檳城五香鹵肉卷(Penang Loh Bak)
從前家裡過節或喜慶之時都會出現在飯桌的佳肴之一。
網上找來長腿美女，Eileen 家的家傳食譜。
據說她的家婆一年還可以賣上千多卷呢，
所以它的美味是不用置疑的了。This used to be a dish that's served during celepations and festivities. I've heard say that Eileen's recipe is superbly delicious, so I decided to give it a try.
喜歡這鹵肉卷內微微的五香粉香氣，
喜歡摻雜於肉碎之間的芋頭，沙葛和蒜蔥，吃起來鮮而不膩。
加上咸香的腐竹皮，油炸後更勝一籌。The taste of five spices powder, mixed with the deliciousness of minced pork, yam, yam bean, leek and onion, produces a wonderful blend of fresh and aromatic filling. Stuff them in the slightly salty bean curd skin, fry them, and voila! A tempting dish ready to be served.
檳城五香鹵肉卷食譜參考 ：eileen家材料：豬肉碎（前腿肉） ~ 500g芋頭 （切幼絲） ~ 100g沙葛 （切幼絲，扭干水分） ~ 150g芫荽/香芹 （切碎） ~ 35g大蒜 （切碎） ~ 35g大蔥 （切碎） ~ 1粒蜀粉 ~ 50g綠豆粉 ~ 5g調味料：白糖 ~ 35g蒜末 ~ 1湯匙鹽 ~ 1/2湯匙麻油 ~ 1/2湯匙五香粉 ~ 1/2茶匙味精 ~ 1/2茶匙1 張腐竹皮 ，切成16片 （10cm x 13cm）做法：1。把所有材料倒入大盆里，攪拌均勻。2。把粉料及調味料加入，用手混合及攪拌均勻。3。取一大匙（約80克）的肉餡，用腐竹皮裹成條狀。4。放入熱油里，以中火炸成金黃色，撈起瀝干油份，切塊，配上五香鹵汁蘸醬或辣椒醬享用。
五香鹵汁蘸醬材料：水250毫升，鹽1/4茶匙，五香粉1/4茶匙，蚝油1/4湯匙，生抽1/4湯匙，糖1/2茶匙，1/2湯匙木薯粉，1/2湯匙粟粉，胡椒粉和黑醬油各少許，蛋白1/2粒做法 ：將全部材料攪拌均勻，放進鍋里煮滾，打入蛋白拌勻即可。
Penang Loh Bak Recipe adapted from : Eileen LeeIngredients :Minced meat ~ 500gYam (julienned) ~ 100gYam bean (julienned ) ~ 150gCoriander (chopped) ~ 35gLeek (chopped) ~ 35gOnion(chopped) ~ 1Corn flour~ 50gGreen pea starch ~ 5gSeasoning : Sugar ~ 35gChopped garlic ~ 1tbspSalt~ 1/2tbspSesame oil~ 1/2tbspFive spices powder ~ 1/2tspMsg~ 1/2tsp1sheet of dried bean curd skin, cut into 16 pieces of 10cm x 13cm each
Method :1. Put all ingredients into a mixing bowl. Mix well.2. Add in seasoning and flour, stir until mixed well.3. Put some filling(about 80g) onto a piece of bean curd skin and roll up neatly. Seal up the two ends by twisting them like sweets.4. Heat up the oil and deep-fry the loh bak over medium heat until golden pown and cooked. Dish up and drain. Cut into pieces and serve with five spices dipping sauce or chilli sauce.Five Spices Dipping Sauce Ingredients :250ml water, 1/4 tsp salt, 1/4 tsp five spices powder, 1/4 tbsp oyster sauce, 1/4 tbsp soya sauce, 1/2 tsp sugar, 1/2 tbsp tapioca flour, 1/2 tbsp cornstarch, dash of pepper, some dark soya sauce, 1egg whiteMethod : Put all ingredients in a saucepan and ping to boil. Add in egg white and mix well.
這個和我小時候家裡所吃的鹵肉卷的味道很接近，
吃起來感觸良多。
謝謝Eileen無私的分享，然我找回一些兒時的甜美回憶，
感恩哦！The taste of this Penang Loh Bak is really similar to the ones I used to eat as a kid. Thank you for taking me on a walk down memory lane, Eileen!
@@@@@ Enjoy ! @@@@@
