This has been on my to-do list for more than a year now, I somehow got this recipe from the internet couple of years ago but I can't remember the source. I twit it a little and it's really yummy ; )I do not have to worry that I will not able able to eat Bak Kwa when I am overseas now!!!
For my foreign friends, Bak Kwa is pretty much like pork jerky except that it is sweet (kinda like honey pork jerky) and it is a must have during the Chinese New Year, as a gift to your parents, in-laws or clients whom you respect. And not to mention the long queue just weeks before the New Year, expect to queue up to 5 hrs a week before New Year and the price goes up a few weeks before New Year...
I managed to make 2 batches out of 1 kg of minced pork, but that only yields about 15 irregular pieces ; ( Have to make more next time!Here's the recipe:
What you need:
About 1 kg of pork (use the fatty minced about 20-30% fats)
1 1/4 cup sugar
3 tbsp fish sauce
1/2 tbsp dark soy sauce
1 tbsp rose wine or chinese rice wine
1 tbsp cooking oil (unless you are using really fatty mince)
salt and pepper
What to do:
1. Mix all the ingredients together evenly (use your hands!)
2. Preheat oven to 175F
2. Line your work surface with aluminium foil (unless you don't mind cleaning the surface)
3. Spread the meat mixture between 2 sheets of parchment papers and flatten it using a rolling pin. Not too thin though(mine was a bit too thin)
4. Pop it into the oven (foil and all) and bake for 15 mins
5. Remove from oven, and peel off the parchment paper carefully. Increase oven heat to 375F
6. Cut into desired size (I use a pizza cutter) and line the slices onto a tray. Pop in into the oven for another 10 mins
7. Turn the slices over and change oven setting to Broiler mode, broil on Hi for about 5 mins or until brown. Stay by the oven as it browns really fast!!
Note:
If you are going to grill it on a open grill, you can grill it after peeling off the parchment paper. I guess it will taste better if you grill it but somehow broiling it gives it the "char" look too.
9 comments:
my gosh!! a bit more glaze and they look like those from lim chee guan!! maybe you should sell and make some money from the singaporean folks staying there.
Hey it actually looks like Lim Chee Guan!!! I took the pic at abt 8pm (see I so free to make them so late ; p) so the lighting not too flattering...Hmmm maybe I shoud start taking orders now...hee
Hi Happy Belly
I am glad that you posted the recipe. I am in Dublin and both myself and hubby have cravings for bak kwa.
Before I attempt the recipe,would like to know :
Step 5, peel off the parchment paper- does this refer to the top paper or remove all including the foil? And for the foil, is the shiny bit on top or at the bottom ?
Thank you.
Add to that, by any chance, do you have the recipe for the gravy for the bun ? The hawker used to spread the gravy on the bun, toast it and then put in the bak kwa.
Hi Lisa,
Remove both the parchment papers from the top as well as the bottom, cut it into smaller sizes then put in back on top of the foil and grill.
Do you remember what colour is the gravy? I have not eaten bak kwa that way (from hawker) before, at home we usually spread some butter or margarine on bread and bak kwa between..So maybe it's margarine? If it is margarine, usually hawkers use Plantar brand (in Malaysia & Singapore) Hope that helps...
Hi Happy Belly
Thank you for the info. The gravy is dark brown in colour.
At home, we usually spread margarine or butter as well.
Thank you again. Will attempt it this weekend. Wish me luck !
Hi Lisa,
Hope you have fun making them!
Found this site after refusing to pay C$ 14/ half pound!!! Love the taste! Thank you!
Glad you like the taste : ))
Post a Comment