Ngoh Hiang


  1. Fish meat, minced
  2. Pork, minced
  3. Prawns, minced
  4. Beancurd skin, dried
  5. Water chestnuts
  6. Spring onions
  7. Shallots
  8. Sesame Oil
  9. Cornstarch with water


  1. Mix all ingredients together and add seasonings.
  2. Be sure to clean the beancurd skin with a damp cloth as it will be salty on both sides.
  3. Use a spoon and scoop the mixture unto your beancurd skin and roll it once. 
  4. Dip your fingers into the cornstarch and apply on the ends of the beancurd roll to let them stick. 
  5. Lay them on a steamer and steam for around 10 minutes.
  6. If you want to eat it on the spot, you may slice and fry.
  7. If you want to store, keep in freezer.