Feb 13, 2008

LOR BAK IN THE MAKING

Wanted to post this up a week ago, but with the rush for Lunar New Year preparation, I'd not gotten down to it. I had taken snapshots of Lor Bak in the making. I made them for our small Lunar New Year Reunion Dinner. The recipe can be found here from one of my blog posts, or you can find them filed under Penang Food.

My mum used to make them for Lunar New Year reunion dinner, but since this year, with school and short holidays, we were not able to make a trip. To make sure my girls don't miss out on the family tradition I made some and freezed them 2 days before Lunar New Year.


Below are the snapshots taken while wrap-rolling the Lor Bak.




5 cheers:

David (AKK) said...

Wah... lor bak was my favourite also... is it similar to "Bak Kian"?

Caramel Corn said...

err.. akk i am not so sure what is 'bak kian' its using pork/chicken fillets and some marination.. it's slightly different fr the Singapore's ngor hiang cos Sg uses minced pork or chicken..

David (AKK) said...

yalo... I also found some they used fish paste .. macam yong tao fu that kind...

Abby said...

i bet that's delicious! much like spring rols i adore.now, you're making me hungry...

btw thanks for visiting and the award.i love it. got a valentine present for you.. in my journal. (http://seaprincess72.livejournal.com) pls do stop by and check it out.

have a luv-ly day!

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