Thank you my friend
Zachary for the recipe.
500g minced meat
100g brown sugar or caster sugar (you may want to reduce it to 80g - 90g)
1/2 tbsp shaoxing wine
1 tbsp light soy sauce
1/2 tbsp fish sauce
1 tbsp oyster sauce
1/8 tsp five spice powder
Pinch of white pepper
1/2 tsp salt
2 tbsp honey or maltose
Additional 2 tbsp honey or maltose with 2 tbsp water (set aside)
100g brown sugar or caster sugar (you may want to reduce it to 80g - 90g)
1/2 tbsp shaoxing wine
1 tbsp light soy sauce
1/2 tbsp fish sauce
1 tbsp oyster sauce
1/8 tsp five spice powder
Pinch of white pepper
1/2 tsp salt
2 tbsp honey or maltose
Additional 2 tbsp honey or maltose with 2 tbsp water (set aside)
1. Preheat oven at 160
degC
2. Lay baking paper on 30cmx30cm tray (get a square tray from phoon huat)
3. Flatten the meat using roller (cover meat with cling wrap to avoid meat stick on roller)
4. Bake for 15 - 20 mins at 160 degC
5. Remove half cooked meat from oven, change the dirty baking paper, cut the meat into 6 or 9 pieces evenly with pizza cutter or scissors.
6. Brush honey water onto the half cooked meat both sides, grill each side at 200 degC - 230 degC (I use 200degC) for another 10 mins or until the meat turn to desired brown color (mine took about 15 mins). Depending on your oven, watch your meat to prevent burnt.
2. Lay baking paper on 30cmx30cm tray (get a square tray from phoon huat)
3. Flatten the meat using roller (cover meat with cling wrap to avoid meat stick on roller)
4. Bake for 15 - 20 mins at 160 degC
5. Remove half cooked meat from oven, change the dirty baking paper, cut the meat into 6 or 9 pieces evenly with pizza cutter or scissors.
6. Brush honey water onto the half cooked meat both sides, grill each side at 200 degC - 230 degC (I use 200degC) for another 10 mins or until the meat turn to desired brown color (mine took about 15 mins). Depending on your oven, watch your meat to prevent burnt.
Note:
- You may want to marinate the meat overnight. I only left them in fridge 2 hours.
- Thank you Michelle Heng for the tips! Try adding pineapple slices or mushroom slices or wolfberries, yummy too. She tried it at Mei Zheng Xiang.
- You can also mix in prawn meat or sotong meat, I tried that at Malaysia Wo Lai Yeah Boxing Chicken bak kwa stall and very yummy!
- To achieve softer bak kwa texture, you may want to further grind the minced meat with seasoning in food processor before step 2.
- Maltose is not easy to handle, honey could be better and healthier
- Few more recipes for your reference: http://kwgls.wordpress.com/2014/01/22/i-have-no-patience-and-i-prepare-my-instant-bak-kwainstant-chinese-pork-jerky/
and this recipe too http://mothership.sg/2014/01/step-aside-lim-chee-guan-im-making-my-own-homemade-bak-kwa-from-scratch/
and Baking Taitai recipe http://bakingtaitai.blogspot.sg/2014/01/homemade-cognac-bak-kwa-chinese-pork.html
- You may want to marinate the meat overnight. I only left them in fridge 2 hours.
- Thank you Michelle Heng for the tips! Try adding pineapple slices or mushroom slices or wolfberries, yummy too. She tried it at Mei Zheng Xiang.
- You can also mix in prawn meat or sotong meat, I tried that at Malaysia Wo Lai Yeah Boxing Chicken bak kwa stall and very yummy!
- To achieve softer bak kwa texture, you may want to further grind the minced meat with seasoning in food processor before step 2.
- Maltose is not easy to handle, honey could be better and healthier
- Few more recipes for your reference: http://kwgls.wordpress.com/2014/01/22/i-have-no-patience-and-i-prepare-my-instant-bak-kwainstant-chinese-pork-jerky/
and this recipe too http://mothership.sg/2014/01/step-aside-lim-chee-guan-im-making-my-own-homemade-bak-kwa-from-scratch/
and Baking Taitai recipe http://bakingtaitai.blogspot.sg/2014/01/homemade-cognac-bak-kwa-chinese-pork.html
Happy baking!
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