Home Made Penang Lobak

The Famous Penang Lobak

My wife and kids prepared the pork and ingredients for the Penang lobak in the morning. Then, left the pork and five spice stuffings in the fridge for about two hours before wrapping in the soft soybean curd sheet. The stuffings were a mixture of thinly slice pork, taro cubes, carrot cubes, water chestnuts, five spice, salt and pepper. We prepare the Penang lobak with chunks of meat rather than ground pork to make each bite meatier and crunchier.

The Signature Cuisine of Penang

After wrapping the stuffing in the two layers of soft soybean curd sheet, the lobak rolls are fried over an inch of cooking oil. When taken out from the plastic bag, the soybean curd sheet comes in a very huge round paper thin sheet of soybean curd that has to be cut into eight inch squares. It takes only a few minutes to cook. Once the lobak rolls turned golden brown, they are ready. The soybean curd wrappers will also turn crispy and remains crisp for about an hour or so.

Taro and Penang Lobak

The Penang lobak can be immediately served from the wok to the plate. Some people like them crispy and some prefer them when they have cool off. But we often make quite a few of these lobak rolls and freeze them for later consumption. The kids and I have them with rice for lunch at school. We will usually prepare a whole bunch of the lobak rolls and give to friends or take it to some of our potlucks. The Penang lobak is simple to make and the ingredients are easily sourced from our local Asian grocery stores.