Wednesday, July 18, 2012

Homemade Five-Spice Rolls (Penang Lobak)


Homemade Lobak
I'm back kicking in the kitchen!!! It's been a while since I last came up with something "new", as in cooking recipes. Still remember the mouth-watering Malaysian Styled Chicken Satay Skewers I made about few weeks ago? I'll be sharing another famous Malaysian street food with you today — Penang Lobak aka Five-Spice Rolls. My first attempt and I pretty much nailed it! ^^v

Homemade Lobak

To make Five-Spice Rolls (五香卤肉卷):
  • 1 pack of 50g bean curd wrappers (unfolded and cut into your preferred size, 6" x 8" for example) 
  • 500g lean minced pork
  • 340g water chestnuts (finely chopped / blended)
  • 1/2 big red onion (finely chopped / blended)
  • 5 garlic cloves (finely chopped / blended)

Seasoning:
  • 2 tbsp sugar
  • 2 tsp salt
  • 1/2 tsp chicken stock / powder
  • 2 tsp five-spice powder
  • 1 egg (light beaten)
  • 2 tbsp tapioca starch
  • White pepper powder

Homemade Lobak
#1. Combine the seasonings with lean minced pork, water chestnuts, red onion, and garlic. Mix well and left overnight (or least 3-4 hours) for marination.

Homemade Lobak
#2. Lay a piece of pre-cut bean curd wrapper on the chopping board (or flat surface). Lightly dab it with some water to soften it. Spoon the meat onto one end of the wrapper, roll up tightly and seal the edges with mixture of tapioca starch and water. 

Homemade Lobak
#3. Heat up the wok, pour in 2 cups of cooking oil (or enough to cover the meat rolls) and deep fry them over medium heat until golden brown.

#4. Drain on paper towel to remove excess oil. Cut the meat rolls diagonally and serve hot.

To make Five-Spice Roll's Gravy (卤汁) :
  • 1/4 tsp salt
  • 1/4 tsp five-spice powder
  • 1/4 tbsp oyster sauce
  • 1/4 tbsp light soy sauce
  • 1/2 tbsp sugar
  • 1/2 tsp dark soy sauce
  • 1 small bowl of water
  • White pepper powder
  • 2 tsp tapioca starch
  • 1 egg white

#1. Mix salt, five-spice powder, oyster sauce, light soy sauce, dark soy sauce, sugar, a few dashes of white pepper powder and a small bowl of water in the cooking pot, and bring it to boil.

#2. Turn to low heat. Add 2 tsp tapioca starch (diluted in water) and stir constantly until the mixture is thicken.

#3. Slowly pour in the egg white, keep stirring until the egg white turns white. Switch off heat and ready to serve.

Homemade Lobak
Besides the drooling crispy crunchy Five-Spice Rolls, I have also stir-fried a couple more dishes like Kai-Lan with Pork Meat Balls, and Beansprouts with Salted Fish and Chillies to be served for dinner. Have fun cooking!

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Dear readers,

Thanks for all your lovely comments and continual visits.
Hope I'll see you again soon! (✿◠‿◠)

xoxo,
Christina

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