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 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)

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)

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

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

~ 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.

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).



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




面糊(3汤匙面粉+ 1.5汤匙清水)

1. 猪肉冲水沥干,切成 条状。


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 @ which you might be interested to check it out too.

 photo singoff3_zpse17561a6.jpg

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