Loh bak is a sticky meat wrap with deep fried pork and vegetables. It
takes a little practice to make good rolls inside the bean curd skins,
but these are well worth the effort.
Ingredients:
½ lb. (250 g) minced pork
1 small carrot, grated
6 chopped water chestnuts
1 chopped stalk fresh coriander
2 green onions, finely chopped
½ tsp. 5-spice powder
¼ tsp. salt
Freshly ground black pepper to taste
1 Tbsp. light soy sauce
1 tsp. sesame oil
1 beaten egg
1 Tbsp. flour
1 packet large dried beancurd skins
1 tsp. cornflour mixed with 1 Tbsp. cold water
Vegetable oil for deep frying
Plum sauce for serving
Steps:
Combine all ingredients except the beancurd skins, and cornflour
mixture in a bowl, and let sit for one hour.
Cut beancurd skin into rectangles of approximately 8 x 6 inches (20 x
15 cm) and dampen to make them pliable.
Put 2 Tbsp of the mixture in the middle of the rectangle, and roll up
tightly like a spring roll, tucking in the ends. Seal edges with the
cornflour paste. Place rolls in steamer and steam for 12 minutes. Pat
excess moisture with a paper towel.
Heat oil in deep fryer and deep fry until brown. Slice each roll
diagonally into 3 or 4 pieces. Serve with a small bowl of plum sauce.
Makes 6 servings.
User Comments
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Mary Lim
Posted 59 days ago
I think the title of this recipe should be 'Ngo Hiang' as 'Loh Bak' means stewed pork in dark soya sauce.
stewed pork in dark soya sauce.