Lor Bak, a delicious dish consisting of spiced meat rolls wrapped in tofu skin and fried until crispy, is one of Southeast Asia’s culinary favorites. This dish has become a popular street food in Malaysia, especially in Penang, and is also popular in Singapore and other Southeast Asian countries. Behind its deliciousness, lorbak has a history and tradition that is interesting to explore.
History and Origin of Lor Bak
The origins of lorbak are closely connected to the history of Chinese immigrants in Southeast Asia. It is believed that this dish was inspired by “ngo hiang”, a traditional Chinese dish made from minced meat and white radish. Over time, lorbak recipes were adapted to local ingredients and local tastes, resulting in a rich Southeast Asian flavor.
Uniqueness and Taste of Lor Bak
Lorbak offers a unique blend of textures and flavors. The crispy tofu skin combines with the soft and tasty meat filling, creating an unforgettable sensation. Spices such as garlic, shallots, and soy sauce provide a rich and aromatic taste. Lorbak is usually served with sweet and spicy chili sauce or sweet potato sauce, adding an even more tempting dimension of flavor.
Although the classic lorbak recipe calls for pork, there are a variety of popular fillings, such as chicken, shrimp, and even mushrooms. Modern creations continue to develop, featuring lorbak stuffed with seafood, cheese and various other innovative ingredients.
Lorbak is not just a delicious dish, but also a symbol of culture and tradition. In Malaysia, lorbak is often served at special occasions such as weddings and festivals, symbolizing prosperity and happiness.
Lorbak can be enjoyed as a snack, appetizer, or main course. If you want to taste the delicious sensation of lorbak, you can find it in various places, such as street stalls, hawker centers, and restaurants in Malaysia.
Article curated by Mika Natalia
