Was in a creative mood yesterday and made many ads. Made ngor hiong also! It’s easy and fun and makes me feel domesticated. A rather good feeling. Finally a good endorphins-producing activity to replace exercise! CF and Eric solved The Mystery of a Couch Potato’s Melancholy for me by telling me exercise produces endorphins.
Besides behaving as a pain reducer, endorphins are also thought to be connected to euphoric feelings, appetite modulation, and the release of sex hormones. Prolonged, continuous exercise contributes to an increased production of endorphins and, in some people, the subsequent “runner’s high.”
I’m going to teach you how to make ngor hiong whether you like it or not:
- You need commonsensical amounts of: minced pork, minced prawns, chopped spring onions, chopped water chestnut, chopped coriander and dried beancurd skin aka 腐皮 in commonsensical proportions.
- Throw them into a big mixing bowl.
- Add commonsensical amounts of salt, five-spice powder aka 五香粉, sesame oil, light soya sauce and pepper.
- Use your bare (disinfected) hands to mix everything up. Add water if your mixing feels laboured.
- Spoon filling along breadth of dried beancurd skin, leaving 3 cm on both sides. Pat down to reduce air spaces.
- Roll filling cautiously. Try not to breathe loudly. Hold your breath if you can.
- Dab all ends with beaten egg and seal the glorious ngor hiong!
- Repeat steps 1 to 7 until your filling and/or beancurd skins are exhausted. I made 7 rolls yesterday.
- Pop all finished rolls into steamer and steam for 15 to 20 minutes. They should look like this:
- Leave to cool completely.
- You can either deep-fry them now (cut into bite-sized pieces, shake all up in plastic bag containing corn flour) or store them in the freezer for future use.
- Serve with sweet sauce aka 甜酱。