My hubby’s eldest sister makes the best lorbak on the island, in Malaysia and probably, the best in the world.Â However, I have not been able to see exactly how she marinates the meats.Â She used to supply them to several lorbak sellers but she is now too old to make them in bulk.Â So, the only time I get to eat is during Chinese New Year when she did it as gifts for all her siblings.
I had pestered her for the recipe as both her daughter-in-laws have no interest in them.Â But heh, all I get is the basics.Â Therefore, I tried making my own yesterday.
I used only chicken thighs -deboned to make them.Â My sister-in-law told me she used pork that is specially cut for her by the butcher.Â The pork is cut into long, thin strips.Â She said she used only pork and marinates like fish sauce, five-spice-powder, sugar, dark soya sauce and soya sauce.Â But I swear I see bits of vegetables inside!Â So, I put in some spring onions, Chinese parsley and some turnips, grated (sengkuang).Â My mom used to put yam and turnips in her lorbak.Â I also added some flour inside to bind them.
This is the rolled-up lorbak waiting to be deep fried.Â My kids loved them because the taste is just right.Â But I am not entirely satisfied because the fillings are loose.Â I.e. when I cut them after cooking, the fillings sort of dropped out.Â Â Â Anyway, it is still way tastier than those I got from stalls.
My sister-in-law had been telling me that Â she will call me to her home to see her how to roll those darn meats.Â She said the secret lies in making them firm and tight.Â Hope I get to learn from the sifu one of these days.