Thursday, 6 February 2014

Ngor Hiang or Penang Lor Bak



































It took me 5 long years to finally put a recipe I´ve bookmarked into practise. Alas, I still think it needed some tweaking.  Somehow the seasoning is too mild for my liking, and clever me, I should insist on using shoulder pork meat instead of mince just because of convenience sake.  Positive note here is that, I found the perfect bean curd sheets here to be used for this recipe. Finally!

No comments:

Post a Comment

Note: only a member of this blog may post a comment.