Bak Kwa

This year, I decided to re-attempt making my own bak kwa again.  

We won't mind paying more for quality but if it is not the case, then we have to think about home made version.   These days, the quality of food stuff is getting worst.  With the inflation, I don't think it is fair to raise prices and not giving us quality.

With home made, we get a peace of mind in what we are putting into our body system.


Source: Nasi Lemak Lover

Verdict: It is extremely important to incorporate fats into this recipe to ensure a moist and yet soft texture.

What you need:

450g minced pork (at least with 10% fat)
100g sugar
1tbsp light soy sauce
½ tbsp Chinese rice wine
½ tbsp fish sauce
1 tbsp oyster sauce
1 tsp dark caramel soy sauce

⅛ tsp Chinese five spices powder
A dash of Pepper
¾ tsp salt or to taste
2 tbsp honey

Method

Put all ingredients in a big bowl and start mixing them with a pair of chopsticks. Blend and stir the mixture in one direction until the meat becomes gluey (Latest update on 18 Jan-very important to stir till gluey otherwise meat will break out). Store in the fridge for several hours.

Spread the marinated minced pork thinly onto the baking tray (using fingers to spread).

Bake at pre-heated oven at 160°C for 15 mins. Remove from oven.

Increase the oven temperature to 240°C.

Wait to slightly cool, cut into your desired size and shape using scissor, knife or pizza cutter, place them in the same baking tray.

Grill (top heat only) one side at 240°C for 10mins, remove from oven, flip over another side, wait oven back to 240°C and grill for 7mins or until golden brown with slight burnt.

Once done, let it cool and enjoy!

Link to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House

i am also linking this to Cook & Celebrate: CNY organised by Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and Diana from the Domestic Goddess Wannabe



Cheers