Thursday 30 July 2015
自制槟城卤肉Home Made Penang Lobak
Ingredients:
2 kg Lean Pork - cut into strips or blend
1 kg Prawn - cut into cube
1 pcs Carrots - dice in small pieces
10 pcs Water Chesnuts - dice in small pieces
2 big Onions - minced it
5pcs Garlic - minced it
4 tbsp Five spice powder (Pok Aun Thong)
1 tsp Pepper
8 tbsp Corn Flour
2 nos Egg
Oyster Sauce, Salt & sugar to taste
3 pcs of Bean Curd Skins for wrapping the lobak (Tau Pueh) (make around 35pcs)
1. Mix all the ingredients together and marinade for at least 24 hours.
2. Cut the bean curd skins into 8”x6”.
3. Take around 4 table spoons of the mixed ingredients and put on to the bean curd skin and make into rolls. You can use corn flour glue (corn flour mixed with boiling water) to stick the edges so that the bean curd skins will stay in place.
4. Bake in oven for 10 minutes for both side of the spring roll.(You can made more to freezer it. Defrost & deep fry it whenever you want)
5. Heat oil & deep fry the "Lor Bak" rolls in hot oil until golden brown.
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