Loh Bak is pork rolls wrapped in bean curd skin (tao puih). Although found in most food courts, when I think of Loh Bak, what comes to mind is always the long stretch of temporary stalls set up next to the chinese opera theater (which by the way is also temporary). These stalls normally carry the same combination of food, the rice porridge stall, the 'sik koh thng' stall, the mua chi stall and of course the stall that sells Loh Bak (normally served tapas style with fried bean curd, prawn fritters, century egg and a few other things). I have wanted to make these for a long time, a lonely packet of bean curd skin sat in my larder will bear testament to how long! Finally the incentive came via an invitation to a potluck at a fellow Penangite's house. I'm happy to report that everyone thought they tasted yummy and none but 2 morsels out of the 10 rolls I made was leftover.
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