Delicious and Authentic Loh Bak Recipe

Ingredients

500g pork loin, minced
1 tablespoon of five-spice powder
1 tablespoon of soy sauce
1 tablespoon of oyster sauce
1 teaspoon of white pepper
1 teaspoon of sugar
2 cloves garlic, minced
1 egg
3 tablespoons of cornstarch
6 pieces of bean curd sheets
2 cups vegetable oil for deep frying
1 cucumber, for garnish
1 chili, for garnish
For the Loh Bak sauce:
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar

Steps and instructions

In a large bowl, combine the minced pork, five-spice powder, soy sauce, oyster sauce, white pepper, sugar, minced garlic, egg, and cornstarch. Mix well until the ingredients are evenly distributed.
Lay a bean curd sheet flat on a clean surface. Place a portion of the pork mixture onto the sheet and shape it into a log. Roll the sheet over the pork, folding in the sides as you go. Repeat with the remaining sheets and pork mixture.
Heat the vegetable oil in a deep frying pan or wok over medium heat. Once the oil is hot, carefully place the rolls into the oil and fry until golden brown and crispy, turning occasionally. This should take about 10-15 minutes.
While the rolls are frying, prepare the sauce. In a small bowl, mix the cornstarch and water together until smooth. In a saucepan, combine the soy sauce, oyster sauce, and sugar. Heat over medium heat until the sugar dissolves. Stir in the cornstarch mixture and continue cooking until the sauce thickens.
Once the rolls are done, remove them from the oil and drain on paper towels. Slice the rolls into bite-sized pieces, arrange on a serving platter, and garnish with cucumber and chili.
Serve the Loh Bak with the sauce on the side for dipping.

Tools for making

Large bowl - to mix the minced pork and other ingredients thoroughly
Clean surface - to roll and shape the bean curd sheets with the pork mixture
Deep frying pan or wok - for frying the Loh Bak rolls until crispy
Paper towels - to drain the fried rolls and remove excess oil
Small bowl - for mixing the cornstarch and water to make the sauce
Saucepan - to heat and combine the ingredients for the Loh Bak sauce
Serving platter - to arrange the sliced Loh Bak rolls

Recipe variations

Replace pork with chicken or beef for different protein options.
Use tofu or tempeh instead of meat for a vegetarian or vegan version.
Add shredded carrots or jicama to the filling for extra crunch and flavor.
Experiment with different spices and herbs such as ginger, turmeric, or coriander.
Try using spring roll wrappers or wonton wrappers instead of bean curd sheets for a different texture.
Add chopped water chestnuts or bamboo shoots for added texture.
For a gluten-free option, replace soy sauce and oyster sauce with gluten-free alternatives.
Instead of deep frying, you can also bake the rolls in the oven for a healthier twist.
Serve with a different dipping sauce such as sweet chili sauce or peanut sauce.
Add a sprinkle of sesame seeds or chopped green onions as a garnish.

Recipe overview

Loh Bak, also known as Five-Spice Pork Roll, is a beloved classic dish from the Penang region of Malaysia. This flavorful treat consists of a savory filling, primarily made from minced pork, that's seasoned with a blend of Asian spices and then wrapped in bean curd sheets. The rolls are then deep-fried until they achieve an appetizing golden-brown color and a delightful crunch. This recipe provides a step-by-step guide on how to make your own Loh Bak at home. It includes instructions for creating the flavorful pork filling, wrapping it in bean curd sheets, and deep frying to perfection. The recipe also features a simple, but delicious, homemade dipping sauce that complements the flavors of the Loh Bak. Making Loh Bak may require a bit of time and patience, especially if it's your first attempt, but the end result is incredibly satisfying. The distinct taste and the satisfying mix of textures - the crunchy exterior and the tender, juicy filling - make this dish an absolute must-try. Serve it as a starter for a Malaysian meal or enjoy it as a tasty snack on its own. Enjoy!

Common questions

Can I use a different type of meat?
Yes, you can substitute the pork loin with chicken or beef if you prefer.
Can I use pre-made bean curd sheets?
Yes, you can use pre-made bean curd sheets that are available at Asian grocery stores. Just make sure to soak them in warm water until they are pliable before using.
Can I bake the Loh Bak instead of deep frying?
While deep frying will give the Loh Bak its traditional crispy texture, you can also bake them in the oven at 400°F (200°C) for approximately 20-25 minutes, or until golden brown.
Can I make the Loh Bak ahead of time?
Yes, you can prepare the Loh Bak rolls ahead of time and store them in the refrigerator. When ready to serve, simply deep fry or bake them until crispy.
What other dipping sauces can I serve with Loh Bak?
Aside from the Loh Bak sauce, you can serve them with sweet chili sauce, garlic chili sauce, or even hoisin sauce for added variety.

Serving dishes and utensils

Large mixing bowl - A large bowl is needed to combine the minced pork with the other ingredients.
Clean surface - A clean surface is required to roll the pork mixture with bean curd sheets.
Deep frying pan or wok - A deep frying pan or wok is used to fry the Loh Bak rolls.
Paper towels - Paper towels are needed to drain the fried Loh Bak rolls.
Serving platter - A serving platter is used to present the sliced Loh Bak rolls.
Saucepan - A saucepan is required to prepare the Loh Bak sauce.

Origin stories

Loh Bak, a comforting street food hailing from the colourful streets of Penang, Malaysia, carries a fascinating journey. It is a borrowed culinary delight, originally inspired by the Chinese spring roll. The Peranakan Chinese community, also known as Straits Chinese, ingeniously adapted it to the local palate by incorporating aromatic Malaysian spices and flavours. The result was the birth of Loh Bak - a delicious, crispy roll filled with savoury minced pork. The name 'Loh Bak' interestingly translates to 'rolled meat' in Hokkien dialect, a direct tribute to its Chinese roots and the unique rolling process associated with its preparation. Each bite of Loh Bak is a testament to the beautiful fusion of cultures, making it a cherished delicacy in the Malaysian and Singaporean culinary landscape.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.