Homemade Penang Lobak

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Collabarative work of mummy and me!!


My mum kept this newspaper cutting of Amy Beh’s recipe on Penang Lobak. She’s having her mass production of lobaks (with pork) to distract us from having any chicken dish because noone in my family can resist this yummy and evil roll. I can’t seem to find the online recipe from Kuali, the search result shows me the recipes for dipping sauce instead of the lobaks. So I typed it out just in case that anyone of you would be interested to try this out at home.

Ingredients:
400g pork/chicken
4 water chestnuts,
diced1/2 bombay onion,
diced1 tbsp chopped spring onion
1 small egg
1 large piece bean curd sheet, cut into 14x7cm each piece

Seasoning:
1/4 tsp pepper
1 tsp five-spice powder (ng heong fun)
1 tsp sugar1 and 1/2 tbsp light soya sauce
1 tsp oyster sauce
1/2 tsp sesame oil
1 tbsp corn flour or sweet potato flour

Method:
1. Cut the pork or chicken into small strips.
2. Combine meat, water chestnuts, onion, seasoning and egg in a mixing bowl. Mix well. Add spring onion to mixture. Marinate meat for at least an hour or preferably several hours in the fridge.
3. Put 1-2 tbsp marinated mixture onto each bean curd skin piece. Form into a long roll. Roll up tightly and twist on both the ends.
4. Steam rolls for 8 mins. Remove, cool and then deep-fry in hot oil until golden and crispy.
5. Cut into slices and serve with dipping sauce.Tips: Do not wrap too big a roll as it would be difficult to fry it.

Note:

1.We use yam paste instead of flour to keep the ingredients in place. It tastes real good!

2.If you are afraid of the oiliness of deep frying, you can sprinkle the rolls with some olive oil before sending them to toast.

3. The lobaks are lack of some sweet taste. Maybe we should doubled the amount of sugar next time.

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Comments

  1. aylwin says:

    insted of using water chestnut, try using cabage. it gives a diff texture..

    [Reply]

  2. boo_licious says:

    wow, looks good. Sorry me no expert in Nyonya food so can’t give any tips.

    [Reply]

  3. KampungboyCitygal says:

    thanks ally

    Boo: Haha..me neither..just giv it a try

    [Reply]

  4. fooDcrazEE says:

    lucky u ….home cooked lobak…

    [Reply]

  5. Anonymous says:

    Hi,

    Just to double check – cut the pork into strips. I always thought that lobak was minced, but i guess not?

    Thanks for the recipe! Can’t wait to try it out!

    LY

    [Reply]

  6. Mariam says:

    Ever tried adding in grounded cream crackers to make the lobak more firm and not so soggy

    [Reply]

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