Lingham chilli sauce
* This post is part of the Royal Selangor Jellyriffic Competition where ten bloggers from around the world compete by posting recipes each day for 30 days in the month of October 2011 to raise awareness and support for breast cancer. *
Update:
Follow our progress and download our recipes in the “Cuisines of the World” by clicking the image below:
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Breast cancer awareness and support
This video was specially created by ChopinandMysaucepan to spread the awareness of breast cancer and as a prayer for women who are affected by this illness.
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Malaysian loh bak is perhaps one of the most popular snack and street foods found in popular food hawker centres throughout the country.
Recipes may vary from one location to another throughout Malaysia but loh bak is generally strips of lean or mince pork and water chestnuts that is marinated with five-spice powder then wrapped in tofu skin and deep-fried to a crispy golden brown.
Sweet plum sauce is usually the accompanying sauce for loh bak although variations include sweet chilli sauce, hoi sin sauce or a combination of all of these sauces.
Traditional Malaysian loh bak at Sassy's Red, Westfield Sydney
The traditional way of presenting this dish is usually similar to presenting spring rolls. The distinct aroma of five-spice give gives loh bak its fragrance and food lovers like this dish because the tofu skin is crispy on the outside while the meat is succulent and tasty inside.
We have decided to introduce an exciting variation to this traditional presentation.
Day 27: Entree – De-constructed Malaysian loh bak
This de-constructed Malaysian loh bak is an interesting variation from the traditional presentation because you have the choice of tasting all of the ingredients separately or collectively in one tasty mouthful.
Crispy beancurd chips
I have seasoned the small sheets of tofu skin with a mixture of five-spice and salt, then brushed each sheet with some leftover duck fat from our previous recipe and baked in the oven resulting in some very crispy and tasty beancurd chips.
Grape tomato wedges
As a side, I have also used grape tomatoes as one of the traditional accompanying ingredients for loh bak.
Lebanese cucumber slices
Thin slices of lebanese cucumber is refreshing with the grape tomatoes of this dish.
Baked five-spice chicken mince
Instead of deep-frying the loh bak I have simply baked the marinated mince in the oven in the shape of the Royal Selangor jelly mould.
This de-constructed recipe is relatively more healthy than the traditional recipe because both the meat and the beancurd skin is baked rather than deep-fried. The baking process has also made the outside of the mince slightly crispy while the inside is still moist, succulent and full of flavour.
De-constructed Malaysian loh bak
It is indeed a novel way to eat Malaysian loh bak and it take no more effort to prepare compared to the traditional style of presentation.
Ingredients 200gm mince chicken or pork Method 2. Line the Royal Selangor jelly mould with baking paper and pack the mince meat until it is full to the brim. 3. Unmould with baking paper attached onto baking tray and bake in a 180-degree celcius oven for about fifteen minutes. After fifteen minutes, remove baking paper and bake for a further fifteen to twenty minutes until the mince is golden brown. Set aside and let the mince cool. 4. Cut tofu skin according to an exact shape of the inside of the Royal Selangor jelly mould then soak in cold water until soft. 5. Pat dry and dust a mixture of five spice powder, salt and white pepper on both side of the tofu skin then brush with a little vegetable oil. 6. Cut the tofu skin into the conic shapes and line the insides of an aluminium replicate of the mould. 7. Bake the tofu skin in a 180 degree celcius oven for about twenty minutes until the skin is golden brown. Remove skin from aluminium mould and let it cool to become crispy. Serves
2 sheets tofu skin
1 teaspoon five spice powder
1 teaspoon light soy sauce
Half teaspoon caramel black sauce
Half teaspoon salt
Half teaspoon pepper
4 – 5 slice lebanese cucumber, thinly sliced cross-wise
4 – 5 cherry or grape tomatoes, wedged into quarters
1 stalk shallots, finely julienne for garnish
A few sprigs coriander for garnish
1 dallop Lingham chilli sauce
1 dallop sweet plum sauce
1. Marinate mince meat with five spice powder, light soy sauce, caramel black sauce, salt and pepper.
This recipe serves one Royal Selangor jelly mould
This de-constructed recipe is similar to the western style of have a steak or meat dish with potato chips and vegetables as sides courses.
De-constructed Malaysian loh bak (Clokwise from top: Cucumber slices, grape tomato wedges, Lingham sauce, crispy beancurd chips and five-spice baked mince chicken garnished with fresh shallots, chilli and coriander in the centre)
So dear readers, can you think of a dish that could perhaps be de-constructed to become an exciting variation to the traditional way of cooking and presenting that dish?
*Note to readers: You can support and help raise the awareness of breast cancer by the following ways:
- Share our recipes with family and friends on Facebook or Twitter.
