#Loh Bak

Loh Bak is a traditional Hokkien dish often prepared in Chinese households, especially during festive seasons and family gatherings. Originating from Fujian, China, this deep-fried meat roll has become a beloved staple not only in Malaysia but also across Southeast Asia, where Hokkien communities introduced and adapted the recipe. The dish features marinated pork wrapped in beancurd sheets, seasoned generously with five-spice powder, and fried until crisp and golden brown. How to Make Loh Bak 1. Finely dice the shallots, garlic, carrots, and water chestnuts. 2. Prepare the seasoning mixture: combine five-spice powder, white pepper, sugar, salt, soy sauce, corn starch, and beaten egg. 3. Marinate the pork: add the diced ingredients and seasoning mixture to the pork tenderloin strips and mix thoroughly. 4. Prepare the “glue”: mix corn starch with water to create a paste for sealing the roll. 5. Cut the beancurd sheets to your preferred size. 6. Assemble: place a sheet on a flat surface, lay the marinated pork in a straight line across the sheet. 7. Seal the edges: brush the corn starch paste along the sides of the beancurd sheet to help it stick. 8. Roll tightly into a neat cylinder. Your Loh Bak is now ready to cook. 9. Heat oil in a pan or wok over medium heat. 10. Deep-fry the Loh Bak until it turns deep golden brown. Remove, drain, and serve. Ingredients • 400g pork tenderloin (cut into strips) • 2–3 cloves garlic • 3–4 shallots • 30g carrot • 50g water chestnut • Beancurd sheets (fu pi / tofu skin) • ½ tsp five-spice powder • ¼ tsp white pepper • ¾ tsp sugar • ¼ tsp salt • ½ tbsp soy sauce • ¼ egg (beaten) • 1 tsp corn starch

Lobak. Loh Bak. Lor Bak. Different spellings of the same delicious five spice pork roll. It's a popular hawker snack dish throughout Malaysia and Singapore, and probably could be found around Southeast Asia with communities of Hokkien/Teochew lineage. I believe the origins are Hokkien/Teochew/Nyonya, with lobak leaning more Hokkien/Nyonya and the very similar ngoh hiang (made with minced pork) leaning Teochew/Hokkien. But please don't quote me. Anyhow, it's uber yummy and pretty easy to make. It's one of those things I have learnt to make because it's rare to find lobak in Melbourne. This is based on a combo of my mum's recipe and some online research. Ingredients (Makes 6-8 pieces) ● 500g pork neck ● 200g jicama (or taro) ● 1 shallot or small onion ● 2 cloves garlic ● 2 stalks spring onion ● 1 pack bean curd skin To marinate ● 1/4 tsp five spice powder ● 1/4 tsp salt ● 2 tbsp sugar ● 1/8 tsp white pepper ● 2 tbsp green pea flour (or corn flour) ● 1 tsp light soy sauce ● 1 egg Notes on ingredients: - Get pork neck that has decent amounts of fat - My mum's original version uses water chesnut to give the crunch texture. But I can't get fresh ones here so jicama is the replacement - Find bean curd skin that is pliable. Some are really brittle & break very easily. This will make wrapping your lobak a nightmare! - Green pea flour is the traditional option. But it's not easy to find if you're not in Asia - Like any Asian aunty cook, my recipes are usually based on "agak-agak" (or approximation). So adjust the seasoning measurements to your taste Need step-by-step instructions? Let me know in the comments. #thehousehusbandofsouthyarra #southyarra #melbournefoodie #melbournelife #melbournecooks #melbourneeats #foodlove #cookwithme #homecooked #asianeats #lobak #lohbak #lorbak #malaysianfood #penangfood #eathappy #nomnom #homecooking #goodfood #instafood

🌸 CNY Recipe Series - Penang Five Spice Meat Rolls 🌸 Loh bak or five-spice pork roll (卤肉) is one of the festive dishes in my family. It is made with marinated pork in chinese five-spice powder and then rolled up with bean curd skin (soy bean skin/腐皮). Try this recipe out! Tips: - I highly recommend cutting the meat into thin strips instead of mincing it when making this meat rolls. This method gives the rolls a much better texture, making every bite more enjoyable! *Serve 5-6* Ingredients 250g of minced pork 259g of pork belly, cut into thin strips 1 egg 4 tbsp corn starch water 1 tsp of white pepper 1 tsp salt 1 tsp sesame oil 4 tsp Chinese five spice powder 1 tbsp sugar 1.5 tbsp oyster sauce 60g carrot , cut into cubes 60g fried garlic , minced 100g water chestnut, cut into cubes 5 pcs of bean curd skin #cny2025 #reuniondinner #lorbak

