Comments on: Ngor Hiang http://www.deliciousasianfood.com/2008/02/04/ngor-hiang/ Recipes for home-cooked food and reviews of Malaysian food Sat, 24 Jul 2010 11:27:24 +0000 hourly 1 http://wordpress.org/?v=3.0 By: pablopabla http://www.deliciousasianfood.com/2008/02/04/ngor-hiang/comment-page-1/#comment-4113 pablopabla Thu, 07 Feb 2008 08:33:14 +0000 http://www.deliciousasianfood.com/2008/02/04/ngor-hiang/#comment-4113 <b>BeeNee</b> : Have it :D Happy CNY! <b>Lilian</b> : Wow! If you said your sis-in-law's the best, it must be :D Quick learn the recipe and share :) <b>tigerfish</b> : Ever thought of reviving the tradition? Happy Mousing! <b>Mama Bok</b> : You will need the soft type for this - the soft type can be bended and folded whereas the normal fuchok will break. Happy CNY!! BeeNee : Have it :D Happy CNY!

Lilian : Wow! If you said your sis-in-law’s the best, it must be :D Quick learn the recipe and share :)

tigerfish : Ever thought of reviving the tradition? Happy Mousing!

Mama Bok : You will need the soft type for this – the soft type can be bended and folded whereas the normal fuchok will break. Happy CNY!!

]]> By: Mama BoK http://www.deliciousasianfood.com/2008/02/04/ngor-hiang/comment-page-1/#comment-4107 Mama BoK Wed, 06 Feb 2008 20:03:43 +0000 http://www.deliciousasianfood.com/2008/02/04/ngor-hiang/#comment-4107 I keep forgetting to get fuchuk when i am in the city.. bummer..! Gong Hei Fatt Choy to you and yours..! I keep forgetting to get fuchuk when i am in the city.. bummer..!
Gong Hei Fatt Choy to you and yours..!

]]> By: tigerfish http://www.deliciousasianfood.com/2008/02/04/ngor-hiang/comment-page-1/#comment-4100 tigerfish Wed, 06 Feb 2008 12:26:55 +0000 http://www.deliciousasianfood.com/2008/02/04/ngor-hiang/#comment-4100 My MIL used to make this every CNY but now she is not around, it seems like lost art.Hmmmm... Gong Xi Fa Cai, Happy Rat Year! My MIL used to make this every CNY but now she is not around, it seems like lost art.Hmmmm…
Gong Xi Fa Cai, Happy Rat Year!

]]> By: lilian http://www.deliciousasianfood.com/2008/02/04/ngor-hiang/comment-page-1/#comment-4097 lilian Wed, 06 Feb 2008 04:23:35 +0000 http://www.deliciousasianfood.com/2008/02/04/ngor-hiang/#comment-4097 My eldest sis in law makes the bestest lorbak on the island and I got a dozen of them in my freezer right now. She is going to teach me the secret of making it one day. Well..I hope. HAPPY LUNAR NEW YEAR AND BLESSINGS ALL YEAR ROUND. My eldest sis in law makes the bestest lorbak on the island and I got a dozen of them in my freezer right now. She is going to teach me the secret of making it one day. Well..I hope.

HAPPY LUNAR NEW YEAR AND BLESSINGS ALL YEAR ROUND.

]]> By: Bee Nee http://www.deliciousasianfood.com/2008/02/04/ngor-hiang/comment-page-1/#comment-4096 Bee Nee Tue, 05 Feb 2008 21:08:48 +0000 http://www.deliciousasianfood.com/2008/02/04/ngor-hiang/#comment-4096 omg typical cny reunion dinner food at home... i wantttt!!!! omg typical cny reunion dinner food at home… i wantttt!!!!

]]> By: pablopabla http://www.deliciousasianfood.com/2008/02/04/ngor-hiang/comment-page-1/#comment-4094 pablopabla Tue, 05 Feb 2008 16:39:56 +0000 http://www.deliciousasianfood.com/2008/02/04/ngor-hiang/#comment-4094 <b>YB</b> : Welcome to Hochiak! If you wish to leave it overnight, I would suggest that you steam it for 15 minutes (to cook it) and leaving it to cool before storing in the fridge. The soya skin shouldn't turn too soggy - it is quite "hardy"...but I can't guarantee if you decide to steam it for an hour. LOL! <b>Angeline</b> : Welcome to Hochiak too! I believe it is a generic name for this. The main ingredients for the stuffing are prawns and pork and the rest if up to the cook :D YB : Welcome to Hochiak! If you wish to leave it overnight, I would suggest that you steam it for 15 minutes (to cook it) and leaving it to cool before storing in the fridge. The soya skin shouldn’t turn too soggy – it is quite “hardy”…but I can’t guarantee if you decide to steam it for an hour. LOL!

Angeline : Welcome to Hochiak too! I believe it is a generic name for this. The main ingredients for the stuffing are prawns and pork and the rest if up to the cook :D

]]> By: yb http://www.deliciousasianfood.com/2008/02/04/ngor-hiang/comment-page-1/#comment-4090 yb Tue, 05 Feb 2008 10:29:43 +0000 http://www.deliciousasianfood.com/2008/02/04/ngor-hiang/#comment-4090 Hello! this looks really delicious, but i was wondering: can i make the filling, wrap it up into rolls, leave it in the fridge overnight and deep-fry the next day? will it make the soya skin soggy? and i love your blog and the simplicity of your recipes btw! Hello! this looks really delicious, but i was wondering: can i make the filling, wrap it up into rolls, leave it in the fridge overnight and deep-fry the next day? will it make the soya skin soggy? and i love your blog and the simplicity of your recipes btw!

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