Feb 5, 2008


Penang Lor Bak is somewhat different from the Singapore type. The Singapore ones are simply called Ngoh Hiang. Ngoh Hiang is the variety of mixed fried stuff like the ones in the Lor Bak variety. Century Egss, Prawn Crisps, Fish Cakes are some of them.

This recipe that I have is for the Penang ones. The difference in these two countries is that Penang ones uses meat fillet, whereas the Singapore ones uses minced meat version. Lor Bak can served with a thick gravy or the plum based gravy. I am trying to find an authentic Penang 'Lor' gravy that goes with the Penang Lor Bak. Do you know of a recipe you could share with me? The Singapore Ngoh Hiang has a very strong 5-spice smell. I try to use lesseer of this spice when I make the Penang Lor Bak. One way is to buy them from Penang.

I shall be making these this afternoon. I will be marinating the meat first and leave it for a few hours, then only wrap them up. When they are all wrapped up, I shall freeze them in the freezer for Chinese New Year. In the meantime, here is the recipe.

Recipe for Lor Bak/Ngoh Hiang
320g lean pork fillet cut into thin 1.5 thin strips
3nos water chestnuts, chopped coarsely
3-4 nos shallots chopped

1 tsp 5-spice powder
1.5 tbsp oyster sauce
1 tsp sesame oil
1.5 tbsp sugar
3 tsp tapioca flour
1/2 tsp pepper powder
1/2 tsp salt
1/2 tsp soya sauce

Dried beancurd sheets (keep them moist with a damp cloth.
Oil enough to deep fry
C) in a small bowl, stir 2 tbsp of flour to 2 tbsp of water for sealing of the sheets.

Marinating the meat
Mix the ingredients of the filling till they are even.
Add the marinade ingredients and mix them well.

On a cutting mat or marble top, lay a piece of beansurd sheet. Scoop about 2 tablespoons of the marinated meat on to the centre and form them into the shape of long roll. Roll the filling with the beancurd sheet and seal the ends with C. You can twist the ends of the extra sheet on the two ends or you can fold them back.

On a wok, make sure the oil is hot. Gently slide the wrapped lor bak into the oil and cook for about 5 mins or untill the skin is golden light brown in colour. Drain them on paper towels and cut them into 4 pcs each roll and serve with chilly sauce or plum dipping gravy.

Plum Dipping Sauce
1. 100ml plum sauce
2. 100ml water
3. 1 tbsp sugar

Egg white (use half only)
Dash of Salt and Pepper
2 tsp cornflour
3 tblsp water

Mix 1, 2, and 3 in a small pot and bring them up to a boil. Add the egg white very quickly and the seasoning. Mix the cornflour with the water and add these in to thicken the egg mixture, till it comes to a boil and then off the fire.