[ Bean-curd wrapped Pork sausages ]

       

        INGREDIENTS for Lor Bak :

  • 1 lb pork, minced or chopped fairly chunky
  • 1 large onion, finely chopped
  • 1 tbsp, finely chopped garlic
  • 1 tbsp brown sugar
  • 1 tsp salt, or to taste
  • tsp, black pepper
  • 3 tbsp Miso paste [soy bean paste]
  • 1 egg, lightly beaten
  • Depending on the size available - 4 or 5 pieces fresh dried bean-curd sheets [also called Japanese Yuba]
  • 1 tsp cornstarch
  • quarter cup hot boiling water
  • 1 cup, or more peanut or vegetable oil
  • 1 seedless cucumber, cut into bite-size chunky wedges

        INGREDIENTS for Dark-soy Dipping sauce :

  • 2 tbsp dark soy-sauce
  • a pinch of Chinese 5-spice powder
  • 2 tbsp castor sugar
  • salt , to taste
  • 4-5 tbsp water
  • tsp cornstarch
  • 1 egg white, lightly beaten

        INGREDIENTS for Sweet-chili sauce :

  • 6-8 fresh red chilies, finely pounded or 3-4 tbsp or to taste, chili paste
  • 2 tbsp toasted sesame seeds, pounded
  • 3-4 tbsp vinegar
  • 2 tbsp hoisin sauce [Chinese plum sauce]
  • 3 tbsp sugar
  • salt, to taste

Cook's Note : Penang is famous for it's Lor Bak - these bean-curd wrapped Pork Sausages are usually served as an appetizer in a sort of 'Pu-Pu platter' along with other items - such as Fried Tofu, Prawn Fritters, Century Eggs and fresh cucumbers wedges. 

 

 
 
   
 
 
 

        To Prepare Dark-soy Dipping Sauce  :

  • In a small pot, combine all ingredients [except egg white], over low heat, bring to a slow simmer
  • Simmer 1-2 mins stirring occasionally till sauce is smooth
  • Add egg white, stir with a chopstick or fork, forming fine white streaks in the sauce
  • Remove from heat, serve at room temperature with lor bak

        To Prepare Sweet-chili sauce :

  • In a small non-reactive pot, over low heat, bring vinegar a slow simmer
  • Add chili paste, and the rest of the ingredients, stir well, simmer 1-2 mins
  • Remove from heat, serve at room temperature with lor bak

        To Prepare Lor Bak:

  • Soften dried bean curd sheets by soaking in cold water for a few mins
  • Drain well and pat dry gently with a clean tea towel or paper towels - avoid breaking it!
  • In a small bowl, add cornstarch and hot boiling water, mixing well into a glue-like paste, set aside
  • In a bowl, combine well pork, onion, garlic, Miso paste, egg, salt, black pepper to taste
  • Divide the pork mixture into about 4 portions
  • Ideal lor bak size after frying is 8 inch length by 1 thick - therefore cut bean-curd sheets to size, don't forget to add an additional inch on all sides, for folding and rolling
  • In the center of 1 softened bean-curd sheet, spoon 1 portion pork mixture length-wise, forming it into the shape of a log
  • Brush all the sides of the bean-curd sheet with the cornstarch paste
  • Roll tightly, folding in the sides while rolling, do the same for the rest
  • Heat wok on high, add peanut or vegetable oil, allow oil to heat up to very hot [375F] before frying, for crispiness
  • Using tongs, lower the uncooked lor bak into the hot oil very carefully
  • Fry till well browned, turning them with tongs for even browning, about 8-10 mins
  • Remove, drain on paper towels, allow to cool for a few mins, before cutting into 1-inch pieces
  • Arrange on a serving plate or platter, along with 1 condiment bowl of dark-soy dipping sauce and 1 condiment bowl of sweet-chili dipping; garnish with cucumber wedges - and for nostalgia, use metal hair bobby pins as picks! ...new ones please, not grandma's!!

Got Sambal?

 
 

 
 

 

 
 Copyright 2003-2013 MalaysianFood.net All rights reserved.                | Links | Advertise | Banners | Terms of Use | Privacy Policy |