Loh bak is a sticky meat wrap with deep fried pork and vegetables. It
takes a little practice to make good rolls inside the bean curd skins,
but these are well worth the effort.
Ingredients:
4 Tbsp. vegetable oil
1 cup long beans, sliced lengthwise
½ tsp. salt
Freshly ground pepper to taste
6 eggs, beaten until light
Sambal sauce for serving
Steps:
Heat 1 Tbsp. oil in wok. Toss beans just until they start to become
tender. Add salt and pepper to taste.
Add beans to beaten eggs and stir.
Heat 1 Tbsp. oil in wok, making sure to cover the entire wok surface.
Pour approximately 1/3 of the mixture into the wok. Cook over low to
medium heat until it is set on the bottom, but still moist on top. Fold
in half and serve on a warmed plate. Repeat two more times to use up the
rest of the mixture. Serve hot with sambal sauce
