This Five Spice Bak Kian (or Ngoh Heang Bak Kian) is a main dish served during festival celebration or ancestral praying in my family, it is kids’ favourite dish too. Besides minced pork, chopped jicama (or water chestnut), carrot and green onion are added to enhance the texture and flavour, as well as the nutritional value of this dish. If you like prawn, you may replace some minced pork with minced prawn.
CHINESE VERSION: 五香肉卷 Ngoh Heang Bak Kian
Five Spice Bak Kian (Minced Pork Rolls) | MyKitchen101en
Yields: 10 rolls (50 small pcs)
Ingredients for pork filling:
- 500 g minced pork
- 100 g jicama (chopped)
- 50 g carrot (chopped)
- 20 g green onions (chopped)
- 1 1/2 tsps ground pepper
- 3/4 tsp fine salt
- 2 tsps fine sugar
- 1 1/2 tsps five spice powder
- 2 tsps cornstarch
- 1/2 tsp sesame oil
- 10 pcs unsalted beancurd skin (18 cm x 20 cm)
1 Combine ingredients for pork filling in a mixing bowl, mix with hand for about 3 minutes until well blended.
2 Set aside to marinate for 20 minutes.
3 The unsalted beancurd skin used in this recipe (if you use salted beancurd skin, reduce the amount of fine salt added to pork filling).
4 Divide the filling into 10 equal portions.
5 Put 1 portion of pork filling onto 1 piece of beancurd skin.
6 Wrap the filling with beancurd skin.
7 Brush the beancurd skin end with some water.
8 Seal the pork roll properly.
9 Cut each pork roll into 5 small pieces.
10 Preheat 600 ml of cooking to 160°C, turn to medium heat.
11 Deep-fry the bak kian pieces until golden brown, stirring occasionally to distribute the heat evenly.
12 After removing from heat, put the fried bak kian on a strainer ladle to strain the oil.
13 Transfer the bak kian to kitchen towels to absorb the oil.
14 Five Spice Bak Kian is ready to be served!