Wow. Maybe we can come over to get some from you. Hehehe. We’re not making any this year. Too tired. Glad you enjoyed the ngoh hiang. Yes they are Super addictive. 👍🏻👍🏻👍🏻👍🏻
i’d been waiting for someone to post this type of recipe, i had them before and they are so yummy. A big THANK YOU for sharing this recipe, now i can make them 😄😄👍🏽. I follow some of your recipes as I’m one of your subscriber. Please don’t get tired of posting new recipes as you are helping us learn to cook your recipes😊😊
Thank you Maria for your kind words. We will try our best not to get tired of sharing. We must confess that this does take a toll on us - but all your encouragement and kind words keep us going. Thanks so much once again.
Hi guys, I’ve been watching your channel for a while now and every time I think I’ve seen the best recipe, you come up with another better one. I’m so addicted to your channel and my day wouldn’t be complete unless I found a new recipe from you so keep putting on more of your wonderful recipes so I can keep my family happy by trying them all out. Thanks
Hi Kits kitten. Thank you so so much for your kind words. We're just really happy that we can do our bit to help make lives easier and happier for families like yours. Thank you so so much for using our recipes. We are really thankful to have you watching our videos.
Love your recipes especially your Malaysian style dishes. Learnt a lot n have make a few dishes during our stage 4 lockdown in Melbourne . Thanks N much appreciated
Chanced upon yr channel.. Tried this recipe ytdy. Gosh, nicer than those served in some restaurants. The cut of the meats, aromatic 5 spices (bought fr medical shop). Crunchiness of the onions and chestnuts.... Can't stop eating!!tx for sharing yr recipe.
Hi Roselyn! Hope all is well in Kuching. We’ve heard so much about Kuching. Hope to go there and visit soon 👍🏻👍🏻👍🏻 thank you so so much for your kind words.
My Mother - in law used to use the pork fat like a net found around the pig's stomach to make a tasty snack called Choon Keen. Do you know the recipe me? Can you teach me? I remember she dipped the choon keen and in batter and fried them in very hot oil. We ate them dipped in chillie sauce.. Sometimes she wrapped them in a sheet made of soy bean "fu chok" tied them in tight rolls and fried them. They were to die for.
Watching from AUSTRALIA 🇦🇺 Thank you for your recipes super delicious & easy to follow with measurements! Requesting for PORK spare ribs yum cha style your version please
Well done! Real labour of love. I bought my five spice powder from PG n I add fish paste to give into the mixture to give it spongy texture. This so much for sharing.
When it came to the eggs, I first heard you mentioning 6 beaten eggs for full recipe but when you used half the ingredients to do the first batch (ie. 3:5kg of meat, prawns and 2.5 pcs each of big onions), you had used five eggs. Shouldn’t it be just three eggs to use or it doesn’t really matter? Thanks.
Thanks for sharing my sister does cook this dishes often when in the chinese new year and i have cooked this dishes myself before is really lovely . Will prepare this dishes again myself which i have share from my sister .. You are great chef and thanks
I’ve been watching your channel ， tried few of your recipes, so far "0" 失败. More and more confidence to follow to learn. Thank you so much! Kindly tell me where you buy your beancurd skin? I tried most of them are saltish. Thanks
Thanks so much Aleena. You’re so sweet to us. We got our beancurd skin from the market. The trick is to wipe the skin a few times to really get rid of the salt. Use a slightly damp cloth will help. Hope this helps.
Hi Susanna, so sorry for our late reply. We apologise that we didn't have the time to list the ingredients down or the steps of this recipe down so kindly refer to the video for the details. Thanks so much :))
I totally agree that the pork and prawns must not be minced! Cut them in big pieces, tastes really different and great! My mum hated this request from me, as she said was too much work XD
Beautiful. My mind was processing this type of recipe differently... you changed all that. Your methode is amazing. Are these really tofu skins? I've never seen anything that thin. I see the glueing process, moving the mix mass along the skin propagating the "glue" (egg, flour, mix natural juices together) from the mixture along the skin, brilliant, that's really skillful. One really wants to keep the mixture moist. Other channels would say it's unfair how your recipes always jump in front of the to do list... Oh well
please add the recipe with measurements on the description box under the video also for just for 1 kilo of ground pork what would the ratio of the other ingredients be so we can just multiply it by how much pork we are planning on making i hope you reply because i would really like to try it many thanks
+Phoenix Legion if you wanna make these meat rolls, you can only use tofu wrap. Can't get the same effect and taste from spring roll wrappers. Hope this helps.
