Penang Loh Bak (sausage Pork Roll) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Loh bak (Sausage Pork Roll) is another famous Penang Nyonya food in Malaysia.. It is also one of the Penang well known hawker delights easily available at many Penang street stalls or night markets sold as finger food. Read more . Usually they are sold in a combo platter of loh bak which includes, prawn fritters, fried bean curd (taukua) , five spice hard boiled eggs, century eggs, and slices of cucumber. Ingredients:
500g pork mince (for vegetarian version, replace with yam grated finely) |
1 piece bean curd sheets (cut into 6″ x 8″ rectangles) |
yam bean or water chestnuts (peel and grated finely) – i couldn’t find so i skip |
1/2 carrot (peel and grated finely ) |
1 onion (grated and finely chopped, drained) |
1 cucumber/zucchini (optional) |
cooking oil for deep frying |
seasoning: (to your taste) |
1 tsp five-spice powder |
1 tsp sugar |
1-2 tsp salt |
1/4 tsp of chicken stock granule (optional) |
1 egg (lightly beaten) – omit if vegetarian version |
2-3 tbsp corn flour or deep fried flour (enough to make the mixture starchy) |
dash of pepper |
Directions:
1. 1. Combine all the grated ingredients in a mixing bowl, add in seasoning and mix thoroughly.
2. 2. Wipe bean curd skin with a clean damp cloth cut into rectangle sheets.
3. 3. Spoon the mixture onto the bean sheet, fold the two sides to form a long roll and roll up tightly. Seal the edges with the water or egg mixture.
4. 4. Heat up wok, pour in enough cooking oil and deep-fry the sausage rolls over medium heat until golden brown.
5. 5. Drain on paper towels, slice into small pieces and serve with slices of cucumber/zucchini and dip with chili sauce.
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