Penang Lor Bak | five spice meat roll | ngoh hiang pork roll | Penang street food | Chinese New Year
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- Опубліковано 24 лют 2021
- A popular Penang street food among the Hokkien Chinese usually eaten as a snack is the five spice meat roll, usually made with pork. Locally known in Penang as the Penang Lor Bak, it is also spelled as "Loh Bak" but elsewhere it is known as "ngo hiang meat roll" or "ngo hiang pork roll". This popular Penang street food is thought to be originated from China during the early Chinese settlement in Penang. Other Asian countries have their own version. Penang lor bak is traditionally served at home during ancestor festivals and also during Chinese New Year for its resemblance of a gold bar, bringing good fortune to the family.
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One of my favourites, yum!!
@Helen Foong...thanks! Mine too! And since we can’t travel for awhile longer...I’ve to learn to make some so I get to eat. Cheers, Victor
Was waiting for this!
@Ah Huat..hope it’s worth waiting for my lor bak 🤣😋..cheers, Victor
definitely will try this recipe using chicken! look so delishhh
Brings back fond memories of younger days in Penang...yummmz... I am going to follow your recipes and instructions and try my hand this CNY to make this Lor Bak :) wish my luck!
Hi @Su Ann...glad to hear from you, my fellow Penangite. Wishing you all the best in making your lor bak..have fun. It may be tricky at first with the delicately thin dried bean curd sheets, temperature of the oil, timing in frying. The 5-spice powder in the marinate can be overpowering and strong if added too much..so be careful on how much you put in. Don't worry if you don't get it the first time. Good luck. Cheers, Victor
I’ve just discovered you your now on my can cook list your recipes are wonderful 🇯🇲🇬🇧
Hi @Marvis Dennis…glad you come across my UA-cam channel, and thanks for the subscription. Cheers, Victor
I have never been to Penang, Victor but as a Sarawakian who has lived in Adelaide for 35+ years I am astonished by how similar dishes from both states are, bar a few local name changes - but of course the mix of Chinese migrants who settled there are likely very similar. Lor bak brings back many memories. Thanks for the instructive video.
Hi @Stan Sim..hope you get to visit Penang. Yes..there are similarities in the street food between our states..same same but different in names and tastes. I have visited Kuching once few years ago and I fell in love with the city. I tried the kolo mee which I thought it is somewhat similar to our Penang style “tok tok mee” also known as wanton mee with char siew but not minced pork. Sarawak laksa which is different in taste and flavours than our Penang curry mee. I enjoyed walking the Chinatown browsing all the traditional Chinese shops. The trip was very short. But I love to go back there again and spend more time exploring Sarawak and Sabah. Oh, I heard Adelaide has the best Malaysia style curry laksa in Australia! Cheers, Victor
I am your new subscriber .
Watching from Kyoto . Thank you for the Lor Pak recipe . Going to cook for CNY . I like your cooking and also music !
Thanks @Chorohana Japan…I’m not sure if I have that many viewers from Japan. Very happy to welcome you all the way from Japan to my UA-cam channel 😊. Cheers, Victor
Yummy, thanks for sharing. Miss these beancurd rolls. Ivent seen these small sheets packing in UK. Must try your recipe.
Hi @YS Choo.. thanks! I’m glad you enjoy my lorbak recipe. It’s really yummy..hope you get to make and eat this tasty little snack. Cheers, Victor
Love this ngor hiang. Looks delicious😍 Today is fifteen day of CNY, wishing u good health and good wealth, happiness and doing well in this utube cooking videos too😊🍊🍊
@Grace Lee...thanks! Is it called ngor hiang or lor bak in Singapore? I can't remember..I don't think I have ever try it in Singapore. Cheers, Victor
@@foodtripwithvictor yes Singapore do have this call ngor hiang. Another one call Hae Cho seems quite similar to this.....😊
I enjoyed your video. Thank you
You’re welcome and thanks for watching my videos @Kevo Kevo
I like your blog. Your recipe of the lor bak is really well explained. Wish I could print the recipe. Thank you. Lillian. From Australia.
Hi Victor,
Thank you for your recipe. I ate ngoh hiang before, but never made them myself. I was told that bean curd sheets contain a lot of salt and that the excess salt can be wiped off easily. I noticed in the video that you dabbed the sheets with a damp cloth to make them softer for easier folding. Did you also dab them to remove the excess salt? Or were your sheets not that salty at all?
Thank you,
Fred
@F S hi Fred…I wasn’t aware the bean curd sheets were salty. I guess you could gently wipe the sheets. Some people do that to make sure the sheets are cleaned before using them. Need to be extra delicate and careful not to break the sheets. Cheers, Victor
Victor. Do you have a good 5 spice poeder recipe? I have tried many brands but they dont taste like what i taste in the Penang lobak.
No, I don’t make my own 5 spice powder. Like you, I’ve tried few different brands available at the Asian supermarkets. But the best brand is a Penang brand called “Pok Oy Thong”. I’ve not seen it in Australia. Cheers, Victor
Whenever I try to cook lor bak the filling is always undercooked but the beancurd skin burns. Any advice?
Hi @Sinan Aramaz..it happened to me too at the beginning. My only advice is to adjust the heat on your stove. It’s probably too hot. Start off at high heat. Once you put in 2-3 rolls in the hot oil, turn it down to medium heat. Good luck. Cheers, Victor
@@foodtripwithvictor Thank you, I will keep trying!
Worst lor bak preparation I ever see...
Let us have yours, can?
Good to share.