Lor Bak Penang Style

Penang Lor Bak (Deep Fried Meat Roll) has been part of my family traditional dish during Chinese New Year each year.



I would usually prepare this dish earlier as it can be stored in the freezer and kept till you want to defrost and deep fry it as a dish, good for Dim Sum, Lunch, Dinner or even Supper.


I posted this recipe once on my other food blog and am in the midst of cleaning it up from the 'mish mash' posts. All recipes will be collated and featured here.

Here is the recipe for the Penang Lor Bak as well as some pictures for the step by step methods, which was taken before Chinese New Year, last year.

300g lean pork fillet cut into thin 1.5 cm thin strips
300g chicken fillet cut into thin 1.5 cm thin strips

Ingredients A
2cm of a carrot, chopped or diced fine
1no water chestnuts chopped or diced fine
3-4 nos shallots chopped fine
Spring Onion (optional)

Marinade B
1 tsp 5-spice powder
2 tbsp oyster sauce
1.5 tsp sesame oil
3 tbsp sugar
5 tsp tapioca flour
1/2 tsp pepper powder
1/2 tsp salt
1/2 tsp light soya sauce
1 tbsp Ginger juice


Others
Dried beanskin (beancurd skin/sheets)
I usually prepare these sheets by using a clean damp towel and wipe it both sides. Place them in a pan or large tupperware and cover with the damp towel to keep it moist.

Oil enough to deep fry

Mixture C
2 tbsp corn flour mix in little water for sealing the beanskin


Marinating the meat
Mix the ingredients and marinade items in A and B in a medium bowl.
Make sure they are mixed evenly. Cover with cling wrap. Leave it aside for a hour or two in the chiller. To prevent cross contamination of food in the fridge, make sure you cover the raw meats properly and the raw juices do not spilled on to your cooked food in the chiller.

Wrapping the meat roll
On a cutting mat or marble top, lay a piece of beancurd sheet. Scoop about 2 tablespoons of the marinated meat on to the center and form them into the shape of long roll. Roll the filling with the beancurd sheet and seal the ends with C. You can twist the ends of the extra sheet on the two ends or you can fold them back.

Cooking
In a wok, make sure the oil is hot. Gently slide the wrapped lor bak into the oil and cook for about 5 mins or until the skin is golden light brown in colour. Drain them on paper towels and cut them into bite size and serve with Thai Chilly Sauce or Plum Sauce.

Beancurd Skin

Mixing the ingredients

Scoop some of the marinated meat mixture onto a moist skin

Fold in the beancurd skin nearer to your side, then bring the sides in and roll them to the end

Using the cornflour and water mix, seal the ends

Store them in your freezer containers