My employer before in singapore taught me how to do this. She chop the fish very finely and same with pork but do it seperately. Qhwn finish mixing wrapping she steam it for a couple of minutes and it tastes really good compare in frying..
@tangaachannel2068 Жыл бұрын
Lor bak recipe looks delicious 👍
@hweilinglim57766 жыл бұрын
thank you for sharing the video on youtube. we just made it and now having it and loving it.
@philiptan7984 жыл бұрын
So heavenly! Thanks for the recipe.
@zhangchen52867 жыл бұрын
Looks great. I will make this on the eve of the Chinese New Year. Thank you and a Happy New Year.
@sitirahmah37426 жыл бұрын
Can I substitute wine with something else
@nelc23996 жыл бұрын
SITI RAHMAH can...with VSOP Martel
@TheAussiePirate7 жыл бұрын
Looks great. Would have liked to have seen one cut to see the inside.
@lilyyau59517 жыл бұрын
Make this at Chinese New Year , my family love it 😘 thanks .....
@rebeccafoo7 жыл бұрын
Thanks for sharing. Actually, no need to brush the skin with egg white , just roll them as the wetness of the meat, will seal the edges if we place the seal side down when rolled. I learn from Kenneth Goh, he steamed them ahead of time. I also follow his tips and keep them in freezer and baked them in the Air Fryer, but have to rub each with some oil and even greased the basket then Air Bake them when needed.
@fornighttan6 жыл бұрын
rebeccafoo steam ahead of time is better because filling is moist and don't need to fry too long.
@user-iy3lh3tb6m6 жыл бұрын
rebeccafoo
@user-iy3lh3tb6m6 жыл бұрын
rebeccafoo
@TGP753 жыл бұрын
Hi Rebecca, is it steam it then freeze? Then need to thaw before air frying them? 😁
@rebeccafoo3 жыл бұрын
@@TGP75 Yes, steam them but I will fry all, some not too golden , cooled then freeze them. To serve , after defrosted, I just bake them in Air fryer.
@DanielleFung Жыл бұрын
This is super nice
@hangingwithstupid7 жыл бұрын
my mum adds water chestnut for additional crunch in it. Worth trying out!
@rebeccafoo7 жыл бұрын
She added it too.
@LRE8886 жыл бұрын
She did added the water chestnut lol
@liligunawan13306 жыл бұрын
Andrei T
@yapseokhoon5 жыл бұрын
Tks for replying,😘👍
@AsiaruthTan7 жыл бұрын
I did make this on Chinese New Year Eve for the fun of having friends over for the long weekend and it was very tasty except that my friend told me to add fish paste to it . And also the edges with cornflour paste . Steam and fried was very yummy . Your recipe MeatMen is a keeper for me! Thank you
@user-ly8dp2lx3p3 жыл бұрын
也不加麵粉,是加地瓜粉,口感Q彈有嚼勁。
@yukitham18323 жыл бұрын
Kiew Mee Hiong
@kusmiyatimia77754 жыл бұрын
Thank you good👍👍
@jyenswallow8 ай бұрын
I noticed that the ingredients quantity in the website is different from the video. The list and written steps listed quantities are also different. Please advise the correct quantities. Thank you
@ellischong13593 жыл бұрын
wow
@LaZZateDilli66 жыл бұрын
Very nice representation
@user-ly8dp2lx3p3 жыл бұрын
福建五星級酒店,不加香菇,因為唔搭,會加大地魚粉增鮮。而台灣會加魚漿和紅蔥酥。
@kwonglie56 жыл бұрын
GOOD JOBS...................................FROM BOISE IDAHO USA
@oopopp6 жыл бұрын
PRO TIP... Steam for 10 mins... then deep fry.....
@aidamgmendoza48276 жыл бұрын
oopopp x yes, it makes difference with steaming first, as the wrapper is salty enough.
@lindachan65466 жыл бұрын
oopopp x if
@hannahk76915 жыл бұрын
After steaming can freeze for later use.
@tantan97695 жыл бұрын
Steam on a rack to prevent the juices from soaking or wetting the rolls...
@ivyhu99656 жыл бұрын
May I know how to make the source ? I think it delighted whole dish!
@anniemetcalfe24843 жыл бұрын
Where is the video and recipe for the sauce?
