How to Make Ngoh Hiang (Wu Xiang Roll) | Five-Spice Meat Roll Recipe | Classic Chinese New Year Dish скачать в хорошем качестве

How to Make Ngoh Hiang (Wu Xiang Roll) | Five-Spice Meat Roll Recipe | Classic Chinese New Year Dish

Ngoh Hiang (also known as Wu Xiang Roll or Five-Spice Meat Roll) is a beloved Chinese dish, especially popular during Chinese New Year and festive family gatherings. 🧧✨ It’s fragrant, juicy, and wrapped in crispy beancurd skin — a dish that brings everyone back to the dining table. In this video, I’ll show you how to make ngoh hiang from scratch, including mincing your own shrimp and pork for better texture and flavour. This homemade version is incredibly aromatic, crispy on the outside, and juicy on the inside. Whether you’re celebrating Chinese New Year or just craving comfort food, this recipe is perfect for make-ahead meals, freezer storage, and easy air-frying anytime. ⸻ What Is Ngoh Hiang? Ngoh Hiang literally means “five spices”, referring to the warm, aromatic five-spice powder used in the filling. Traditionally eaten during Chinese New Year, ngoh hiang symbolises abundance and togetherness, and it’s commonly served alongside other festive dishes. Different regions have different versions — some add water chestnuts, others add prawns — but today I’m sharing my family-style version. ⸻ Ingredients Used Main Ingredients • 250gm Shrimp (minced) • 500gm Pork (minced) • 4 stalks Coriander • 4 stalks Spring onions • 350gm Water chestnuts • 4 Red onions • 1½ Carrot • 1 packet Beancurd tofu skin (for wrapping) Seasoning • 3 tablespoon Five-spice powder • 3 tablespoon White pepper powder • 4 tablespoon Soy sauce • 2 tablespoon Sesame oil • 2 tablespoons Hua Tiao Jiu (Chinese cooking wine) • 4 tablespoons Oyster sauce • 1 tablespoon Cornstarch powder • 2 tablespoon Mushroom powder • 2 teaspoon Salt 👉 I minced my own shrimp and pork for better bite and freshness — highly recommended! ⸻ Step-by-Step Cooking Instructions 1️⃣ Prepare the Filling • Finely chop all vegetables. • Mince the shrimp and pork by hand or using a food processor. • Add all ingredients into a bowl. • Season with five-spice powder, white pepper, soy sauce, sesame oil, Hua Tiao Jiu, salt, cornstarch, and mushroom powder. • Mix thoroughly until sticky and well combined. 💡 Mixing until sticky helps the ngoh hiang hold together and stay juicy after cooking. ⸻ 2️⃣ Prepare the Beancurd Skin • Cut the beancurd tofu skin into manageable pieces. • Wipe both sides gently with a damp cloth. 📝 Why wipe with a wet cloth? This softens the beancurd skin, prevents cracking, and makes it much easier to roll and seal. ⸻ 3️⃣ Roll the Ngoh Hiang • Place the filling onto the beancurd skin. • Roll tightly into a log shape, folding in the sides as you roll. ⸻ 4️⃣ Steam the Rolls • Steam the ngoh hiang for 12–15 minutes until fully cooked. 🧊 Make-Ahead Tip: After steaming, let them cool completely, then freeze. You can air-fry or deep-fry anytime you want — perfect for busy days or festive prep. ⸻ 5️⃣ Air Fry & Serve • Cut the steamed ngoh hiang into bite-sized pieces. • Air fry at 180°C (350°F) for 12 minutes until golden and crispy. • Serve hot and enjoy! 🤍 ⸻ Serving Ideas • Eat on its own • Dip with chilli sauce or sweet sauce • Serve with rice or noodles • Perfect as a party snack or festive dish ⸻ Let’s Chat 💬 • Do you eat ngoh hiang during Chinese New Year? • How does your family make it differently? • Would you deep-fry or air-fry this? Comment below — I read every single one! 👇 ⸻ Support the Channel ❤️ If you enjoyed this recipe: • 👍 Like the video • 🔔 Subscribe for more homemade Asian recipes • 📤 Share this with someone who loves festive food Thank you for watching, and happy cooking! 🍽️✨ ⸻ ⏱️ Timestamps 00:00 – Ngoh Hiang (Wu Xiang Roll) introduction 00:01 – 00:40 – Preparing homemade pork & shrimp filling 00:40 – 00:48 – Seasoning the five-spice filling 00:48 – 01:10 – Wrapping ngoh hiang with beancurd skin 01:10 – 01:22 – Steaming and air-frying ngoh hiang 01:22 – 01:30 – Crispy ngoh hiang final result