It is advise to use Kap Sum Yok (in Cantonese), the meat near the neck part. This part of meat is tender and nice.
Cut into short and thin strips
Add in diced jicama and onions
What special in her recipe? She use Hoen Kwe (green bean flour) and also try to use good and nice five spices powder. I used this brand that she bought all the way from Penang for me, Thank you very much auntie !
Another special method from her, place a spring onion in a roll. So clever of her !
Penang Lobak 槟城炸卤肉卷_金鸡报春*makes ~53 rolls, (~6”x9” each roll)3 large sheets of dried beancurd skin (non salt type), cut into 16pcs per sheet1.5kg pork meat (use Kap sum meat or neck part), cut into short and thin strips300g jicama / turnip / yam bean, diced170g onion, diced6tsp five spices powder (I used Pok Oy Thong)1tsp white pepper
2tbsp salt or to taste3tsp light soy sauce5tbsp sugar or to taste6tbsp Hoen Kwe flour / green bean or pea flour (you may replace with corn starch)2 eggs ( A size)Few sprigs of spring onions, cut it lengthwise 4-5”Flour + water=glue, for seal purposesMethod
- Mix all ingredients together except spring onion.
- Spoon the mixed ingredients and put on to the bean curd skin, then top with spring onion. Roll the bean curd skin and seal the edges with flour water glue to secure the roll.
- To store the lobak, line lobak in a plastic container side by side. If need to stack, line cling film between each layer. Store in the freezer.
- Deep fry the lobak rolls over low heat till golden brown. Drain on paper towel. Serve warm.
Thanks to Elvina's mother, Recipe by Sonia a.k.a Nasi Lemak Lover