Loh Bak Recipe ( Five-Spice Chicken Roll ) with step-by-step preparation pictures
contributed by Siew Leng
Loh Bak is deep fried Five-Spice meat roll wrapped in bean curd sheets. In Penang it is one of the main dishes served by the Peranakan during festivals and celebrations and is also a popular hawker delights usually sold in a combo platter which includes crispy prawn fritters, deep fried bean curd (taukua) and slices of cucumber.
I remember back in the 1970s , whenever my wife and I made our annual trip to her hometown in Penang, her sis would usually take us to one of the stall along Penang Road which served one of the best loh bak I have tasted. As our trips to Penang became less frequent, and we miss the taste of the savoury loh bak, my wife decided to make her own loh bak. Over the years, with some experimentation, she has come up with her own version of loh bak which has become a favourite with our children. Since she uses chicken fillet ( ayam in Malay) instead of the usual pork we named her modified version as 'loh yam'.
Here is a recipe of her loh bak or 'loh yam';
Main Ingredients
2 pieces bean curd sheets ( cut into 6"x 8"rectangle)
350g chicken fillet
1 medium size turnip ( bangkuang)
5 cloves garlic ( finely chopped and saute (tumis) with 2 tbsp oil until crispy
1 stalk spring onion (diced)
Seasoning
2 tsp five-spice powder
1 1/2 tbsp corn flour
1 egg lightly beaten ( reserve a bit for sealing)
1tbsp light soy sauce
Method
1. Combine the seasonings and add in the chicken fillet strips and
marinate for about an hour.
2. Cut the turnip into thin strips ( about an inch long). It is advisable not to use a scraper as the turnip strips tend to be moist and soft.
3. Combine the turnip with the marinated chicken fillet strips and
mix well.
4. Spread bean curd sheet on a flat surface and cut into 6"x8"
rectangle.
Lightly dab the bean curd sheet with a clean damp cloth to clean
and soften the sheet.
5. Spoon the mixture onto the bean curd sheet.
6. Lift one edge of the sheet and fold inward.
7. Fold the two sides and roll up tightly.
8. Seal the edge with the beaten egg.
9. Heat up the wok. Pour in two cups of cooking oil and deep fry
over medium heat until the rolls are golden brown.
10. Drain on paper towel. Serve with sliced cucumber and chilli
sauce.
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