Loh Bak Recipe

Loh Bak Recipe

(Nyonya Seasoned Meat Rolls Recipe)

2 pieces beancurd sheets

500 g lean pork, cut into strips

60 g (1 small) yam bean

80 g (5) water chestnuts, skinned and chopped

10 g (1-2 cloves) garlic, peeled and chopped

30 g (1 big) onion, peeled and chopped

3 teaspoon five-spice powder

2 tablespoons tapioca flour

2 eggs

500 ml oil for deep-frying

Marinate:

3 tablespoons sugar, or to taste

2 teaspoons salt, or to taste

⅛ teaspoon pepper powder

1 teaspoon chicken stock granules

1 cucumber

Method:

Cut the beancurd sheets into 15x20cm (6x8inch) rectangles.  Marinate the pork strips overnight.  Shred the yam bean and combine with the marinated pork, water chestnuts, garlic and onion.  Mix well.  Stir in the five-spice powder, tapioca flour and eggs.  Spoon the mixture onto a cut sheet of beancurd.  Fold in the two sides and roll up tightly.  Heat up the oil in a pan an deep fry the meat rolls over a medium fire until golden brown.  Drain on paper towels and leave to cool.  Halve the cucumber and slice diagonally.  Slice Loh Bak and serve with the cucumber and bottled chili sauce, if liked.