Thanks for sharing. I am thinking of making this for CNY. May I know whether I can freeze them after frying, and how long can I keep them. Thanks in advance.
@@roselatolentino9388 if you have a favorite Oriental grocery , talk to the proprietor, request for it, show this vlog for good measure ,I'm sure they will accommodate you. I do this requests habitually , and I'm not disappointed. I buy this soybean sheets and keep a number of packages in the freezer, because it is useful in a number of recipes.
A very nice unusual recipe. I love the recipes you are sharing. Are you wrapping the rolls with tofu skin? Do you have a written recipe I can use put probably be scaling down:)
Hi Elsa&lisa. Opps just realised that we didn’t list down the ingredients in the description box of this video. So sorry - may have to trouble you to watch the video again and list the ingredients. If you can wait, we intend to do so when we get more time on our hands sometime by the second quarter of next year. Thanks so so much for watching our video 🙏🙏🙏 yes that’s tofu skin. Happy 2019!
Can it be made one or two day ahead? if so, do we still need to fry it first before store it in the refrigerator? Or, how to re-heat the leftover Lor Bak for the second day?
Hi Jessica. Yes you can cook these ahead and store them until you wanna eat them. In fact, we’ve already just cooked 400 pieces of these yummy lor bak in preparation for CNY. Just complete the entire cooking process - including deep frying. Let them cool down first before freezing them. When you wanna eat them, just pop them in the air-fryer or oven to heat them up. Usually we will heat them up at between 160C-180C for about 15 mins cos they are small.
Hi Annie. You can use a clean cloth to wipe the bean curd skin first. The skin breaks easily probably because your meat filling is a bit too wet so you might wanna add more cornflour to the mixture. To get both ends to stick, you can use cornstarch solution as a glue. When you’re deep frying the ngoh hiong, please use medium heat otherwise they will burn easily. Hope this helps. Happy cooking!
Hi Mari. Unfortunately not because this was one of our first few videos. So sorry you have to follow what Roland said in the video. So sorry about it. Thanks so much for your interest in our recipe. Woohooz.
Hi Roland, im confused your term streaky pork. Is it pork loin, pork shoulder, pork bellies etc? Supermarket only stated these few, no streaky pork 😂. Thank you for the confirmation.
Do I need to wet the bean curd skin first before I roll it? I have mind in the freezer right now. I want to make shrimp roll. Thank you very much for sharing.
Hi Aree. You don’t have to wet the bean curd skin fully. Please wipe the beancurd skin with a piece of clean cloth though. The cloth can be slightly wet. Wipe the salt off the surface. Then once you’ve put the meat on it, dab some water by the sides so that the skin can close together. Happy cooking!
Can I buy the bean curd skin at the Asian market? I've never seen it there before, but then I never looked for them before. I'm so excited to make these!!
Hi Margaret. my hubby is Roland - he’s the one cooking. I’m Jamie - I’m using behind the scene taking videos and photos. I am also the one answering to comments here although Roland will help out once in a while. Thanks so much for supporting our channel 🙏🙏🙏
Hi Jenni, so sorry for our late reply. You just need to fry them over medium heat. As long as the meat rolls turn colour -- to the colour you think is right -- similar to what Roland achieved in the video, it would be okay. Before you fry the meat rolls, please make sure you bring them down to room temperature first otherwise the meat inside won't be cooked evenly. Happy cooking!
Hi Tonio. So sorry for our late reply. Unfortunately there’s no substitute for beancurd skin. We’re so sorry! But you can make the stuffing and stuff it in vegetables. Here’s one of our other videos to give you an idea th-cam.com/video/RGpn10lNiKY/w-d-xo.html
It's really good and addictive, the whole process took abt 7 hours but it's worth it.
Wow. Maybe we can come over to get some from you. Hehehe. We’re not making any this year. Too tired. Glad you enjoyed the ngoh hiang. Yes they are Super addictive. 👍🏻👍🏻👍🏻👍🏻
@@spicenpans hahahaha..I only made 2kg. U r the pro. Happy Lunar New Year in advanced to you and your family.
Spice N' Pans 一
Can I use corn flour or topioca flour instead of wheat flour.
Spice N' Pans i
Happy New Year, Spice! thanks for sharing !
Thank you! For this easy to follow meat roll recipe! I shall give it a try, hopefully, it will turn out nice like yours.
i’d been waiting for someone to post this type of recipe, i had them before and they are so yummy. A big THANK YOU for sharing this recipe, now i can make them 😄😄👍🏽. I follow some of your recipes as I’m one of your subscriber. Please don’t get tired of posting new recipes as you are helping us learn to cook your recipes😊😊
Thank you Maria for your kind words. We will try our best not to get tired of sharing. We must confess that this does take a toll on us - but all your encouragement and kind words keep us going. Thanks so much once again.
i always believe ur recipe for my daily cooking 😋
Hi guys, I’ve been watching your channel for a while now and every time I think I’ve seen the best recipe, you come up with another better one. I’m so addicted to your channel and my day wouldn’t be complete unless I found a new recipe from you so keep putting on more of your wonderful recipes so I can keep my family happy by trying them all out. Thanks
Hi Kits kitten. Thank you so so much for your kind words. We're just really happy that we can do our bit to help make lives easier and happier for families like yours. Thank you so so much for using our recipes. We are really thankful to have you watching our videos.
This would far beyond tasty and it's cool how you guys do everything together its beautiful 🙂
7 kilo of streaky pork n 7 kilos of prawn..i salute you to the effort in prepping them. Thanks!
+eddie eddie 😜😜 thank you!
Love your recipes especially your Malaysian style dishes. Learnt a lot n have make a few dishes during our stage 4 lockdown in Melbourne . Thanks N much appreciated
Chanced upon yr channel.. Tried this recipe ytdy. Gosh, nicer than those served in some restaurants. The cut of the meats, aromatic 5 spices (bought fr medical shop). Crunchiness of the onions and chestnuts.... Can't stop eating!!tx for sharing yr recipe.
Great tutorials always! I tried your fall-off bone pork rib recipe, easy and very delicious, thank you, you make like n know how to cook now!
I’m from Kuching,I really like your cooking.The way u explain n tips how to cook is clear n understand .Love it.
Hi Roselyn! Hope all is well in Kuching. We’ve heard so much about Kuching. Hope to go there and visit soon 👍🏻👍🏻👍🏻 thank you so so much for your kind words.
used to make this years ago. But we steamed the roll let it cool then deep fry. Undercooked pork is a no no . Yr mum made rolling it look so easy.
We’re so grateful for her help. We didn’t know the hard work she put in to make these for us in the past until we made them ourselves. Sweat! 🤪🤪
My Mother - in law used to use the pork fat like a net found around the pig's stomach to make a tasty snack called Choon Keen. Do you know the recipe me? Can you teach me? I remember she dipped the choon keen and in batter and fried them in very hot oil. We ate them dipped in chillie sauce.. Sometimes she wrapped them in a sheet made of soy bean "fu chok" tied them in tight rolls and fried them. They were to die for.
AWESOME!!! BEST NGOH HIANG RECIPE ON YT!!!👍 In Cebu Philippines there's a version locally called Ngohiong but I doubt it's as authentic as this!!!👍
Hai, thank you so much for sharing your recipes with such passion n clarity.You r doing us such a great favour.God bless for your generosity😘
Thank you so much for your kind words!
Your Voice is so clear n explanation is wonderful. I'm looking forward to making this. If like to see more of your cooking videos. Thank You
Thank you so much Rudy. Hope to see you around on our channel. Happy 2019 to you!
Wow, you have a big family....400 pcs OMG
Watching from AUSTRALIA 🇦🇺
Thank you for your recipes super delicious & easy to follow with measurements!
Requesting for PORK spare ribs yum cha style your version please
Well done! Real labour of love. I bought my five spice powder from PG n I add fish paste to give into the mixture to give it spongy texture. This so much for sharing.
