, first prepare some egg white and cornflour in 2 separate shallow plates.
Roll the cooked meat rolls first in egg white and then in corn starch until evenly mixed.
When ready to deep fry, heat up enough oil in wok. Gently and carefully place the coated meat rolls in moderately hot oil over medium to medium low heat.
Deep fry till golden brown in colour and just cooked, about 5 minutes. When done, dish up the meat rolls using a strainer.
Place the meat rolls on paper towel to absorb excess oil. And we're done!
Let the fried meat rolls to cool slightly before slicing with a very sharp knife. Garnish with slices of cucumber and best served hot. As always, ENJOY!
The secret to making delicious chinese meat rolls is to use mince pork belly instead of lean pork (or any meat with a little fats in them) and to only coarsely mince the meat so that the meat rolls will have a nice bite and texture.You can also prepare and marinade the meat filling the night before so it makes wrapping and cooking these meat rolls a lot easier.Steamed meat rolls can be kept frozen until ready to deep-fry or pan fry.You can have the liberty to substitute, replace or even add ingredients to your taste while making the fillings for the meat rolls.Wrap the meat rolls tightly and firmly to prevent excess air from being trapped within the rolls which may result in deflated meat rolls after steaming.Make sure the meat rolls are neatly placed and not touching one another on a plate before steaming. Otherwise they'll stick and the beancurd skin will tear when you try to separate them later.