The Ng family that runs Maxwell Food Centre’s China Street Fritters uses the same recipe their father developed in the 1930s. As their children are not interested in taking over the business, the family of five hopes to sell this heritage recipe for S$1 million - which will make up their retirement nest-egg. The platter of fried fritters is made up of four key items: liver roll, egg slice, meat roll (ngoh hiang) and pink sausage. 00:00 How to make meat roll (ngoh hiang) 00:59 How to make pink sausage (guan chang) 02:04 What should I eat ngoh hiang with? Bee hoon? Rice? Beer? 02:19 Can I get the full recipe? The meat roll, also known as ngoh hiang, requires good fire control. A ‘slow fire’ is essential to get the outer beancurd skin wrapper crispy and minced meat inside cooked. The hardest item to make is the pink sausage (guan chang). The meat is stuffed into a small intestine casing. Too much force, the casing breaks. Too little strength, it takes a long time to stuff the sausage. The best way to eat the fried fritters? “With a cold beer,” as recommended by the Ng brothers. WATCH the full #OnTheRedDot episode Hawkers In Maxwell Food Centre: Keeping The Legacy Alive: https://youtu.be/sECsicYlYEE ALSO WATCH: Ties That Bind: Singapore Hawkers And Those Keeping The Trade Alive: https://youtu.be/6rUyp5r3ZU4 Saving Uncle Albert's Zichar Stall: An Old-School Hawker Goes Digital: https://youtu.be/-GrCXtJpFCs Mrs Cecil's Sugee Cake: https://youtu.be/wWynBeKxI_Q For more, SUBSCRIBE to CNA INSIDER! https://cna.asia/insideryoutubesub Follow CNA INSIDER on: Instagram: https://ift.tt/2C3sZiR Facebook: https://ift.tt/2PPEuNA Website: https://cna.asia/cnainsider
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