Kerala-style Spiced Meat Rolls

Ingredients

In this Kerala adaptation of Loh bak, the traditional Singaporean dish, we incorporate the distinct flavors of Kerala cuisine. The original dish typically uses a combination of Chinese spices and ingredients, while our version incorporates Kerala spices such as cinnamon, cloves, and cardamom. Additionally, we replace the traditional wheat-based batter with a crepe-like batter made with rice flour and coconut milk, adding a touch of Kerala's culinary heritage to the dish. We alse have the original recipe for Loh bak, so you can check it out.

• 500g (1.1 lb) boneless meat (chicken, pork, or beef), thinly sliced 500g (1.1 lb) boneless meat (chicken, pork, or beef), thinly sliced
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 2 teaspoons red chili powder 2 teaspoons red chili powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• Salt to taste Salt to taste
• 1 cup rice flour 1 cup rice flour
• 1 cup coconut milk 1 cup coconut milk
• Oil for deep frying Oil for deep frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the tamarind paste, red chili powder, turmeric powder, ground coriander, ground cumin, ground cinnamon, ground cloves, ground cardamom, and salt. Mix well to form a paste.
2. 2.
   Add the thinly sliced meat to the spice paste and marinate for at least 1 hour, allowing the flavors to infuse.
3. 3.
   Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onions turn translucent and the mixture becomes fragrant.
4. 4.
   Add the marinated meat to the pan and cook until the meat is tender and cooked through. Remove from heat and set aside.
5. 5.
   In a separate bowl, combine the rice flour and coconut milk to make a smooth batter. The consistency should be similar to that of a crepe batter.
6. 6.
   Heat oil for deep frying in a large pan or wok.
7. 7.
   Take a spoonful of the meat filling and place it in the center of a rice flour crepe. Roll the crepe tightly, sealing the edges.
8. 8.
   Carefully place the rolls in the hot oil and fry until golden brown and crispy.
9. 9.
   Remove the rolls from the oil and drain on a paper towel to remove excess oil.
10. 10.
    Serve the Kerala-style Spiced Meat Rolls hot with your favorite dipping sauce.

Treat your ingredients with care...

• Rice flour — Ensure that the rice flour is finely ground for a smooth batter.
• Tamarind paste — If tamarind paste is not available, soak a small piece of tamarind in warm water and extract the pulp.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your preference.
• You can add finely chopped vegetables like carrots or cabbage to the meat filling for added texture and flavor.
• Serve the rolls with a tangy tomato chutney or a spicy mint chutney for a delicious accompaniment.
• Make sure the oil is hot enough before frying the rolls to ensure a crispy exterior.
• If you prefer a lighter version, you can also bake the rolls in the oven until golden brown.

Serving advice

Serve the Kerala-style Spiced Meat Rolls as an appetizer or a snack. They can be enjoyed on their own or with a side of chutney or sauce for dipping.

Presentation advice

Arrange the rolls on a platter, garnished with fresh herbs such as cilantro or mint. Serve them alongside a small bowl of chutney or sauce for an inviting presentation.