Home-made Ngoh Hiang (Marinated Meats wrapped in Beancurd)

Ngoh-hiang is one of those Asian wonders that everyone loves at any parties. Good finger food for appetisers. I've started making my own since most of the ones sold in stores are very factory manufactured. What better way to make it than by your own hands?

What you need:
Chicken/pork minced
Fish paste (buy the no chilli version)
Beancurd skin (sheets of it)
A tea-spoon of 5 Spice Powder (ready made usually)
Light soya sauce (2 spoons)
Pepper (as you like it)

1) Mince the meat again. Double mincing makes it a bit better somehow.
2) Mix meat with 1 packet of fish paste.
3) Marinate with light soya sauce, pepper and 5 spice powder.
4) Wipe beancurd skin with a clean wet cloth. This is because its usually more salted than needed!
5) Wrap marinated meat into beancurd skin. Use water or egg white to seal. Wrapping can be a bit of a chore. Cos if its not well wrapped, it will just look ugly. Still tasty, but doesn't look good. Haha.
6) Fry the wrapped meat!

For Caucasians, this dish may sound extremely foreign. But simply put, its a sausage of sorts put into beancurd skin.