Lor Bak

Lor bak (also known as ngo hiang or heh gerng) is a Hokkien and Teochew cuisine popular in Eastern China and a few Southeast Asian nations such as Malaysia, Indonesia, and Singapore.

Lor bak is cooked with various varieties of meat, fish, tofu, or vegetables that have been seasoned with five-spice powder and wrapped in a thin beancurd skin. After that, they're deep-fried and served with chili sauce and loh, a sweet sauce sweetened with corn starch and beaten eggs. Lorbak's main seasoning is Chinese five-spice powder, which is made up of star anise, cloves, cinnamon, sichuan peppercorn, and fennel seeds. As a result, it is known as ngo hiang in Indonesia and Singapore, and quekiam in the Philippines, both of which imply "five spices."

It's one of those foods that Malaysian usually eat outside because it takes so much time to prepare if they make it themselves. The components are actually pretty basic, but it takes a lot of time to prepare them, especially when peeling the water chestnuts.