Hi Julia, thank you for sharing your mom's "secret" recipe 
I can tell from the portions that the jedi that is your mom has the force...to make the perfect combination. Wow.
I'm going to use the portions on your picture to braise my short ribs (pork) and some eggs and taupok/taukwa. Hopefully it will turn out well.
My secret would be to use "gula melaka" (palm sugar). Ooops ....
This looks really good. Gotta try it one day.
stef, jcheng, hope you guys will like this recipe as much as i do!
FatMan, thanks for sharing your "secret"! It sounds like a great substitute for the brown sugar.
Tried your recipe, was delicious, but your galangal looks better than mine. Wrote about it on my blog.
Hi Carpal Fish, I'm glad the recipe worked for you! Don't worry if it didn't taste perfect the first time. I took a few tries to get it right too.
Tried to leave a comment on your blog, but a password was required. How does it work?
Sorry Julia, I forgot to turn on the comments. I was getting despondant that no one was reading my blog. Should work now.
Hi Julia,
Your lor bak looks soooo lipsmacking delish! Thanks for sharing. Lucky you to have a Mom who's such a talented cook! This is a must try for me. One question - are the lemongrass, galangal & garlic finely chopped or are they bruised, left whole or sliced in big pieces?
Hi Kate, thanks for dropping by! I cut the lemongrass stalks in half lengthwise, stopping just before the root to keep the whole stalk still intact. The galangal is sliced in large pieces, and the garlic cloves are left whole still in their skins. Just refer to the illustration in this blog entry's last picture. Happy experimenting!
Duh - must had a brain freeze there - did see the pic. but somehow didn't registered.... 
Thanks for clarifying. Will let you know how my lor bak turns out.
What I've ended up with is fantastic, but wouldn't you mind posting with at least approximate, relative amounts?
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