As an accompaniment, or even as the main dish, the perennial favourite Ngo Hiang hits the spot every time. Chef Daniel Sng gives us an inside look at how TMCC makes our version special.
INGREDIENTS
| Red sauce (Pic 1): | |
| Red sugar | 50g |
| Egg white | from 1 egg |
| Sweet potato flour | 5g |
| Corn starch | 5g |
| Water | 150ml |
| Red colouring | to taste |
| Chilli paste | 150g |
| Chilli sauce | 50g |
| Garlic, minced | 50g |
| Sugar | 60g |
| White vinegar | 50ml |
| Water | 150ml |
| Crushed peanut | 20g |
METHOD
1. Make the red sauce (Pic 4) – bring the water to a boil with the red sugar. When the sugar is melted, add the sweet potato flour and corn starch (mixed in a little water). Stir till it’s thickened slightly. Add the egg white and stir till it sets (Pic 5). Add one or two drops of red colouring. Top with the crushed peanuts and set aside.
2. Make the chilli sauce – add all ingredients except for the peanuts into a pot (Pic 6). Heat for 5 – 6 minutes until the garlic is cooked, and all the ingredients are well incorporated (Pic 7). Set aside.
3. Heat oil in a wok. Add each individual ingredient and deep fry till they’re cooked and golden brown (Pic 8). Remove, cut into pieces and set on a platter (Pic 9).
4. Serve hot with the chilli and red sauce.