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【Nyonya Cooking with Bee lee Tan】Penang Loh Bak

时间:2010-11-19 17:13:31来源: 作者: 点击:

loh bah and beancurd.jpg

To the Penang Nyonyas of the old and young, cooking is one of the skills they are proud of. Besides preparing 3 meals a day, they like to snack in between meals. ‘Loh Bak’ is a dish for the purpose.  In their words they call it ‘chia chit tho’ literally meaning ‘eating for the pleasure’. ‘Loh Bak’ has a crunchy texture on the bean curd skin, and it is fragrant with five spice powder.  It is not quite the same as ‘Goh Hiang’ in Singapore because of the different ways of cooking. ‘Loh Bak’ tastes delicious when it is dipped in ‘Lor’ first then chilli sauce before eating.

Ingredients A
250g lean pork cut into 12mm strips
 6-8 pieces dry bean curd skin, cut into 15cm by 12cm


Ingredients B

 1 large brown onion, peeled and chopped
1/2 tsp five spice powder
1 tsp sugar
1/2 tsp white pepper
1/2 tsp cornflour
 
Method
Marinate pork with ingredients B for 2-3 hours. Soak bean skin in water for about 2 minutes or until skin softens, drain. Wrap pork mixture in it and roll it tight.
Seal the two ends by pressing together alternately; fold in the ends before roll- wrapping. Deep fry, one at a time until crispy and drain. Serve with ‘Lor’ and Chillie sauce.
To add variety, fried bean curd or prawn fritters can be served with ‘Lor Bah’.


LOR
1 tsp cornflour
1tsp tapioca flour
1tsp water
1/2 tsp dark soy sauce
1 lightly beaten egg white
1/2 cup stock
salt and sugar to taste


Chilli sauce
2 tsp vinegar
1 Tbsp chilli paste
1/2 tsp sugar
2 tsp hoi sin sauce
2tsp tomato sauce
Sesame seed


Method
 Mix all ingredients and mix with sesame seed
 

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