How lovely is the texture of the Meat Roll. See the pieces of meat? |
Fried Lor Bak after frying |
Frying 'Lor Bak' from cold oil |
Ingredients
[makes about 18 rolls]
600 gm pork [tender meat] - cut strips
100 gm pork fat - cut strips
50 gm shallots - sliced thinly
3 cloves garlic - chopped finely
1 egg
2 - 3 tbsp cornflour
Marinade
1 piece fermented bean curd 'nam yee'
1 1/2 tbsp sugar
1 1/2 tsp 5 spice powder
1/2 tsp pepper
1/2 tsp salt
a dash msg
1 tbsp margarine/butter
1 big piece beancurd skin [foo peh] - cut 20 equal size pieces
- Season meat, pork fat with marinade. Add in shallots, garlic, egg and cornflour. Marinate for at least 1 hour or overnight.
- Wrap marinated meat into meat rolls [like spring rolls].
- Deep fry in medium heat till golden brown. Remove and drain on kitchen paper.
- Slice and serve immediately with chilli sauce, cucumber slices or pickled radish.
2 comments:
can we fry and keep in the freezer for later use?
Yes you can. Thaw and reheat in small oven toaster or oven at 100 C for 10 minuts. It will be very crispy.
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