Monday, March 21, 2011

Lor Bak/Pork Roll in Beancurd Skin

This is another way to use  Bean Curd Sheets. This dish is very popular in Penang and is readily available in most eating places in Kuala Lumpur but here, you would have to make your own. Other items - such as Fried Tofu, Prawn Fritters, Century Eggs and fresh cucumbers wedges are served along with these.  It looks like a lot of work but its so simple when you get the hang of it and the smell of the five spice powder is really wonderful.

This dish can totally be done vegetarian style.  Just use firm tofu in place of meat. And if you do not wish to use pork, it can be substituted with chicken.


1 lb pork, cut into strips ( I used ground pork)
1 large onion, finely chopped
1 tbsp, finely minced garlic
1 small carrot, shredded
5 tbsp chopped water chestnut/jicama
1 tbsp brown sugar
1 tsp salt, or to taste
½ tsp, black pepper
1 tsp 5 spice powder
1 tbsp tapioca starch
1 egg, lightly beaten
1 spring onion, cut small

4 or 5 pieces bean curd sheet
1 tsp cornstarch
1/4 cup hot boiling water

1½ cup vegetable oil

1 seedless cucumber, cut into bite-size chunky wedges

INGREDIENTS for Dark-soy Dipping sauce 

2 tbsp dark soy-sauce
a pinch of Chinese 5-spice powder
2 tbsp sugar
salt , to taste
4-5 tbsp water
½ tsp cornstarch
1 egg white, lightly beaten

To Prepare Dark-soy Dipping Sauce 

In a small pot, combine all ingredients [except egg white], over low heat, bring to a slow simmer
Simmer 1-2 mins stirring occasionally till sauce is smooth
Add egg white, stir with fork, forming fine white streaks in the sauce
Remove from heat, serve at room temperature .

To Prepare Lor Bak

Soften dried bean curd sheets by wiping gently with a clean wet tea towel or paper towels. Cut into squares - size of your choice.( don't forget to add an additional inch on all sides, for folding and rolling )
In a small bowl, add cornstarch and hot boiling water, mixing well into a glue-like paste, set aside
In a bowl, combine (A) and leave to marinate in the fridge for at least 1 hour.

In the center of a bean-curd sheet, spoon pork mixture length-wise, forming it into the shape of a log. Brush all the sides of the bean-curd sheet with the cornstarch paste. Roll tightly, folding in the sides while rolling.
Repeat this procedure. Heat wok on high, add vegetable oil, allow oil to heat up to moderately hot.

Fry several lor bak untill golden brown,, then turn up the heat or remove a few scoops of oil so the  temperature of oil can be very hot and further crisp the lor bak. Remove, drain on cake rack .
Allow to cool slightly, before cutting into bite-size.

Arrange on a serving plate , along with a condiment bowl of dark-soy dipping sauce and a bowl of sweet-chili dipping; garnish with cucumber wedges.

My beancurd is a little off. 

1 comment:

  1. I love the lobak, Bachang/Kiam Chang and Prawn fritter, awesome taste. Unfortunately I have to share with my children!!!ha!ha!
    Your cooking talent is looking good, I need you to get on Oprah, I am sure she will love it! Thank you.....