@themeatmensg3 жыл бұрын
Hi Annie, unfortunately for this recipe, we used a premade plum sauce as the main star of the video was the ngoh hiang :) For dipping sauces, you can consider sweet thai chilli sauce, sweet sauce or plum sauce. These few sauces go very well with it :)
@krys60484 жыл бұрын
Kita lagi bikin ngoh yang👍
@vt84634 жыл бұрын
Nanya doung itu pake jamurnya jamur apaan seh
@moganavanikannaiah46756 жыл бұрын
yummy
@florencelim1525 Жыл бұрын
Can we substitute minced pork to minced chicken? Thanks:-)
@themeatmensg Жыл бұрын
Yes you can!
@juanitavillavicencio59926 жыл бұрын
What wrapper can i used in my ngo yeung recipe aside from bean curd skin. ?
@tony20296 жыл бұрын
juanita villavicencio . You can try rice paper wrappers and bake them.
@yttean986 жыл бұрын
The sauce to this dish i is equally important... a follow-up video on how to make the sauce from scratch?
@raymond27045 жыл бұрын
how to fry using an air fryer instead of so much oil?
@tony20296 жыл бұрын
Can I use rice paper instead of bean curd skin?
@yapseokhoon5 жыл бұрын
May I ask you? U mentioned wipe the dried soya bean skin with damp cloth for both sides or only one side?
@themeatmensg5 жыл бұрын
Hi! for both sides
@TGP754 жыл бұрын
Hi, should we freeze it before or after frying? How long can we keep in the freezer? Thanks!
@themeatmensg4 жыл бұрын
You can freeze it before frying. 1-2weeks is the max, but as always having it fresh is always the best :)
@TGP754 жыл бұрын
@@themeatmensg thanks!
@wennyadriyan51876 жыл бұрын
How about the sauce recipes
@LaZZateDilli66 жыл бұрын
Ingredients that u uses are not available in india.. But i love chinese food
@stevenalvindiaz34516 жыл бұрын
What about the sauce???
@IslandGal968163 жыл бұрын
What's the brand/type of the beancurd sheet best to buy? Here in Honolulu Chinatown, I can only find not so good quality sheet (rather for making beancurd stirfry/soup) ... a lil bit too thick and easily torn to make this recipe of yours 😖
@themeatmensg3 жыл бұрын
The beancurd sheet used in our video was "Pasar" brand. Use the dried ones that have yet to be fried. :( hope you can find the brand that we used in your area~
@MrPagaralam3 жыл бұрын
Hi the tips when using that kind of sheets is you have to soak the beancurd for 1 minutes or more in water until soft , then it ready to use
@IslandGal968163 жыл бұрын
@@MrPagaralam I think I did. It was a long time ago when I tried. Was still torn and if I use 2 sheets, they be too thick 🤦♀️
@vo1dz_7 жыл бұрын
how to make the sauce?
@themeatmensg7 жыл бұрын
the sauce is a plum sauce from the supermarket.
@fairylynborja8246 жыл бұрын
May I inquire how to make sauce for ngohiong
@kuchinta20207 жыл бұрын
Aiyo...how to go on diet like this?😂
@suhashininaidu99476 жыл бұрын
can we substitute the pork with chicken?
@themeatmensg6 жыл бұрын
sure you can
@juanitavillavicencio59926 жыл бұрын
Can i us
@kailoonkhoo3026 жыл бұрын
No five-spice?
@themeatmensg6 жыл бұрын
00:32 - 2 teaspoons
@vitajaurina5 жыл бұрын
Hello, I really want to make this recipe but what can I use instead of water chestnut? thanks in advance
@themeatmensg5 жыл бұрын
Hi! You can actually omit is if you can"t find it
@pipsasqeak8207 жыл бұрын
is there a diffrence to this and Lor Bahk?
@ongee36986 жыл бұрын
My old friend a chef with 25 years experience ,says it's the same thing.Hope this clarifies your question.
@chadchan13163 жыл бұрын
I'm wondering how it became loh bak lol
@pipsasqeak8203 жыл бұрын
@@chadchan1316 Ik im stupid cannot read chinese when i posted this, now i saw it I wanna die
@Globalizator17 жыл бұрын
In Viet Nam it is called "Spring Roll". Tasty thing cooked in every cafe there.
@michaell.4786 жыл бұрын
Globalizator1 The Ngor Hiang and the Vietnamese spring roll are two entirely DIFFERENT things.