View Full Version : Penang Lobak (Five-Spice Roll)

28-09-2005, 04:21 PM
This is a recipe from Amy Beh that I have tried and it turned out very well.
I post it on this forum, so in case I lost the newspaper cutting, I would still have an avenue to find the recipe. It's the best lobak recipe that I tried.
Amy's recipe uses pork. But you can also replace it with chicken fillet.

Penang Lobak (Five-Spice Roll)


400g pork/chicken (with a little fat attached)
4 water chestnuts, diced
1/2 bombay onion, diced
1 tbsp chopped spring onion
1 small egg
1 large piece bean curd sheet, cut into 14x7cm each piece


1/4 tsp pepper
1 tsp five-spice powder (ng heong fun)
1 tsp sugar
1 and 1/2 tbsp light soya sauce
1 tsp oyster sauce
1/2 tsp sesame oil
1 tbsp corn flour or sweet potato flour

Dipping sauce:

4-5 tbsp Thai sweet chilli sauce
1 tsp lime juice
2 pieces of peanut candy (gong t'ng), crushed - it's a kind of titbits wrapped in waxed paper.


1. Cut the pork or chicken into small strips.

2. Combine meat, water chestnuts, onion, seasoning and egg in a mixing bowl. Mix well. Add spring onion to mixture. Marinate meat for at least an hour or preferably several hours in the fridge.

3. Put 1-2 tbsp marinated mixture onto each bean curd skin piece. Form into a long roll. Roll up tightly and twist on both the ends.

4. Steam rolls for 8 mins. Remove, cool and then deep-fry in hot oil until golden and crispy.

5. Cut into slices and serve with dipping sauce.

Tips: Do not wrap too big a roll as it would be difficult to fry it.