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 tasteasianfood.com/lor-bak/ )
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: tasteasianfood.com/
/ tasteofasianfood
/ kwankapang
/ kwankapang
/ kwankapang