My Mum’s Penang Loh Bak

My mum’s Penang loh-bak – Chinese five spice pork rolls

It’s actually my granddad’s recipe, which my grandmother used to cook with my mother, but this was the first time I had ever made these delicious strips of pork, marinated in Chinese five-spices, rolled in beancurd skin and then deep fried. Served with sliced fresh cucumber and chilli sauce these tasty, crispy morsels are totally more-ish.

Loh bak is a very traditional Penang Nonya dish and as with most of these types of dishes, the actual cooking is minimal – it’s all in the preparation.

As with a lot of traditional Nonya recipes, my mum cooks like my grandmother – everything is to taste, and I was so enjoying spending time with her in the kitchen that we both forgot to even try to guesstimate the quantity of the ingredients. Ah well, it just gives me more reason to do this again with her in the future and make sure this recipe is recorded for posterity.


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About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

10 responses to “My Mum’s Penang Loh Bak

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