Nyonya aunty demonstrating her culinary skills to nyonyachef....
One evening I was invited by my friend to check out his family's version of Loh Bak. The mom who is also from nyonya descendant was showing me her family recipe. According to her, this is how her grandma and her mom taught her how to cook Loh Bak.
I was trying to figure out the origins of this dish, whether it's from Melaka, Johor or is it different cooking methods from different Chinese dialects...Teochew,..Hokkien,..Hakka...or a mixture of here and there.
My personal findings; Because of distance and a period of time !...our ancestors carrying the recipe across many provinces and countries, and meeting many different men and women has altered the ingredient and appearance resulting no one to prove which is the original.
Well,...just enjoy and appreciate the varieties of cuisine !..Be happy
Check out this Nyonya aunty taking her precious time to show me her ancestors recipe....
Nyonya aunty in action dishing out 4 spectacular dishes....
The main highlight....Loh Bak !
Loh Bak or meat roll made from pig's intestine, minced meat, carrot, yam bean, eggs, beancurd sheet, tapioca flour, oyster sauce, five spice, sugar, salt & pepper.
This differences between Nyonya aunty and Penang Loh Bak; She uses pig intestine as the wrap and minced meat. Taste unusual but...still tasty! By using minced meat the taste is quite similar to the meat balls and the pig's intestine will give different texture to the Loh Bak.
The Rounded Loh Bak...
Same taste but instead of a roll...it's made into a ball shape. Something different !
Sambal Stuffed Fish....
Another nyonya's creation...really taste like mom's cooking.
Sambal Stuffed Fish made from heavenly spices; turmeric, chillies, shallots, garlic and belachan...pound it, stuffed into the fish and deep fry it.
Sweet and Sour Prawn
Prawn cooked with tamarind juice and sugar. Simple appetizing home cooked food !
Kudos to the Nyonya aunty for fixing up the spectacular dishes !
You can also check out Penang Loh Bak recipe here