Ngohiong Roll (Chinese Ngohiong/Chinese Meatloaf)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 200 gr Daging babi/ayam cincang, 1 Telur-kocok, Minyak
• 50 gr Wortel-potong dadu kecil, 200 gr Udang cincang
• 4 Bawang putih-haluskan, 3 cm Jahe-haluskan, Garam
• 1 st Lada bubuk, 1 st Bumbu ngohiong, 2 sm Maizena
• 2 Daun bawang-iris, 1 sm Kecap asin, 1 sm Ang ciu
• 2 sm Minyak wijen, ½ sm Gula

Pembungkus:

• 4 Kulit kembang tahu, 1 Putih telur, Air hangat

Cara membuat

• Aduk rata semua bahan ngohiong. Masak di wajan teflon tanpa minyak. Adonan dibagi 4, bentuk menjadi adonan bulat panjang & tebal. Sisihkan.
• Seduh kulit kembang tahu dengan air hangat hingga lembut. Siapkan selembar aluminium foil, taruh 1 lembar kembang tahu, beri 1 bagian daging. Gulung daging dengan kembang tahu & padatkan. Ulas ujung gulungan dengan putih telur. Bungkus dengan aluminium foil. Ulangi prosedur sampai adonan habis.
• Kukus ngohiong 30 menit. Angkat lalu biarkan hingga mendingin. Goreng ngohiong sampai berwarna kecokelatan.
• Sajikan Ngohiong roll sebagai snack dengan saus sambal atau dapat juga disajikan sebagai pelengkap Nasi Campur à la Cina maupun Lo Mie (klik pada link untuk melihat resep2nya).

Ingredients

• 200 gr minced Pork/Chicken, 1 tsp ground Pepper
• 200 gr minced Shrimp, ½ tbsp Sugar, 1 Egg-beaten
• 1 tbsp Salty soy sauce, 1 tsp Chinese 5 spice, Salt
• 2 tbsp Cornstarch, 2 tbsp Sesame oil, frying Oil
• 50 gr Carrot-small diced, 2 Green onions-sliced
• 1 tbsp Chinese rice wine, 4 Garlic cloves-grind
• 3 cm Ginger-grind

Wrapper:

• 4 dried Bean curd sheet, 1 Egg white, warm Water

Directions

• Mix all meatloaf ingredients (except for the oil); knead until it combines well. Cook in a non stick pan without oil. Divide the dough into 4 parts. Using both hands, form each part of dough into a long thick oval shape.
• Soak bean curd sheet in warm water for a while until it soften; drain. Place 1 bean curd sheet on 1 sheet of aluminum foil (the foil should be larger than bean curd sheet). Put 1 part of dough on the bean curd sheet, lengthwise. Gently roll bean curd sheet to cover the dough & press evenly to firm it. Smear the edge of bean curd with a bit egg white to seal. Wrap the aluminum foil around bean curd sheet. Repeat the procedure with the rest of dough.
• Steam the rolls for 30 minutes. Remove & let it chill. Fry rolls in hot oil until golden brown & then drain on paper towels.
• Serve this Chinese Ngohiong/-Meatloaf as a snack with chili sauce or serve it as one of complements for Indonesian Chinese Style of Mixed Rice as well for Braised Noodles in Thick Broth (click on the links for recipe).