Looks delicious, please make another video on how to make these sauces, two types, the 1 chilli and the other non-chilli(a slightly brownish colored sticky sauce). These sauces do really Enhance the taste of the taste bud.
Hello Mr Hong, Thank you for sharing your wonder skill of cooking recipes. I wonder do you have a gravy receipe of bean curd rolls, Thank you. Have a great day:)
No need to try this recipe. Chopped pork or minced pork Lor Bak is the worst. It's even worse with turnip. The best Lor Bak is cooked with sliced pork and taro yam.
Thats probably the Teochew rolls known as Hey Cho. In Hey Cho we mix prawns and mince meat together with basically all of above ingredients. In fact for genuine Hokkien lobak or more appropriately called “ngoh hiang” we prefer not to mince the meat. The meat is cut into thin strips. So when it’s cooked and you cut it up you can see the clearly visible meat. This gives the lobak a better texture and a nice bite. That’s why most hawkers and restaurants prefer to make lobak with strips of pork.
Xe2 Mr Hong,trima kasih untuk resepnya. Kalau kami menyebutnyxe2 resep tersebt chackien warisan Amz kami.kami juga sering ganti dagengnya dg ayam.atau Domba.Sangat enak dan bisa disimpan lama. Trima kasih.
