- F.U.N SPECIALISTS
- STEP UP FOR HEALTH
- GAMES & QUIZZES
- 健康饮食 - HEALTHY EATING
- Baked Chicken Ngoh Hiang
- Curried Pumpkin Soup
- Curried Quinoa with Pumpkin & Kidney Beans
- Healthy Hot Cross Buns
- Mackerel & Pumpkin Millet Porridge
- Mrs Lily Singh's Chapatti
- Mrs Lily Singh's Mung Bean Curry
- Mum's Healthy Yam Rice
- Soba Noodles with Toasted Sesame Seeds
- Wholemeal Bread
- Wholemeal Spaghetti Bolognese
- Herbs Baked Rainbow Fish
- Ayam Masak Merah
- Chicken Wholemeal Wraps with Avocado Mango Salsa
- Bulgur and Chickpea Salad
- Stuffed Vegetable Whole Wheat Paratha
- Tandoori Chicken
- Pineapple Brown Rice
- Thai Green Chicken Curry
- Seafood Tom Yum Soup
- Phat Thai with Brown Rice Beehoon
- Mrs Lily Singh’s Low Fat Vegetable Biryani
- USEFUL MATERIALS
Baked Chicken Ngoh Hiang
Preparation Time: 1.5 hours
Cooking Time: 30 minutes
Makes 12 rolls
Beancurd skin (for making ngoh hiang), 1 large sheet
Chicken breast, 500 g – remove skin and visible fat, minced
Firm tofu, 200 g (1 large square) - mashed
Waterchestnuts, 12 – diced finely
Carrot, 1 medium – diced finely
Spring onions, 1 bunch – sliced finely
Red chillies, 1 handful – deseeded and sliced finely (optional)
Egg, 1 large - whisked
Salt, 1 teaspoon
Ground black pepper, 1 heaped teaspoon
Five spice powder, 1 teaspoon
Olive oil, ½ teaspoon – for brushing
- In a bowl, place the minced chicken breast.
- Add the water chestnuts, tofu, carrot, spring onions, chillies (optional), egg, salt, pepper, and five spice powder.
- Combine the ingredients well with your hand.
- Spread the beancurd skin on a flat, dry surface. With a damp cloth, wipe the beancurd skin to remove excess salt.
- Fold and cut the beancurd skin into 16 rectangular pieces
- Spoon 4 tablespoons of chicken mixture onto the beancurd skin rectangles.
- Roll up, and tuck in the sides.
- Lay the rolls on a plate and steam for about 10 minutes.
- Remove the rolls and place them on a baking tray lined with aluminium foil.
- Lightly brush the rolls with olive oil.
- Bake for 15 to 20 minutes until golden brown.
- Cool. Cut each roll into bite sizes.
- Serve with some unpolished rice, cooked or salad vegetables, and some home-made chili sauce.
- You can add some finely diced fresh shitake mushrooms for additional flavour and nutrients.
- The chicken mixture can also be used to make wantons. Cook the wantons in a pot of boiling water, drain, and serve with some vegetables and brown rice beehoon.
Nutrients per Roll:
Energy: 100 kcal
Fat: 3 g
Protein: 14 g
Carbohydrate: 4.5 g
Dietary Fibre: 1 g
Sodium: 230 mg