LOK LOK

Keefe dipping the skewered prawn into a pot of boiling soup
The choice of skewered food
Lok Lok is also known as satay jolok and shabu shabu

Kristofer enjoying his lok lok

Close-up of the skewered food

Mr Wong and the 3Ks enjoying a meal of Lok Lok at a hawker stall

My sister, Li Lian, is back in Ipoh for a short holiday. Her hubby, David, and their three Ks, Keefe, Kelley and Kristofer, are here as well. One of the food that Kelley kept requesting for was Lok Lok (pronounced as look-look) steamboat. It seems that one can't get Lok Lok in Singapore. I duly obliged by taking them to a popular Lok-Lok stall at Ipoh Garden East this afternoon. Judging from the number of sticks they ate, they must have enjoyed their meal.

For my foreign visitors, lok-lok is a similar dish to steamboat or hotpot, except that one has to stand while enjoying this dish. There is an array of fresh food like bean curd, seafood, meat, fish balls, vegetables, quail eggs, preserved eggs which are skewered and dipped into a container of boiling soup. The food is cooked in less than a minute. The steamed meat can be further enhanced by dipping them from a selection of sauces; nut-based, sweet sauce or chilli sauce. You can easily find Lok-lok at any hawker stall in Malaysia. In Ipoh, it costs 60 sen a stick.