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Thursday, November 15, 2012

Ngohiong Roll (Chinese Ngohiong/Chinese Meatloaf)





In Indonesian & English


Bahan
200 gr Daging babi/ayam cincang, Minyak       -  1 st Lada bubuk, 1 st Bumbu ngohiong
200 gr Udang cincang, 1 Telur-kocok              -  3 cm Jahe-hlskan, 2 sm Maizena
50 gr Wortel-ptg dadu kcl, 1 sm Ang ciu        -  4 Bawang putih-haluskan, Garam
2 Dn.baw-iris, 1 sm Kecap asin, ½ sm Gula     -  2 sm Minyak wijen
4 Kulit kembang tahu, 1 Pth tlrPembungkus

Cara membuat
-   Aduk rata semua bahan ngohiong. Masak di wajan teflon tanpa minyak. Adonan dibagi 4, bentuk menjadi adonan bulat panjang & tebal. Sisihkan. Seduh kembang tahu dng air hangat
-  Siapkan selembar aluminium foil, taruh 1 kemb.tahu, beri 1 bag. daging. Gulung daging dng kemb. tahu, padatkan. Ulas ujung gulungan dng putih tlr. Bungkus dng alu-foil. Ulangi sampai habis.
-  Kukus ngohiong 30 menit. Angkat, biarkan mendingin. Goreng ngohiong sampai berwarna kecoklatan.
-  Sajikan Ngohiong roll sebagai snack dng saus sambal atau dapat disajikan sebagai pelengkap Nasi Campur à la Cina maupun Lo Mie (klik pda link untuk melihat resep2nya).

Ingredients
200 gr minced Pork/Chicken, 1 tsp Pepper     -  1 tbsp Chinese rice wine, Salt
200 gr minced Shrimp, 1 Egg-beaten             -  3 cm Ginger-grind, 1 tsp Chinese 5 spice
50 gr Carrot-small dice cut, ½ tbsp Sugar    -  1 tbsp Salty soy sauce, Frying fat
2 Green onions-sliced, 2 tbsp Sesame oil       Wrapper:
2 tbsp Corn starch, 4 cloves Garlic-grind      -  4 Dried Bean curd sheet, 1 Egg white

Directions
-   Mix all ngohiong ingredients (except for the oil); knead until it combines well. Cook in a Teflon pan without oil. Divide the dough into 4. Form them into a long thick oval shape using both hands.
-   Soak the bean curd sheet in warm water for a while; drain. Place 1 bean curd sheet on 1 sheet of aluminum foil (the alu-foil should be larger than the bean curd sheet). Put 1 part of the meat on the bean curd sheet lengthwise. Gently roll the bean curd sheet to cover the meat & press evenly to firm the meat. Smear the edge of bean curd with a bit egg white to fix them. Wrap the aluminum foil around the bean curd sheet. Repeat the procedure with the rest of meat.
-   Steam the meat rolls for 30 mins. Remove & let it chill. Fry the rolls in hot oil until golden brown.
-   Serve the Chinese Ngohiong/-Meatloaf as snack with chili sauce or serve it as one of complements for Indonesian Chinese Style of Mixed Rice as well for Braised Noodles in Thick Broth (click on the links for recipes).

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