Recipe: Penang Lor Bak- Five Spice Meat Roll




170 – 200gm boneless chicken breast or half chicken breast
4 garlic cloves, finely chopped
1 small onion- sliced thinly
¼ teaspoon ground white pepper
¼ teaspoon five spice powder
½ teaspoon of tapioca or corn flour
¼ teaspoon of tapioca or corn flour- add 1 tbsp water & put aside
1 sheet bean curd skin
Salt to taste
Sugar to taste
Enough oil for deep frying



1. Use back of the knife to tenderize the meat and cut into long strips between 3cm to 6cm
2. Mix meat, garlic, pepper, sugar, onion, 5 spice powder, flour & salt together in a bowl
3. Marinate for at least one hour
4.Cut bean curd skin to about 10cm x 14cm
5.Put some marinated chicken onto bean curd skin and roll it into a cylindrical shape, then seal
it with a thin paste flour diluted in water
6.Heat up oil for deep frying, turn to medium heat and fry lor bak until golden brown.
7. Drain on paper towels, slice into small pieces and serve with chili sauce


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