Tuesday, 10 March 2015

槟城五香卤肉卷(Penang Loh Bak)




从前家里过节或喜庆之时都会出现在饭桌的佳肴之一。
网上找来长腿美女,Eileen 家的家传食谱。
据说她的家婆一年还可以卖上千多卷呢,
所以它的美味是不用置疑的了。
This used to be a dish that's served during celebrations and festivities. I've heard say that Eileen's recipe is superbly delicious, so I decided to give it a try.




喜欢这卤肉卷内微微的五香粉香气,
喜欢掺杂于肉碎之间的芋头,沙葛和蒜葱,吃起来鲜而不腻。
加上咸香的腐竹皮,油炸后更胜一筹。
The taste of five spices powder, mixed with the deliciousness of minced pork, yam, yam bean, leek and onion, produces a wonderful blend of fresh and aromatic filling. Stuff them in the slightly salty bean curd skin, fry them, and voila! A tempting dish ready to be served.



槟城五香卤肉卷
食谱参考 :eileen家

材料:

猪肉碎(前腿肉) ~ 500g
芋头 (切幼丝) ~ 100g
沙葛 (切幼丝,扭干水分) ~ 150g
芫荽/香芹 (切碎) ~ 35g
大蒜 (切碎) ~ 35g
大葱 (切碎) ~ 1粒

蜀粉 ~ 50g
绿豆粉 ~ 5g

调味料:
白糖 ~ 35g
蒜末 ~ 1汤匙
盐 ~ 1/2汤匙
麻油 ~ 1/2汤匙
五香粉 ~ 1/2茶匙
味精 ~ 1/2茶匙

1 张腐竹皮 ,切成16片 (10cm x 13cm)

做法:
1。把所有材料倒入大盆里,搅拌均匀。
2。把粉料及调味料加入,用手混合及搅拌均匀。
3。取一大匙(约80克)的肉馅,用腐竹皮裹成条状。
4。放入热油里,以中火炸成金黄色,捞起沥干油份,切块,配上五香卤汁蘸酱或辣椒酱享用。

五香卤汁蘸酱材料:
水250毫升,盐1/4茶匙,五香粉1/4茶匙,蚝油1/4汤匙,生抽1/4汤匙,糖1/2茶匙,1/2汤匙木薯粉,1/2汤匙粟粉,胡椒粉和黑酱油各少许,蛋白1/2粒
做法 :
将全部材料搅拌均匀,放进锅里煮滚,打入蛋白拌匀即可。






Penang Loh Bak
 Recipe adapted from  : Eileen Lee

Ingredients :
Minced meat ~ 500g
Yam (julienned) ~ 100g
Yam bean (julienned ) ~ 150g
Coriander (chopped) ~ 35g
Leek (chopped) ~ 35g
Onion(chopped) ~ 1

Corn flour~ 50g
Green pea starch ~ 5g

Seasoning :
Sugar ~ 35g
Chopped garlic ~ 1tbsp
Salt~ 1/2tbsp
Sesame oil~ 1/2tbsp
Five spices powder ~ 1/2tsp
Msg~ 1/2tsp

1sheet of dried bean curd skin, cut into 16 pieces of 10cm x 13cm  each

Method  :

1. Put all ingredients into a mixing bowl. Mix well.
2. Add in seasoning and flour, stir until mixed well.
3. Put some filling(about 80g) onto a piece of bean curd skin and roll up neatly. Seal up the two ends by twisting them like sweets.
4. Heat up the oil and deep-fry the loh bak over medium heat until golden brown and cooked. Dish up and drain. Cut into pieces and serve with five spices dipping sauce or chilli sauce.

Five Spices Dipping Sauce Ingredients :
250ml water,  1/4 tsp salt,  1/4 tsp five spices powder,  1/4 tbsp oyster sauce,  1/4 tbsp soya sauce,  1/2 tsp sugar,  1/2 tbsp tapioca flour,  1/2 tbsp cornstarch,  dash of pepper,  some dark soya sauce,  1egg white

Method  : 
Put all ingredients in a saucepan and bring to boil.  Add in egg white and mix well.


这个和我小时候家里所吃的卤肉卷的味道很接近,
吃起来感触良多。
谢谢Eileen无私的分享,然我找回一些儿时的甜美回忆,
感恩哦!
The taste of this Penang Loh Bak is really similar to the ones I used to eat as a kid. Thank you for taking me on a walk down memory lane, Eileen!




@@@@@ Enjoy ! @@@@@

13 comments:

  1. 一看到是Penang lok bak夫人衝得最快啊!
    赏我几条哈。。

    ReplyDelete
  2. Aunty Young, 刚刚有位朋友送我一抱槟城五香粉,我也要做Eileen的食谱。谢谢你的分享step by step,讲解的很清楚。

    ReplyDelete
  3. 天啊!这时间看到这个,肚子也打鼓了。。

    ReplyDelete
  4. 这个会自己做真的很好呢, 因为外面都卖好贵@@

    ReplyDelete
  5. sister,这个lobak卖相非常棒喔。下次我来做客,你愿意请我吃吗?哈哈哈
    来来来 偷偷告诉你,eileen 家"周妈妈"的lobak是很出名的。过年过节还有订单呢。很棒,很棒的。

    ReplyDelete
  6. 真巧,昨晚饭桌上也有这道lobak,嘻嘻!
    好东西,大家一起分享,一起发扬光大,Penang 美食,yeah yeah

    ReplyDelete
  7. 自己做的一定更香了。我也要,我也要呀!

    ReplyDelete
  8. 哎油!!....这个香到....一大早就把我诱过来了...

    ReplyDelete
  9. 老板娘老板娘,出售么?我自备了一盘炒米粉来您家配菜。。。嘻嘻

    ReplyDelete
  10. 加入芋头的我也喜欢,我也要一条哈哈。。

    ReplyDelete
  11. 安迪漾,不要sia我,我会流口水的!

    ReplyDelete
    Replies
    1. 其实在高渊校友会对面也有一档lohbak比起槟城的好吃很多丫~有空大家去试试看~在高渊Jalan pintu sepuloh那边而已~到了高渊可以去问人校友会在哪里~你们没去试吃真的会很可惜~

      Delete
  12. 其实在高渊校友会对面也有一档lohbak比起槟城的好吃很多丫~有空大家去试试看~在高渊Jalan pintu sepuloh那边而已~到了高渊可以去问人校友会在哪里~你们没去试吃真的会很可惜~

    ReplyDelete

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