November 14, 2008

Penang Loh Bak (Meat Roll)

The word "Loh bak" actually derived from two components of the dish,...the dark starchy dipping sauce (loh) or (lor)..depend on who spells it,.. and the meat (bak)

Most of my KL friends when they hear I am cooking lohbak they were very happy at first, but when they saw the finished product,..first thing they will ask me,...where's the prawn fritters ?...taukua ?
...century egg ????

Over the years the loh bak sellers had expanded the variety,...some places you can find crab sticks, seafood,...or even pigs' ears.

Well...try this traditional loh bak for a change !

First combine all the filling ingredients such as the meat, egg, seasoning: oyster sauce, pepper,salt, sugar, tapioca flour & five spice vegy: shred the yam bean, carrot, garlic & spring onion. (Optional ingredients water chestnut , onion,..etc) 

Mix well all the ingredients

Cut the beancurd sheets into rectangles approxiamately 5x7"

Spoon up the mixtures onto the sheets. Fold in the two sided and roll up tightly.

Let the whole thing marinate overnight in the fridge

The next day take out the meat roll & let it settle down at room temperature.

Heat up the oil and deep fry the meat rolls over a medium fire till golden brown

Drain the excess oil on paper towel & let it rest for 10mins.

Goes very well with Carlsberg Beer !

Serving (6-8 Person)


1kg Lean Meat (cut into strips)
2pcs Beancurd Sheets
500g Yam Bean (chopped)
150g Carrot (chopped)
80g Garlic (chopped)
20g Spring Onion (chopped)
3tbsp Sugar
3tbsp Oyster Sauce
4tbsp Tapioca Flour
1tsp Five Spice Powder
1tsp Pepper
1tsp Salt
2 Eggs
500ml Oil