• Prep Time 40 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • Stock (or water)
  • 3.5 litres water
  • 3 chickens, cut into pieces
  • 600g pork bones, cut into pieces (optional)
  • 1 teaspoon black peppercorns, crushed
  • Aromatic Dipping sauce
  • 3 tablespoons cooking oil
  • 2 fresh red chillies
  • 3 bird's eye chillies
  • 7 shallots, peeled and sliced
  • 2 stalks lemongrass, sliced
  • 3 cloves garlic, peeled
  • cooking oil
  • 60-80ml water
  • 100ml bottled chilli sauce
  • pinch of salt
  • 1 teaspoon of sugar
  • Ingredients for the skewers
  • 300g beef, chicken and/or pork fillet, sliced or cubed
  • 500g medium-sized prawns, shelled
  • 400g squid, cleaned and cut into 4cm squares
  • 350g cuttlefish, cleaned and cut into 4cm squares
  • 250g meatballs
  • 250g fish balls
  • 200g crabstick
  • 200g shelled cockles
  • 10 tofu puffs, slit and stuff with a slice of cucumber each
  • 1 packet deep-fried bean curd assorted yong tau foo such as stuffed chillies and brinjals, etc.
  • 20 hardboiled quail eggs, shelled
  • 1 packet fresh mushrooms
  • 1 packet young corn, cut into 3cm lengths
  • 2 cucumbers, quartered and sliced
  • 1 loaf crusty bread, cubed
  • Chinese crullers (yau char kwai), sliced
  • bamboo skewers
  • Accompanying sauces
  • bottled sweet sauce (tim cheong)
  • bottled vinegared chilli sauce
  • aromatic dipping sauce (see recipe)


    To prepare stock:
  1. Bring the water to boil with the chicken, pork (if using) and crushed peppercorns.
  2. Simmer over low heat for 30 to 40 minutes, then remove from heat and strain the stock. Set aside.
  3. This should produce about 1.5 to 2 litres of stock; if insufficient, top up with water.
  4. To prepare aromatic dipping sauce:
  5. In an electric blender, blend the chillies, shallots, lemongrass, and garlic until they form a smooth paste.
  6. Heat a little oil over medium heat and stir-fry the paste until fragrant.
  7. Add water, bring sauce to boil and remove from heat.
  8. Mix in the bottled chilli sauce, and sugar and salt to taste. Set aside.
  9. To prepare food skewers:
  10. Thread all the remaining ingredients onto the bamboo skewers as in preparing sticks of satay, so there will be sticks of beef, bread, eggs, mushrooms, etc.
  11. Make sure to leave a section of the skewer unthreaded to serve as handle.
  12. Set aside, covered with cling film, in the refrigerator until ready to serve.
  13. To cook:
  14. Bring the stock (or water) to boil and keep it simmering over a portable stove placed in the centre of the table.
  15. Arrange platefuls of skewered food around the hot pot.
  16. Cook by dipping into the simmering stock.
  17. Serve with the various dipping sauces.

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2 thoughts on “Lok-Lok”

  1. Zubaidah Harun - August 9, 2020 at 11:43 pm

    Can I use beef bone instead pork?!

    • Kuali Cares - August 11, 2020 at 9:32 am

      Hi Zubaidah, yes you can! Beef bones will also produce an aromatic broth. Happy Cooking!


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