Recipes - Malaysian & Singaporean

Ngoh Hiang Lobak (Five-spice Meat Rolls)


Lobak is also known as Chinese meat rolls and it very popular in Malaysia and Singapore. The lobak is traditionally prepared with pork and the key ingredient is the five-spice powder. Wrapped in dried bean curd skin, it is then deep fried golden and served with sweet chilli sauce.
Cooking Time: 15mins - 30mins
Serves:5 to 8
Total time: 30mins - 60mins
Course: Side
Cook Method: Deep-Fry
Cuisine: Malaysian & Singaporean









Ingredients:

Seasoning

3 tbsp potato flour
1 tbsp soy sauce
1 tsp pepper
1 tsp salt
1 tbsp sugar
1 tsp five spice powder
1 tsp dark soy sauce
1 tbsp water

Other Ingredients

450g pork fillet (remove gristle and cut into long thin strips)
100g pork fat (cut into long thin strips, blanched in hot water)
1 stalk spring onion (finely diced)
8 water chestnuts (remove skin, cut into thin strips)
3 cloves garlic (pounded till fine)
1 piece dried bean curd sheet (cut the sheet into long rectangles)
Cooking oil (for frying)
1 cucumber (sliced)

Dipping Sauce

4 tbsp chilli sauce (or 2 tbsp of tomato sauce)
1 tbsp sugar
1 tbsp fresh lime juice
1 clove garlic (pounded till fine)
½ tsp salt
1-2 tbsp toasted sesame seeds




Steps:
  1. In a big bowl mix all the seasoning with 2 tbsp of water. The mixture should be sticky and not runny.
  2. Add in the pork and blanched fat and mix thoroughly. Rest for 15 mins, or preferably overnight before wrapping.
  3. Once ready to assemble, add the spring onions, water chestnuts and garlic to the mixture and a few tablespoons of water if the mixture is dried out.
  4. Lay out a bean curd sheet and spoon 3 tbsp of the marinated meat mixture onto the sheet. Keep mixture in one line and close to the baseline but keeping it 2 cm away from both ends. Roll gently and cut off the bean curd sheet with a knife where the overlap meets. Try to avoid a large overlap as the double layer will cause the meat to cook unevenly. The moisture of the sheet will seal the two ends naturally. Repeat until all the marinated meat is used up.
  5. In a wok, heat oil for deep frying. When the oil is hot add in 3 to 4 rolls to the wok at one time. Turn these over after 3 mins or so. The rolls are cooked when they turn golden brown and when the sizzling stops.
  6. Remove the rolls and allow them to cool.
  7. Prepare the dipping sauce by mixing all ingredients till the sugar dissolves, check the flavour and adjust accordingly. Just before serving, sprinkle on the toasted sesame seeds.
  8. To serve, cut each roll into 6 slanted bite-sized pieces and serve with dipping sauce and cucumber slices.

asianinspirations.com.au
www.facebook.com/AsianInspirations
Ngoh Hiang Lobak (Five-spice Meat Rolls)

Ngoh Hiang Lobak (Five-spice Meat Rolls)

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Lobak is also known as Chinese meat rolls and it very popular in Malaysia and Singapore. The lobak is traditionally prepared with pork and the key ingredient is the five-spice powder. Wrapped in dried bean curd skin, it is then deep fried golden and served with sweet chilli sauce.

Cooking Time: 15mins - 30mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course: Side
Cook Method: Deep-Fry
Cuisine: Malaysian & Singaporean
Ingredients

Seasoning

3 tbsp potato flour
1 tbsp soy sauce
1 tsp pepper
1 tsp salt
1 tbsp sugar
1 tsp five spice powder
1 tsp dark soy sauce
1 tbsp water

Other Ingredients

450g pork fillet (remove gristle and cut into long thin strips)
100g pork fat (cut into long thin strips, blanched in hot water)
1 stalk spring onion (finely diced)
8 water chestnuts (remove skin, cut into thin strips)
3 cloves garlic (pounded till fine)
1 piece dried bean curd sheet (cut the sheet into long rectangles)
Cooking oil (for frying)
1 cucumber (sliced)

Dipping Sauce

4 tbsp chilli sauce (or 2 tbsp of tomato sauce)
1 tbsp sugar
1 tbsp fresh lime juice
1 clove garlic (pounded till fine)
½ tsp salt
1-2 tbsp toasted sesame seeds

Instructions
  1. In a big bowl mix all the seasoning with 2 tbsp of water. The mixture should be sticky and not runny.
  2. Add in the pork and blanched fat and mix thoroughly. Rest for 15 mins, or preferably overnight before wrapping.
  3. Once ready to assemble, add the spring onions, water chestnuts and garlic to the mixture and a few tablespoons of water if the mixture is dried out.
  4. Lay out a bean curd sheet and spoon 3 tbsp of the marinated meat mixture onto the sheet. Keep mixture in one line and close to the baseline but keeping it 2 cm away from both ends. Roll gently and cut off the bean curd sheet with a knife where the overlap meets. Try to avoid a large overlap as the double layer will cause the meat to cook unevenly. The moisture of the sheet will seal the two ends naturally. Repeat until all the marinated meat is used up.
  5. In a wok, heat oil for deep frying. When the oil is hot add in 3 to 4 rolls to the wok at one time. Turn these over after 3 mins or so. The rolls are cooked when they turn golden brown and when the sizzling stops.
  6. Remove the rolls and allow them to cool.
  7. Prepare the dipping sauce by mixing all ingredients till the sugar dissolves, check the flavour and adjust accordingly. Just before serving, sprinkle on the toasted sesame seeds.
  8. To serve, cut each roll into 6 slanted bite-sized pieces and serve with dipping sauce and cucumber slices.

You May Also Like

Lau Do Bien (Vietnamese Seafood Hot Pot)

Lau Do Bien (Vietnamese Seafood Hot Pot)

6 Easy Vegetables and Herbs You Can Grow in Your Backyard

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic