Another Festive atmosphere... is in the air, mostly and currently happening in the BlogWorld.
Almost every blog I visited, I see scrumptious traditional and modern bake/ spread alike. I could only imagine the taste of almond cookies, Peanut cookies, kuih bakul or Ti Kueh (Chinese Golden Sweet Sticky Rice cakes) and many more... *sigh*
Yes... Chinese New Year celebration in 16 days time... woohoo... we will soon say hello to the Year of the Snake... my year (hehehe... I am letting the world know how *old* I am ...)
I am kiasu (dont want to miss out)... Hubby and I experimented and made Penang Loh Bak or Beancurd Roll for the first time
Loh Bak is definitely something new to me...
...my first bite?, many... many Chinese New Year ago... my late Mother-in-law prepared, rolled and fried Loh Baks with love...
But now.. we have to rely on H's good memories (which sometimes failed him too, getting 'wiser' aka OLD) and do the best we can to make our Chinese New Year with kids... memorable
Making and savouring Loh Baks definitely invoke that nostalgia Chinese New Year mood... and its good to enjoy such delicacy once a year, not more... for I have a great phobia of deep frying food (fried oily food seems good in navigating its way and happily settled on my thigh, tummy and butt ... )
Have a wonderful weekend peeps...
and to my Oz friends "Have a happy, relaxing 3-day long *Australia Day* weekend... *double thumbs up*"
Penang Loh Bak / Beancurd Roll
Click to Print
A packet of Dried Bean curd skin
2 cups of canola oil for deep frying
1 kg mince chicken
2 onions – finely chopped
3 cloves of garlic – finely chopped
¼ cup spring onion – finely sliced
½ tablespoon five spice powder
1 teaspoon salt
½ tablespoon sugar
¼ tablespoon light soya sauce
1 teaspoon white pepper
1 teaspoon sesame oil
2 tablespoon corn flour
Sweet chilli sauce
- Filling : Mix all ingredients in a mixing bowl. Mix well. Set aside
- Beancurd : damp tea towel and place 1 sheet of beancurd skin for few minutes to soften it. Cut into desirable size. (note: prepare beancurd skin one at a time… may not use the whole packet)
- Pre heat oil in a wok or deep saucepan
- Spoon the meat mixture onto the cut-up beancurd skin, spread and roll the beancurd skin neatly (refer to pictorial above)
- Gently lowered the rolled up Loh Bak onto the hot oil and fry until it turn to deep golden in colour.