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Unlike the traditional recipe for lor bak (卤肉), Hamidou Roll uses chicken instead of pork. The key is the five-spice powder (五香粉), which is a guarded secret recipe.
Hamidou Roll has a daytime stall at Jelutong Market and several night markets across Penang Island. The stall also has an online presence to take large orders. :-)
Find out more at:
http://www.penangfoodforthought.com/2017/…/hamidou-roll.html
Every year, we make five spice rolls or ngoh hiang for Chinese New Year. Of course these rolls can be made at anytime of the year but because of the work required, we decided to only make them once a year :p We got the recipe from my Mother-in-law and it's really awesome. I've never had such a good five spice roll until I tried hers. Hope you will like it too!
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Ngoh Hiong
Ingredients
Makes around 200 pieces
3.5kg of streaky pork - cut into smaller pieces and then chopped
3.5kg of minced meat
7kg of shrimp - smashed
5 red onions - chopped
5 yellow onions - chopped
25 pieces of water chestnut - chopped
12 tablespoons of plain flour
10 eggs
8 teaspoons of five spice powder
4 teaspoons of salt
6 teaspoons of white pepper
8 chicken or pork stock powder
Enough beancurd sheet to wrap - wipe the skin down with a clean damp cloth before using
Reduce the ingredients accordingly if you are making in smaller portions.
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Don't know where to get the ingredients or don't know how they look like? See the links below.
Beancurd sheet https://amzn.to/33gm5m6
Chicken stock powder https://amzn.to/39LVeQ6
White pepper https://amzn.to/3hZJdcG
Five spice powder https://amzn.to/3196h1X
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