Yum. That sounds great. Thank you so much for using our recipe, Lisa! 🙏🙏
Can we also fry them in air fryer instead? at what temp and for how long if it's doable? need to dap oil on it? Thanks!
When it came to the eggs, I first heard you mentioning 6 beaten eggs for full recipe but when you used half the ingredients to do the first batch (ie. 3:5kg of meat, prawns and 2.5 pcs each of big onions), you had used five eggs. Shouldn’t it be just three eggs to use or it doesn’t really matter? Thanks.
Thanks for your great recipes. Please show us how to make popiah skin. Thanks again.
Wah never made that before. I’ll try my best. Thanks for your request, Dorothy
what is streaky pork, is it lean meat or sholder pork. thank you for sharing receipes
Thank you very much for sharing your recipe 😊😊I'll try
You’re most welcome! 😃😃😃
Wow that's a lot of prepping! Worth it though!!
🤓🤓🤓
Thanks for sharing my sister does cook this dishes often when in the chinese new year and i have cooked this dishes myself before is really lovely . Will prepare this dishes again myself which i have share from my sister .. You are great chef and thanks
Thank you so much, Lai Hwa 🙏🙏🙏
For your streaky pork do you buy Boston butts or pork shoulder? What kind of cut do you buy for streaky pork?
I’ve been watching your channel ， tried few of your recipes, so far "0" 失败. More and more confidence to follow to learn. Thank you so much! Kindly tell me where you buy your beancurd skin? I tried most of them are saltish. Thanks
Thanks so much Aleena. You’re so sweet to us. We got our beancurd skin from the market. The trick is to wipe the skin a few times to really get rid of the salt. Use a slightly damp cloth will help. Hope this helps.
Thank you for your time to reply. Thanks again.
Hi Spice N' Pans, how many eggs for the whole recipe?
Super yummy
Can you please advise the link for this recipe? I can’t find it in your blog
Hi Susanna, so sorry for our late reply. We apologise that we didn't have the time to list the ingredients down or the steps of this recipe down so kindly refer to the video for the details. Thanks so much :))
This recipe a little look like spring roll from VN . Thank you ...
Yum. We love Vietnamese spring rolls 👍🏻👍🏻👍🏻👍🏻
Once wrapped, can it last a few days? , if stored in the refrigerator.
Hi Roselle. We would recommend that you fry them up first and then you freeze them. Otherwise the meat will spoil easily. Hope this helps.
I love yr sense of humour !lol
LOL. Thank you so much
It looks good
I totally agree that the pork and prawns must not be minced! Cut them in big pieces, tastes really different and great! My mum hated this request from me, as she said was too much work XD
High five!!
Where can we buy wrap and what is the name of wrapper? Tnx
Hi 👋 Spice and pans .. do you have any recipe for not so big portion ?
嗨😊你做的都是我的最爱，五香，炸脆皮虾 🍤🍤我已经订阅你的视频要向你学习美食， 谢谢分享😍
多谢您, Cindy 给我们支持。🙏🙏🙏
Beautiful. My mind was processing this type of recipe differently... you changed all that. Your methode is amazing.
Are these really tofu skins? I've never seen anything that thin. I see the glueing process, moving the mix mass along the skin propagating the "glue" (egg, flour, mix natural juices together) from the mixture along the skin, brilliant, that's really skillful. One really wants to keep the mixture moist.
Other channels would say it's unfair how your recipes always jump in front of the to do list... Oh well
Should we steam the wraps first before the deep fry?
l'm afraid the minced pork inside hasn't been cooked thoroughly !
Can you freeze them before you fry them and thaw them and fry them when ready to eat?
Hi, 7kg shrimp is after deshelled?
Great recipe....I like this channel
Good morning! Thank you so much for your kind words 🤓🤓🤓
can i cook it in the air fryer instead of deep frying it? or any other alternative? thanks.
I can't wait to try this recipe!
Happy cooking, Raeleann :)))
please add the recipe with measurements on the description box under the video
also for just for 1 kilo of ground pork what would the ratio of the other ingredients be
so we can just multiply it by how much pork we are planning on making
i hope you reply because i would really like to try it
many thanks
Hi Isant25. We will try our best. Thanks so much for watching
So yummy😋
Thank you so much!!
