Penang Loh Bak

Tested Recipe with Slight Adjustment Adapted from Koh Sai Ngo’s The Best of Penang Street Food

Penang Loh Bak 2

Ingredients A: (Meat Rolls)

500g semi-fat pork (rinsed and cut into thick strips)

1 large pc bean curd skin (cut into 4×5 inches each)

1 tsp five-spice powder

½ tsp ground white pepper

1 tbsp sugar

1 tsp sesame oil

A pinch of salt

1 tbsp light soy sauce

3 cloves garlic (chopped)

3 tbsp corn flour

Ingredients B: (Fried Prawn Fritters)

200g white-shell prawn (trimmed and rinsed)

80g all-purpose flour

2 tbsp rice flour

2 tsp corn flour

Pinch of soda powder

2 tsp baking powder

100ml water

Pinch of salt

Pinch of ground white pepper

Dash of sesame oil

1 egg

4 tbsp oil

Ingredients C:

5 pcs dried bean curd (deep-fried)

1 cucumber (cut into quarters and sliced)

Spicy Sauce (Mixed well):

7 tbsp garlic chili sauce

3 tbsp sour plum sauce

¼ tsp sugar

3 tbsp water

1 tbsp toasted sesame seeds

Braising Sauce:

½ tsp five-spice powder

1 tbsp oyster sauce

½ tbsp dark soy sauce

1 tbsp light soy sauce

Pinch of salt

Pinch of ground white pepper

½ tbsp sugar

10g corn flour

10g tapioca flour

1 egg white

600ml water

Preparation Instructions:

  1. Making Prawn Fritters: Place all ingredients B (except prawns) into a bowl, stir in one direction until the batter becomes smooth.
  2. Heat up oil in a wok and place a spatula into the oil, remove. Put 1 tbsp of batter on the spatula, top with 1 prawn. Submerge the spatula into the hot oil, deep-fry until the fritter separates from the spatula and turns golden brown. Remove and drain well. Keep the oil for later use (to deep-fry meat rolls).
  3. Making Meat Rolls: Mix meat strips with five-spice powder, pepper, sugar, sesame oil, salt, light soy sauce, chopped garlic and corn flour until well combined. Leave in the fridge overnight.
  4. Remove the marinated meat strips from the fridge 30 minutes before cooking time.
  5. Lay a piece of bean curd skin on a work surface. Place some meat strips and roll it up. Seal the edge with some water, gently press the ends of the roll. Repeat the steps until all ingredients are used up.
  6. Heat up the oil, deep-fry meat rolls over medium heat until golden brown.
  7. Making Braising Sauce: Place all ingredients (except egg white) into a small pot and bring to a boil. Add egg white and mix well.
  8. Cut Meat Rolls and Prawn Fritters into pieces, and arrange them together with dried bean curd and cucumber on a serving plate. Serve with spicy sauce and Braising Sauce.



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