Lobak or ngoh Hiang

By: Kate Teo

Ingredients

Water chestnut , wood fungus , Chinese mushroom, carrot , coriander , spring onion , sliced onion, lean mince pork and mince prawn
1 tablespoon of conola oil, marinate meat in a touch of shao Xing wine , sesame oil and soya sauce
1 pack of bean curd skin to wrap the mixture of meat with vegetables above

Slice carrot , water chestnut , coriander , spring onion, onion, shiitake mushroom and wood fungus mushroom into small pieces .
marinate meat with shao Xing wine, sesame oil , soya sauce , white pepper and black pepper and then mix them with all the vegetables mention in step 1 above .
Once they are mixed well. Set aside for a few minutes and then use a spoon to put them on bean curd skin . Wrap them in bean curd skin and then steam for 15 minutes till cooked .
After steaming is done , heat up conola oil and then put the wrappers meat roll in the frying pan. Fry till brown. Remember the roll is already cooked as you Jane steamed it . The frying is just for the colour and to make the bean curd skin crispy