Loh bah recipe


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Rating:

5/ 5 stars 5 Votes
  • Cuisine: Malaysian

Ingredients

250g lean pork fillet, cut into strips garlic, chopped
1-2 tspns sugarground pepper
5 water chestnuts (frozen ones are best)
1 leek stalk, chopped
1 tbspn. fivespice (mixture of aniseed, nutmeg pepper, clove, cinnamon, peel, coriander)
1 tspn. sesame oil
1 egg white
2 tbspn mung bean powder
4 sheets bean curd skin (you can buy this in packets at Asian food stores)

Note: Kai Tai finds it very difficult to be specific about quantities and like most people cooking Asian food believes finding the flavour balance is up to the individual cook.

Preparation

Mix meat, garlic, pepper, sugar, 5 spice powder, sesame seed oil together in a bowl. Add the leek and water chestnuts, then the egg white and mung bean powder to bind it.

Cut bean skin into squares or rectangles along the fold lines. Place some of the meat mixture in the centre, making sure you include all ingredients, fold and roll it into a cylindrical shape, then seal it with a thin paste of mung bean powder or cornflour diluted in water.

Deep fry in oil until outside skin is just brown and crisp. Drain, cut into several pieces then serve immediately.Serve with cucumber and turnip/carrot preserve.

Notes:
Do not add salt to meat mix - the bean skin is salty.
Do not put too much meat into the roll or the bean skin will overcook.


Turnip/carrot preserve
Soak thin slices of turnip/carrot in salt for about 10 minutes then squeeze moisture out. Soak in vinegar, sugar and chilli to taste for a few hours. It will keep for weeks.


If you enjoyed this Loh bah recipe then browse more Malaysian recipes, meat recipes and our most popular hainanese chicken rice recipe.

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Comments (1)

   
03 Jun 2011 06:08 AEST
Joe
Sacramento
Sacramento HCG
This a very nice receipt for a good daily diet balance, I've been doing the diet sacramento weight loss and have tried this food to help me keep up with. I will let friends know about! thanks for this great post.
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