Comments on: Loh Bak Recipe (Five-Spice Pork Roll/卤肉) http://nyonyafood.com/loh-bak-recipe-pork-roll-recipe/ Fri, 19 Mar 2010 07:35:32 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Nyonya Food http://nyonyafood.com/loh-bak-recipe-pork-roll-recipe/comment-page-1/#comment-1173 Nyonya Food Fri, 12 Mar 2010 04:30:07 +0000 http://nyonyafood.com/?p=202#comment-1173 Should be the second one soft with plain taste or the hard and dry. For the hard and dry, just moistened it a little before wrapping. Should be the second one soft with plain taste or the hard and dry. For the hard and dry, just moistened it a little before wrapping.

]]> By: Ming http://nyonyafood.com/loh-bak-recipe-pork-roll-recipe/comment-page-1/#comment-1172 Ming Fri, 12 Mar 2010 04:00:44 +0000 http://nyonyafood.com/?p=202#comment-1172 Hi! Nyonya Food, I want to try your recipe for my upcoming home pary. I noted there are three types of bean curb sheet in the market, one type is dry & hard, second type is soft with plain taste and third type is soft with salty taste, can you please tell me which is the one to use?. Am I suppose to use one layer of bean curb skin, just to cover the filling or roll thicker layer to make the Loh Bak more crispy? Thanks Hi! Nyonya Food, I want to try your recipe for my upcoming home pary. I noted there are three types of bean curb sheet in the market, one type is dry & hard, second type is soft with plain taste and third type is soft with salty taste, can you please tell me which is the one to use?. Am I suppose to use one layer of bean curb skin, just to cover the filling or roll thicker layer to make the Loh Bak more crispy? Thanks

]]> By: Nyonya Food http://nyonyafood.com/loh-bak-recipe-pork-roll-recipe/comment-page-1/#comment-1165 Nyonya Food Sun, 07 Mar 2010 04:06:15 +0000 http://nyonyafood.com/?p=202#comment-1165 Jayne - sorry, I don't know how to make devil's curry because it's not really a part of Penang Nyonya food. :( Jayne – sorry, I don’t know how to make devil’s curry because it’s not really a part of Penang Nyonya food. :(

]]> By: Jayne http://nyonyafood.com/loh-bak-recipe-pork-roll-recipe/comment-page-1/#comment-1161 Jayne Sat, 06 Mar 2010 05:32:59 +0000 http://nyonyafood.com/?p=202#comment-1161 I think Ngoh Hiong is similar. Some has a bit of white turnip in, some has a bit of yam. I'm gonna make a bit of this for a gathering tonight. Think minced pork, instead of striped pork will be ok? I read elsewhere that the lobak has to be steamed before frying. Yours only requires frying. Much simpler for me, and better! :-) Oh, would you post something on devil's curry as well? Don't know if it's part of your heritage but I know Malaccans consider it their Nyonya dish. My husband is craving for it. Thanks! I think Ngoh Hiong is similar. Some has a bit of white turnip in, some has a bit of yam. I’m gonna make a bit of this for a gathering tonight. Think minced pork, instead of striped pork will be ok? I read elsewhere that the lobak has to be steamed before frying. Yours only requires frying. Much simpler for me, and better! :-)

Oh, would you post something on devil’s curry as well? Don’t know if it’s part of your heritage but I know Malaccans consider it their Nyonya dish. My husband is craving for it. Thanks!

]]> By: Nyonya Food http://nyonyafood.com/loh-bak-recipe-pork-roll-recipe/comment-page-1/#comment-1056 Nyonya Food Mon, 08 Feb 2010 21:46:05 +0000 http://nyonyafood.com/?p=202#comment-1056 I think Ngoh Hiang is the Singaporean version of loh bak. I haven't tried ngoh hiang so I can't be sure. I think Ngoh Hiang is the Singaporean version of loh bak. I haven’t tried ngoh hiang so I can’t be sure.

]]> By: ALFRED http://nyonyafood.com/loh-bak-recipe-pork-roll-recipe/comment-page-1/#comment-1050 ALFRED Mon, 08 Feb 2010 17:26:37 +0000 http://nyonyafood.com/?p=202#comment-1050 Is this the same as Ngoh Hiang? Is this the same as Ngoh Hiang?

]]> By: Nyonya Food http://nyonyafood.com/loh-bak-recipe-pork-roll-recipe/comment-page-1/#comment-1023 Nyonya Food Tue, 02 Feb 2010 18:04:22 +0000 http://nyonyafood.com/?p=202#comment-1023 I will try. I will try.

]]> By: Pegs http://nyonyafood.com/loh-bak-recipe-pork-roll-recipe/comment-page-1/#comment-1020 Pegs Tue, 02 Feb 2010 08:27:30 +0000 http://nyonyafood.com/?p=202#comment-1020 hi NF, do you know how to make the sauce as well? Would be great if you could show us how. hi NF, do you know how to make the sauce as well? Would be great if you could show us how.

]]> By: Josephine http://nyonyafood.com/loh-bak-recipe-pork-roll-recipe/comment-page-1/#comment-949 Josephine Thu, 21 Jan 2010 12:24:38 +0000 http://nyonyafood.com/?p=202#comment-949 I'm now living in France and everytime I go back to Singapore or Malaysia, I make sure that I get to eat this. Thank you so much for this wonderful recipe, I would like try this recipe out and hope you can give us the vegetarian version as well. I’m now living in France and everytime I go back to Singapore or Malaysia, I make sure that I get to eat this. Thank you so much for this wonderful recipe, I would like try this recipe out and hope you can give us the vegetarian version as well.

]]> By: Hokkien Chiak http://nyonyafood.com/loh-bak-recipe-pork-roll-recipe/comment-page-1/#comment-868 Hokkien Chiak Sun, 03 Jan 2010 07:19:09 +0000 http://nyonyafood.com/?p=202#comment-868 In Kuching, we call this ngo hiang. My late nyonya grandmother makes the best ngo hiang. Her version has shrimp, shredded carrots and green onion. I just made some a few days ago actually. I've discovered that the tauhu skin from the grocery store here in SF bay is not as good as the ones from back home. Which brand of tauhu skin do you normally buy? In Kuching, we call this ngo hiang. My late nyonya grandmother makes the best ngo hiang. Her version has shrimp, shredded carrots and green onion. I just made some a few days ago actually. I’ve discovered that the tauhu skin from the grocery store here in SF bay is not as good as the ones from back home. Which brand of tauhu skin do you normally buy?

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