Chinese Meat Rolls is an extremely popular chinese dish especially for the Malaysian and Singaporean Chinese family. It is also known as Ngoh Hiang (五香) or Loh Bak (五香滷肉) both meaning five-spice meat rolls. Chinese Meat Rolls are traditionally prepared with pork. However, it can be substituted with chicken meat as well. Because of its popularity, they are also readily available at most food stalls. However, homemade Chinese Meat Rolls, in my opinion, are far more superior than those sold commercially.
To make Chinese Meat Rolls, start by cutting and chopping all the filling ingredients. Then mix all the ingredients with the seasonings in a large bowl until thoroughly mixed. Whatever filling ingredients one uses, the freshness of the ingredients is of utmost importance to ensure they are as aromatic as well as tasty.
Next, wrapped the filling in dried beancurd skins. Be sure to press the filling gently yet firmly against the beancurd skin when wrapping. They are then cooked twice. First, by steaming and then deep-frying. Steaming is to cook the meat and deep fry is to give these meat rolls a super crispy and crunchy skin. They are then sliced into bite size before serving alongside some cut cucumber slices and sweet chilli sauce.
Oil temperature control is an important factor in the frying process of the meat rolls. The oil should be hot enough to prevent the meat rolls from absorbing too much oil. Yet it should not be too hot which will cause uneven browning and even burnt meat rolls. Once the deep fried Chinese Meat Rolls are beautifully light golden brown in colour, turn the heat up slightly for a few seconds before removing the meat rolls from the oil. This will result in less oily Chinese Meat Rolls.
These delicious, flavourful and crispy Chinese Meat Rolls have a crunchy exterior with a soft and chewy filling and are served warm as a main dish. They can even be served as a delicious appetiser.
A special thanks to my sister who has taken the effort to share with me this delectable dish. Thank you Ji Chiar!
As always, ENJOY!
Chinese Meat Rolls 五香肉卷
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Meat Roll Ingredients:
- 1 kg meat, coarsely minced
- 250 gram fish paste
- 5 dried shiitake mushrooms, soaked and diced
- 5 salted egg yolks, cut into pieces
- 1 jicama, (yam bean) peeled and grate, can also use 10 water chestnuts
- 1 bunch coriander leaves, chopped
- 1 clove garlic, minced
- 5 shallots, minced
- 1 egg yolk
- 2 tbsp cornstarch, to bind all ingredients
- 5 sheets dried beancurd skin, soft type, cut into 4 pieces
- 1 tbsp sesame oil
- 1 tsp salt
- 1 tsp white pepper
- 1 tbsp chinese five spice powder
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 egg white
- ¼ cup corn starch
- 1 cup vegetable oil
- First, have ready all ingredients needed.
- Soaked and diced shiitake mushrooms, minced shallots and garlic, chopped coarsely spring onions and chinese parsley, cut salted egg yolks into pieces, grate jicama and carrot.
- Also, have ready the seasonings needed.
- Mince the meat on a chopper board.
- Then, mince some fish paste.
- Place all the ingredients in a large bowl. Then add in seasonings.
- Using a wooden spoon, combine all the ingredients together.
- Then gently mix to combine well the meat ingredients by hand. This will prevent over working the meat causing it to be tough.
- Cover with cling wrap and leave to marinade in the refrigerator for about 30 minutes or even overnight.
- Meanwhile, cut the beancurd skin wrapper into equal pieces, big enough to wrap the marinated meat.
- When ready to wrap the meat rolls, spread the beancurd skin wrapper flat on a chopping board. Place enough meat filling on the lower half of the beancurd skin, leaving a gap at the bottom and at the sides.
- Fold the bottom flap up and then fold the sides over the meat filling. Then roll over tightly to form a meat roll.
- Place the meat rolls on a steaming plate seam side down. Repeat process to finish wrapping all the meat filling with the beancurd skin. You will get about 12 meat rolls.
- Meanwhile, bring the water in a steamer to a boil to prepare the steamer to steam the meat rolls.
- Steam the wrapped meat rolls over rapid boiling water using high heat. You may need to steam the meat rolls in batches.
- Steam for about 15 minutes or until the meat inside is cooked through. Then remove to cool completely before deep frying them.
- To deep fry, first prepare some egg white and cornflour in 2 separate shallow plates.
- Roll the cooked meat rolls first in egg white and then in corn starch until evenly mixed.
- When ready to deep fry, heat up enough oil in wok. Gently and carefully place the coated meat rolls in moderately hot oil over medium to medium low heat.
- Deep fry till golden brown in colour and just cooked, about 5 minutes. When done, dish up the meat rolls using a strainer.
- Place the meat rolls on paper towel to absorb excess oil. And we're done!
- Let the fried meat rolls to cool slightly before slicing with a very sharp knife. Garnish with slices of cucumber and best served hot. As always, ENJOY!
Can fish paste remove from the ingredient? Or use fish source (liquid) instead? What taste the fish paste will bring to the pork roll?
Yes, you can omit and just use mince meat for the chinese meat rolls.
Hello! I’ve tried your lobak recipe and it is delicious. BUT I’d like to know how much Chinese parsley and Spring onions to use as it wasn’t mentioned in your list of ingredients, instead no mentioned of coriander used in your steps. I missed out on those two and only used coriander. I am now thinking maybe it will taste even better with it Chinese parsley and spring onions?
Hi, thanks for the feedback. Yes, putting in chinese parsley and spring onions give the meat filling a more refreshing taste and extra fragrance. Use about 2 stalks of each will be enough.