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Saturday, February 10, 2007

CNY must have (improved version??)

Decided to give the bak kwa another try to further improve on the recipe. This time, i used 1/4 cup honey and 1/4 cup sugar. Also bought slightly more fatty meat, the shoulder butt area. There's more marbling at this part of the pork. Which makes it more tender. I managed to mince it myself, but not as fine as the previous attempt. Finally, i reduced the amt of the dark soya sauce so that the end result will not look too dark.

Here's how it works :

What you need
  • 550gm coarsely minced pork
  • 1 1/2 tbsp light soya sauce
  • 1 tbsp dark soya sauce
  • 1 1/2 tbsp fish sauce
  • 1 1/2 tbsp hua tiao jiu
  • 1 tsp red wine dreg
  • 1/4 cup honey
  • 1/4 cup sugar
What to do
  • Add all the seasonings to the minced meat and mix till gluey.
  • Sandwich the meat in between 2 sheets of greaseproof paper and roll out to the thickeness u want.
  • Bake at 180C for 10 mins and then turn it over and bake for another 10 mins or until the sauce that oozed out during baking has dried up. rememeber to keep checking, as it gets burnt pretty fast. of course you can reduce the temp for the latter part of the baking.
  • Cool completely and cut into desired shapes.
I'm quite divided abt the results. Personally i prefer the taste of the bak kwa in my previous attempt. Now with honey added to this recipe, the meat seems to stick quite abit to the greaseproof paper. anyway, the meat is more tender this time round. I guess for my next round of bak kwa making, i'll be using the previous recipe, but choose the shoulder butt portion of the pork. hopefully, it'll turn out as wad i want it to be.



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