Lok Lok (Malaysian Skewered Street Food)

🧂 Ingredients

• generous selection Assorted ingredients for skewering(Examples include: fishballs (various types), meatballs, squid balls, shrimp, sliced fish, chicken slices, beef slices, tofu puffs, firm tofu cubes, enoki mushrooms, broccoli florets, cauliflower florets, cherry tomatoes, quail eggs, sausages.)
• approx. 40-50 Bamboo skewers(Ensure they are food-safe and suitable for cooking.)
• 2-3 liters Broth for boiling (optional)(A simple chicken or vegetable broth, or a spicy mala broth for an extra kick.)
• enough to fill pot to at least 3 inches deep Cooking oil for deep-frying (optional)(Use a neutral oil with a high smoke point, such as canola, vegetable, or peanut oil.)
• for dipping Satay sauce(Store-bought or homemade. Warm it slightly before serving for best results.)
• for serving Chili sauce or other dipping sauces (optional)(Provide variety for guests.)

👨‍🍳 Instructions

1. 1

   Prepare the ingredients: Wash and chop all vegetables and proteins into bite-sized pieces suitable for skewering. Ensure tofu is cut into manageable cubes. If using quail eggs, pre-boil and peel them.

   ⏱️ 20 minutes
2. 2

   Skewer the ingredients: Thread the prepared ingredients onto the bamboo skewers. Aim for a balanced mix on each skewer, ensuring items are secure and not too densely packed. For example, one skewer might have shrimp, fishball, and broccoli.

   ⏱️ 10 minutes
3. 3

   Set up the cooking station: If boiling, bring the broth to a rolling boil in a large pot over medium-high heat. If deep-frying, heat the cooking oil in a deep pot or wok to 175°C (350°F). Ensure you have a safe setup with a slotted spoon or tongs for removing cooked skewers.

   ⏱️ 5 minutes
4. 4

   Cook the Lok Lok: Place one or two skewers at a time into the boiling broth or hot oil. Cook for 3-5 minutes, or until the ingredients are thoroughly cooked through. Seafood and vegetables will cook faster than denser meats. For boiling, the broth should return to a simmer quickly. For frying, the items should be golden brown and crispy.

   ⏱️ 3-5 minutes per skewer
5. 5

   Serve and enjoy: Carefully remove the cooked skewers using tongs or a slotted spoon. Place them on a serving platter. Serve immediately with warm satay sauce and any other desired dipping sauces.

   ⏱️ immediate
6. 6

   Repeat cooking process for remaining skewers, ensuring the broth remains at a boil or the oil stays at the correct temperature. Guests can also cook their own skewers at the table if using a portable induction cooker or a tabletop burner with broth.

💡 Pro Tips

• ✓For a street food experience at home, set up a DIY Lok Lok station with a portable burner and a pot of broth.
• ✓Offer a variety of dipping sauces to cater to different tastes.
• ✓Ensure all ingredients are cooked thoroughly, especially seafood and meats, to avoid foodborne illnesses.
• ✓Be mindful of the cooking time for each ingredient to prevent overcooking.

🔄 Variations

• Add more premium seafood like scallops or mussels.
• Incorporate a wider array of fresh vegetables and mushrooms.
• Create a spicy 'Mala' broth for a numbing and fiery experience.
• Offer a clear, savory chicken or pork bone broth as an alternative.

🥗 Nutrition

Per serving