Unlocking the Flavours: Tips and Tricks for Perfecting Chinese Meat Ro – Seaco Online
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Unlocking the Flavours: Tips and Tricks for Perfecting Chinese Meat Roll Recipe

Chinese meat rolls, also known as ngoh hiang or loh bak, are a popular dish in Chinese cuisine. These meat rolls are made by wrapping a mixture of minced meat and vegetables in bean curd skin, which is then deep-fried until crispy. The filling is usually seasoned with five-spice powder, giving it a distinctive flavour that is both sweet and savoury.

A table set with ingredients and utensils for making Chinese meat rolls

To make Chinese meat rolls, you will need a few essential ingredients such as minced pork, water chestnuts, carrots, and bean curd skin. The preparation process involves mixing the ingredients together, wrapping them in the bean curd skin, and deep-frying until golden brown. The result is a delicious and crispy meat roll that is perfect as a snack or appetizer.

If you're feeling adventurous, you can also try adding seafood to your Chinese meat roll recipe. Fresh prawns or squid can be a great addition to the filling, giving it a unique flavour and texture. Just make sure to clean and chop the seafood finely before adding it to the mixture.

Key Takeaways

  • Chinese meat rolls are a popular dish in Chinese cuisine that are made by wrapping a mixture of minced meat and vegetables in bean curd skin and deep-frying until crispy.
  • Essential ingredients include minced pork, water chestnuts, carrots, and bean curd skin.
  • Seafood can be added to the recipe for a unique flavour and texture, with fresh prawns or squid being a great choice.

Understanding Chinese Meat Rolls

A table set with ingredients: ground pork, mushrooms, carrots, and bean sprouts. A chef mixing the filling and wrapping it in thin sheets of dough

Chinese Meat Rolls, also known as Ngoh Hiang or Loh Bak, are a popular dish in Chinese cuisine. They are traditionally prepared with pork, but seafood can also be used as a variation.

Cultural Significance

Chinese Meat Rolls are a must-have dish during Chinese New Year, especially for Malaysian and Singaporean Chinese families. They are also commonly found in Chinese restaurants and dim sum restaurants.

Varieties Across Regions

The recipe for Chinese Meat Rolls can vary across regions. For example, in Penang, Five Spice Meat Rolls are a popular snack that is eaten with noodles, rice, or beer. The leftover meat and vegetables are marinated with five-spice powder and then wrapped with bean curd skin before deep-frying.

If you want to try making Chinese Meat Rolls with seafood, you can use prawns, squid, or fish. Simply chop the seafood into small pieces and mix it with the other ingredients before wrapping it in bean curd skin.

Chinese Meat Rolls are a delicious and versatile dish that can be enjoyed year-round. Whether you're celebrating Chinese New Year or just looking for a tasty snack, this dish is sure to satisfy your cravings.

Essential Ingredients

A table with various fresh ingredients like ground pork, mushrooms, carrots, and seasonings laid out next to a mixing bowl and a rolling pin

When it comes to making Chinese meat rolls, there are a few essential ingredients that you'll need to get started. These include choosing the right meat, selecting the best vegetables and aromatics, and picking out the right wrappers and binding agents.

Choosing the Right Meat

When it comes to choosing the right meat for your Chinese meat rolls, pork is the most commonly used meat. You can use a variety of cuts, including pork belly, ground pork, and minced pork. If you're looking for a healthier option, you can also use chicken or turkey mince. As a suggestion, you can also use seafood such as prawns or crab meat to add more flavour to your meat rolls.

Vegetables and Aromatics

In addition to the meat, you'll also need to select the best vegetables and aromatics to add flavour and texture to your meat rolls. Some of the most commonly used vegetables include cabbage, carrots, napa cabbage, spring onions, shiitake mushrooms, water chestnuts, bamboo shoots, and jicama. You can also add some aromatics such as garlic, ginger, and coriander leaves to enhance the flavour of your meat rolls.

Wrappers and Binding Agents

Finally, you'll need to select the right wrappers and binding agents to hold your meat rolls together. Spring roll wrappers are the most commonly used wrappers, but you can also use bean curd skin. Cornstarch or egg white can be used as a binding agent to help seal the meat rolls.

The key to making delicious Chinese meat rolls is to use fresh ingredients and to follow the recipe carefully. With the right combination of meat, vegetables, and aromatics, you can create a flavourful and satisfying dish that is perfect for any occasion.

Preparation Techniques

Ingredients laid out on a wooden cutting board, with a knife and rolling pin nearby. A bowl of seasoned ground meat, and a stack of thin, translucent rice paper sheets

Marinating and Seasoning

To prepare the filling for your Chinese meat rolls, you'll need to marinate and season your meat and vegetables. Start by mixing your choice of ground meat (such as pork or chicken) with finely chopped vegetables (such as carrots, jicama, and water chestnuts) in a large bowl.

Add in a mixture of seasonings that includes salt, sugar, soy sauce, oyster sauce, sesame oil, white pepper, and five-spice powder. You can also add a splash of Shaoxing wine for added depth of flavour. Mix everything together thoroughly, cover the bowl with cling film, and let it marinate in the fridge for at least an hour, or overnight for best results.

Wrapping and Sealing

Once your filling is ready, it's time to wrap and seal your meat rolls. You can use dried bean curd sheets or egg roll wrappers to wrap your filling. To wrap with dried bean curd sheets, soak them in water until they become soft and pliable.

Place a spoonful of filling on the wrapper, then roll it tightly and seal the edges with a bit of egg white. Repeat until all the filling is used up. If you're using egg roll wrappers, place a spoonful of filling on the wrapper, then fold in the sides and roll it tightly.

