Thanks for your recipe. Made it today. Totally delish ❤

@spicenpans

4 ай бұрын

Glad you liked it!! ❤️❤️❤️

Love this! Please make more! Never stop with the great content! : )

Roland,you have done it again mate. TOP DISH EXCELLENT. Thank you for sharing. Have great weekend all

Looks delicious! 😋Thanks for sharing！

Love your channel.❤ will definitely try this. Best wishes from Sydney,Australia.😀

I.m the Indonesian maid thankyou so much this recipe can help me ...looking forward for another recipe ...❤

Wow this is delicious! Thanks Roland!

I absolutely love these recipes thank you very much

My mom used to make this except she steamed it and then fried in oil if we wanted to enjoy crunchy texture. This recipe brings back memories🥲 Thanks for sharing your videos!

This recipe looks very delicious. My friend just returned from the coast with fresh seafood so I will be trying this dish. Thank you for sharing.

Thank You, Roland🙏👍😋. I will be using your recipe to make mine next week for CNY. 新年快乐🧧🧧🍊🍊

Delicious food Will follow up your recipe try to do during CNY

Such an easy dish!

This recipe very delicious 👌

Thanks for sharing chef ❤

Oooh yum this looks yummy ...going to try at some stage..hope i can get the beancurd sheets at asian supermarket

😋😋😋👍😁 Yummy and delicious. 😋

Thank you for your recipe.

Tnx for this recipe

love this....

Wow thank you the recipe iwan to do also❤

I want that NOW!

my mum always makes this dish for cny... takes alot of time to prepare...

Hi Chef Roland,I made and put in freezer.Shld I thaw before deepfry.Thank you chef.

Oh wow!! Always loved this dish and wanted to try cooking this. My children loved this too. So going to try cooking this. Only need to get the beancurd wraps n prawns . Time to go groceries shopping 😄💕💕

So delicious👍👍👍

I'm coming over.....😋

Perfect 👍🥰 yummy

恭喜發財 to Chef Roland and team for sharing so many delicious recipes that turns out well when I cooked them. The best of everything to you and your team.

@spicenpans

Жыл бұрын

Thank you so much, David! 祝您身体健康、万事如意!

My SIL, will steam it first. Cooled it, warpped it and keep in freezer. Then when plan to eat, defrost it, then only deep fry to get the colour.

@cunhon9

Жыл бұрын

Do you have any idea how long it could last if we dont keep in fridge (after steam) and wrap with vacuum. Thank you

@njboey5238

Жыл бұрын

@@cunhon9 about a month. But then, we usually consume with the 15days of CNY

@juestherlee4106

Жыл бұрын

Hi can check if u steam it ,must it be fully cooked ,how long u think we shld steam it as I intend to make a batch and keep it ,thanks

@janetdr2080

5 ай бұрын

Thanks

Excellent! Rootboy Approved! 🍺🍺🍺🍺🍺🍺

that swirl rose colored plate is must have in asian household.

Yummy

Yummy❤😂

Thank you 🙏

Tks for the recipe. Can I steam the ngoh Hiang first, freeze it and fry or use air fryer when I want to eat it? If can, how long do I steam it for? Appreciate your advice. Thank you.

Thank you

👍👍👍😋😋😋

good

i steamed them first and then fried them...much better

@puimeiyong4119

Жыл бұрын

Actually I’m thinking of this method too

Hi there hello sir

Hi Roland, abit confused between your today's 五香 and your previous prawn roll, both using similar ingredients like mince pork, prawn paste and water chestnut.

Hello, the previous prawn rolls and ngoh Hoang, I remember u add corn flour, but tis time was flour. Any difference. Flour is easier to handle as for me. TQ

Thank you for this video! I tried it and discovered it to be similar to what we call kikiam in the Philippines! Delicious!

@spicenpans

Жыл бұрын

You're most welcome. Interesting! We'll try kikiam the next time we're in the Philippines :))

Can I steam the roll first before frying

Chef Roland, can chicken meat replace pork and still provide the same texture?

Chef,the prawn can changes with the ebi?

What is a good substitution for shrimp?

Can you tell me where you bought your beancurd sheet ,here in US if there is .the one you have. The bean curd sheet i bought in asian store here is no good.easy to break

should we steam it b4 fry it

Hi Roland, what is the difference between this video and another 五香 video that was done 7 years ago?

What can I substitute with water chestnut

What oil you deep fry with?

Hi. What is a good substitute with similar texture for prawn and water chestnut? This recipe looks really delicious. However, some of my family members are allergic to seafood and water chestnut is a bit expensive here where I live. Is hua rou the same as pork shoulder? Thank you.

@carikoyancheta67

Жыл бұрын

You may try Singkamas - Carrot tandem.

How to pre-prepared for Chinese New Year ? Should we steamed the Ngoh Hiang first or Deep Fried first then put it in the Freezer ?

I'm Muslim, can I use beef? And which parts are good to use? Thank you for your attention

I think you should call the show "Spice and Prawns."

@marikalathem813

Жыл бұрын

Great idea👌

Some of the bean curd skins sold in Malaysia are very salted.

What is the different with gohyong?

Add ginger juice n pounded garlic n beaten egg ti bind d mixture. No need to use chicken stock n flour at all

Where can I buy that wrafer and name of it ?

2 dozens to go please!

I'm noticing the newer recipes does not steam them anymore. Is there a difference in texture?

@kayel2849

Жыл бұрын

Steaming it will ensure the insides are well cooked. Flash fry in shallow hot oil and it's ready. Normally, we prep this a week before cny and freeze them. Defrost before frying.

How to handle the beancurd skin because it is so salty? I tried to wipe with wet tissue but it will become hard to wrap.

@spicenpans

9 ай бұрын

Hihi. Perhaps your wet tissue is too wet. Try removing more water from the tissue before wiping. Happy cooking!

We've tried making this a few times, in London, but the dried bean curd skin available here seems less soft/flexible and - despite soaking it in water - it ends up splitting when rolled. Has anyone else watching tried successfully made these in the UK, and where did you get the bean curd skin from?

@kayel2849

Жыл бұрын

Look for salted bean curd skin which are soft and pliable

@ericbramwell5213

Жыл бұрын

You can get them from any Chinese supermarket. They are made specifically for rolling. I’ve just bought a packet from Gerrard Street in London.

Did you forget to add NGO-😮Hiong or 5- spice powder?

Gong xi fa cai

Share tk

May I know why sometimes when I fry, the beancurd skin is falling out? And when I cut, it doesn’t seem so solid? Thanks

@spicenpans

6 ай бұрын

This could be a case of the oil is not hot enough when you place the ngoh Hiang in. As for it doesn’t seems solid, my guess is that the ingredients are not mixed up thoroughly, they should be mixed until they are a bit sticky to touch and also when you wrapped them, you should packed them tightly. Hope this helps.

@jaclynlee5786

6 ай бұрын

@@spicenpans Also, may I know why does the Ngoh Hiang skin always stick to the pan? Not sure what’s the issue.

I just try out your recipe but i skip prawn🫰👍