Been going back and forth with friends and family about the correct type of bean curd skin to use for wrapping ngor hiang/bak teow. While they insisted that the correct type is dried beancurd skin rehydrated with a wet cloth to make it pliable, I noticed that they always showed me Singaporean or Malaysian brands of beancurd skin.
All I have in my Taiwanese supermarket is refrigerated beancurd skin (yuba) which none of them seemed to understand. Here is my video of how the skin looks and feels.
Came across this Taiwanese video which exactly uses yuba in Taiwanese cuisine in place of dumpling skins, and even something cylindrical which looks like bak teow!
Also improved my previous recipe with the addition of beaten egg and cornstarch which helps the vegs to 'stick' to the mixture and not fall out, and also helps with a QQ texture. Learnt this from Spice N'Pans ngor hiang. Interesting how they flatten out the filling then roll and pull back into a cigar shape so that it helps to stick the skin to the filling. Following the Taiwanese video, I've also made the rolls shorter than traditional 6 to 8" bak teow because it's easier to cook.
Ingredients (makes 50*4 inch rolls)
1 kg minced pork
500g minced prawns
2 eggs, beaten
3 tbsp of corn flour
4 cloves of garlic, minced
1 thumb-sized ginger, grated or juiced
2 tbsp cooking wine
2 tbsp soya sauce
2 tsp five spice
1 small can of water chestnuts, drained
1 small can of sliced bamboo, drained
2 medium carrots, diced
Dash of pepper and salt
1 packet of yuba
Method
1. Combine the minced pork and prawns with the ginger, garlic, cooking wine, soya sauce and give spice. Mix in one direction until gluey. Add the beaten egg and corn flour. The mixture should be slightly wet but not overly sloppy. Set aside in the fridge to marinade.
2. Prepare the vegs but chopping and dicing into fine cubes. Salt each set of veg separately with a sprinkle of salt each.
4. Prepare the yuba skin but cutting into rectangles.
3. After the meat has had time to marinade for at least an hour, combine with the veg.
5. Place about 1 tbsp of mixture at the short end of the yuba skin and roll.
6. Place on an oiled tray and steam until cooked. Due to the need for a quick turnover, I steamed in the microwave for 3 minutes.
7. Place on a tray or in the fridge to cool, or I froze each roll separately for longer storage.
8. To airfry, spray a lined foil tray. Spray each roll.
Try 1: Airfry at 160 deg C for 5 minutes, then 200 deg C for 5 minutes. If frozen, add another 2 minutes to the 160 deg C.
Try 2: Airfry 180 deg C for 8 minutes (from fridge) or 10 to 12 minutes from frozen.
Updated: See the correct beancurd skin and fried attempt.
Try 3: Steamed to cook then airfry 8 mins 200 deg C then 3 mins 220 deg C