Cooking Methods

There are a few different methods you can use to cook your Chinese meat rolls. The most common method is deep-frying, which results in a crispy exterior and juicy filling. Heat up a pot of oil on high heat, then carefully drop in your meat rolls and fry until they're golden brown and crispy.

Alternatively, you can air fry your meat rolls for a healthier option. Preheat your air fryer to 180°C and air fry your meat rolls for 10-15 minutes until they're crispy and cooked through. If you prefer, you can also steam your meat rolls for a healthier option. Steam them over medium heat for 10-15 minutes until they're cooked through.

If you're feeling adventurous, you can also add seafood to your filling for added flavour and texture. Shrimp and squid are popular choices for Chinese meat rolls. Simply chop them up finely and mix them in with your ground meat and vegetables.

Frying and Serving

Chinese meat rolls sizzle in hot oil, then are carefully plated and garnished with fresh herbs before being served

Achieving the Perfect Crispiness

Now that your meat rolls are ready, it's time to fry them up to achieve the perfect crispiness. Heat up a large pot of vegetable or canola oil on high heat until it reaches around 350°F.

Carefully place the meat rolls into the hot oil, making sure not to overcrowd the pot. Fry them until they turn golden brown and crispy all over. This should take about 5-7 minutes.

Once done, remove the meat rolls from the hot oil and place them on a tray lined with paper towels to drain off any excess oil. This helps to keep them crispy and prevents them from becoming too greasy.

Dipping Sauces and Accompaniments

Meat rolls are best served with a variety of dipping sauces and accompaniments. Sweet chilli sauce, plum sauce, chilli sauce, vinegar, and chilli garlic sauce are all great options.

You can also serve them with sliced cucumbers or pickled vegetables to add some freshness and crunch to the dish.

If you're looking to add some seafood to the recipe, try using prawns or small pieces of fish. Simply mix them in with the meat mixture before rolling them up. This will give your meat rolls a delicious seafood twist.

Meat rolls are a delicious and easy appetizer or snack that is perfect for any occasion. With the right frying technique and dipping sauces, they're sure to be a hit with everyone.

Storage and Reheating

A hand reaches into a refrigerator to grab a container of Chinese meat rolls. A microwave sits on the counter, ready to reheat the savory dish

Keeping Leftovers Fresh

If you have any leftovers, you can store them in the refrigerator or freezer. To keep your Chinese meat rolls fresh, place them in an airtight container or wrap them in plastic wrap. If you are storing them in the refrigerator, they will last for up to 3 days. For longer storage, you can freeze them for up to 2 months.

If you are planning to freeze your meat rolls, it is best to wrap them individually in plastic wrap or foil. This will help prevent freezer burn and keep them fresh for longer. When you are ready to eat them, simply defrost them in the refrigerator overnight or for a few hours at room temperature.

Reheating for Best Quality

To reheat your Chinese meat rolls, you can use an oven, microwave, or air fryer. If you want to keep them crispy, it is best to use an air fryer or oven. To reheat them in the oven, preheat it to 180°C and place the meat rolls on a baking tray. Bake for 10-15 minutes or until they are heated through.

If you are using an air fryer, preheat it to 180°C and cook the meat rolls for 5-7 minutes or until they are heated through and crispy. If you are using a microwave, place the meat rolls on a microwave-safe plate and microwave them on high for 1-2 minutes or until they are heated through.

If you want to add seafood to your Chinese meat rolls, you can use prawns or crab meat. Simply chop them finely and mix them with the rest of the meat filling. This will add a delicious seafood flavour to your meat rolls.

Frequently Asked Questions

A table with ingredients: ground pork, soy sauce, garlic, ginger, scallions, and egg. A mixing bowl and rolling pin. Recipe card with step-by-step instructions

What's the simplest way to make a Chinese meat roll?

The simplest way to make a Chinese meat roll is to mix the ground meat with the other ingredients, roll it into a sausage shape, and then fry it. However, to get the best flavour and texture, it's best to follow a recipe that includes a combination of spices and herbs.

Can you include rice in a Chinese meat roll, and if so, how?

Yes, you can include rice in a Chinese meat roll. To do so, mix cooked rice with the ground meat and other ingredients and then roll it into a sausage shape. Alternatively, you can wrap the meat mixture around a cooked rice ball before frying.

What are the key ingredients for a traditional Ngoh Hiang?

The key ingredients for a traditional Ngoh Hiang include ground pork, water chestnuts, bamboo shoots, Chinese mushrooms, five spice powder, soy sauce, sesame oil, and garlic. Some recipes also include prawns or squid.

How do you make a Five Spice meat roll that's full of flavour?

To make a Five Spice meat roll that's full of flavour, use a combination of ground pork and prawns or squid. Add in water chestnuts, bamboo shoots, Chinese mushrooms, and a mixture of spices and herbs including five spice powder, soy sauce, sesame oil, and garlic. Make sure to mix the ingredients well before rolling the meat into a sausage shape.

Should I thaw Ngoh Hiang before cooking, or can I fry it from frozen?

It's best to thaw Ngoh Hiang before cooking it. To do so, take it out of the freezer and leave it in the fridge overnight. If you're in a rush, you can also thaw it in the microwave on the defrost setting. Frying it from frozen can result in uneven cooking and a less crispy texture.

Could you explain what Penang Lobak is?

Penang Lobak is a type of meat roll that's popular in Malaysia. It's similar to Ngoh Hiang, but it's typically made with a mixture of pork and prawns or squid. The meat mixture is then wrapped in bean curd skin and deep-fried until crispy. Some recipes also include yam or sweet potato in the filling.