檳城五香滷肉卷(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 celebrations and festivities. I've heard say that Eileen's recipe is superbly delicious, so I decided to give it a try.
喜歡這滷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.
檳城五香滷肉卷
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，配上五香滷汁蘸醬或辣椒醬享用。
五香滷汁蘸醬材料：
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 Lee
Ingredients :
Minced meat ~ 500g
Yam (julienned) ~ 100g
Yam bean (julienned ) ~ 150g
Coriander (chopped) ~ 35g
Leek (chopped) ~ 35g
Onion(chopped) ~ 1
Corn flour~ 50g
Green pea starch ~ 5g
Seasoning :
Sugar ~ 35g
Chopped garlic ~ 1tbsp
Salt~ 1/2tbsp
Sesame oil~ 1/2tbsp
Five spices powder ~ 1/2tsp
Msg~ 1/2tsp
1sheet 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 brown 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 white
Method :
Put all ingredients in a saucepan and bring to boil. Add in egg white and mix well.
這個和我小時候家裡所吃的滷肉卷的味道很接近，
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 ! @@@@@