Thursday, January 08, 2015

Easy Homemade Bak Kwa (肉干)



It's that time of the year again.

Chinese New Year is just less than 2 months away, how has time flies, here comes another new year.


We love bak kwa, not only during the Chinese New Year, but basically all year long. The price of bak kwa is so expensive, you can barely buy a few slices with RM50.

Last year, our dear friend, Jean, has introduced to us a wonderful homamde bak kwa recipe, & many of us went crazy about it, everyday when we looked through our Facebook newsfeed & we could see photo updates of our friends of the bak kwa they've just made, seriously, it was a period of bak kwa frenzy. 

Of course, it's so easy to make, so much cheaper, & they taste so delicious.

Now that I'm finally feeling better from all the crazy morning sickness, I've made the first batch of bak kwa of the year. My boy was so excited he wanted more.

Enjoy!!!!!!



* Step-by-Step Tutorial *
Combine all ingredients inside a big bowl. You can opt out sesame oil if you don't like it.


Stir the mixture using a pair of chopsticks in one direction, until the mixture become gluey like, about 5-10 minutes.

This is a very important part, if the mixture is not stirred until gluey like, the meat will break apart during baking.

Marinate the mixture in the fridge for a minimum of 4 hours, better yet, over night.

Spread the mixture thinly & evenly on the baking sheets.
Bake in the pre-heated oven for about 15-20 minutes.

Remove from the oven & increase the oven temperature to 220C fan forced (or 240C top grill).
While waiting for the oven temperature to increase, slice the bak kwa into your desired size/ shape.

Bake in the oven for 5-7 minutes each side until it turns golden brown, or the sides are slightly burnt. I personally like it quite charred.

Keep them in the air tight container in the fridge for up to a week, well, I promised you they wouldn't even last through the first day.


Easy Homemade Bak Kwa (肉干)


Ingredients :
450gm minced pork, with a minimum of 10% of fats
100gm sugar

1 tablespoon light soy sauce
1 teaspoon dark caramel soy sauce
1/4 teaspoon 5 spices powder
1/2 tablespoon Shaoxing wine
1/2 tablespoon fish sauce
2 tablespoons honey
1/2 teaspoon salt, to taste
A dash of pepper
Optional : 1 teaspoon sesame oil

Directions :
  1. Combine all ingredients inside a big bowl. You can opt out sesame oil if you don't like it.
  2. Stir the mixture using a pair of chopsticks in one direction, until the mixture become gluey like, about 5-10 minutes. This is a very important part, if the mixture is not stirred until gluey like, the meat will break apart during baking.
  3. Marinate the mixture in the fridge for a minimum of 4 hours, better yet, over night.
  4. Pre-heat the over to 130C fan forced (or 160C).
  5. Spread the mixture thinly & evenly on the baking sheets.
  6. Bake in the pre-heated oven for about 15-20 minutes.
  7. Remove from the oven & increase the oven temperature to 220C fan forced (or 240C top grill).
  8. While waiting for the oven temperature to increase, slice the bak kwa into your desired size/ shape.
  9. Bake in the oven for 5-7 minutes each side until it turns golden brown, or the sides are slightly burnt. I personally like it quite charred. 
  10. Keep them in the air tight container in the fridge for up to a week, well, I promised you they wouldn't even last through the first day.
  11. Enjoy!
1 tbsp light soy sauce 1/2 tbsp Chinese rice wine 1/2 tbsp fish sauce 1 tbsp oyster sauce 1 tsp dark caramel sauce 1/8 tsp Chinese five spices powder a dash of Pepper 1/2 tsp-3/4 tsp salt or to taste 2 tbsp honey - See more at: http://www.bakeforhappykids.com/2013/02/bak-kwa-chinese-pork-jerky.html#sthash.WbI41puV.dpuf

1 tbsp light soy sauce 1/2 tbsp Chinese rice wine 1/2 tbsp fish sauce 1 tbsp oyster sauce 1 tsp dark caramel sauce 1/8 tsp Chinese five spices powder a dash of Pepper 1/2 tsp-3/4 tsp salt or to taste 2 tbsp honey - See more at: http://www.bakeforhappykids.com/2013/02/bak-kwa-chinese-pork-jerky.html#sthash.WbI41puV.dpuf
Recipe inspired & adapted by bakeforhappykids

Others must-try recipes this Chinese New Year :




Chinese New Year Cookies - Peanut Cookies ~ 花生饼





Chinese New Year Cookies - Sheep German Cookies ~ 可爱小羊德国酥饼 





Chinese New Year Cookies - Black Sesame Cookies ~ 黑芝麻酥饼 




Chinese New Year Cookies - Crispy Almond Cookies ~ 香脆杏仁饼




Chinese New Year Cookies - Air-Fryer Crispy Crabsticks ~ 无油炸蟹柳









Chinese New Year Cookies - Almond Brittle with Pumpkin, Sunflower & Sesame Seeds ~ 麦芽杏仁饼









Chinese New Year Cookies - Honey Cornflakes Cups (Honey Joys)







Chinese New Year Cookies - Oil-Fried Crabsticks with Herbs & Spices ~ 油炸香料蟹柳





 

No comments:

Post a Comment

Thanks for stopping by. Lemme know what you think! Have an awesome day!

Thursday, January 08, 2015

Easy Homemade Bak Kwa (肉干)

Reactions: 


It's that time of the year again.

