Hi everyone Thank you for your views and comments. Some info on my background - My mother is Singaporean Chinese, her Mother (my Mama) is Singaporean too. My Grandfather was from Southern China, Fujian province. Their dialect is Hokkien. My father is English. I grew up in the UK, however every school summer holiday was spent in Singapore. So that was 7/8 weeks annually, every single year for the first 22 years of my life. For this reason, I am very in touch with my Singaporean and Peranakan heritage ❤🇸🇬☺️ Hope that explains a little more.
So how many Generations ago did “Peranakan” Occur? ie. When did someone in Family line marry a Local Muslim ? Are You still Muslims or You Guys ditched Being Muslim like most Chinese Peranakans in Singapore & Malaysia have ?
😊🙏 My brother-inlaw is a Peranakan from the State of Melaka , Malaysia! He loves Chilli Padi with light soya sauce for his meals! OMG! ... Thank You So Much Natalie for the efforts & for sharing! 😊🙏🌷🌿🌏✌💜🕊🇲🇾🇸🇬
Cramming down a bubur chacha* when one is full is probably not the wisest thing to do 😅 * on the heavier and more cloying side of the Malaysian desert spectrum.
Errr… that’s not Lor Bak. Lor Bak means stewed/braised pork. Lor from 滷 (lu) = braised/stewed and Bak means 肉 (rou) meat. What you were eating with the crispy bean curd skin is called Ngoh Hiang, meaning 5 spices, which is exactly what you correctly described. There are the 5 spices powder in there mixed with some veggies like water chestnut and carrots, and in the mince meat. All these are mixed together and rolled up in the bean curd skin before being fried. You should visit Singapore-Malaysia more.
Natalie is correct in calling that dish lobak/lor bak. Penang Chinese & Peranakan call this type of 5 spice meat rolls as lobak/lor bak (different variations in the spelling). She's in a Peranakan restaurant in Penang after all. So the menu would have listed the dish as lobak/lor bak. Lobak in Malay language is carrot (lobak merah) or radish (lobak putih). We also have braised duck dish called lor ark. So, can understand the confusion here.
Hi everyone
Thank you for your views and comments. Some info on my background -
My mother is Singaporean Chinese, her Mother (my Mama) is Singaporean too. My Grandfather was from Southern China, Fujian province. Their dialect is Hokkien.
My father is English. I grew up in the UK, however every school summer holiday was spent in Singapore. So that was 7/8 weeks annually, every single year for the first 22 years of my life.
For this reason, I am very in touch with my Singaporean and Peranakan heritage ❤🇸🇬☺️
Hope that explains a little more.
So how many Generations ago did “Peranakan” Occur? ie. When did someone in Family line marry a Local Muslim ? Are You still Muslims or You Guys ditched Being Muslim like most Chinese Peranakans in Singapore & Malaysia have ?
@@Hs5687 good question. I don’t know, I need to ask my family!
😍
😊🙏 My brother-inlaw is a Peranakan from the State of Melaka , Malaysia! He loves Chilli Padi with light soya sauce for his meals! OMG! ... Thank You So Much Natalie for the efforts & for sharing! 😊🙏🌷🌿🌏✌💜🕊🇲🇾🇸🇬
That’s great! I don’t think I have been to Melaka since I was a kid but I would love to go! I’m glad you enjoyed the video, thank you ☺️
It is straits chinese we call it. Fantastic food.
The best!
Sounds like london english .....
Yummy 😋
Totally! 👍🏼
Cramming down a bubur chacha* when one is full is probably not the wisest thing to do 😅
* on the heavier and more cloying side of the Malaysian desert spectrum.
I ate half of it 😬😅
Errr… that’s not Lor Bak. Lor Bak means stewed/braised pork. Lor from 滷 (lu) = braised/stewed and Bak means 肉 (rou) meat. What you were eating with the crispy bean curd skin is called Ngoh Hiang, meaning 5 spices, which is exactly what you correctly described. There are the 5 spices powder in there mixed with some veggies like water chestnut and carrots, and in the mince meat. All these are mixed together and rolled up in the bean curd skin before being fried. You should visit Singapore-Malaysia more.
Lobak is carrot.
@@truthful3777 was she referring to carrots in this video? If she was, her Hokkien is definitely better than mine.
@@marieannechia6038 Sorry.. in Cantonese direct translation its white carrot or Radish.
Natalie is correct in calling that dish lobak/lor bak. Penang Chinese & Peranakan call this type of 5 spice meat rolls as lobak/lor bak (different variations in the spelling). She's in a Peranakan restaurant in Penang after all. So the menu would have listed the dish as lobak/lor bak. Lobak in Malay language is carrot (lobak merah) or radish (lobak putih). We also have braised duck dish called lor ark. So, can understand the confusion here.
Lor bak is how it was written on the menu. So many names/ variations 😅 either way I love it so much! 😋
Thanks for your explanations
Ur Singapore not Malaysian ur ancestors r not u today they don’t even know that u exist who u r is because of the country ur parents came from
Your speech is neither Malaysian nor Singapore. Where you come from? Pharaiah land..
I’m not sure I understand your point 🤔
@@truthful3777 I’m British.
@@natalieecoop I am referring to the above comment and i dont comprehend what he said.
Without telling that you have Peranakan bloodline, I thought you are pure white
I’m half Singaporean Chinese, half British 😊
@@natalieecoopSinglish.
@@manchuriancandybar864 😂 yes
@natalieecoop Singlish.