Sunday, 22 January 2017

[recipe + video] Penang Lobak - 槟城五香肉卷

Loh Bak aka Five-Spice Meat Roll is a common street food in Penang, Malaysia. The pork is marinated in Chinese five-spice powder (五香粉) together with other various ingredients such as yam, water chestnuts, jicama (turnip), onions and etc then rolled up with a sheet of beancurd skin and fried till crispy.

Below is our first trial of making lobak and we really loves the texture with bits of chunk meat, soft yam and crunch of water chestnut.



PENANG LOBAK
(槟城五香肉卷)


Penang Lobak is slightly different from ngoh hiang whereby whole strips of pork meat were used instead of minced meat and they preferred yam bean than water chestnut for its crunch and sweetness.

On top of that, the hint of aromatic scent from the five-spice powder which we bought from Malaysia also further enhance the taste of the meat roll. Above is another popular brand of five-spice powder to look up for when you visit Penang.


(Yield: 16 medium rolls   | Preparation: 20 minutes    | Cooking: 10 minutes)

(recipe adapted from Nasi Lemak Lover)

Ingredients:
500g pork tenderloin
150g taro (yam), diced
100g water chestnut, diced
50g brown/red onion, diced
3 stalks spring onion, diced
2 stalk coriander, diced
1 egg (55g)

Seasoning
2 tablespoons five-spice powder
2 tablespoons green pea flour/cornstarch

1 tablespoon sugar
1 teaspoon sea salt
1/2 teaspoon chicken stock powder
1/4 teaspoon pepper
1 teaspoon light soy sauce

Other
1 large piece of beancurd sheet
flour paste (3 tablespoon flour + 1.5 tablespoon water)

Tip:
~ you can used any part of the pork meat depends on your preference but preferably some parts with fats such as neck portion or soft pork belly (夹心肉).

- boneless chicken leg or breast meat can be used to replace pork.


Method:
1. Rinse and pat dry the pork with kitchen paper towel then cut it into short and thin strips.

2. In a big mixing bowl add in pork, onion, water chestnut, taro, spring onion, coriander and egg.

3. Next add in all the seasoning ingredients in order and mix till well combined. Set aside.

4. Fold and cut beancurd skin into 16 equal rectangular pieces (approximately 10 x 13 cm). Next using a dampen kitchen towel to remove excess salt and oil before wrapping it with the marinated meat.

5. To assemble: Spoon 2 tablespoons of meat mixture on a piece of beancurd skin. Fold the two longer sides over the filling and roll the shorter end facing you over the filling in the direction away from you (refer to the video). Sealed edge with flour paste and repeat the process with the remaining ingredients.

6. To serve: Deep fry meat roll over low heat till golden brown. Drain on kitchen paper towel and serve warm.

7. To store: Arrange meat rolls in plastic container with layer of grease proof paper in between or alternatively you can steamed meat rolls for 10 minutes, cool completely before packing them into container or freezer bag and store in the freezer (we prefer to steam the meat rolls before storing).


我从小就很爱吃老爸做的潮试五香肉卷,里面结实的包着猪肉碎,虾泥,芋头,马蹄等的陷料真是一想起来就流口水。但这一次我却想尝试另一种做法,所以就参考了一位网友的槟城五香肉卷食谱。

材料看起来非常简单而且用的不是平常的肉碎而是肉条,五香粉的比例也稍微多了一点,而且还用上了一样特别的材料;绿豆粉。我们都非常满意做出来的成品,口感很棒还带有咬劲,肉又不会过硬。


(分量: 16 条肉卷     |    准备: 20 分钟    |    烹煮时间: 10 分钟)

材料:
500克夹心或猪颈肉
150克芋头,切丁
100克马蹄,切丁
50克洋葱,切丁
3根青葱,切丁
2根香菜,切丁
1个鸡蛋

调味料:
2汤匙五香粉
2汤匙绿豆粉/薯粉粉

1汤匙沙糖
1茶匙盐
1/2茶匙鸡精粉
1/4茶匙胡椒粉
1茶匙生抽

其它:
1张腐皮(剪成16张长方形)
面糊(3汤匙面粉+ 1.5汤匙清水)

做法:
1. 猪肉冲水沥干,切成 条状。

2.用一个大碗,加入猪肉,洋葱,芋头,马蹄,青葱,香菜和鸡蛋。

3. 接着依照顺序慢慢加入所有的调味料(可参考以上的视频)然后拌均匀,备用。

4. 把一张腐皮对折成16张大小一致的长方形然后剪开再用一块湿布把上面的盐和油份擦干净。备用。

5. 腐皮摊平放入大约两汤匙的腌肉。卷起后再两边折起然后以面糊封口。

6. 锅里预热一些油,以中火把五香肉卷炸至金黄色捞出沥干油,配黄瓜辣椒酱或皮蛋酸姜即可享用。

7. 你也可以把刚做好的肉卷用中火蒸10分钟,冷却后放进冷藏袋收在冰箱 (可以收藏一两个月)。


We have another Teochew version five-spice meat roll which used minced meat & shrimp @ http://www.ellenaguan.com/2010/05/teochew-ngoh-hiang.html which you might be interested to check it out too.


 photo singoff3_zpse17561a6.jpg

No comments:

Post a Comment

Dear All,

Thanks for leaving down your comments. I do value each and every of your suggestion(s) or comment(s) so if you are signing off as Anonymous, please kindly leave your Name so that I could address you. Thanks

Lastly, please DO NOT SPAM as Spam comments will be deleted immediately.

Regards
Ellena (Cuisine Paradise)

ShareThis

KITCHEN GADGETS @ CUISINE PARADISE'S KITCHEN


Click on the above photos or HERE for more kitchen pantry ideas.