Tuesday, July 22, 2014

Taro Ngoh Hiong

ngoh hiong wrapper - cut into rectangular pieces
3 cups shredded cabbage
2 dried shitake mushrooms - soaked, drained and shredded
1 medium sized taro - peeled and shredded
chopped garlic
chopped shallot
1 tbsp soy sauce
2 tbsp mushroom sauce
pinch of pepper
pinch of salt
vegetable oil 

  1. Heat up oil in frying pan.  Fry shallot and garlic till aromatic.  Add mushroom and fry for a while.
  2. Add taro and cabbage and stir fry over high heat.  Drizzle soy sauce and oyster sauce and do a quick stir fry.
  3. Add water, cover and let it cook for 15 minutes.
  4. Transfer to a big bowl and drain any excess liquid.  Let it cool to room temperature.
  5. Spoon two tablespoon taro and cabbage mix onto the centre of a ngoh hiong wrapper and wrap it up.
  6. Heat up oil in a frying pan.  Fry on both sides till golden brown.
  7. Drain excess oil and serve warm with chilli sauce.

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