Liver ngoh hiang

Serves 4 Prep time 30 minutes
Cook time 30 minutes

2 sheets bean curd skin
300g minced pork
200g pig’s liver, finely chopped
100g carrots, minced
150g fresh water chestnuts, minced
1 yellow onion, minced
3 garlic cloves, minced
2 tsp salt
3 tbsp sugar
½ tsp white pepper powder
1 tbsp soy sauce
1½ tbsp five spice powder
½ cup plain flour
2 eggs
500ml vegetable oil
1 cucumber, cut into into thin strips
kecap manis, to serve

• Cut bean curd skin into 15x 20cm rectangles. Mix minced pork, liver, carrots, water chestnuts, onion and garlic in a large mixing bowl. Add salt, sugar, pepper and soya sauce. Sprinkle in the five-spice powder and stir in the flour and eggs.
• Spoon mixture onto each sheet of bean curd skin and roll up tightly like a cigar. Twist the end of the bean curd skin. Steam for 15 minutes.
• Deep fry the meat rolls in vegetable oil over medium heat until golden brown. Drain and leave to cool. Slice diagonally and serve with cucumber strips and kecap manis.

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