Friday, 1 February 2008

Penang Lobak

Penang Lobak is fried coarse minced pork and various veggies rolled in tofu skin which is very popular in malaysia or known as Ngoh heong 五香 in singapore. As I know, hong kong peoples have this kind of snack too but in different name---- 鮮竹卷 sing chuk quen. It is best served with five spice dipping sauce and chilli sauce or even just plain. Normally, peoples will eat it with prawn fritters, a few slices of century egg, fried tofu and cucumber. I have no much time as I have 3 young toddlers. Hope you will like it too.

Source: Streetfood Cookbooks


2 pieces bean curd skin (fu chuk/ fu pi) (soak till soft)
cut into 16cmx8cm
2 cups oil
1kg minced meat
2 onions, peeled and chopped
3 tbsp chopped garlic
3 tbsp chopped spring onion
2 eggs
1/2 tbsp five spice powder
1-2 tsp salt
1 tbsp sugar
1 tbsp light soy sauce
1tsp pepper
3 tsp sesame oil
2 tbsp tapioca flour
2 tbsp corn flour


1. Put all ingredients for fillings and seasoning into a big mixing bowl. Stir until well mixed. For a bouncy nice texture, hit it with your hand till it has close texture.
2. Put some filling onto the bean curd skin and roll up neatly. Press the two ends slightly.
3. Heat up oil for deep frying. Deep fry lobak with medium heat untill golden brown and cooked. Dish up and drain. Cut into pieces and served.

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