Laysee's Kitchen

PENANG AH KONG LOR BAR- RECIPE BY AGNES THOR

AUTHENTIC PENANG LOR BAK .

Authentic Penang Lor Bak......
Following my Dad's recipe...simple n delicious!Now known as Ah Kong's Lor Bak.....!

Authentic Lor Bak......
Following my Dad's recipe.....simple n delicious!...Now known as Ah Kong`s Lor Bak,......!
Recipe:
600 gms. pork meat (lean meat more, must have some fats too),
1 big handful of chopped turnips (sengkuang),
1 handful of chopped big onion (both squeezed away the water),
1 egg, 1 tbsp tapioca flour,
1 tbsp corn flour, salt, sugar,5 spices powder (ngor hiong), pepper n soy sauce (estimate)

Method
Mix everything together n marinate (at least 1 hr.). You can adjust the seasoning according to your taste....NB, Cut the meat into strips.

RECIPE ADAPTED FROM AGNES THOR

SWEET POTATO KEROPOK

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BELACAN CHICKEN FILLET with Sunquick black current .

BELACAN CHICKEN FILLET

Ingredient A
1/2 Breast Chicken Fillet (cut into chunk size or desired size)
2 tbsp belacan powder
1 tsp ginger juice
1 tsp sugar
1 /2 tsp salt
2 tsp fish sauce
1 tsp chicken granules
3-4 Dash white pepper

Ingredient B
100 ml water
5 tbsp Sunquick black current flavour

Direction
Marinate ingredient A for 4 hours
Preheat oven for 15 minutes add in marinated chicken and bake for 25 minutes
Remove from oven
Heat a wok and pour all in the chicken fillet in the wok keep frying till lightly dried.
Add in Ingredient B stir till well combine and dish up.

Toasted belacan powder

Before marinate

Seasoning the breast fillet

Layer then in a baking tray with aluminium foil underneath

After baking for 25 minutes

In a wok fry till lightly drier add in Sunquick Black Current juice still till well combine and dish up

Garlic Chilli Sauce

Allow it to simmer until lightly thicken ..lower your heat.

This is how it looks ..lightly thicken

Garlic Chilli Sauce

250 g long red chili

2 red bird's eye chili

20 garlic cloves garlic, peeled

3 cm Ginger

(Bring to blend )

150 g water

50 g sugar

30 g white vinegar

2 tbsp fish sauce

1 tbsp chicken granules

1 tsp salt

Method.

Heat up a wok add 4 tbsp cooking, combine all the above ingredient to a low simmer.

Keep stirring slowly until lightly thicken.

Dish up and allow it to cool before bottle in jar.

Note:

1) If you do not like too spicy do not add the red bird eye chili

2) You may reduce salt, sour and sweetness according to own preference.

3) You may opt to use lime or calamansi instead of vinegar.

4) You may opt to remove the seed

MIXED VEGETABLE

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CRISPY MINI POPIA MEAT FLOSS ROLLS

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CRISPY POPIA MEAT FLOSS ROLLS

Well this is a very straight forward and easy to make ..truely additive.. yum yum yummy..
I am using this brand of Popia skin ..recommended by Sifu Agnes.. Just spread meat floss on the popia skin and roll it up seal using brush beaten eggs. and brush a layer of egg on the popia skin and straight to the oven 200c center tray for 20 minutes or till bake. Truely a good brand popia skin.

ORANGE MANTOU

ORANGE MANTOU -PONG KAM
Ingredients
250 g pau flour
150 g sweet potato puree (steam sweet potato and blend /mash into puree.)
60 g castor sugar
1 tsp instant yeast
2 tsp Orange elmuco paste
50 g water (Plus and minus )
1 1/2 tbsp shortening

Direction
1 )Mixed all the above ingredients, hand mixed till become a dough.
2) Add the shortening lastly mixed till smooth
3) Set aside to proof for est 40 - 50 minutes, release the air and knead till smooth
4) Divide the dough 70 gm each .shape in rounds I manage to get 7 rolls
5) Set aside to proof till double the size estimate
6) Steamed the pau on high heat around 10 - 15 minute

Note:
As the pau cools down after steaming you will notice the pau colour change to darker orangy.

I am using this Orange Imolko as recommended by the bread shop supplier ..This contain orangy fragrant paste not only orange colour. Therefore my pau is orangy flavor.