WoW for a big Party !!😁👍💕😀👍!!!!!!
Hehehe,....yes --- really BIG :)))
Wow! 15kg of protein - we make 4kg and already suffering carpal tunnel from chopping to strips haha. We do not use ground meat as well!
We use green onion instead of round onion so it doesn’t sweat 😓 as u said it could happen.
Hey Roland and Jamie, I'll be making this again year. Looking forward to enjoy my hard work later this week. Will be making 2kg. Cheers!
Can you add the recipe in description box below? If I don't have tofu wrap can I use spring roll wrappers?
+Phoenix Legion Opps. Okay will do. Will try to update asap 😋😋😋
+Phoenix Legion if you wanna make these meat rolls, you can only use tofu wrap. Can't get the same effect and taste from spring roll wrappers. Hope this helps.
Phoenix Legion can I bake in the oven for 25 mins @ 350 deg./
Thanks for sharing your special recipe. May i know if there’s a substitute for the water chestnut? Can i use jicama instead?
What! 7Kg of pork and shrimp? Wow! You must have a big family.
where can I buy the wrapper you are using, is it available in any Chinese grocery and what is the name of it
Hi there, when can we get the written recipe for the Ngoh Hiong promised some time ago.
Where to buy the roll skin
Thanks for sharing. I am thinking of making this for CNY. May I know whether I can freeze them after frying, and how long can I keep them. Thanks in advance.
No. you freeze the ready made rolls first and when you want to use it, take it out to defrost it then fry it
Hello sir don't mind asking .u mix flour is corn flour ?
Where can i buy the wrapper of five spice roll?
what is the name of the wrapper you are using, is it available in any Chinese store or grocery? and what is the name of this item
Hi spice and pans.. may i know what can i substitute for a beancurd sheet? Thanks you.. more power.
Hi can I make these & freeze
Thank you for sharing the recipe. I’ve always been curious about using dry beancurd.
Try this. This is our favourite ngoh hiong recipe.
Where ca i buy tge wrapper
@@roselatolentino9388 if you have a favorite
Oriental grocery , talk to the proprietor, request for it, show this vlog for good measure ,I'm sure they will accommodate you. I do this requests habitually , and I'm
not disappointed. I buy this soybean sheets and keep a number of packages in the freezer, because it is useful in a number of recipes.
A very nice unusual recipe. I love the recipes you are sharing. Are you wrapping the rolls with tofu skin? Do you have a written recipe I can use put probably be scaling down:)
Hi Elsa&lisa. Opps just realised that we didn’t list down the ingredients in the description box of this video. So sorry - may have to trouble you to watch the video again and list the ingredients. If you can wait, we intend to do so when we get more time on our hands sometime by the second quarter of next year. Thanks so so much for watching our video 🙏🙏🙏 yes that’s tofu skin. Happy 2019!
What kind of flour is that?
I make this every Chinese New year but I put carrot and spring onions in it 😁
Yum! Your family is so lucky to have you! 👍🏻👍🏻👍🏻
Can U tell me where can I find the beancurd skin ? Is it available in suermarkets or in wet markets ?
Do you have recipe for smaller serving? Maybe for 1kg of pork?
I followed your recipe... somehow mine is soggy on the inside. Please advise
Such a big amount of lok bak...perhaps for a big scale of party
Haha. You’re right, Wendy. We usually only make them during Chinese New Year 🤓
Can share how heavy are yr red onions and yellow onions pls?
Can it be made one or two day ahead? if so, do we still need to fry it first before store it in the refrigerator? Or, how to re-heat the leftover Lor Bak for the second day?
Hi Jessica. Yes you can cook these ahead and store them until you wanna eat them. In fact, we’ve already just cooked 400 pieces of these yummy lor bak in preparation for CNY. Just complete the entire cooking process - including deep frying. Let them cool down first before freezing them. When you wanna eat them, just pop them in the air-fryer or oven to heat them up. Usually we will heat them up at between 160C-180C for about 15 mins cos they are small.
Thanks for your prompt reply, truly appreciated
Use pork lard skin. My granny used to make it anytime !!
is there a prep for bean curd sheet before it can be used. Mine sorts of breaks easily and does not stick at both ends.
