January 25, 2007
Lo Bak - In Remembrance Of…
This picture is posted in fond memory of the wonderful taste of Lo Bak from Penang Village. In Singapore, we call this dish “Ngor Hiang“, although “Ngor Hiang” really just refers to the Crispy Fried Pork Roll. Correct me if I am wrong, in Hokkien dialect, “Ngor Hiang” means “Five Spices” because Five Spice Powder is one of the ingredients to make this Crispy Fried Pork Roll.
I will definitely have my fill of Ngor Hiang at Maxwell Food Center when I am back in Singapore. Perhaps I now need to eat there more than once, so that I won’t be craving for Penang Village’s Lo Bak when I am back to the Bay Area.
Then again, the more I eat the same thing over a short period of time, the level of satisfaction I gain each time decreases, ya? (Basic Economics’ Law of Diminishing Marginal Returns) How many times can I eat my Ngor Hiang at Maxwell Food Center? *Dilemma Dilemma*
I thought I had begged Penang Village to stay open? *Sob* *Choke*
J liked their Shrimp Pancake and Hot and Sour Chilli Sauce while I liked everything. Even though this Lo Bak dish was sold as an appetizer, I could make this part of a main course, cos there was just so much food.
The Shrimp Pancake was light and not doughy; the Crispy Fried Pork Roll was meaty without being too overwhelming; the Preserved Egg was cooked to perfection - the egg yolk was still a little moist. The Tofu was crispy and goes very well with the Hot and Sour Chilli Sauce. The Nonya Achar was really the traditional kind made from the Rempar mix of dried chillies, candlenuts, turmeric, lemon grass, galangal, shrimp paste, dried shrimp, rice vinegar, sugar and salt.
This shall be my last post on the food I have tasted in Penang Village.
Penang Village - All the best to you. Please re-open some place else in the Bay Area. Pretty please?
Bite This!
More recipes:
Indian Mee Goreng In Penang Village
Beef Rendang - I Wish I Made This
Prima Taste Restaurant Food Review - Part 1
My Singapore Food Cravings (1): Stir Fried Noodles - Hong Kong Style
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January 25th, 2007 at 10:00 am
When I first read the title, I thought it’s going to be about the other Hokkien dish, Lor Bak. But I love Ngor Hiang/Lo Bak too. Miss it so much.
January 25th, 2007 at 1:28 pm
Oooh… Lor Bak = Braised Pork Belly? Yumm! I saw a recipe from aromacookery.com. Picture looks good.
As for Ngor Hiang (as the collective term), I actually prefer the sausage thing and the bee hoon. The stall at Maxwell Food Center also sells thin slices of egg “biscuit” or whatever you call it. Very delicious.
January 25th, 2007 at 2:34 pm
Hi there! I came across your website from Rasa Malaysia. Not sure if you are aware but you can find Prima Taste Premix at Ranch 99 @ Milpitas. It’s in the dried goods section, towards the fish section. Cheers! (*^_^*)
January 25th, 2007 at 4:25 pm
Shrimp pancake? I think my wife would like that. She’s a shrimp freak.
January 25th, 2007 at 5:39 pm
Hello yich! Remember the nonya bak zhang recipe you asked from me? Well, I haven’t gotten it from my mum yet but when I do I’ll drop you a mail ya ;P
January 25th, 2007 at 8:15 pm
j0s1e267 - yeah… I saw the Prima Taste Premixes in Ranch 99 before, but they are in USD!!! I can get the same in SGD *sigh*
DF - J is also a shrimp freak. They should meet.
Hi Yummie dummieS - Haha! You remembered. I’ll be waiting for that email…
January 26th, 2007 at 11:48 pm
I love to eat Ngor Hiang, as in the meat thingy. The rest of the items so so lah. But nowdays the term seems to include everything, yes including chicken wings! pengz!
January 27th, 2007 at 7:30 am
Huh? Ngor Hiang Stall sells chicken wings too? I know they sell bee hoon.
Now that you mentioned, bee hoon and chicken wings remind me what I’d eat after swimming lessons when I was a kid.