Lor Bak recipe on MalaysianFood.net

[ 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
½ 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
1½ 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
½ 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 1½ 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?