Easy Delicious Sweet Spicy Gochujang Chicken
Sweet Spicy Gochujang Chicken. Crispy chicken bites smothered in a glossy spicy sweet sauce with a gochujang base. The perfect main to some steamed rice and leafy greens. This is a winner-winner chicken dinner or lunch! Also great for meal prep too! Ready in just 30 minutes. Recipe:
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Easy Japanese Spicy Tuna Onigiri #Shorts
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Penang Lor Bak | five spice meat roll | ngoh hiang pork roll | Penang street food | Chinese New Year
A popular Penang street food among the Hokkien Chinese usually eaten as a snack is the five spice meat roll, usually made with pork. Locally known in Penang as the Penang Lor Bak, it is also spelled as Loh Bak but elsewhere it is known as ngo hiang meat roll or ngo hiang pork roll. This popular Penang street food is thought to be originated from China during the early Chinese settlement in Penang. Other Asian countries have their own version. Penang lor bak is traditionally served at home during ancestor festivals and also during Chinese New Year for its resemblance of a gold bar, bringing good fortune to the family.
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Lor Bak recipe 五香卤肉卷 - How to make five-spice pork rolls (famous Malaysian street food)
Lor Bak is a meat roll wrapped in beancurd skin, seasoning with Chinese five-spice powder, and deep-fry until crispy.
It is a famous street food popular in Malaysia, particularly among the Chinese.
You are likely to get the best Lor Bak in Penang. If you are a Malaysian living abroad, who craves Lor Bak, or anyone who just wants to make it at home, here is the recipe.
All you need is the beancurd sheet 豆腐皮 and some common ingredients. The beancurd sheet is available at the wet market and supermarkets in Malaysia. You can get it online or try some large Asian grocery stores if you live outside Asia.
Here is the recipe.
(Please download the recipe and read the full details at )
Ingredients:
1 large bean curd sheet
400g pork shoulder or pork belly
100g shrimp meat
2 water chestnuts
1 medium-size onion
4 cloves garlic
1.5 tsp 5-spice powder
1.5 tsp salt
1.5 tsp sugar
1 egg
1/4 tsp ground white pepper
1 tbsp light soy sauce
1 tbsp Shaoxing wine
1 tbsp all-purpose flour
Method:
Prepare the stuffing:
- Cut the pork and shrimp into small dice.
- Chop some garlic.
- Cut the onion into small dice.
- Peel the water chestnuts, and cut them into small pieces.
- Season the bove ingredients with light soy sauce, ground white pepper, five-spice powder, Shaoxing wine, sugar, and salt.
- Add an egg plus the all-purpose flour to combine all the ingredients thoroughly.
- Set aside to marinate the stuffing for an hour
Wrap the stuffing with the bean curd sheet:
- Cut the beancurd sheet into small pieces, about the size slightly large than your palm, preferably a rectangle.
- Apply some water to the bean curd sheet to soften it before using it to wrap the stuffing.
- Place a portion of the stuffing near one end of the shorter sides of the beancurd sheet. The filling - should have half an inch clearance from the sides.
- Prepare a thick cornstarch slurry. Apply the starch slurry to all sides of the bean curd sheet.
- Roll up the bean curd sheet to encase the stuffing.
- Flatten both sides to seal the stuffing inside the bean curd sheet.
Deep-fry the Lor Bak:
- Heat some vegetable oil in a wok.
- Deep-fry the meat rolls in medium heat oil until golden brown on both sides.
- Place the meat rolls on a paper towel to remove the excess oil.
- Cut the Lor Bak diagonally into small pieces (one inch in length) to serve.
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五香卤肉卷 Penang Lobak / Five-Spice Meat Roll
春嫂Angela说要做出道地口味的Penang Lobak，需要用带点肥的夹心肉，再把它切成小条状，然后加入槟城特产五香粉，腌制半小时，文火炸至金黄色, 槟城著名小吃就做成啦。至于其余lobak做法的小细节，就看视频跟春嫂学吧！
分量：5-6人份 / 12-13条春卷
准备时间：30分钟+30分钟腌制时间
煮时：30分钟
材料A：
600克 夹心肉（带少肥, 切条状)
1粒 鸡蛋
2汤匙 五香粉
2汤匙 胡椒粉
2汤匙 粟粉
1汤匙 糖
1.5茶匙 盐
材料B：
2瓣 蒜头 (去衣）
2粒 大葱头 (去衣切小块）
100克 沙葛 （去皮切小块）
材料C：
2片 腐皮（剪4x7吋左右）
1粒 鸡蛋液
适量 油（炸春卷油）
准备功夫：
1.把材料B放入搅拌机打碎，待用
做法：
1. 准备一个大盆，加入材料A和B，搅拌均匀, 收入冰箱腌制30分钟
2. 腐皮铺平，抹上蛋液，加入适量的馅料，裹成长柱型，卷起来，在封口处抹上蛋液，压紧封口
3. 锅微热时，加入半锅油，把春卷放入油锅（不须待油煮滚），用文火炸至金黄色
4. 沥油出锅，趁热享用
Lobak a.k.a. Five-Spice Meat Roll is often served by the Nyonyas during festivals, and by hawkers in Penang as an appetizer or snack. Now you can watch how it is done by Angela from Choon Prawn mee and do it yourself at home!
