Loh Bak

This is Penangites all time favorite, hope you all like it too. 

These are what you need .............

Utensils

Frying pan

Air tight container

Ingredients

500mg shoulder pork (夹心肉), cut into long stripes

8 water chestnut, cut into stripes

1 onion, diced

1 bean curb skin, cut into 8"X6" 

Oil

Marinate - 2 teaspoons of salt

                   3 teaspoons of five spice powder

                   2 teaspoons of sugar

                   2 tablespoons of soy sauce

                   2 tablespoons of corn starch

                   1 egg, lightly beaten

Instructions

1. Marinate the shoulder pork stripes in a air right container over night. 
2. Spray little water onto the bean curb skin, in order to soften it for easier wrapping. 
3. Place some shoulder pork stripes, water chestnut and onion onto the bean curd skin then wrap it, seal the edge with some marinating sauce.
4. Heat up the pan with oil, after oil is getting hot, turn to low flame
5. Put in the loh bak to fry, when the bottom become golden brown, turn upside down to fry the other side till golden brown. 

Now the dish is ready to serve ...........