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Posts Tagged ‘Sauces’

Marinated spiced  pork, then rolled in thin soybean/beancurd sheets, crispy spring rolls with chicken and beansprouts, deep fried beancurd, cuttlefish, prawn cakes, prawn fritters, sausages and much more. Served as a snack or as a main dish they are deep fried and come with 2 sauces: a spicy chilli sauce and a sticky starchy sauce called loh. Bak means meat.

At Kheng Pin Café (since 1971) at the junction of Penang road and Jalan Sri Bahari or 100 meters further at the Ho Ping Café  (corner of Penang road with Lorong kampung Malabar) are two places that in my view offer excellent Loh bak. But then again as it is a very popular dish all over the island, there really is no “bad” loh bak, only the variety on offer may be different from one place to another. The thing to keep in mind is to go as soon as the stall starts its operation, because the fresher the oil, the better the frying for the best yummy results.

 Ho Ping is situated at the junction of Lorong kampung Malabar and Penang road.

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Food Atelier

The kitchen equipment in western cuisines is sometimes very abundant. Also sometimes silly.

I remember buying tools that afterwards are kept in the closet unused. One of my worst buys was a fruit press that I used only once. Why? Well, because of the time it took to clean the press after using it!  Not really a good investment.

On the other hand, some other kitchen ware and tools are almost a must for cooking. Ever heard about something called “Un saucier” or Sauce-maker? I do recommend this little pearl if you are a lover of tricky-to-make sauces, like “Hollandaise, Bèarnaise, Choron, Ravigote, etc.”

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Another little gadget I like very much is a so called grill pan, made of cast Iron and a great tool to grill fish, steak and even veggies like peppers (paprika) and such.

grill pan

Anyway, yesterday for diner we had some grilled steak (and Belgian fries, of course) with a home made bèarnaise sauce.

For the sauce: a half glass of white vinegar, a half glass of dry white wine, pepper and salt, fresh chopped tarragon, shallots, chervil, parsley. Put it all in the saucemaker at heating level 5 (hottest) Turn on the sauce maker and allow it to reduce till only 2 spoons of liquid remain.                                        Sieve and allow to cool down.

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Afterwards, add 3 egg yolks and the sieved reduced liquid to the saucemaker. Turn on at heating level 2 and start adding cubes of clarified butter. The sauce will thicken and after about 15 minutes turn the heating level down to 1. Add some freshly chopped tarragon leaves. Réserver.

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Heat up the grill pan and start grilling the (slightly oiled) steaks.

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Finish the fries and serve:

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Bon appétit!

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