Lor Bak at Kheng Pin Cafe, Penang Road - @laney_yong
For more than 40 years, this stall has been frying up some irresistibly crispy on the outside lor bak packed with flavours from the five spice seasoning. You can find the stall at Kheng Pin Cafe along Penang road and Jalan Sri Bajari junction.
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Lor Bak at Kheng Pin Coffee Shop - @caleen Lor Bak
Which sometimes also called as 'Ngo Hiang' (five spices) or Loh Bak, is a Hokkien - Teochew dish widely adopted in Malaysia and Singapore. The dish is said to be originated from eastern China.
It is made of minced pork marinated with five-spice powder (五香粉), rolled in a thin soybean sheet before being deep-fried.
Generally, Lor Bak is served with a small bowl of
'Lor' (a broth thickened with corn starch and beaten eggs) and chili sauce.
In certain states of Malaysia, other than serving the rolls as individual pieces; the stalls also offer wide variety of other deep fried options like chinese sausages, spring rolls, fish cakes, century eggs, beancurds, fish balls, prawn fritters along with some cucumber slices.