PenangTime.com: Recipe Guide
LOH BAK
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- For the Filling:
- 500g pork shoulder or belly (cut into strips)
- 1 cup jicama (shredded)
- 2 tbsp five-spice powder
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 egg
- 2 tbsp cornstarch.
- For the Wrap:
- 2 large sheets of bean curd skin.
- For Frying:
- Oil for deep-frying.
- For Serving:
- Chili sauce
- sweet sauce (optional).
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Marinate the Pork: In a large bowl, combine the pork strips with five-spice powder, soy sauce, oyster sauce, egg, and cornstarch. Mix well. Add the shredded jicama and combine. Let it marinate for at least 30 minutes.
- Prepare the Bean Curd Skin: Gently wipe the bean curd skins with a damp cloth to soften them slightly. Cut them into appropriately sized rectangles.
- Wrap the Loh Bak: Place a portion of the pork filling along one edge of a bean curd skin sheet. Fold in the sides and roll it up tightly, like a spring roll. Use a little of the marinade or a cornstarch slurry to seal the edge.
- Deep-Fry: Heat oil in a wok or deep-fryer. Carefully place the Loh Bak rolls in the hot oil and deep-fry until they are golden brown and cooked through.
- Serve: Remove the Loh Bak from the oil and drain on paper towels. Let it cool slightly before cutting into bite-sized pieces. Serve with chili sauce.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- The five-spice powder is the key flavour, so use a good quality one.
- Ensure the oil is not too hot when frying, or the outside will brown too quickly before the pork inside is cooked.
- You can prepare the rolls in advance and fry them just before serving.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Loh Bak in Penang and compare flavour profiles.