Making Flavorful Kikiam/Ngoh Hiang
500g pork belly (sliced into small chunks)
500g ground pork
300g shrimps (de-shelled, sliced into small chunks)
2 eggs (beaten)
1 onion (diced)
1 carrot (minced)
green onions/chives (sliced fresh or dried)
3 tbsp flour
2 tsp five-spice powder
2 tsp ground black pepper
2 tsp chicken stock powder
2 tsp salt
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp oyster sauce
bean curd wrappers
cornstarch slurry
oil for frying
1. Mix all ingredients except the bean curd wrappers and cornstarch slurry.
2. Cut a sheet of bean curd wrapper to the desired size. Scoop enough of the meat mixture to form approximately 1.5 inches diameter of meat when rolled. Leave enough wrapper to the sides to fold in before rolling as to prevent the mixture from slipping out. Seal the roll with some cornstarch slurry.
3. Arrange in a steamer, leaving some space between rolls to prevent sticking together. Steam for about 25 minutes on high heat.
4. Move to a plastic cooling rack to let cool. A metal wire rack may damage the wrapper if it sticks to the metal mesh. The rolls may accumulate water inside the skin during steaming; poke them with a toothpick to help drain the excess liquids.
5. Once the rolls have cooled down and the skin has wrinkled with reduced moisture, prepare a frying pan with enough oil to cover more than half a roll. Heat to medium-high heat.
6. Fry the rolls until crispy and golden brown, about 4 minutes. Turn occasionally for even cooking. Let dry on a wire rack.
NOTE: The pork belly sliced into small chunks provides texture. You may replace this with ground pork to save time, but this results in a mixture that is too fine.
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