Lor Bak 檳城滷肉

Lor Bak (26 June 2014)


[an error occurred while processing this directive] Lor Bak (檳城滷肉) is a sausage roll of seasoned meat. It is called Ngor Hiang in many southern states of Peninsula Malaysia and Singapore. Lor Bak is the main item of a Penang hawker food that comprises a mixed plate of mostly deep fried items. It is often available at coffee shops and hawker stalls in Penang during lunch and dinner time. In addition to the seasoned meat, a combo platter of Lor Bak may also include prawn fritters, tauknua (bean curd), boiled herbal egg, century egg, and slices of cucumber. Also available at some stalls are ikan pari (string ray), octopus (boiled until it is purple on the outside and white on the inside), springrolls and various other types of sausages.

Lor Bak is accompanied by two dips. One is the loh, a dark gooey dip made of tapioca flour, egg, ngor-yong hoon (5-spice powder) and dark soy sauce. The other is chilli sauce dip. There is no particular order whether you dip the piece in the loh followed by chilli or vice versa.

The success of good Lor Bak lies in both the sausage roll and the dip. The Lor Bak has to be crispy on the outside and juicy (but not undercooked) on the inside. The meat that goes into the sausage has to be slightly fatty but not excessively. As for the dip, the gooey loh has to have sufficient stickiness to adhere to the items dipped into it without being too watery or too lumpy, while the chilli sauce needs to be spicy and sweet. Most of the best lor bak stalls make their own chilli sauce.

Lor Bak, Medan Selera Taman Free School (27 April 2013)

Lor Bak Accompaniment

If you're looking for coffee shops with stalls selling Lor Bak, I hope you'd find the food map on this page incredibly useful. I show all the locations I have found, and hope to add to them when I found more.

Where to eat Lor Bak Stalls in Penang

Homemade Lor Bak

Some housewives are able to make lor bak also. My wife also has her own recipe. She learned to make it through her mother, by helping out in the kitchen. So the recipe remained unwritten until I came along.

Lor Bak (26 June 2014)

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