Curry Powder for Meat Curry & Ngoh Hiang

                                    Curry Powder for Meat Curry 

Ingredients

• 1.2 kg Coriander seeds
• 425 g Cumin seeds 
• 285 g Aniseeds 
• 425 g Dried chili 
• 140 g Turmeric 
• 140 g White peppercorns 
• 75 g Cinnamon bark 
• 40 Cloves 
• 3 Nutmeg 
• 50 Cardamom 
• 2 Star anise 
• 75 g Poppy seeds 

Method

• Wash coriander, cumin and aniseeds separately. 
• Drain well. Set aside to dry with the dried chili. 
• Put the rest of the ingredients on a tray, except poppy seeds. 
• Heat oven slightly and toast the tray of ingredients until ingredients are heated through and fragrant. 
• Mix all the ingredients together and blend in a spice mill. 
• Spread to cool completely.

                                          Ngoh Hiang (MEAT ROLLS)

Ingredients

• 2 pieces dried bean curd skin 
• 2 Eggs, lightly beaten
• 455 g Pork, minced
• 225 g Prawn, shelled, deveined and coarsely chopped
• 1 Onion, peeled and finely chopped
• 170 g Crab meat, steamed
• Cooking oil for deep-frying
• Seasoning
• 1 tsp Salt 
• 2 tsp Sugar 
• 1 tsp MSG 
• 2 tsp Soy sauce 
• 1 tsp Dark soy sauce 
• 1 tsp Pepper 
• 1 tbsp Lard or cooking oil 
• 1 tsp Five spice powder 
• Garnishing
• ½ Cucumber, sliced
• 1 tbsp Plain flour mixed with water

Method

• Cut bean curd skin into 6 in x 7 in rectangles. 
• Set aside. 
• Filling making; in a bowl, combine eggs with seasoning and then add pork, prawn and crab meat. 
• Mix well. 
• Place a small portion of mixture on bean curd skin and roll into a cylinder shape. 
• Seal ends with plain flour. 
• Steam ngoh hiang for 10 minutes, set aside to cool. 
• Then deep-fry. 
• When cool, slice and serve with cucumber.

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