Loh Bak (Nyonya Pork Roll)

Tested Recipe with Slight Adjustment Adapted from Peranakan Cuisine “Baba Nyonya Culture Dishes”

Loh Bak (Nyonya Pork Roll)

Loh Bak:

Ingredients A:

1 piece bean curd sheet (cut into 8×8 inches)

Ingredients B:

400g lean pork (striped)

120g minced pork

5 water chestnuts (shredded)

50g yam bean (shredded)

50g shredded big onion

1 tbsp chopped garlic

1 egg

1 ½ tbsp tapioca flour

Seasoning:

½ tsp salt

2 tbsp caster sugar

1 ½ tsp five spices powder

1 tsp chicken seasoning powder

½ tsp ground white pepper

½ tsp dark soy sauce

Batter (mix well):

3 tbsp all-purpose flour

4 ½ tbsp water

Loh Bak Sauce:

Ingredients A:

150ml water

1 tbsp oyster sauce

1 tsp light soy sauce

1 tbsp sugar

1/8 tsp dark soy sauce

½ tsp five spices powder

Ingredients B: (mix well)

½ tbsp potato flour

½ tbsp tapioca flour

2 tbsp water

Ingredient C:

1 egg white

Preparation Instructions:

  1. Mix the pork strips with the seasoning, and marinate over night.
  2. To make stuffing, combine the marinated pork with minced pork, water chestnut, yam bean and the rest of ingredients. Mix well.
  3. Spread out a piece of bean curd sheet on a work surface and spoon some of stuffing mixture along one edge. Fold in the sides and roll up. Roll again to make 17cm sausage shape. Brushing the edges with a litter batter to seal.
  4. Arrange the rolls in the preheated bamboo steamer, steam over high heat for 15-17 minutes till cooked. Remove from heat, leave to cool.
  5. Loh Bak sauce: In a sauce pot, add the ingredients A and bring to boil over medium heat, then, thicken the sauce with 1 tbsp of mixture B. Lastly, add the egg white, stirring constantly until well combined. Dish out to a serving bowl.
  6. Heat oil for deep-frying, put in pork rolls and deep-fry over low heat until golden brown. Dish out and drain. Slice and serve with “Lok Bak” sauce.

 

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