Portion: 5 - 6 pax / 12-13 pieces of spring rolls
Prep Time: 30 minutes + 30 minutes to marinate
Cook Time: 30 minutes
Ingredient A:
600 g pork shoulder (with fat, cut into small stick shape)
1 pc egg
2 tbsp five-spice powder
2 tbsp pepper
2 tbsp cornflour
1 tbsp sugar
1.5 tsp salt
Ingredient B:
2 cloves garlic (skin off)
2 pc onion (skin off and diced)
100 g jicama (skin off and diced)
Ingredient C:
2 pc beancurd sheet (wipe clean, cut into 4x7” pieces)
Adequate cooking oil (to fry spring rolls)
Preparations:
1. Add ingredient B into a blender to mash, then set aside
Steps:
1. Prepare a large bowl, add ingredient A and B, mix evenly, store in the fridge and marinate for 30 minutes
2. Lay the beancurd sheet on a flat surface, add a suitable amount of fillings, roll it into the shape like cylinders, smear some egg onto the edges and seal the roll tightly
3. Place the roll into a wok (oil best filled until half of the wok), fry the rolls with low heat for 10 minutes or until they turn golden brown
4. Drain the oil and the Penang Lobak is done! Enjoy while it’s hot!
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Hot & Spicy Beef recipe by food fusion
Homemade restaurant quality hot and spicy beef recipe for you. #HappyCookingToYou #FoodFusion
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Hot & Spicy Beef
Recipe in English:
Ingredients:
-Beef undercut ½ kg
-Namak (Salt) ¼ tsp or to taste
-Safed mirch powder (White pepper powder) ¼ tsp
-Anda (Egg) beaten ½
-Pani (Water) 1-2 tbs
-Corn flour 1 tbs
-Cooking oil for frying
-Cooking oil 2 tbs
-Adrak paste (Ginger paste) 1 tsp
-Lehsan paste (Garlic paste) 1 tsp
-Tamatar (Tomato) deseeded & chopped 1 large
-Pyaz (Onion) chopped 2 medium
-Hari mirch (Green chilies) chopped 2
-Tomato ketchup ½ Cup
-Chinese red chili paste 4 tbs
-Namak (Salt) 1 tsp or to taste
-Cheeni (Sugar) 2 tsp
-Safed mirch powder (White pepper powder) ½ tsp
-Lemon juice 1 tbs
Directions:
-Cut beef undercut into thin strips.
-In bowl,add beef strips,salt,white pepper powder and egg.
-In water,add corn flour and mix well.
-Now add dissolve corn flour,mix well & set aside.
-In wok,heat cooking oil and fry beef strips on medium flame for 8-10 minutes & set aside.
-In wok,add cooking oil,ginger paste,garlic paste and mix well.
-Add tomato,onion and green chilies,mix well and cook for 2 minutes.
-Now add fried beef and mix well.
-Add tomato ketchup,chinese red chili paste and mix well.
-Add salt,sugar,white pepper powder and lemon juice,mix well and cook for 2-3 minutes & serve.
Recipe in Urdu:
Ajza:
-Beef undercut ½ kg
-Namak (Salt) ¼ tsp or to taste
-Safed mirch powder (White pepper powder) ¼ tsp
-Anda (Egg) beaten ½
-Pani (Water) 1-2 tbs
-Corn flour 1 tbs
-Cooking oil for frying
-Cooking oil 2 tbs
-Adrak paste (Ginger paste) 1 tsp
-Lehsan paste (Garlic paste) 1 tsp
-Tamatar (Tomato) deseeded & chopped 1 large
-Pyaz (Onion) chopped 2 medium
-Hari mirch (Green chilies) chopped 2
-Tomato ketchup ½ Cup
-Chinese red chili paste 4 tbs
-Namak (Salt) 1 tsp or to taste
-Cheeni (Sugar) 2 tsp
-Safed mirch powder (White pepper powder) ½ tsp
-Lemon juice 1 tbs
Directions:
-Beef ko thin strips mein cut ker lein.
-Bowl mein beef strips,namak,safed mirch powder aur anda dal dein.
-Pani mein corn flour dal ker ache tarhan mix ker lein.
-Ab dissolve corn flour dal ker ache tarhan mix karein & side per rakh dein.
-Karhai mein cooking oil garam karein aur beef strips ko halki darmiyani ancch per 8-10 minutes kliya fry ker lein & side per rakh dein.
-Karhai mein cooking oil aur adrak lehsan paste dal ker ache tarhan mix ker lein.
-Tamatar,pyaz aur hari mirchein dal ker ache tarhan mix karein aur 2 minutes kliya paka lein.
-Ab fried beef shamil karein aur ache tarhan mix ker lein.
-Tomato ketchup aur chinese red chili paste dal ker ache tarhan mix karein.
-Namak,cheeni,safed mirch powder aur lemon juice dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein & serve karein.