Monday, 8 October 2012

Loh Bak (Minced Meat Beancurd Roll)

I made this dish more than a year ago, it was 2011 CNY and we had a small gathering at home. This is my all time favourite when back in Malaysia and also quit a common dish amongst all, one can easily find it in those hawker stalls, breakfast stalls, stalls selling fried economic noodles, restaurants, etc. To be honest, I didn't really cook when I was in Malaysia, my mom will cook and do everything when back at home, hawker stalls are just too handy when studying in KL. I only started to learn cooking and baking after I arrived in the UK. I can't afford to have takeaways everyday, and I haven't able to find one good chinese takeaways for so long I have been staying here. Thinking back, it was unhealthy to have outside food for every meal. Once there is a saying, 'if you want to have outside food, you should never go into their kitchen or visit the place or environment how they prepare your food', this is quite true as you will probably lost your appetite after seeing the real scene. Occasionally there might be one or two mickey mouse chasing around, of course not all hawker center having such condition, some do have improve hygienic level.

Ok, back to the topic. This Loh Bak recipe was adapted from Ohbin's blog. I had cut the amount into half. This was my first attempt and the loh bak turn out really nice, everyone who tried gave thumbs up.

These were the dishes of the night, we also got nice and tasty Lou Sang from Alson and Angie.

Loh Bak (Minced Meat Beancurd Roll)

Loh Bak (Adapted from Ohbin@五香春卷)

500g pork mince
250g prawn paste
10 shallots (finely chopped)
10-15 water chestnut (finely chopped)
1 large carrot (chopped)
20 cream cracker biscuit (break into small pieces)
2 pcs beancurd sheet

1 1/2 tsp salt
1 1/2 tbsp light soy sauce
1 tsp chinese five spice powder
1 tsp freshly ground white pepper

1) Soak beancurd sheet in water, remove from water when it is soften. Cut into half and set aside.
2) Mix the rest of the ingredients in a mixing bowl, add in seasonings and mix until well combined.
3) Line a piece of beancurd sheet on a flat surface, spoon the mixture onto the sheet and roll up. Repeat until all the mixture finished.
4) Prepare a steamer and steam it for about 5 mins, leave it cool before frying as the steam might make the hot oil splash.
5) Deep fry the beancurd roll until golden brown. Slice and serve.


  1. Homemade is always the best and definitely healthier using less oil too.

  2. Yes, I agree with you Ann, and no MSG as well

  3. Hi Stephanie,
    This is my favorite too. Agreed, agreed, homemade is always fun, nice and you always know what uou are putting in your dish.

  4. Mui Mui, yes, and we can also put in extra of our favorite fillings

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