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Unlike the traditional recipe for lor bak (卤肉), Hamidou Roll uses chicken instead of pork. The key is the five-spice powder (五香粉), which is a guarded secret recipe.
Hamidou Roll has a daytime stall at Jelutong Market and several night markets across Penang Island. The stall also has an online presence to take large orders. :-)
Find out more at:
http://www.penangfoodforthought.com/2017/…/hamidou-roll.html
Ngoh Hiang (五香肉卷), also known in some cases as Lor Bak, is always a favourite dish for Hokkien and Teochew people. A whole array of ingredients are added into strips pork, seasoned well with five spice powder and wrapped in dried beancurd skin. Our version, has a crispy skin on the outside paired with the sweet and sour dipping sauce, is sure to wake you appetite up! If you have the time let the pork marinate overnight.
#SG50 #jiaksimi #themeatmensg #lorbak #ngohhiang #asiansausage #lorbak
Recipe at:- http://jiaksimi.sg/index.php/recipe/ngoh-hiang
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I love Roland's pork belly buns or Kong Bak Bao. As I don't like to eat so much fats, Roland included muscle meat so that I can enjoy the meat with his self-concocted gravy - pure bliss!
I think this is a very good and easy dish for any home parties. Your guests will have a good time DIY-ing their own buns. Best of all, you only need 1 hour to prepare and cook this dish.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel. Please subscribe to stay tuned to our home cooking videos.
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Jamie
on behalf of Spice N' Pans
Ingredients below
Serves 25 pax
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Marinating Ingredients for Pork
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Pork belly - 3kg
1 cup of dark soya sauce (less sodium type)
Stir-frying Ingredients for Pork
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2 pieces star anise
5 stalks of cinnamon bark
handful of white peppercorn
15 pieces cloves
3 bulbs garlic
320ml of Chinese rice wine
240ml of dark soya sauce (less sodium type)
50g rock sugar
Water - to cover the meat in the pot
2 tablespoons light soya sauce (or to taste)
Thicken gravy with cornstarch solution
Every year, we make five spice rolls or ngoh hiang for Chinese New Year. Of course these rolls can be made at anytime of the year but because of the work required, we decided to only make them once a year :p We got the recipe from my Mother-in-law and it's really awesome. I've never had such a good five spice roll until I tried hers. Hope you will like it too!
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Yours truly,
Spice N' Pans
Ngoh Hiong
Ingredients
Makes around 200 pieces
3.5kg of streaky pork - cut into smaller pieces and then chopped
3.5kg of minced meat
7kg of shrimp - smashed
5 red onions - chopped
5 yellow onions - chopped
25 pieces of water chestnut - chopped
12 tablespoons of plain flour
10 eggs
8 teaspoons of five spice powder
4 teaspoons of salt
6 teaspoons of white pepper
8 chicken or pork stock powder
Enough beancurd sheet to wrap - wipe the skin down with a clean damp cloth before using
Reduce the ingredients accordingly if you are making in smaller portions.
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Don't know where to get the ingredients or don't know how they look like? See the links below.
Beancurd sheet https://amzn.to/33gm5m6
Chicken stock powder https://amzn.to/39LVeQ6
White pepper https://amzn.to/3hZJdcG
Five spice powder https://amzn.to/3196h1X
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Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
Ngoh Hiang (五香肉卷), also known in some cases as Lor Bak, is always a favourite dish for Hokkien and Teochew people. A whole array of ingredients are added into strips pork, seasoned well with five spice powder and wrapped in dried beancurd skin. Our version, has a crispy skin on the outside paired with the sweet and sour dipping sauce, is sure to wake you appetite up!
If you have the time let the pork marinate overnight.
#SG50 #jiaksimi #themeatmensg #lorbak #ngohhiang #asiansausage #lorbak
Recipe at:- http://themeatmen.sg/ngoh-hiang
P.S. Say, if you like our recipe videos, don't forget to follow our page and share them with your friends. We have many new videos coming up, so stay tuned!
