Meat roll / chicken roll / Bak kien / ke kien / ngo hiong. This bak kien recipe is truly one of the recipes that I'm glad my mom passed on to me. It is my mom's classic meat rolls that I look forward to eating What to serve bak kien with. Bak kien is usually served as part of multi-course Chinese meal at our house and I believe many Chinese families.
Chinese Meat Rolls are traditionally prepared with pork.
However, it can be substituted with chicken meat as.
Chinese Spring Roll with Ngo Hiong Herbs.
Kamu bisa menyiapkan Meat roll / chicken roll / Bak kien / ke kien / ngo hiong menggunakan 16 bumbu dan 7 langkah. Begini cara memasak masakan itu.
Bahan untuk Meat roll / chicken roll / Bak kien / ke kien / ngo hiong
- Diperlukan 3/4 kg ayam fillet.
- Kamu perlu 2.5 ons udang (kupas kulit).
- Kamu perlu 2 siung bawang Putih (cincang halus sehalusnya).
- Kamu perlu Bahan tambahan A ;.
- Kamu perlu 1 buah wortel (serut halus, saya cincang halus).
- Diperlukan 3 sdm daun bawang yg uda dipotong kecil".
- Diperlukan 1 butir telur (suhu lemari es).
- Diperlukan 3 sdm tepung sagu.
- Diperlukan Bahan tambahan B:.
- Diperlukan 3 sdm saos tiram (merk Lee kum kee).
- Kamu perlu 3-4 sdm minyak wijen.
- Diperlukan Bahan pelengkap lainnya:.
- Kamu perlu secukupnya Garam, penyedap jamur Dan merica.
- Siapkan 2-3 butir es batu.
- Siapkan Bahan pembungkus:.
- Kamu perlu 1 bungkus kulit tahu (khusus pembungkus ke Kian/chicken roll).
Bumbu ngo hiong saya mangkrak jarang dipake, palingan cuma suka buat bikin ayam shil*n aja. Daripada rusak nantinya, saya bikin Hekeng dan difreezer buat stok makan, laper tinggal goreng. Lorbak/Ngo Hiong (Fried Meat Rolls) 五香肉卷. Ngo hiang (Chinese: 五香; Pe̍h-ōe-jī: ngó͘-hiang), also known as heh gerng (Chinese: 虾卷; Pe̍h-ōe-jī: hê-kǹg) or lor bak (Chinese: 五香滷肉; Pe̍h-ōe-jī: ngó͘-hiong-ló͘-bah) is a unique Hokkien and Teochew dish widely adopted in Indonesia, Malaysia, the Philippines.
Langkah-langkah membuat Meat roll / chicken roll / Bak kien / ke kien / ngo hiong
- Haluskan ayam fillet terlebih dahulu baru udang (atau sebaliknya, jangan di campur) bole pakai blender jika g Ada food processor 😉.
- Setelah ayam n udang di haluskan, campur ayam, udang, bahan tambahan A, bahan tambahan B ke dalam 1 baskom aduk rata hingga tercampur smua.
- Setelah rata masukan garam, penyedap jamur, merica sesuai selera Dan es batu lalu aduk lagi hingga rata Dan es Batu mencair.
- Angkat adonan Yang uda rata agak banting" ke dalam baskom beberapa x.
- Panaskan air di panci pengukus, sembari memanaskan air, bungkus adonan dengan kulit tahu pembungkus sesuai selera, pas air mendidih kukus hingga matang.
- Setelah matang dinginkan, Dan simpan di Tupperware lalu masukan kulkas, tahan hingga 1 mingguan jika dimasukan kulkas pendingin 😉 suhu ruangan hanya tahan 1 Hari saja y mom's karna g pakai pengawet☺️.
- Note : es Batu, tepung sagu Dan telur suhu kulkas membuat teksturnya lbh halus Dan kenyal😉.
A century of Ngo Hiong Hae Biah; using original ingredients coupled with modern technology to bring A century of Ngo Hiong Hae Biah; using original ingredients Loh Bak Recipe (Five-Spice Pork Roll/卤肉): Loh bak is made with marinated pork in Chinese five-spice powder and. A wide variety of roll chicken options are available to you Every year, we make five spice rolls or ngoh hiang for Chinese New Year. Of course these rolls can be made at anytime of the year but because of the work required, we decided to only make them once a year :p We got the recipe from my Mother-in-law and it's really awesome. I've never had such a good. The meat rolls sold in the bakeries are almost deep brown in color.