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Thursday, May 23, 2013

Nyonya Style Meat Rolls [Lor Bak]

Considered a very popular snack or appetiser of Nyonya cuisine, which is also my family's favourite dish for any festive seasons.  My mum would also prepare this whenever she has ample stock of meat in her fridge.  This recipe is a keeper.  As awesome as my Family Style Meat Rolls [Penang Lor Bak].
These meat rolls can be prepared, fried and served immediately or packed and freezed until required.  To serve frozen meat rolls, just thaw to room temperature then reheat in the oven for 10-15 minutes at 100 - 120 degrees C.  They will be as crispy as just fried.
Ingredients
[makes about  20 rolls]
600 gm pork [tender meat] - cut strips
150 gm water chestnuts [nett weight without the skin] - smashed and chopped
1 big onion- chopped
3 cloves garlic - chopped 
1 egg
2 heaped tbsp tapioca flour or cornflour
Marinade
2 tbsp sugar
3 tsp 5 spice powder
1/2 tsp pepper
1 1/2 - 2 tsp salt
1 tsp chicken stock granules
1 tbsp margarine/butter

1 big piece beancurd skin [foo peh] - cut 20 equal size pieces
  1. Season meat with marinade.  Add in onions, garlic, water chestnuts, egg, butter and cornflour.  Marinate for at least 1 hour or overnight.
  2. Wrap marinated meat into meat rolls [like spring rolls].
  3. Deep fry in medium heat till golden brown.  [Tips: can fry meat rolls from cold oil].  Remove and drain on kitchen paper.
  4. Sliced and serve immediately with chilli sauce and cucumber slices or pickled radish.

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