Lor Bak is known initially as “Ngo Hiang”. It is a famous Fujian dish which has been adopted by several countries and Malaysia is one of them. It is also a favourite dish that is served during Chinese New Year.
This dish is usually eaten in restaurants as it isn’t easy to prepare this dish from scratch. It takes up a lot of time. Although the description of the meal is just marinated meat wrapped with crispy bean curd skin, it isn’t as easy as it sounds.
The meat is marinated with the Chinese five-spice powder being one of the main ingredients, which is what makes it so tasty. This dish is worth making it from scratch despite the struggle.
- 600g of lean pork
- 100g of jicama
- Five water chestnuts
- One red onion
- One cucumber
- 500ml of oil for frying
（For the marinade）
- Three tablespoons of sugar
- Two teaspoons of salt
- A pinch of black pepper
（For the seasoning）
- Two eggs
- Three teaspoons five-spice powder ( consists of star anise, cloves, cinnamon, Sichuan peppercorn and fennel seeds)
- Two tablespoons of cornstarch
- Two cloves of garlic
（For the wrap）
- Two pieces of beancurd sheets
- One egg yolk
（For the dipping sauce）
- One tablespoon of dark soy sauce
- Two tablespoons of sugar
- 1/8 teaspoons of five-spice powder
- 1/8 teaspoons of salt
- 1/2 teaspoons of cornstarch
- Five tablespoons of water
- One egg white
- Slice the pork into small strips and marinate it overnight.
- Peel the water chestnuts. Add the onion, jicama and water chestnuts with the marinated pork. Then, Stir in seasoning.
- Cut the bean curd sheets into 15x20cm rectangles.
- Separate the yolk from the white of an egg. Use the yolk as a glue and the white for dipping sauce.
- Mix all the dipping sauce ingredients except the egg white. Put the heat low and let it simmer. Occasionally stir the sauce until it turns even. Add the egg white and mix it with a fork to form fine strands.
- Spoon the mixture into cut sheets of bean curd and fold in the sides and roll them up tightly.
- Deep fry the rolls above a medium heat until it turns golden brown.
- Drain the excess oil on a paper towel and let it cool.
- Slice the Lor Bak and serve with small slices of cucumber and dipping sauce and even chilli sauce if desired.