ngoh hiang

Success:
It looks like the real deal! Actually I made the fillings and LR did the wrapping, and what a good job! The fillings were still juicy while the outside was crispy. The prawn, pork and chestnuts were left chunky due to laziness after the hard work of cleaning it, but surprisingly it added more texture and flavour as you can taste each individual ingredient rather than a paste.

Failure:
The skin is really quite salty, and I would definitely not use any salt or soy for seasoning in the filling and the skin should be wiped off with a damp towel several times to get rid of the salt. Also it's not easy to wrap tightly these ngoh hiangs, and when frying the 'poofed' up like puffer fishes, though when cooled it went back to what it should look like, but I felt that perhaps not wrapping them tighter in could have compromised on the juiciness of the fillings. So my ngoh hiang could have been juicier!