Ngoh Hiangs in the making!

This is one of my Mumma's best dishes!
Ngoh Hiangs are what we call five spice rolls.
Basic ingredients are minced chicken, minced prawns, onions, water chestnuts and etc which you mix and marinate with seasonings like oyster sauce, five spice powder, pepper and etc, then roll the meat mixture with a beancurd skin which is salty by nature.

This dish You can have it steamed or have it fried. I love both.
Every time when my Mumma makes these, I am always the lucky one to eat the first one roll of the batches she makes before she packs and freeze them. Can keep up to 2 months, but they are usually gone before the first month comes.

This time, I was with Mumma throughout the whole process. I placed those sheets for her each time she finish one roll while eating dinner at the same time, send those rolls for steaming then to cool. Lastly, I did all those packing and then freeze them! For being a good girl doing such simple task, I was rewarded with one big and one small roll that I wrapped!

When Mumma was making those rolls, I placed one sheet for myself too and followed her step by step. She was so engrossed, she didn't even realise. I asked Mumma to see my roll. My first roll was not wrapped snugly and the meat mixture was kinda loose in the roll.
I asked Mumma and Mumma told me this "你不要学这么多。"
I knew what that means... It's all hard work. Cos the more I know how to cook, I will be doing everything my own in future. Don't know anything, no 烦恼。
But, I told Mumma that she has to teach me. Next time, I will take over so she doesn't have to do everything her own. She just has to sit by, watch and use her mouth.

Then Mumma smiled and said "是hor，真的可以收山hor" and guided me to wrap step by step just like how she held my hand teaching me to write when I was a little girl.

These are the ingredients and already seasoned by Mumma. Ready for wrap.

Those square sheets you see, are beancurd sheets. Before you wrap, use a damp clean cloth to wipe both sides of the beancurd sheets to remove that extra saltiness.

The hands behind those Ngoh Hiang rolls.

Hehehe... Saw that very small roll on top? I wrapped that for the last bit! Hahaha! All these are waiting for steam in the wok.

They are gonna be steamed! Tata Rolls! =) The steamed batches.

That's my extra small roll which I wrapped. After steaming the roll, leave the rolls to cool.

Packing them in plastic sheets after the rolls cool and freeze those rolls. Upper deck.

Lower deck, to be transferred to freezer. Thaw before deep fry. It's nice deep fried too cos the beancurd skin will have a nice crisp.