Preparing a Famous Penang Signature Cuisine

Penang Lobak Before Frying

I am going to talk about the Penang Lobak, a famous Penang signature cuisine. In fact, at home, we prepare about forty to fifty rolls of this soy bean curd rolls stuffed with a special mix of pork, taro, and water chestnuts, and then stored in the freezer for later consumption. We usually make the Penang Lobak once every two weeks or so. Depending on the frequency of us dining out, and on our schedule, it normally takes us about two to three weeks to finish each batch that we keep in stock.

Home Cooked Authentic Penang Lobak

My kids often add the Penang Lobak to their lunch for school and they also like to eat them whenever they are hungry at home. Conveniently, the frozen Penang Lobak can be ready to eat in just minutes. We usually warmed up the Lobak in microwave oven. Whenever, we have gatherings, we make fresh ones and our friends would usually loves the Penang Lobak and never get enough of it. And when we have friends over at our place, the Penang Lobak is always the most convinient to prepare.

Authentic Penang Lobak

Although the Penang Lobak remains a famous Penang signature cuisine, it is found everywhere in Malaysia today. Usually served with an array of other finger food like, barbecue squid, fried tofu, traditional thousand year old eggs, prawn fritters, fish balls, sliced cucumbers, and so on. But I still prefer to eat the home cooked type of Penang Lobak as the food stalls and restaurants in Malaysia that sells them are becoming too commercialized. In Vancouver it is difficult to find real authentic Penang Lobak even in the Malaysian restaurants.