Lorbak (aka Loh Bak) is a delicious Nyonya meat roll from Penang that’s served with two different types of sauces. Shangri-La Rasa Sayang Resort’s Chef Chai showed me how this is made in this live cooking lesson held recently for guests of the hotel.
INGREDIENTS:
1.2 kg Chicken thigh fillets, sliced into thin strips
200 g Turnip (yam bean aka sengkuang)
200 g Water chestnuts
40 g Onion
20 g Garlic
2 Eggs
2 tsp Five spice powder
2 tsp Sugar
1 tsp Chicken seasoning powder
1/2 tsp Salt
1 Tbsp Soya sauce
1/2 Tbsp Sesame oil
1/2 tsp White pepper powder
2 Tbsp Tapioca flour
10 Sheets dried bean curd skin (cut into small pieces)
Oil for deep frying
METHOD:
1. Mix all ingredients into a bowl, marinate and set aside for 3-4 hours.
2. Put some marinated chicken onto bean curd skin and roll up.
3. Heat up oil for deep frying, turn to medium heat and fry loh bak until golden brown. Then, drain the excess oil.
4. Cut into pieces and serve with sweet chilli sauce or five spice soya sauce.
FOR THE SAUCE:
Sweet Chilli Sauce –
Ingredients:
200 g Chilli sauce
120 g Tomato sauce
100 g Sugar
1/3 tsp Salt
1Tbsp Sesame oil
50 g Toasted sesame seeds
Method:
Mix all ingredients well and sprinkle sesame seeds onto chilli paste before serving.
Five Spice Soya Sauce –
Ingredients:
500 g Water
1 Tbsp Oyster sauce
1 tsp Salt
1/2 Tbsp Soya sauce
1/2 Tbsp Dark soya sauce
1/2 tsp Five spice powder
1 tsp Cornstarch
1 pc Egg white
Method:
Boil all dipping sauce ingredients in a saucepan, then add in egg white and mix well. Once boiled, turn off heat.
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