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.
April 21st, 2012 at 10:35 pm
Yummy!! I’m looking forward to you making these again and sharing the recipe for us to try!
April 23rd, 2012 at 7:57 am
Thanks Smidge – so am I !
April 22nd, 2012 at 4:24 pm
Ahhh! I remember this, I love this a lot specially with the sweet chilli sauce.
April 23rd, 2012 at 7:57 am
You got it, Ray !
April 23rd, 2012 at 4:50 am
Looks delicious!
April 23rd, 2012 at 7:58 am
Thanks Greg !
April 24th, 2012 at 12:48 am
It’s so wonderful to have family recipes, and to share the cooking experience with many generations! Grandad’s recipe looks yummy!
April 24th, 2012 at 7:44 am
Those look fantastic !
September 7th, 2012 at 8:41 pm
Oh please do make this again and get an guestimate on the ingredients to share with us. Looks fantastic. Family recipes are always the best.Take Care, BAM
September 13th, 2012 at 8:02 am
I think I may have to! I went to a restaurant the other day and they had them but they were no way as good as my mum’s!