Hi Annie. You can use a clean cloth to wipe the bean curd skin first. The skin breaks easily probably because your meat filling is a bit too wet so you might wanna add more cornflour to the mixture. To get both ends to stick, you can use cornstarch solution as a glue. When you’re deep frying the ngoh hiong, please use medium heat otherwise they will burn easily. Hope this helps. Happy cooking!
I love singaporean food .. this one is my favorite . Thanks for sharing 😍
What flour did you use?
Hi, how if i want to make a frozen meat rolls?
is the recipe for this on your website? i can't find it.
Hi Mari. Unfortunately not because this was one of our first few videos. So sorry you have to follow what Roland said in the video. So sorry about it. Thanks so much for your interest in our recipe. Woohooz.
Hi Roland , may I know this recipe can make how many Ngoh Hiong? Thanks 😊
Ask : can u use already salted-rinsed (to reduce moisture) onions? and after done wrapping can u directly freeze them??
Looks good *Q*
Ohh wowww !!
Thank you so much 😊
Hi Roland, im confused your term streaky pork. Is it pork loin, pork shoulder, pork bellies etc? Supermarket only stated these few, no streaky pork 😂. Thank you for the confirmation.
Hi Surina. Streaky Pork is 五花肉。its the leaner part of pork belly. Hope this helps.
can you please make again but on a smaller amount ? :)
Hi teacher ,when are u going to teach 佛 盘 飘香。or have u teach before thank you.
Do I need to wet the bean curd skin first before I roll it? I have mind in the freezer right now. I want to make shrimp roll. Thank you very much for sharing.
Hi Aree. You don’t have to wet the bean curd skin fully. Please wipe the beancurd skin with a piece of clean cloth though. The cloth can be slightly wet. Wipe the salt off the surface. Then once you’ve put the meat on it, dab some water by the sides so that the skin can close together. Happy cooking!
What is the paper use to roll the meat is it tofu skin?
Hihi. It’s five spice beancurd skin.
@@spicenpans THANKS!
How long n at what temperature I’d reheating in a fryer?
Hi Kim. Usually we airfry it at 160C for 10-15 mins. Happy cooking!
If unfinished ngo hiang can put u to the freezer or fridge to be reheated by air fryer ?
So we should have every seasoning of we making only half the amount.
What name the raffer in English. Here Philippines I saw only lumpia raffer only!!??
Can I buy the bean curd skin at the Asian market? I've never seen it there before, but then I never looked for them before. I'm so excited to make these!!
Happy cooking, Daisy. Hope you can find the bean curd skin. 👍🏻👍🏻
I wanna be your friend haha
Where can I purchase wrap?
I've looked all over and can't find.
Thanks in advance to any replies.
Catherine Kennedy you can find one in amazon
Please what is pop powder?
Wow so yummy 😋. I enjoy your cooking and have tried some of the cooking. Meanwhile how shall l address you, rather than “Hi” 😆
Hi Margaret. my hubby is Roland - he’s the one cooking. I’m Jamie - I’m using behind the scene taking videos and photos. I am also the one answering to comments here although Roland will help out once in a while. Thanks so much for supporting our channel 🙏🙏🙏
Hello, do you sell this?
+Iris Ho Hihi we don’t sell our food. We’re just home cooks sharing our recipes. Thanks for asking 😊
how many minutes frying time please?
Hi Jenni, so sorry for our late reply. You just need to fry them over medium heat. As long as the meat rolls turn colour -- to the colour you think is right -- similar to what Roland achieved in the video, it would be okay. Before you fry the meat rolls, please make sure you bring them down to room temperature first otherwise the meat inside won't be cooked evenly. Happy cooking!
@@spicenpans thanks :-)
Any substitution for bean curd skin? That is rather hard to find.
Hi Tonio. So sorry for our late reply. Unfortunately there’s no substitute for beancurd skin. We’re so sorry! But you can make the stuffing and stuff it in vegetables. Here’s one of our other videos to give you an idea th-cam.com/video/RGpn10lNiKY/w-d-xo.html
Or maybe spring roll skin.
This Skin, how call?