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.
=======================================
Website:
ASUN RECIPE - SPICY ROASTED GOAT MEAT
Asun is spicy roasted/smoked goat meat! It is not for the faint-hearted but all the heat is worth it! For the step-by-step instructions to make Asun, ingredients list & exact measurements click | Also let's be friends on Instagram |My Blog
Ingredients from : Shoprite
Don't forget to LIKE, SHARE and SUBSCRIBE! Send me an email, I'd love to read from you sisi@sisiyemmie.com (FOR BUSINESS: business@sisiyemmie.com)
Location: Lagos, Nigeria (West Africa)
I'm a Nigerian Food and Lifestyle Blogger documenting bits of every other day in my life with my son, Tito and husband Bobo. We hope you enjoy it here and especially this recipe for how to make Asun!!
Asun Recipe | Spicy Goat Meat
Chetna Makan's Spicy Bean Rolls | At Home | Waitrose
Cookbook author Chetna Makan is making in her home kitchen making a vegetarian alternative to sausage rolls. These spicy bean rolls are perfect for picnics, lunchboxes and outdoor get-togethers.
These flaky, puff pastry rolls are delicious hot or cold and they’re really simple to make.
As part of our At Home series, we’re welcoming some special guests to our channel from their home kitchens. In each episode they’ll share the recipes they love to cook, what inspires them and their favourite ingredients.
We’d love to know who you’d love to see on our channel or the dishes you’d like us to feature so comment below and let us know what you think.
Ingredients:
2 tbsp sunflower oil
1 tsp cumin seeds
2 cloves garlic, finely chopped
1 large onion, finely chopped
20g fresh coriander leaves, finely chopped
400g can borlotti beans, drained and rinsed
1 green chilli, finely chopped
½ tsp salt
100g Essential Mature Grated Cheddar
1 British Blacktail Free Range Large Egg, beaten
320g puff pastry sheet
To view the full recipe |
__
Follow us:
Twitter |
Facebook |
Instagram |
Pinterest |
More great recipes, ideas and groceries |
Subscribe to our channel for new videos every week
古早味五香肉卷 | Traditional five spices meat roll
#古早味五香肉卷 #古早阿嬷的五香肉卷 #傳到世代子孫的美食
食材:
碎肉1kg
虾250g
蒜头5辨
香菜4棵
小红葱头5粒
青葱头6棵(只用葱头,葉不用)
马蹄10粒
红萝卜2条
蛋2粒
粘米粉50g
玉米粉100g
腐皮
調味料:
盐3茶匙
糖2汤匙
生抽2汤匙
蚝油2汤匙
麻油1汤匙
花雕酒2汤匙
五香粉半大汤匙 (依各人喜欢五香的可以加)
胡椒粉2茶匙
五香調味 :以上不只五香是 (蒜头,香菜,小红葱头,青葱头,五香粉半大汤匙,麻油,胡椒粉)
(这是我的家傳的五香調味全在食材調味里,如果觉得不够味自行加吧,依各人喜爱的口味加)
做法:
1: 马碲切碎粒,蒜头剁碎
2: 红萝卜剁丝切碎
3: 香菜切碎,小红葱头切碎,
4: 只用青葱头切碎
5: 虾切粒
6: 碎肉倒入大盒里,加入蒜头碎,马蹄碎,红葱碎,加入吓,香菜,萝卜
7: 加入盐,糖,胡椒粉,五香粉,生抽,蚝油,麻油,花雕酒,
8: 打入鸡蛋和粘米粉,玉米粉
9: 把全部材料搅拌均匀,打圈圈,搅拌均匀好备用
10: 把腐皮剪大小是依各人做大小而定
11: 取一片腐皮把餡料包裹包好
12: 放入蒸笼里,把全部做完
13: 先预热蒸爐水沸,把做好的肉卷放入蒸锅蒸10分钟
14: 10分钟后,五香肉卷出爐了
#五香肉卷
(謝謝大家的支持,关注,点评,收藏,你们的訂阅是我的鼓励)
Ingredients:
1kg minced meat
250g prawn
5 cloves garlic
4 coriander
5 rose onion
6 spring onion (only use the white part)
10 water chestnut
2 carrots
2 eggs
50g sticky rice flour
100g corn flour
Tofu Skin
Seasoning:
3 tea spoon salt
2 table spoon sugar
2 table spoon soy source
2 table spoon oyster source
1 table spoon sesame oil
2 table spoon of Hua Diao wine
1/2 table spoon of 5 spices powder (can add more based on your preference)
2 tea spoon pepper powder
Recipe:
1: Mince water chestnut, carrot, rose onion and spring onion
2: Cut prawn into cube
3: Add all the minced ingredients, prawn and minced meat into a big bowl
4: Season it with salt, sugar, pepper powder, 5 spices powder, soy source, oyster source, sesame oil, Hua Diao wine
5: Add in eggs and sticky rice flour, corn flour
6: Mix all ingredients well.
7: Take 1 tofu skin, insert the stuffing and wrap well
8: Repeat until done
9: Pre-boiled the steamer, steam the meat roll for 10 minutes
10: You may eat it after steam or let it cool down and fry it.
#ChineseMeatRoll #FiveSpicesMeatRoll #MeatRoll #ChineseTraditionalFood
The Best Ngoh Hiang (Five-Spice Meat Roll) Recipe
In this video, I will unveil the secret of making the best Ngoh Hiang (Five-Spice Meat Roll) to impress your guests. Ngoh Hiang is a popular and versatile Peranakan appetiser and it can be enjoyed at all occasions.
With this recipe, you will never need to buy any Ngoh Hiang from restaurants anymore.
How to make Penang Lor Bak - Delicious Five-Spice Pork Rolls, wrapped in a crispy bean curd skin!
This week we kick off our Chinese New Year specialities! ????????
Lor Bak is a typical Hokkien dish that is popular in Malaysia. It is a meat roll which consists of pork marinated in five-spice powder and wrapped in bean curd skin. Anne’s version is the Penang one where the filling consists of sliced pork. The combination of the deep-fried salty bean curd skin and the flavourful sweet tender meat filling certainly hits all the right notes! In Singapore, it is called Ngoh Hiang. It tastes a little different from the Penang version as the filling is made of ground pork & prawns.
This Penang Lor Bak brings back vivid memories of our Ah Ma (Anne’s mum) who was a Penangite. Every Chinese New Year Eve we would gather at her home for reunion dinner and firecrackers! We would enjoy an array of dishes which she and her younger sister (our See-Ee-Po) would laboriously prepare including Birthday Mee and this delicious Lor Bak.
We hope you will enjoy our CNY family favourite ! ????????????????????????
Penang Lor Bak
Ingredients:
Makes about 8 meat rolls
1 sheet Bean Curd Skin (cut into 8 pieces)
300g Belly Pork
300g Lean Pork
Seasoning:
1 tbsp Vegetable Oil
1 tbsp Light Soy Sauce
1 tbsp Oyster sauce
1 tbsp Sugar (adjust to taste)
1 tsp Salt (adjust to taste)
1 tsp Chicken Powder
2 tsp Five-Spice Powder
1/4 tsp White Pepper Powder
30g Chopped Spring Onions (about 2 stalks)
1 Egg
2 tbsp Tapioca Flour
To seal bean curd skin, make a thick paste with plain flour and water
Anne’s Tips:
If possible, try to get Unsalted Bean Curd sheets. However if you can’t, then Salted ones are ok. Just remember to wipe them down with a damp towel to remove some of the salt.