Lobak and Leng Chee Kang Stall, Sin Tat Garden Raja Uda Butterworth (Only Available During Festivals at Temples around the area)

Friendly and sporting Mr. Loh posing for my camera at his lobak stall The lobak that I bought................................................The Leng Chee Kang Stall One thing I missed after staying in KL for so long are the Lobak and Leng Chee Kang Stall that are set up whenever there is a celebration at Chinese Temples around Butterworth, along with the opera show, of course. These make shift stall normally have very small tables and chairs. Other common hawker foods that accompany this kind of lobak stall are the Assam Laksa, Leng Chee Kang (sweet dessert drinks) and also the sotong kangkung (squid and water convolvulus with sweet spicy sauce). I met Mr. Loh the owner of this type of Lobak Stall (Chinese 5 spice Meat Rolls) in Raja Uda during the recent Kew Ong Yah festival in Raja Uda. He is well known among the locals around this area. My favourite choices are the lobak, prawn fritters, fried tofu and fu chuk. Dunk these in the chili and also the thick lobak sauce, the taste is yummy. After eating all the fried spicy stuff, a bowl of Leng Chee Kang provides a refreshing dessert!

Authentic Penang Lobak (5 Spice Meat Rolls) Recipe

There are many versions of Lobak (Fried 5 spice meat rolls) recipes. You just need to modify the recipe to suit your taste buds. As long as your recipe has the basic ingredients like five spice powder, onions, meat and corn flour, you will not go wrong! I normally use a lot of carrots and turnips in my lobak because I feel that it is healthier to eat it this way.

Ingredients
Lean Pork, 1kg, cut into strips or blend
Carrots, 2 pcs, blend or cut in to small pieces
Turnips, 1 medium size, cut or blend into small pieces
Onions, 4pcs, cut or blend into small pieces
Garlic, 5pcs, cut or blend into small pieces
Five spice powder (Pok Aun Thong), 10 gms or 2 table spoons
Pepper, ½ teaspoon
Corn Flour or Hup Leong Flour, 8 table spoons
Egg, 1pc (optional)
Salt, to taste
2 pcs of Bean Curd Skins for wrapping the lobak (Tau Pueh) (make around 35pcs)

Mix all the ingredients together. Cut the bean curd skins into 8”x6”. Take around 4 table spoons of the mixed ingredients and put on to the bean curd skin and make into rolls. You can use corn flour glue (corn flour mixed with boiling water) to stick the edges so that the bean curd skins will stay in place when frying in hot oil. Deep fry the lobak rolls in hot oil until golden brown

Turnips (sengkuang), pork and onions

Carrots, Pok Aun Thong Five spice powder and bean curd sheet for wrapping the lobak

Ingredients all mixed up and ready for wrapping. The video below shows my daughter helping out to wrap the lobak.

Related Recipe :

1) http://peteformation.blogspot.com/2009/06/crab-meat-and-minced-pork-wrapped-with.html