Ngo Hiang (五香粉, ngó͘-hiong-hún)

I developed a liking to this chinese delicacy referred to as hokkien spring roll or ngo hiang, 
( usually in different spellings and pronunciations ) but are all physically-- the same from the outside. With that specific chili sauce on the side, who could ever resist! 

Out of curiosity, i wondered how they made this delectable side dish or main dish? Oh, that bean curd made all the mystery, so to make your Chinese New Year giddy--yapping or simply vary your repertoire... try this recipe...



NGO HIANG


Ingredients:

300 g minced pork marinated
500 g minced shrimp/prawn marinated
bean curd skin
fried shallots
1 medium carrots, minced
3 stalks spring onions 
1 pack water chestnuts
1 c fried shallots ( you can make your own or just buy the ready made one's which I did cause i don't want to end up wasting )
1 egg
Bean curd sheets
Oil for pan frying

A delicious and nutritious ingredient in any of my mix meat!

Pan Milk

BreadTalk becomes popular in the Philippines i think sometime in 2004 at Glorietta 4, Makati. I can't forget this since I was so amazed with its green tea cake --a small size cost about 700++, well the price struct me actually.  Made me wonder who would patronize their cakes when we have Red Ribbon and Goldilocks or even Becky's Kitchen to turn to. That green tea cake hit me like... You had me at green!  Ssssshhhh... the truth, I only bought once and never did it again. My naiveté disregards the value of the cake not even its elegance, or probably my fondness of green tea as a concoction supersedes the vast possibilities of this flavour.  Though i love its physiognomity but that's all there is.

Going back to BreadTalk, it never fails to amaze its fans with its innovative baking. The soft, moist delicious breads magnetized anyone in just one bite. Now its my quest to discover or at least mimic its bread in my own addictive way.

Pork Asado Filling

Have you tasted the famous pork bun made by Paradise Group or Tin Ho Wan? Oohh that bun tastes de-lish ... so far (wink, wink!) .   With that inspiration, I challenged myself into baking one of those buns in a series of variations, but first "i have to get to the filling of this" ;-). This version is the simplest, easiest asado filling to go with my pork buns adventure...

PORK ASADO FILLING

Ingredients:

200 g minced pork
1 medium onion minced
2 gloves garlic minced
spring onion
2 tbsp hoisin sauce
2 tbsp oyster sauce
dash of ground black pepper
1 tsp cornstarch dissolve in 1 tbsp water
2 tbsp water for the sauce


Method:

Heat pan and sauté garlic and onion.
Add minced pork and pepper.
Pour hoisin and oyster sauces.
Mix cornstarch with 1 tbsp water then pour into the pan.
Stir continuously until well combined. Then add the remaining 2 tbsp water, simmer until sauce thickened.  When done set aside to cool.
Ready to use.