- Like chopinandmysaucepan on Facebook.
- Follow chopinandmysaucepan on Twitter.
- Suggest to us any recipe, jelly or otherwise that you may like us to cook using the mould. Recipes do not necessarily need to incorporate gelatin and participants are encouraged to be as creative as possible. We need all the help we can get and would welcome any creative ideas and recipes from our readers.
- Purchase a jelly mould from Royal Selangor. Remember, all sales proceeds will go towards improving the lives of women affected by breast cancer.
Win an Olympus VG-110 camera
To encourage readers to support the cause for breast cancer awareness, we will give away an Olympus VG-110 camera to one lucky reader.
All you have to do over the next thirty days is to provide your comments, feedback, suggestions or any recipes and you will be in the running to receive this camera. This prize is open to any and all readers.
If you enjoy our daily posts throughout October 2011, do consider helping the cause for breast cancer by participating in any or all the the ways mentioned above.
We wish you good health and happy cooking!
Chopinand & Mysaucepan
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NE4T – that was my captcha code! Quite fitting for the dish. I like that you have baked it making for a healthier version
Hi Martyna
Captcha code was referring to you
You’re very creative! Never thought of putting loh bar in a cone
Lorbak! Yummy stuff and a big fav for me. I love how it is deconstructed and you can pick what you like to add it to your own portion.
Haha…I like how you tease us leading to the final creation. Love that it is baked instead of deep-fried.
Hi Ching,
“Teasing” was definitely not my intention. The baking process turned out suprisingly well because the meat is crispy outside but very soft and succulent inside and whilst carving the meat, the five-spiced laden juices is another revelation the traditional loh bak does not have
It was such a wonderful idea to register this video. Beautiful and so mysterious (we only see your hands, small lamps, the cone…).
I have never heard of loh bak, but it looks so luscious, I will try making it one day. (Unfortunately it’s not sold on every corner of Swiss streets
Oh man my CAPCHA code wasn’t so special… just kidding (referring to Martyna’s comment). I’ve never tried loh bak or unless I ate it somewhere without knowing the name. Beautiful presentation again and I love how you started to share from the sauce…. it’s like a story. I can’t believe there is only 3 more left? Oh no!!! I’ll miss this challenge…
I’ve never had loh bar before it looks interesting. I like all the ingredients so I know it must be delicious. As always you come up with such unique designs. I’ve had fun following this. Is this fun for you or tedious trying to recreate new versions of each dish?
Hi Vicki,
Is this fun? Well, the experience is like the typical bell curve. We were daunted at first then as we became more familiar working with the mould, it became very exciting and fun because we were trying to think up all sorts of exciting recipes.
But it has been almost 30 days and we have a huge backlog of posts which we would really like to publish so, it’s kind of bitter sweet but mostly we have also learnt a lot about ourselves and how we perceive limitations and finding ways to overcome them.
This is not just de-constructed but rather deconstructivist because you made something entirely new out of it!
Hi Kath,
You’re a very perceptive person and obviously very talented too to notice the missing arpeggio
I think this looks very inviting.
I’ve never had anything in the way of Malaysian food- although I’d love to try some!
You make everything look like a delicious adventure! And I love the many uses you’ve put your mold to- from shaping to steaming to jelly-and more. I, too, will miss the excitement of your recipes in this challenge!
That looks – once again – amazing! I love your explanation of the dish – it’s poetry. I have really enjoyed listening to the piano music as I read your posts….are you playing? (I don’t know if I missed that somewhere, but whoever is playing is amazingly talented).
Hi Ann
I’m not sure if I would go so far as saying it’s poetry but this dish definitely needed some explanation as it is something quite remote from the traditional style. Yes, I am playing the piano in the videos but I really need a lot more practice for my own good!!
I was a little amused with the name ‘De-constructed’ Malaysian loh bak. But it’s truly very innovative and original. Thumbs up!
Awesome! Love that deconstruction! I do love loh bak
Wow I was wondering how you were going to do a loh bak in that form! 😀
I love that piece, you’re a talented pianist! The recipe was inspired as well. Well done on both counts
My heart was touched and my life blessed by your video. The simple setting was a beautiful backdrop for the Opus 25 No. 1, and what a prayer it was! Your thoughtfulness and compassion are evident in your music and food, as well as your concern for breast cancer awareness. Thank you for this.
I can’t believe you deconstructed loh-bak! looks really restaurant quality now 😉
Sigh…another one of my favourites. I grew up calling it ngoh hiang – it was my grandmother’s speciality. Love how you’ve deconstructed it. And thank you for the happy memories.
A good Loh Bak is one of the best entrees ever! That looks wonderful.