Penang nyonya lorbak, five spice (ngor hiang) meat roll wrapped with beancurd skin, Mala spices
Beancurd skin, pork, five spice powder, white pepper, pink rock salt, light soya sauce, corn starch, sugar, water.
Suitable for Lactose-intolerant
Keep Frozen when not in use
Cook the traditional way
1. Heat up oil in a pan about 2cm (or at least can submerge 1/3 of of the lorbak)
2. Turn to medium-low fire
3. Put in the lorbak to fry, turn and fry until all surface is golden brown.
1. Thaw lorbak
2. Brush/ spray oil (optional)
3. 200 degrees celsius for about 20 minutes
(adjust accordingly as all air fryer are different)