Chinese New Year is just less than 2 months away, how has time flies, here comes another new year.


We love bak kwa, not only during the Chinese New Year, but basically all year long. The price of bak kwa is so expensive, you can barely buy a few slices with RM50.

Last year, our dear friend, Jean, has introduced to us a wonderful homamde bak kwa recipe, & many of us went crazy about it, everyday when we looked through our Facebook newsfeed & we could see photo updates of our friends of the bak kwa they've just made, seriously, it was a period of bak kwa frenzy. 

Of course, it's so easy to make, so much cheaper, & they taste so delicious.

Now that I'm finally feeling better from all the crazy morning sickness, I've made the first batch of bak kwa of the year. My boy was so excited he wanted more.

Enjoy!!!!!!



* Step-by-Step Tutorial *
Combine all ingredients inside a big bowl. You can opt out sesame oil if you don't like it.


Stir the mixture using a pair of chopsticks in one direction, until the mixture become gluey like, about 5-10 minutes.

This is a very important part, if the mixture is not stirred until gluey like, the meat will break apart during baking.

Marinate the mixture in the fridge for a minimum of 4 hours, better yet, over night.

Spread the mixture thinly & evenly on the baking sheets.
Bake in the pre-heated oven for about 15-20 minutes.

Remove from the oven & increase the oven temperature to 220C fan forced (or 240C top grill).
While waiting for the oven temperature to increase, slice the bak kwa into your desired size/ shape.

Bake in the oven for 5-7 minutes each side until it turns golden brown, or the sides are slightly burnt. I personally like it quite charred.

Keep them in the air tight container in the fridge for up to a week, well, I promised you they wouldn't even last through the first day.


Easy Homemade Bak Kwa (肉干)


Ingredients :
450gm minced pork, with a minimum of 10% of fats
100gm sugar

1 tablespoon light soy sauce
1 teaspoon dark caramel soy sauce
1/4 teaspoon 5 spices powder
1/2 tablespoon Shaoxing wine
1/2 tablespoon fish sauce
2 tablespoons honey
1/2 teaspoon salt, to taste
A dash of pepper
Optional : 1 teaspoon sesame oil

Directions :
  1. Combine all ingredients inside a big bowl. You can opt out sesame oil if you don't like it.
  2. Stir the mixture using a pair of chopsticks in one direction, until the mixture become gluey like, about 5-10 minutes. This is a very important part, if the mixture is not stirred until gluey like, the meat will break apart during baking.
  3. Marinate the mixture in the fridge for a minimum of 4 hours, better yet, over night.
  4. Pre-heat the over to 130C fan forced (or 160C).
  5. Spread the mixture thinly & evenly on the baking sheets.
  6. Bake in the pre-heated oven for about 15-20 minutes.
  7. Remove from the oven & increase the oven temperature to 220C fan forced (or 240C top grill).
  8. While waiting for the oven temperature to increase, slice the bak kwa into your desired size/ shape.
  9. Bake in the oven for 5-7 minutes each side until it turns golden brown, or the sides are slightly burnt. I personally like it quite charred. 
  10. Keep them in the air tight container in the fridge for up to a week, well, I promised you they wouldn't even last through the first day.
  11. Enjoy!
1 tbsp light soy sauce 1/2 tbsp Chinese rice wine 1/2 tbsp fish sauce 1 tbsp oyster sauce 1 tsp dark caramel sauce 1/8 tsp Chinese five spices powder a dash of Pepper 1/2 tsp-3/4 tsp salt or to taste 2 tbsp honey - See more at: http://www.bakeforhappykids.com/2013/02/bak-kwa-chinese-pork-jerky.html#sthash.WbI41puV.dpuf

1 tbsp light soy sauce 1/2 tbsp Chinese rice wine 1/2 tbsp fish sauce 1 tbsp oyster sauce 1 tsp dark caramel sauce 1/8 tsp Chinese five spices powder a dash of Pepper 1/2 tsp-3/4 tsp salt or to taste 2 tbsp honey - See more at: http://www.bakeforhappykids.com/2013/02/bak-kwa-chinese-pork-jerky.html#sthash.WbI41puV.dpuf
Recipe inspired & adapted by bakeforhappykids

Others must-try recipes this Chinese New Year :




Chinese New Year Cookies - Peanut Cookies ~ 花生饼





Chinese New Year Cookies - Sheep German Cookies ~ 可爱小羊德国酥饼 





Chinese New Year Cookies - Black Sesame Cookies ~ 黑芝麻酥饼 




Chinese New Year Cookies - Crispy Almond Cookies ~ 香脆杏仁饼




Chinese New Year Cookies - Air-Fryer Crispy Crabsticks ~ 无油炸蟹柳









Chinese New Year Cookies - Almond Brittle with Pumpkin, Sunflower & Sesame Seeds ~ 麦芽杏仁饼









Chinese New Year Cookies - Honey Cornflakes Cups (Honey Joys)







Chinese New Year Cookies - Oil-Fried Crabsticks with Herbs & Spices ~ 油炸香料蟹柳





 

0 comments:

Post a Comment

Thanks for stopping by. Lemme know what you think! Have an awesome day!

 

Verance's Kitchen & Life Copyright © 2010 Design by Ipietoon Blogger Template Graphic from Enakei | web hosting

Related Posts Plugin for WordPress, Blogger...