Daughter…

Nope, this post is not going to be about my daughter but the daughter of a friend of mine, Nancy. Her daughter, Cindy, was my student once in my English tuition class and she is in New Zealand right now. Well, if you remember, the mum gave me her own ngor hiang/lor bak (meat rolls) that she made herself at home and actually, she did that so she could take photographs of each and every step for Cindy to follow so she could make her own over where she is in New Zealand.

My missus makes very nice ones too but I never bothered to watch her doing it – I just ate. Hehehehehe!!!! Anyway, Nancy shared the photographs that she took with me so if anybody would like to make his or her own, you can give it a try. These were the ingredients she used…

– minced meat, Bombay onions, garlic, carrot, Shitake mushrooms, five spice powder, pepper and that looks like cornflour in the spoon plus salt and msg according to taste…and you would need the bean curd skin as well. Of course, if you can add a bit of bay ka/ikan tenggiri (mackerel) or prawns, minced, it would bring the taste to a whole new level. My missus would usually add the latter when she makes hers.

Chop or cut everything very thinly like this…

…and mix it all together…

Oh? It appears that you need to add an egg as well – I guess that is for binding everything together in the roll.

Now, you are ready to roll…

Place some of the filling on a piece of bean curd skin like this…

…and roll it up…

When you’ve finished rolling up the rolls, steam them…

…to cook…

…and once cooled, you can keep them in the freezer for whenever you feel like having any.

To serve, deep fry them in oil…

…till golden brown and cut into slices…

*Archive photo*

…ready to be eaten with chili or tomato sauce whichever you may fancy.

I guess it should not be too difficult as Cindy managed to make her own in New Zealand and according to her mum, she gave herself 90/100 for hers. Hmmmm….like mother, like daughter, I guess.

Thanks again, Nancy, for giving me some of yours to try and for sharing your photos…and incidentally, I have already cooked the ikan pari (stingray) using the asam fish paste (MasFood brand) that you gave me…

…adding only one chopped Bombay onion and a couple of stalks of serai plus a few Thai basil leaves and it was so so so good! Thank you again for those too…and also the tilapias.