Penang Loh Bak! In the Air Fryer! [RECIPE IN CAPTION] . Here’s my mum’s recipe for Loh bak, a must have for Lunar New Year dinner! I’ve been making these for years. Now I make it in the air fryer and it totally works. So much easier and just as good. A total win for a busy kitchen. . *Penang Loh Bak* Ingredients 1.5kg pork belly Black pepper 1 egg 1 teaspoon 5 spice powder 1 teaspoon soy sauce 1 teaspoon corn flour 2 packets bean curd skin Extra water and cornflour, for sealing Cucumber, tomato ketchup, Lingham’s chilli sauce, toasted sesame seeds for serving Method Chop up the pork belly into tiny pieces. Mix with the egg, pepper, 5 spice, soy sauce and corn flour. Cut the bean curd skin into rectangles, and fill with the pork belly mixture. Roll up and seal the edges with a mix of cornflour and water. Freeze them now (you can cook them from frozen), or move straight to cooking. Cook at 200C in the air fryer for 8-10 minutes. (Test to make sure they’re cooked). To make the sauce, stir together equal parts ketchup and chilli sauce, then stir in toasted sesame seeds. Cut the cooked Loh bak into pieces, and serve with sliced cucumber and the dipping sauce. . . . . . #Sarahcooksblog #penangfood #lunarnewyear #chinesenewyear #malaysianfood

How do you make your Bok Lahong? 🇰🇭 #khmerlife video by @destinivalenciaa #boklahong #bokker

Pork with lai xaak ❤️ . . . #pork #food #foodporn #bbq #foodie #instafood #meat #beef #chicken #foodphotography #foodstagram #delicious #yummy #dinner #ribs #porkbelly #barbecue #grill #foodlover #bacon #bbqlife #foodblogger #homemade #grilling #cooking #lunch #brisket #steak #homecooking #porkribs

bakcang lai liau #funnyvideo #videolucu #videongakak #ngakakkocak #meme #relatable #medanhits #trending

Lao food everywhere ✨🥯 #laofood #laos #lao #namkeeleuy #sawdustsalad #pork #porkears #foodstory #everythingeverywhereallatonce #storytime #oscars #veryasian

trying my first halal bak chang #makanlokal #jasonfoodreview #foodreview #klfoodie #malaysiafood #bakchang

Makanan mahal 🤣 Babi Hong / Kheuw Nyuk / Tun Nyuk / Mei Cai Kou Rou Bikinnya emang selama dan serempong itu Rebus, goreng, kukus, tumis, marinasi, komplit. Cuz pada belajar dl buat pamer ke mertua pas imlek jiakakakakakakak #CisilKitchen #梅菜扣肉 #babihong #braisedporkbelly #braisedporkbellywithpreservedvegetable #resepababi #olahanbabi #pork #porkrecipe #tunnyuk #kheuwnyuk #meicaikourou #chinesecomfortfood #chinesefood #chinesefoodrecipe #cookingvideo #cookingtutorial #cookingathome

হাজং সম্প্রদায়ের রান্না লিবা হাক | Liba Hak : Traditional dish of the Hajong community

🧧Ep23: Lorbak 五香肉卷 or Penang Five Spice Meat Rolls 🥩 Don’t fight me, I think my grandma makes THE BEST lor bak!! 😌 I remember someone asking if I sell them the last time I posted this on my stories, so now you can make them at home! 🙈 🥣 Ingredients 600g pork belly, cut into thin strips 1 egg 4 shallots 3 garlic gloves 1 leek, green parts only 1 ½ tbsp sweet potato starch 1 tsp of white pepper 1 tbsp oyster sauce 1 tsp salt 1 tbsp sugar 1 tsp sesame oil 4 tsp Chinese five spice powder 5 pcs of bean curd skin Corn starch slurry 📝 Steps 1. In a big bowl, combine the pork belly with all the seasonings and marinate for at least 30 minutes. 2. Gently wipe the bean curd skin with a damp cloth. 3. Scoop the meat filling onto the skin, leaving a small gap at the edges.Roll it up tightly and use the cornstarch mixture to seal the long edge and both ends. 4. Heat oil in a pan over medium heat.Put the meat rolls in and fry until they are golden brown and crispy. Enjoy! 🫶🏻