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This site has been neglected for quite some time and as the result me got screwed upside down, front and back, top and bottom, right and left by some of my fellow #porkgang. I promise I’ll blog more often, ok.
First of all, since today is the very 1st day of Chinese New Year, let me wish everyone a very happy and prosperous New Year ahead and Gong Xi Fa Cai. Last year, I had an eventful yet wonderful CNY trip with my entire family to Hainan, China and this year, it’s going to be a peaceful one celebrating at home, Penang. Sometimes during CNY, it can be kinda bored until your house is full of friends and relatives. As of now, I’m enjoying calm and peaceful blogging session at home while waiting for the rest to arrive.
Yesterday, instead of the usual reunion dinner, my family did lunch instead. Since morning, I have been assigned as food transporter, delivering cakes to my aunts, waiting for the barter deal, shipping LorBak (marinated minced pork) back to my mom. This has been one of my favorite food during festive season because my aunt can really make some juicy succulent awesomesauce LorBak which is uniquely different from what we usually found outside. Nom Nom.
Let me share what I saw while waiting.
Homemade LorBak is always awesome because we only choose the best part from the butcher. According to my aunty, she will only do it if she manages to get the meat from Pulau Tikus’s wet market. She claims this particular stall has 3 freezers and the pork supply is always fresh.
Marinated LorBak filling blended with special secret ingredient.
Nice soybean sheets is needed.
Now, you place the filling & wrap it, seal both end by simply pressing it and hold for few seconds.
Deep fried them with hot boiling oil. Make sure the oil is heated up properly before placing the LorBak. Make sure you turn the LorBak regularly to get it cooked evenly.
Scoop them up one by one once they turned golden. Do not wait till they turn brown else you would be eating charcoal-taste-alike-LorBak.
Leave the LorBak on netting to drip off excessive oil. Do not cut and eat them immediately. Do let the LorBak cold down so that the wrapping will really stick to the filling perfectly.
Now, the LorBak is ready to be served. Yum Yum Yummy.
P/S: do not ask me for the recipe, because I DO NOT have it. Happy Chinese New Year.

7 Responses

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  1. SC

    Why din show your aunty’s photo so that she could be approached for the secret ingredient?

    February 15, 2010 at 1:49 am
  2. ericyong77

    hey u finally updated…

    Happy CNY!

    ooo… the lobak looks good…

    February 15, 2010 at 9:13 am
  3. KY

    this loh bak is certified super YUMMY!

    February 15, 2010 at 9:38 am
  4. Pet

    Gong xi! Loh Bak looks yum yum! For us, it’s fried popiah due to Muhibah family.

    February 16, 2010 at 10:12 am
  5. Myhorng

    SC, later she always kena kacau when go market not very nice.

    Ericyong77, i promised i deliver. hehe. and btw, the lorbak not only looks good. it tastes AWESOMESAUCE.

    KY, u tried before? i forgot dy if u did.

    Pet muhibah? u make this sound like halal thing.

    February 17, 2010 at 9:42 am
  6. jas

    what about bermuda???/ no delivery..u lazy bum….

    March 2, 2010 at 12:39 am
  7. Myhorng

    u pay logistic expenses i do delivery. no problem anytime.

    March 2, 2010 at 12:54 am

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