Chicken Ngoh Hiang

WHEN Malaysian Serene Lim wanted to open a restaurant with her husband, Nam Yen Heng, eight years ago, her retired restaurant chef father told her to put a much-loved family recipe on the menu: ngoh hiang.

Lim, 35, had always loved the meat rolls her father used to make when she was growing up, and said yes at once.

Not surprisingly, the deep-fried meat roll wrapped in beancurd skin was a key selling point at her small, no-frills eatery in Jalan Perang in Pelangi in Johor Baru.

She sold her business a week ago as she had such a good offer for the shop she could not refuse. The new eatery will continue selling her ngoh hiang as the new owners like it.

The chicken roll contains chunky pieces of chicken lifted by five-spice and coriander powder. It is a pleasure to bite into, with black fungus slices providing a contrast in texture.

Lim was kind enough to share the recipe of her signature ngoh hiang rolls, but if you prefer to try them at the new eatery, it is only a 20-minute drive from the Causeway.


Chicken Ngoh Hiang



Makes 9 rolls

INGREDIENTS

500g chicken meat with some skin (preferably thigh meat), cut into strips

MARINADE

Fried shallots (made from 10 shallots fried in 3 Tbs oil)
1 Tbs shallot oil
1 tsp coriander powder
1 tsp pepper
1/2 tsp five-spice powder
2 Tbs oyster sauce
1/2 tsp sugar
1/4 tsp chicken seasoning powder
1 egg
2 Tbs cornflour
1 stalk parsley, chopped
1 big black fungus, soak till soft, chopped 1/3 carrot, chopped
4 water chestnuts, chopped
1 beancurd sheet for wrapping (cut into required sizes)

METHOD
1. Marinate chicken with the marinade ingredients for about three hours.
2. Add parsley, fungus, carrot and water chestnuts. Mix well.
3. Scoop some of the mixture onto a beancurd sheet and roll up firmly.
4. Deep-fry the rolls in hot oil till golden brown.

DYNASTY TANG SEAFOOD HOUSE
7 Jalan Perang, Taman Pelangi, 80400 Johor Baru
Open: 10am to 10pm